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!
Watch how to make this Chocolate Chip Cookies recipe:
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)