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THE BEST CHEWY CHOCOLATE CHIP COOKIES

The Best Chewy Chocolate Chip Cookies

This ultimate chewy chocolate chip cookie recipe creates perfectly crisp edges with soft, gooey centers using melted butter and a mix of chocolate chunks. The magic lies in overnight resting of the dough, which develops complex toffee flavors and a tender crumb. These cookies combine the perfect balance of texture and deep chocolate flavor that will become your go-to treat.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk

Equipment

  • mixing bowl
  • whisk
  • spatula
  • baking sheet
  • Parchment Paper
  • ice cream scoop

Method
 

Instructions
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies)
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan
  7. Bake for 12-15 minutes, until the edges have started to barely brown
  8. Cool completely before serving
  9. Enjoy!

Notes

Use melted butter instead of creamed butter for chewier cookies. Allow dough to rest overnight for more complex flavor development. The centers will look slightly underdone when removed from oven but will continue cooking on the hot baking sheet.