The Best Chocolate Chip Cookies are chewy in the middle, crisp around the edges, and filled with melty chocolate. These chocolate chip cookies are made with simple ingredients, can be made by hand, and give you the perfect cookie every time.
*Originally published October 2013. Text, recipe, and pictures updated.*
Why on earth do we need another chocolate chip cookie recipe when there are hundreds already? Well, there is someone out there who hasn’t found “THE ONE” and so I am giving you the best chocolate chip cookie recipe I have.
This recipe doesn’t use any weird ingredients like cornstarch and is very straightforward and easy to follow. However, it does require chilling and I will get to that in a moment. So, if you don’t want to chill the dough try my No Chill Soft Chocolate Chip Cookies.
Why These Are My Best Chocolate Chip Cookies:
- Crispy and chewy not cakey
- Have a nice toffee-like flavor without being overly sweet
- Filled with melty chocolate
- Thick and not thin
- Super easy to make (no mixer required!)
Ingredients For Chewy Chocolate Chip Cookies:
BUTTER: Melting butter before combining it with the other ingredients gives the perfect chewy texture.
EGGS: This recipe uses one whole egg and 1 egg yolk to keep the cookies moist and also helps with the chewiness.
SUGARS: Both brown and white sugars are needed to make a great cookie.
CHOCOLATE: For the ultimate chocolate chip cookies experience I recommend chopping and using 2 kinds of chocolate. You can see in the pictures I used chips and disks but the best melty chocolate and flavor comes from chopping your own.
How-To Make Homemade Chocolate Chip Cookies:
STEP 1: In a large bowl whisk together the melted butter and sugars. Whisk in the eggs and vanilla.
STEP 2: Stir in the dry ingredients until almost combined then stir in the chocolate just until combined.
STEP 3: Chill. You can form it into dough balls or even a log before chilling to make scooping easier if that is a concern.
STEP 4: Bake and enjoy!!
Store completely cooled cookies in an airtight container at room temperature for up to 1 week.
DOUGH: Scoop dough using a cookie scoop and place on a baking sheet lined with parchment paper. Freeze for 15-20 minutes or until the dough is solid. Remove and place in ziploc bag and freeze for up to 3 months. No need to thaw before baking just add on an extra minute or two.
BAKED COOKIES: Freeze completely cooled cookies in a ziploc bag for up to 3 months.
Why Do I Need To Chill The Dough?
Chilling the dough allows for the flour to completely soak up the liquids. I know it may look that way before chilling but just trust the process. It also allows for the sugars to dissolve. The longer you let the dough chill the more time the sugar will have to dissolve.
The more sugar that dissolves the more caramelization that can occur during baking creating a more complex flavored cookie. One with toffee and butterscotch notes instead of being overly sweet.
This also helps create those crispy edges and deeper-colored cookies.
FLAT COOKIES: This can be from not using enough flour or not chilling the dough. If you can, be sure to weigh the flour for the most accurate measurement. A kitchen scale doesn’t cost very much and isn’t hard to use.
COOKIES DIDN’T SPREAD: This can be from using too much flour. Again, it is best to use a kitchen scale and weigh the flour for the best results.
UNEVENLY BAKED COOKIES: This can happen when baking more than one sheet of cookies at a time. I know it can be hard to do one sheet at a time but it will produce the best results.
COOKIES ARE HARD, CRISP, AND NOT CHEWY: This happens when cookies are overbaked. Take the cookies out of the oven when the edges are golden brown and set. The centers should look puffy, soft, and underdone. Many people don’t realize that the residual heat from the baking sheet will finish cooking the cookies as they cool. This finishes the job slowly creating a nice chewy cookie.
Tips And Suggestions:
- Use fresh moist brown sugar. Hard brown sugar will make the cookies too dry. Can use either light or dark brown sugar. Dark will add more flavor to the cookies and is what I suggest using.
- Use good chocolate. Good-quality chocolate whether chips, chunks, or chopped will give you a great cookie! Also, using a combo of 2 different chocolates gives more dimension of flavor.
- If you would like to add nuts toast them first otherwise, they will be soft. If you do use nuts you will need to reduce the amount of chocolate used. Make sure the total amount of chocolate chips and nuts equals 1 1/2 cups.
- You can also brown a portion of the butter just be careful not to burn the butter or it will give the cookies a bitter or burnt taste.
- To make these cookies extra sophisticated sprinkle them with a little flakey sea salt when they come out of the oven. Don’t use regular iodized salt for this.
For More Great Cookies Check Out:
The Best Chocolate Chip Cookies
- 1 cup (226g) unsalted butter melted
- ¾ cup (145g) packed brown sugar
- ½ cup (105g) granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- 2⅓ cups (320g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1½ cups (225g) chocolate chips (best to use a mix)
- In a large mixing bowl whisk together the melted butter, brown sugar, and granulated sugar until a thick paste. Whisk in the egg, egg yolk, and vanilla just until combined.
- Add the flour and sprinkle with the baking soda and salt. Mix with a rubber spatula until almost combined. Add the chocolate and mix just until combined.
- Chill for 24 hours and up to 3 days. When ready to bake preheat oven to 375℉. Scoop cookie dough using a cookie scoop for even cookies. Use a #24 cookie scoop which equals almost 3 tablespoons.
- Place on cookie sheet 2 inches apart. Bake for 10-12 minutes or until edges are golden brown and set and centers are puffy, soft, and look underdone. Cool on baking sheet for 10-15 minutes before removing to wire wrack to cool completely.
- Be sure to read the post for tips, suggestions, and troubleshooting.