The best chewy chocolate chip cookies recipe that you’re family will love! These treats are crisp on the edges, soft, chewy center, and gooey with melted chocolate chips.
Dare I declare that this could be one of the most amazing chewy chocolate chip cookies in the universe? You’ll be the ultimate judge, but I’m sure you’ll enjoy this yummy taste test! Chocolate chip cookies are the most iconic treats, EVER! There are also endless ways to make each batch depending on if you want them soft-baked, chewy, crisp or chunky.
Many have examined the science behind this infamous cookie, which gives me happy geeky butterflies in my tummy. This is the fun part, creating an experimental design on dessert to see what factors change the texture, flavor and overall eating experience. If you enjoy a nice soft and chewy cookie packed with chocolate in each bite, this recipe was created just for you!
Cookie kryptonite. I have not one ounce of resistance when it comes to gooey chocolate chip cookies. Super fresh baked out of the oven leads to chocolate streaks multiplying on your hands. It’s an event that requires all senses and a big glass of cold milk to wash down each grainy crumb. Homer Simpson drool!
When thinking about what cookie to make during the December cookie-palooza, we were inspired by photos from Lindsay of Pinch of Yum. I changed up the recipe to give it my own flavor, but Jason wanted to recreate a similar photo shoot that makes you want to get off the couch and start baking!
Chips, chunks, semi-sweet, bittersweet, how do you choose? For me, I like a simple semi-sweet chip. It’s got just the right balance of rich cocoa butter, sugar, and cacao flavor for these cookies. If you’re still on the fence, grab a fistful of different varieties, let them melt on your tongue and be the judge.
I know what you’re thinking, what makes these the best chewy chocolate chip cookies? It starts with the technique of making the batter. The key starts with melting the butter and adding more brown sugar than granulated sugar. The brown sugar is a humectant, meaning that it attracts and absorbs water freely, keeping the cookie moist and chewy long after baking.
This recipe has a unique step of whisking the butter, sugar, and eggs for a short period, waiting for a few minutes, then repeat this process a total of four times. This may seem crazy at first, but doing this adds some interesting and attractive texture and appearance differences.
In the ten minutes or so it takes to do this process, you will see the mixture change from an oily goop to almost a thick and shiny frosting appearance. What you’re doing is allowing the sugars to dissolve entirely into the batter. The result after baking is better caramelization, a crackly surface, crisp golden brown edges and a soft, chewy center, yes!
I’ve also learned a neat trick to make for a more rustic appearance and more exposed shiny chips on the top of your cookies. As you shape the dough into a ball, you break the ball in half and recombine the pieces together to the portion that was torn is facing up.
You can see a full step-by-step in my browned butter chocolate chip pecan cookie recipe. It’s a must-try technique that will make your cookies look even more tantalizing!
I like to slightly underbake the center; as the edges cook and brown, you will see it puffing up. At around the 10-minute mark, I take the cookies out and let them cool on a sheet tray for 3 minutes.
You can bake a few minutes longer if you want a more cooked caramel flavor. The cookie will level out, and you will get those crunchy edges and tender gooey center you crave. The cookies stay soft days after you bake them, so you can savor each bite just a little longer.
I have to admit, I was afraid to make chocolate chip cookies for the longest time. With the high stakes of expectations, I freaked myself out. It seemed like I would always over bake them or they would spread out to become crisp chips instead of cookies. When I finally took the time to put my scientist thinking cap on a play around in the kitchen, I found a recipe that got me high fiving whoever was around. I would love to hear what you think!
Give these cookies a try, the worst thing that could happen is you have enough extra sweets to make a killer ice cream sandwich or sundae!
How does the type of sugar used affect your chocolate chip cookie?
There are two types of sugar in this recipe; white granulated sugar and dark brown sugar. Granulated sugar has free-flowing crystals that don’t stick together. When combined in a dough adds a nice crispiness and structure, so the cookie doesn’t crumble and fall apart. It also gives that pure sweet taste to the cookie. Brown sugar has residual molasses, giving the color and deeper flavor. Because we are going for a chewier cookie, a higher ratio of brown sugar is used because it is hygroscopic, attracting moisture from the air. Dark brown sugar will give a richer flavor than light brown sugar. A balance between flavor, sweetness, and texture are key when selecting sweeteners. (Source: The Science of Good Cooking – Cook’s Illustrated)
- 1 3/4 cups all-purpose flour , unbleached
- 1/2 teaspoon baking soda
- 14 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 3/4 cup dark brown sugar , packed
- 1 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups chocolate chips , semi-sweet
- Line 2 large baking sheets with parchment paper, set aside.
- Whisk flour and baking soda together in medium bowl; set aside.
- Heat 10 tablespoons butter in small skillet over medium heat until melted, about 2 minutes. You do not want the butter to get too hot, just melted. Remove skillet from heat.
- Stir remaining 4 tablespoons butter into warm butter until completely melted. Transfer to a mixing bowl.
- Add both sugars, salt, and vanilla to bowl with the butter and whisk until fully incorporated.
- Add egg and yolk and whisk on medium-high speed until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes.
Whisk for 30 seconds and let stand another 3 minutes.
Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny (4 times total).
- Using a rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute.
- Stir in chocolate chips, giving the dough a final stir to ensure no flour pockets remain.
- Transfer mixing bowl to refrigerator and allow to cool for 15 to 30 minutes, or until dough is chilled and is easy to scoop and roll in your hands. The dough should not feel overly sticky.
- Divide dough into 16 portions, each about 3 tablespoons and roll into a ball. If the dough starts to warm and get sticky as you roll, place the dough balls on a sheet tray and refrigerate for 15 minutes.
- Tear the dough balls in half by pulling gently from both sides. Press the two halves together again, with the lumpy torn sides facing upward to expose the chips and give a more rustic appearance. You can add more chips on top so they pop out on the surface.
- Allow portioned dough to chill covered and refrigerated for an hour or longer on a sheet tray.
- Arrange dough balls 2 inches apart on lined baking sheets, 8 dough balls per sheet. Smaller baking sheets can be used, but will require baking 3 batches.
- Adjust oven rack to middle position and heat oven to 375°F.
- Bake cookies 1 tray at a time until golden brown and edges have begun to set, but centers are still soft, 10 to 12 minutes, rotating baking sheet halfway through baking. The cookies will look slightly underdone in the center; they will deepen in color and deflate slightly once cooled.
- Let cookies cool for 3 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
- I've found that the cookies spread less the longer you can chill the cookie dough balls. Overnight is ideal!
- Cookie dough can be shaped into balls and refrigerated in a resealable plastic bag for up to 1 week before baking. Just do the breaking apart step right before baking for a more rustic surface.