Chocolate chip cookie lovers – this recipe is for you! 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 cookie 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 cookie 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)
- a little 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 white, 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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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
Serves: 20 - 24 cookies
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter (melted)
- 1 cup packed brown sugar
- 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.
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