Make the best chewy chocolate chip cookies with this super easy recipe!
The combination of softened butter, granulated sugar, brown sugar, and lots of chocolate chips creates a perfect balance of chewiness and tenderness in each cookie.
With high-quality ingredients these cookies are a delightful treat for any sweet tooth.
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The Perfect Chewy Chocolate Chip Cookie
- Nothing beats the aroma of freshly baked chocolate chip cookies! It’s like a warm hug for anyone who enters the kitchen.
- With straightforward instructions and simple ingredients, this chocolate chip cookie recipe is perfect for novice and experienced bakers.
- Customize this recipe by adding, or omitting, chopped nuts of choice, using varying types of chocolate chips or chunks, and even use gluten free flour if needed.
Ingredients For The Best Chewy Cookie
Butter and Sugars: Adjust the ratio of brown to granulated sugar for different textures. More brown sugar adds moisture and chewiness, while more granulated sugar can lead to a crisper texture.
Egg: For a richer flavor, add an extra egg yolk to enhance the chewiness of the cookie.
Dry Ingredients: Experiment with different flours (like whole wheat or a mix of flours) for a unique flavor profile. Adjust the baking soda and powder ratio for a thicker or thinner cookie.
Mix-Ins: Try different types of chocolate chips (dark, milk, white) or a combination of them all! Adjust the type and quantity of nuts as you like, or omit them completely for a nut-free version. Dried fruits, shredded coconut, or even a swirl of caramel for variety. Or add some peanut butter, banana and rolled oats to create a peanut butter banana oatmeal cookie! Caution: do not use more mix in’s than asked for in the recipe to maintain the cookie integrity.
Flavoring: Use vanilla extract or other favorite flavorings, such as almond or coconut extract, for a different flavors.
How To Make Chewy Chocolate Chip Cookies
- Cream sugars and vanilla. Add egg and mix until fluffy.
- Add dry ingredients and blend.
- Add in mix ins.
- Drop dough onto cookie sheets and place in freezer for 30 minutes.
- Bake chilled cookies for 11 minutes until they reach a light brown color.
- Cool on baking sheet for about 2-4 minutes, then move cookies to a cooling rack.
Tips For The Best Cookies!
Use room temperature butter when making cookies. This makes it easier to blend together with the sugars, adding more air into the dough, for fluffier dough and a softer texture.
The combination of baking soda and baking powder in this recipe helps the cookie rise and makes it a bit more chewy.
Why chill the cookie dough? This step helps solidify the butter in the dough which reduces spreading during baking, and produces a thicker and chewier texture. Chill the cookie dough a bit longer than instructed for a thicker, chewier cookie. Chill the dough less for thinner, crispier ones.
Use a smaller scoop for a more bite-sized, crispy cookie. Use a larger scoop for a bigger, and more chewy hand held treat. Whichever you choose, use the same size on one pan for even bake time.
Do not over-bake the cookies. They may look slightly underdone when you take them out of the oven, but do not fear – they will continue to set as they cool.
An important step is to rest cookies on the baking sheet for a few minutes before moving them to a cooling rack. They will be more firm and break less during the transfer.
Storing Chocolate Chip Cookies
- Be sure cookies are cooled completely before storing. You can add a small slice of bread, or even a small slice of apple, to help the cookies maintain moisture. To extend their shelf life, store in the refrigerator, and in a sealed container.
- Freeze cookies in a single layer before transferring to a container or a zippered bag. I love using a 4L ice cream pail to store my cookies in the freezer! It works great and is the perfect way to recycle the pail.
- If you want to enjoy a frozen cookie, simply pop it in a toaster oven or even an air fryer for a couple minutes. It will be wonderfully warm and taste just like fresh from the oven!
Please rate this recipe and comment below if you tried this Chocolate Chip Cookie recipe!
Best Chewy Chocolate Chip Cookies
Equipment
Ingredients
- ¾ cup unsalted butter
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 egg
- 1¾ cup flour
- 1 teaspoon baking soda
- ½ teaaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup semi sweet chocolate chips
- ½ cup walnuts or pecans, optional
Instructions
- Using a stand mixer, cream together both sugars and vanilla. Add egg and mix until light colored and fluffy.
- Add flour, baking powder, soda and salt. Blend.
- Mix in chocolate chips (add nuts if using)
- Using a cookie scoop, drop dough onto cookie sheets. Each sheet should hold 12 cookies.
- Place cookie sheet in the freezer for 30 minutes.
- Preheat oven to 350ËšF. Add remaining dough onto a second cookie sheet*
- Place chilled cookies in oven and bake for 11 minutes. They will be a light brown color.
- Remove from oven, and set on rack to cool for about 2-4 minutes.
- Using a spatula, remove cookies from cookie sheet and place directly on cooling rack to finish cooling.
Notes
- Use room temperature butter for easier blending, fluffier dough and a softer texture.
- Chill the cookie dough before baking to help reduce spreading and produce a thicker, more chewy cookie.
- Do not overbake cookies for a chewy center! They will look slightly underdone, but will firm up upon cooling.
- Allow cookies to rest on the baking sheet for a couple minutes before transferring to a cooling rack.
Nutrition
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