Chocolate chip cookie lovers – this recipe is for you; The Best Chewy Chocolate Chip Cookies! I am always on the hunt for a delicious chocolate chip cookie and this really is the BEST Chewy Chocolate Chip Cookie recipe that I have found.
I prefer my chocolate chip cookies to be soft and chewy and this recipe hits the spot!
We have all kinds of versions of a chocolate chip cookie on our website (such as Oreo Filled Chocolate Chip Cookies, Almond Joy Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies), but not an actual tried-and-true chocolate chip recipe, so that is why I am sharing this recipe with you today.
What Makes These Chocolate Chip Cookies, Chewy?
I have found that having a larger, thicker mound of cookie dough helps to make the cookie chewier.
The key to a chewy cookie is to roll the ball of dough taller than they are wide. These tall, thick cookies will firm up quickly and the shape of the cookie dough helps to minimize spreading (thin cookies = crispy cookies).
The other important key to getting a soft and chewy cookie is to not overbake them – you might think that they are not quite done in the middle, but the cookies will continue to cook even after you remove them from the oven.
You will want to watch the edge of the cookies and when they start to barely turn a golden brown, it’s time to remove them from the oven.
The Basic Ingredients That Every Chocolate Chip Cookies Should Have:
- all-purpose flour (I have not tried this recipe with gluten-free flour)
- combination of white and brown sugar (I use light brown sugar, but dark will work too)
- salt
- eggs
- baking soda (or some type of leavening agent)
- butter (or another fat like shortening)
- vanilla extract
- and of course chocolate chips!
Why Add an Egg AND and Egg Yolk?
I know that it seems strange to add an egg AND and egg yolk, but eggs are a CRUCIAL part of a chocolate chip cookie!
Because we are going for a soft and chewy texture, the extra added egg yolk will make your cookies a little more dense and fudgy. The egg yolk will add more fat to the cookies, hindering both the gluten forming in the cookie and air escaping from the cookie.
The end result from adding that extra egg yolk: more dense, fudgier, softer, chewier cookies.
So yes, add a whole egg and then that extra egg yolk!
Butter vs Margarine
For this recipe, we recommend unsalted butter. DO NOT use margarine for this recipe – you will not get the soft, chewy cookies that you came here for.
Margarine has about 20% more liquid in it than butter and that extra liquid is what causes all the problems of cookies being too crispy or flattening out to thin pancakes.
When it comes to baking the perfect cookie, go for the butter. The more fat, the softer and chewier these cookies will be.
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How to Make These Chewy Chocolate Chip Cookies:
Preheat the oven to 325 degrees F. Line your cookie sheets with parchment paper, or spray with non stick cooking spray.
In a large bowl sift together the flour, baking soda, and salt. Set aside.
In a medium bowl cream together the melted butter, brown sugar and granulated sugar until well blended.
Then beat in vanilla, egg, and egg yolk until light and creamy.
Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
Drop cookie dough by 1/4 cup portions onto prepared cookie sheet. (Yes, these are big cookies!) Place cookies about 3 inches apart on pan.
Bake for 10-14 minutes in oven or until edges are just starting to turn golden brown.
Cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Then transfer to wire racks to finish cooling.
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Other Chocolate Chip Recipes to Try:
- Chocolate Chip Cookie Bars
- Chocolate Chip Cookie Truffles
- Walnut Chocolate Chip Cookies
- Tropical Chocolate Chip Cookies
- Bisquick Chocolate Chip Cookies
The BEST Chewy Chocolate Chip Cookies Recipe
Ingredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter melted
- 1 cup brown sugar packed
- 1/2 cup sugar
- 1 Tablespoon vanilla
- 1 egg
- 1 egg yolk
- 2 cups semi sweet chocolate chips
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
- In a large bowl, sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together melted butter, brown sugar and white sugar until well blended.
- Beat in vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Nutrition
Equipment
- Large Mixing Bowl
- Cookie Sheet
- parchment paper
Recipe Details
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Wow! These might be my families new favorite! Love them!
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Fantastic recipe! The blog post is a little confusing though, because it says "egg white" twice when it's supposed to say egg yolk. For example "The egg white will add more fat to the cookies...". Egg whites have no fat and the recipe only intends for a yolk to be added, so editing the post will clear things right up.
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Just not sure how you can get 20-24 cookies out of a recipe that has only 2 cups of flour when each cookie is 1/4 a cup. How many does this recipe actually make? 8?
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Same; I am thinking that the 1/4 a cup is a mistake maybe. Mine seem so much bigger than the cookies pictured.
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This exact recipe made 21 cookies for me and that’s with them being 1/4 scooped!
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Made this recipe last night and everybody loved the cookies. I varied the recipe by mistake but it still came out great. When I made it I mixed all the dry ingredients and then added them to the egg, vanilla, and butter. It was easy to mix in the chocolate chips with the edges crisp and soft and chewy middle. They were not too thick but still very tasty, especially with milk or coffee.
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Any alternative for eggs please..
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when you say melted butter, do you mean just soft butter or liquid? thanks
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These were great! My three year old and I made them last night. I just ate one with my morning coffee!
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Made these tonight! They turned out amazing! Left balled up to cook and they stayed thick and chewy. I have no idea the measurement for my scoops, but I cooked mine for 17 minutes and left on the cookie sheet for 5 minutes before moving them to the cooling rack. My new favorite chocolate chip cookies!
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Best cookies ever ! This is now officially my go to recipe for chocolate chips cookies. Thanks so much.
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Can you use self rising instead of all purpose?
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These turned out great. I made them much smaller so we could have more cookies but besides that followed the recipe exactly. Loved them!!
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I am wondering if you have any tricks or tips in high altitudes? Every time lately that I have tried to make cookies they turn out as one big giant flat cookie! I am dying for a good home baked cookie and I’m having no luck!
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These cookies are great! Made them with gluten free flour and they still taste amazing!
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Just made them 11/6/19, and they look and taste so good..thank you so much for sharing
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Any suggestions on how much cocoa powder to add if I wanted to make these chocolate chocolate chips cookies?
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I just made these and they taste delicious! I used a 1/4 cup scoop like stated in the recipe, but was able to only yield 12 cookies plus one bite extra. I'm in the process of batch number 2 (seriously the taste is so great) but am using a standard cookie scoop and the results are much better. I didn't have nearly as much spread and was able to yield 23 cookes.
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Thanks! Just made this and also yielded 12. I’ll adjust next time.
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Made it just now, came out amazing! Just curious tho, does it make a difference if you use holt melted butter straight out of the microwave vs if you use melted butter that's cooled to room temp?
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I followed the recipe exactly. I ended up only having 1 1/2 cups of chocolate chips, but even then it was WAY too much. I would recommend doing 1 cup chocolate chips and definitely using light brown sugar (I only had dark available). I also made them smaller rather than doing the 1/4 cup spoonfuls. I also formed them taller rather than wider and they seemed to come out tall and fluffy. Overall very tasty but would tweak next time!
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Worst cookies I've ever made, do not recommend!! Followed the recipe to a t and I ended up with dough that was falling apart and thick cookies, and way too much chocolate. Just stick to the ones that do not use melted butter, very disappointed in this.
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I agree!!! Cookies are WAY too big, did not look anything like the picture and too much chocolate!!
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These were great! My family loved them!!!
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Have any of you tried this recipe in salt lake area? Elevation of 4400.
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The kids wanted cookies and chilling for hours was not going to cut it. I followed this recipe verbatim. I chilled for about 20 minutes only to get the,rest of dinner done. I loved the results! The pics speak loud and clear. Thank you! Definitely a repeater!
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These were easy to make and turned out perfect! Thank You!!!
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I got this exact same recipe from Allrecipes.com years ago and love them! They turn out perfectly every time.
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Made these today and they were flatter than pancakes and stick to the pan. Followed it to a T! Not sure what went wrong :(
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I followed this recipe to the T and the dough was super liquidy and didn’t hold its dome shape. Any tips on what I may have done wrong?
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I just ran into the EXACT same problem. I wouldn't say it was liquidy but it definitely was not firm and the cookies spread A TON. They still tasted okay, but nothing like the ones pictured unfortunately.
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These are the BEST chocolate chip cookies! I've tried dozens of recipes and keep returning to this one. My whole family agrees. I follow the recipe and end up with soft, chewy delicious cookies every time.
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The fat in the extra egg yolk isn’t all that is added to the cookie. There’s actual protein in there that helps give it structure. Can’t wait to try this recipe! Egg, yolk, raw Amount Per 1 large (17 g) Calories 55 % Daily Value* Total Fat 4.5 g 6% Saturated fat 1.6 g 8% Polyunsaturated fat 0.7 g Monounsaturated fat 2 g Cholesterol 184 mg 61% Sodium 8 mg 0% Potassium 19 mg 0% Total Carbohydrate 0.6 g 0% Dietary fiber 0 g 0% Sugar 0.1 g Protein 2.7 g 5% Vitamin A 4% Vitamin C 0% Calcium 2% Iron 2% Vitamin D 9% Vitamin B-6 5% Cobalamin 5% Magnesium 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Made these with my daughter this afternoon. They are THE BEST chocolate chip cookie I’ve ever had! Sooo good!
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I've used many different choc chip cookie recipes but these were easy and delicious...definitely will be my #1 go to recipe. My family is very picky and they LOVED these. Thanks for sharing!
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Hey I was wondering if you knew how many carbs were in these. It’s so I can track them for diabetes. Thanks!
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Mine turned out AMAZING & DELICIOUS! I used 1 cup of semi sweet chocolate and 1 cup chopped walnuts. I baked the first batch at 325 for 16 min. Perfect for my taste because I like them slightly undone. The second batch, I upped the temp to 340 for 14 min which made them a little more brown and crispier on the edges for my husband. I got 15 cookies and used slightly less than a 1/4 cup. Definitely will be my go to!
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would u mind putting the nutrition facts or at least the calories? Would be super helpful
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Am I missing something? It says in the blog that’s they key is a mix of white and brown sugar. And it says it in step 3 to mix brown sugar, white sugar and butter together. The problem is I can not find the measurement for the white sugar!! Am I going crazy!
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No, you aren’t going crazy. I’ve scrolled all the way down too, and it’s not there!
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Beautiful dough texture and delicious cookies!!
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Very disappointed. Followed the recipe exactly. These were the flattest cookies ever... Even after adding more flour.
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AMAZING COOKIES!! I substituted 1 cup of flour with whole wheat flour and half the chocolate chips with peanut butter chips... I can't stop eating these and will likely gain back the weight I lost during covid time!
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hi, can i make the dough, and then put in in the fridge to bake another day?
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This is my new go-to cookie recipe. It is delicious! Have given these cookies as gifts too and they loved them as well. Thank you for such a great recipe!
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Tried this recipe because the photo used looked the most aesthetically pleasing out of all i’ve seen. Followed the recipe and the TASTE and TEXTURE was sooo good! I chilled the dough for about an hour since I did not want to handle a very soft and wet mixture when scooping. (I used a small cookie scoop and it yielded 36 cookies) I saved 1/3 cup of chocolate chips from the 2 cups to stud the scooped cookie dough. REMEMBER TO STUD THE COOKIE BALLS WITH CHOCOLATE CHIPS OTHERWISE YOUR COOKIES WILL NOT LOOK ANYTHING LIKE THE PHOTOS HERE. I’m very happy with this recipe and I can really say this is the best chocolate chip cookie recipe I have tried!
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What's the best way to ship these to my daughter who's living abroad so that they maintain their 'chewiness' during days and days of shipping?
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I have made this recipe several time and turns out amazing, last 4 times I make it the cookies flatten out like pancakes everytime. I am doing everything the same and using same ingredients and even bought new baking soda and I am STUMPED on how to fix this. Please please please help, the first time were the best cookies ever !!
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I just made this today. They were delicious. Mine were still fairly high so I let them bake a bit longer. But still turned out fantastic!!
