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!
P.S. watch this video if you want to see all the grocery store chocolate chips ranked. You can buy the winning chocolate chips from Amazon if you can’t find them!
Chewy Chocolate Chip Cookies
Ingredients
- 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)
Instructions
- 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.
How many cookies does the above recipe make?
Seriously SO GOOD! I made these the first time and didn’t get the 3-5 cookie per tray recommendation so I ended up with one delicious cookie tray. The second time I follow the receipt exactly (using my kitchen scale instead of measuring cups) and they look exactly like the picture and are delicious! Bon appetit!
The cookies weren’t flat and chewy at all. They were cakey, salty, crispy outside and doughy inside. I don’t know what happened.
I made this. Yielded chewy and soft cookies which I like, but far too sweet. Next time I will just use 70% of the sugar 🙂
Made 3 batches of these… They are delicious and will now be my “go to” recipe!!! Thanks for sharing!!!!
Note: I substituted 1/4 cup of corn starch for 1/4 cup of the flour… That helps make cookies softer.
Best chocolate chip cookies I’ve ever had in my life. I have made these so many times and people always ask for the recipe!
I’ve been craving crispy, chewy cookies and this recipe really hits the spot! The first batch I made was pretty cakey but when I left the dough in the fridge for 30 minutes instead of 15, the texture was perfect! They were a bit salty though. Next time, I’ll leave them in the fridge for longer and reduce the salt. Thanks for the recipe!
Followed the recipe as is and boy are these cookies delicious! Crispy on the outside and chewy on the inside – the whole family loved them! Will definitely make again!
they came out crunchy not chewy, still good but not the soft cookie advertised! only chewy if you make a large monster cookie, any smaller will be crunchy
The cookies came out great! They were not too sweet to us, although I used mini chocolate chips so maybe that made a difference. They did rise a lot so if you want flatter cookies maybe use less baking powder. They were chewy in the middle and crispy on the edges.
Mine came out flat stuck together. my small balls turned into a big flat burnt cookie upon the whole tray and i did the same temperature and less time
Best cookies I’ve ever made. Have become my go-to recipe after trying so many. They are crunchy on the outside and soft on the inside! Adding a little sea salt on top also enhances the flavors so much!
I love this recipe. So easy when you don’t feel like using a mixer. The last time I made them, I took out 1/2tsp of the salt and browned the melted butter. They were a hit!