These super soft and chewy chocolate chip cookies have been pinned over 3 million times and are the most popular cookie recipe.
The chewiest chocolate chip cookie texture is ensured by melted butter, more brown sugar than white sugar, and an extra egg yolk.
Large chocolate chunks ensure that chocolate is present in every bite.
These cookies have a flavor and texture that no other recipe can match. No need for a mixer!
WHY MAKE CHOCOLATE CHIP COOKIES?
There are numerous chocolate chip cookie recipes available. Everybody has a favorite!
But, in my opinion, this recipe stands out. These chewy chocolate chip cookies are made with:
- The softest of soft and the chewiest of chewy!
- Thick as hell.
- Bakery style with a slightly underbaked center.
- Chocolate is exploding!
WHAT YOU NEED TO MAKE THIS RECIPE?
When buying butter for these cookies, make sure to get unsalted butter rather than salted butter.
Because salted butter does not have a consistent amount of salt, it’s best to add your own or risk having an overly salty cookie.
- I use both white and brown sugar in my baking. White sugar provides sweetness and structure, whereas brown sugar provides color and a delicious caramelized flavor. Brown sugar also helps to keep the cookies soft in the middle.
- Baking soda — double-check that your baking soda is not expired. If you substitute baking powder, the cookies will taste cakey.
- Chocolate Chips — You could also use milk chocolate chips, dark chocolate chips, or cut a chocolate bar into chunks.
HOW TO MAKE CHOCOLATE CHIP COOKIES?
- Melt the butter. Melt the butter in the microwave for 45 seconds. You want it mostly melted, but not completely. Allow the butter to cool completely after stirring with a spoon until it is completely melted.
- Combine the wet ingredients. In a mixing bowl, combine brown sugar and granulated sugar. Incorporate the melted butter until smooth. Mix in the egg, egg yolk, and vanilla extract until well combined.
- In a large mixing bowl, combine the dry ingredients: flour, baking soda, and salt.
- Combine. Mix wet and dry ingredients together, being careful not to overmix the batter. Mix in the chocolate chips. (If you overbeat your cookie batter, the cookies will be more dense.)
- Bake. Scoop the cookie dough onto a baking sheet that has been lined with parchment paper. Bake at 350°F for 8-14 minutes (depending on size), or until the tops have lost their sheen and are just set. Don’t over bake the cookies because they will continue to cook and harden as they cool on the baking sheet.
TEMPERATURE FOR BAKING THE DOUGH
Room temperature dough (65 to 70oF/18 to 21oC) ensures even cooking from the edge to the center.
When the butter gets too hot, it melts and loses its air pockets, resulting in a flatter, less thick texture.
Too cold, 40°F or lower, and the edges melt and darken too quickly, making them prone to burning, while the center remains raw and grainy.
Allow the cookie dough to come to room temperature before baking if you make it ahead of time. For refrigerated dough, this process could take 45 to 60 minutes.
It will take longer to defrost frozen dough. When touched, the dough should indent and feel malleable but not sticky.
MAKE AHEAD AND FREEZING INSTRUCTIONS:
- To Make Ahead: The cookie dough can be made ahead of time and refrigerated for 1-3 days. Baked cookies are best eaten the same day they are made, or frozen for later consumption.
- To Freeze: Place cookie dough on a baking sheet and place in the freezer for 30 minutes. Place the cookie dough in a freezer-safe container or bag. Thaw the dough before baking it. After completely cooling, baked cookies can be frozen. Freeze for up to 3 months in an airtight freezer safe container or bag.
How do you choose between semi-sweet, bittersweet, and milk chocolate? I prefer a simple semi-sweet chip.
It has the perfect balance of creamy cocoa butter, sugar, and bitter cacao flavor in my opinion.
Milk chocolate has a sweeter flavor, and dark chocolate with 60 percent cacao or more has a richer flavor.
If you’re still undecided, take a fistful of different types, melt them on your tongue, and decide for yourself.
To spice things up, use chocolate chunks, morsel chips, and chopped pieces!
- I strongly advise using a cookie scoop. The use of a cooking scoop ensures that all of the cookies are the same size and bake evenly. If you enjoy baking cookies, this is a worthwhile purchase.
- Over-mixing the cookie dough can result in flat cookies. To avoid over-mixing, I stir in the chocolate chips.
- Check to see if your light brown sugar is soft and moist. Don’t worry if your brown sugar has hardened! I wrote an in-depth post about how to soften brown sugar.
- Make sure your sheet pan is lined with parchment paper or a silicone mat. A lined baking sheet allows the cookies to bake more evenly. Also, if you place the cookie dough directly on a sheet pan, it will stick and the bottoms will brown more.
- Chilling your chocolate chip cookie dough is essential. Chilling the dough will keep the cookies from spreading too much in the oven as they bake.
- Sprinkle sea salt on top of the cookies before placing them in the oven for added contrast.
Frequently Asked Questions
What factors contribute to the perfect cookie?
They need to be thin and crisp. Working with a small amount of dough at a time is usually the best way to go. If the dough is too soft to handle, chill it. The dough for rolled cookies should be chilled for 15 to 30 minutes before rolling.
What factors influence cookie texture?
In baking, time and temperature work in tandem. A lower baking temperature and a longer baking time results in crisper, thinner cookies; a higher baking temperature and a shorter baking time results in softer, thicker cookies.
What is the best way to tell when chocolate chip cookies are done?
When chocolate chip cookies have a firm golden edge or bottom and appear slightly set on top, they are done. Overbaking occurs when the edges turn dark brown. Bake for a few minutes longer if the edges aren’t golden and the tops aren’t soft and shiny.
What’s the deal with the holes in my cookies?
A cookie is typically made with sugar creamed into some sort of fat. This will create tiny holes in the fat, which will then bake into slightly larger holes in the cookie. This transition from tiny to slightly larger holes accounts for some of the rise.