Learn how to make the best, thin and chewy chocolate chip cookies EVER! The cookies are crispy around the edges and super chewy in the middle!
Is there a job in this world which requires you to eat batches of chewy chocolate chip cookies all day?
Because if there is, that’s totally my dream job.
Warm soft, chewy, and gooey chocolate chip cookies hot and fresh out of the oven served up with a tall glass of ice cold milk to dip/dunk and gulp to your hearts content. And your only job is to munch on them from the moment that you clock in to the moment that you clock out. One can only dream of such a profession.
In a lot of ways, this was kind of my job this week. But along with it came actually making the cookie dough, washing the dishes, and baking the cookies. I’ve made four batches of chocolate chip cookie dough in a matter of 24 hours and my freezer is jam packed with it, not that i’m complaining. ❤️
Don’t even ask me how many cookies i’ve eaten, just know that it’s a ridiculous number for one person to consume.
HOW TO MAKE THE VERY BEST CHEWY CHOCOLATE CHIP COOKIES (56 sec):
My chewy chocolate chip cookies recipe circa 2014 gets a teeny tiny update by swapping out one single ingredient and adding a couple extra tablespoons of butter and now we’ve finally reached soft and chewy perfection.
Needless to say, these cookies have gotten not only chewier but also a bit more sophisticated with time. A pinch of flaked sea salt to finish them off is a must for me now. My thirty-year-old taste buds love the way chocolate tastes with a hint of salt sprinkled on top. Wow wow, my mouth is watering just at the thought. Good thing i’ve got enough cookie dough in the freezer to last me a lifetime or err.. let’s be real, through next Tuesday.
We tend to have plenty of cookie emergencies around here.
Let’s talk about how these thin, chewy chocolate chip cookies are going to make you a BELIEVER. First, my old recipe used regular, all purpose flour. That was the cookie of the past, the cookie of the present and the future uses bread flour. Bread flour is higher in gluten and the high gluten causes these cookies to be extra chewy. We likey.
Second, these cookies use more light brown sugar and less white sugar. A higher percentage of light brown sugar gives these cookies that super chewy texture. If you were to use more white sugar, these cookies would definitely be lighter in color and not as chewy.
I’ll confess, this is not the cookie recipe to make when you have an intense cookie craving and you need something right NOW NOW NOW. This chewy chocolate chip cookie recipe needs time to chill out and relax which lets the flavors develop. Chilling the dough for 3-72 hours also prevents spreading. With that said, you can make a large batch and tuck it away in your freezer in perfectly sized portions and have homemade cookies whenever you want. <– Cookies whenever you want =’s life made.
I know i’m asking you to take the time to chill the dough but if you’re going to eat a cookie, please make it count, let it be chewy and gooey and sprinkled with sea salt and delicious and ultra perfect.
Because perfect chewy chocolate chip cookies do exist.
Keep your cookie game strong, frands.
- 14 tablespoons cold salted butter
- 1 1/4 cup light brown sugar
- 1/4 cup white sugar
- 2 teaspoons vanilla
- 1 egg + 1 egg yolk
- 2 1/3 cup (10 1/4 ounces) bread flour (using the spoon and level method)
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1- 1 1/2 cups chocolate chips
- In a large bowl or in the glass bowl of your stand mixer, melt the butter for 30-40 seconds or until it just barely melts. Add the light brown sugar and the white sugar and beat for 2 minutes until the mixture is fluffy and lightens in color. Add the vanilla and the egg, continue to mix until the egg incorporates. Add the egg yolk and mix.
- Add the bread flour, baking soda, and salt on low speed and slowly mix until combined. The cookie dough will be thick. Stir in the chocolate chips.
- Cover dough with plastic wrap and chill for 3-72 hours. This is a mandatory step for this recipe.
- Remove the cookie dough from the refrigerator while the oven preheats (at least 10 minutes prior). Position two racks near the center of the oven, preheat the oven to 350ºF. Line two baking sheets with parchment paper or with silicone baking mats.
- Using a medium cookie scoop, scoop the dough out into balls and place on the cookie sheet, about 12 per sheet. Bake the cookies for 10-12 minutes or until they just set in the middle. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack. Cookies will be soft when fresh out of the oven but within 30 minutes they'll become chewy.
- To make ahead: You can bake the cookies and freeze them if you'd like for a quick treat. The cookie dough can also be frozen in balls for up to 2 months. No need to defrost, bake frozen dough balls for 11-13 minutes.