Best Chewy Chocolate Chip Cookies
Best Chewy Chocolate Chip Cookies!! No mixer required! Crispy edges, a soft and chewy interior, flaky sea salt on top, and a butterscotch-like, toffee flavor throughout. To die for!!
There are many different types of chocolate chip cookies:
A bakery-style cookie is soft throughout.
A crispy cookie that doesn’t have any chew.
A cakey cookie that has a domed shape and a cake-like crumb.
And then there is this cookie. It has crispy edges, a butter-sugar caramelized flavor, with a extra soft and chewy interior.
The key to chewy chocolate chip cookies?
The key to chewy chocolate chip cookies is letting your cookies rest in the fridge for at least an hour.
The longer the cookies stay in the fridge the more the butter and sugar combine together. And the more caramelized the butter/sugar gets when baking. It’s what gives the cookies a butterscotch-like flavor.
The other secret is melted butter. You need melted butter so that the white and brown sugar can dissolve into the butter. That way the flour gets folded into a caramel-like substance.
If you don’t want to chill your cookies for an hour…
At least chill them for 10 minutes! Because the melted butter needs a little chilling so the cookies don’t spread too much. You may end up with one giant cookie if you don’t chill the dough.
P.S. you should make these into ice cream sandwiches like I did with these cookies. Sandwich two cookies with ice cream and fudge in between!
Chewy Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, melted and cooled to room temperature (8 oz/226g)
- 1 1/4 cups packed light brown sugar (9 oz/250g)
- 3/4 cup granulated sugar (6 oz/175g)
- 2 1/2 cups all-purpose flour (10.5 oz/300g)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon baking soda
- 2 large eggs
- 2 teaspoon vanilla extract
- 1 1/2 cups semisweet chocolate chips, divided
- Flaky sea salt, for topping (optional)
- Whisk the flour, salt, and baking soda in a medium bowl. Set aside.
- Whisk brown and white sugar in a large bowl and make sure to break up any large chunks with your fingers if needed. Add the melted butter and whisk vigorously for about 1 minute.
- Whisk in one egg to the sugar-butter mixture at a time, stirring until it’s fully mixed in. Whisk in the second egg and the vanilla and scrape the sides of bowl.
- Add the dry ingredients to the wet and stir with the spatula to fully combine. Stir in 1 cup of the chocolate chips and save the other cup for putting on top after baking.
- Preheat the oven to 375ºF.
- Scoop out dough into cookie dough balls. I like to make big cookies so I use 1/4 cup to scoop out the dough. Place on a parchment paper lined baking sheet. Refrigerate dough for at least 15 minutes while the oven heats up.
- Bake the cookie 3 inches apart on a parchment paper lined baking sheet for 10 to 14 minutes. Remove from oven when the edges are set and the cookie is beginning to turn golden brown throughout.
- Top the cookies with extra chocolate chips and flaky sea salt. Let cool on the sheet for 1-2 minutes, then transfer to a wire rack to cool completely.