These are hands-down the best Chewy Chocolate Chip Cookies. They have the perfect balance of sweetness and semisweet chocolate chips, with crispy edges and soft, chewy centers.
Excellent chocolate chip cookies are a hot commodity in this house, and these cookies may very well be the hottest ones yet. My son chows them down like there is no tomorrow. With crisp outer edges and slightly chewy soft centers, they are hard to beat.
If you are a chocolate chip cookie connoisseur, try my chocolate chip pudding cookies, which stay soft for days. They are another of my son’s favorites. Or try my double chocolate chip cookies, a chocolate lover’s dream come true with a rich, moist brownie-like bite and a slightly chewy finish.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: unsalted. If using salted butter, reduce the added salt to 1/2 teaspoon.
- One egg plus an egg yolk: this adds softness and chewiness
- Vanilla extract: for the best flavor, use the pure stuff.
- Chocolate chips: they are the star of the show, so use the good stuff. I use Ghirardelli or Guittard semisweet or dark chocolate chips.
How to Make Chewy Chocolate Chip Cookies
Please see the recipe card at the bottom of the post for full instructions and ingredient quantities.
First, whisk the flour, baking soda, and sea salt in a medium bowl. Then, in a separate large mixing bowl, using a handheld mixer at low speed, beat the melted butter, brown sugar, and white sugar together until incorporated and lump-free. Add the egg, egg yolk, and vanilla and mix on low until incorporated.
Add the flour mixture in several increments while mixing at low speed. Scrap down the side of the bowl when needed. Mix just until combined. Remove the mixer and, using a spoon, stir in the chocolate chips. Cover and refrigerate for about 3 hours.
Use a 1 1/2 tablespoon scoop to place the cookie dough balls on a parchment-covered baking sheet pan with at least 2 inches between them. Bake for 12-13 minutes or until lightly browned. Remove the baked cookies from the oven and cool for 5 minutes before moving the cookies to a wire rack to cool.
Preparation Tips
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- If desired, add 2/3 cup chopped walnuts or pecans simultaneously with the chocolate chips.
- For an over-the-top presentation, gently press a few chocolate chips into the tops of the cookies as soon as they come out of the oven.
- Lastly, and perhaps the most helpful tip, bake a few cookies on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Storage and Reheat
Store these cookies in an airtight container at room temperature for up to a week. If you prefer long storage, freeze them in airtight freezer containers for up to 3 months.
Reheat these cookies by placing them on a baking sheet and in a 350-degree oven for about 3 minutes or in the microwave for about 10 seconds.
More Cookie Recipes
Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- ¾ cup unsalted butter melted
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set the bowl aside for a few minutes.
- In a separate large mixing bowl, using a handheld mixer on low speed, beat the melted butter, brown sugar, and granulated sugar together until incorporated and lump-free. Add the egg, egg yolk, and vanilla extract and mix on low until incorporated.
- Add the flour mixture in several increments while mixing on low. Scrap down the side of the bowl when needed. Mix just until combined. Remove the mixer and, using a spoon, stir in the chocolate chips.
- Cover and refrigerate for about 3 hours.
- Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper.
- Use a 1½ tablespoon scoop to place the cookie dough balls on the prepared baking sheet with at least 2 inches between the dough balls. Bake for 12-13 minutes or until lightly browned. Remove from the oven and cool for 5 minutes before moving the cookies to a wire rack to cool.
Notes
- Measure the flour correctly by spooning it into a measuring cup and then leveling it off with a kitchen knife.
- If desired, add 2/3 cup chopped walnuts or pecans simultaneously with the chocolate chips.
- For an over-the-top presentation, gently press a few chocolate chips into the tops of the cookies as soon as they come out of the oven.
- Last but not least, and perhaps the most important tip of all. Bake a few cookies off on a test run. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they do not spread enough, gently press the rounded spoonfuls of dough down with the palm of your hand and test again.
Nutrition
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Crystal
This recipe is perfection! The combination of crispy edges and soft, chewy centers creates the ultimate texture, and the balance of sweetness with semisweet chocolate chips is spot on.
Allyson
This is the best chewy, chocolate chip cookie. I’ve made myself at home! Thank you for the easy recipe!
Beth Pierce
You are most welcome!