Perfect Chewy Chocolate Chip Cookies!
No doubt about it, these Chewy Chocolate Chip Cookies are the best! They have the perfect mix of sweet and semisweet chocolate chips, giving them a delicious flavor. The edges are crispy, and the centers are soft and chewy.
We really love good chocolate chip cookies in our home, and these might just be the best ones yet. My son eats them up like there's no tomorrow. They have a crispy outside and a slightly chewy inside, making them unbeatable. If you're a fan of chocolate chip cookies, you should also try my chocolate chip pudding cookies – they stay soft for days, another top choice for my son. And don't miss my double chocolate chip cookies, a dream for chocolate lovers with a rich, moist brownie-like bite and a slightly chewy finish.
HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES:
For the full recipe details and ingredient amounts, check the recipe card at the end of this post.
Step 1: Combine Dry Ingredients Start by mixing the flour, baking soda, and sea salt in a medium-sized bowl.
Step 2: Blend Wet Ingredients In another large bowl, use a hand mixer on low speed to beat together melted butter, brown sugar, and white sugar until well combined and smooth. Then, add the egg, egg yolk, and vanilla, mixing on low until everything is blended.
Step 3: Combine Dry and Wet Mixtures Gradually add the flour mixture to the wet ingredients while mixing on low. Scrape down the sides of the bowl when needed. Mix just until everything is combined. Remove the mixer and use a spoon to stir in the chocolate chips. Cover the mixture and refrigerate for about 3 hours.
Step 4: Shape and Bake Take a scoop of about 1 1/2 tablespoons to form cookie dough balls and place them on a baking sheet covered with parchment paper. Make sure there's at least 2 inches of space between each ball. Bake for 12-13 minutes or until the cookies are lightly browned. Once baked, let them cool for 5 minutes before transferring them to a wire rack for further cooling.
BEST TIPS FOR BAKING PERFECT CHOCOLATE CHIP COOKIES:
1. Measure Flour Correctly: Use a spoon to fill your measuring cup with flour and then level it off with a kitchen knife for accurate measurements.
2. Use Parchment Paper or Silicone Mat: For the best results, use parchment paper or a silicone baking mat. It helps with even baking, browning, reduces spreading, and prevents sticking.
3. Preheat Oven and Arrange Cookies: Preheat your oven and place cookies on the middle rack in the center. Use two baking sheets, alternating them. Avoid putting cookie dough on a hot sheet.
4. Add Nuts if Desired: If you like, include 2/3 cup of chopped walnuts or pecans when adding the chocolate chips.
5. Space Cookies Apart: Leave 2-2 1/2 inches between each cookie dough ball. This ensures proper spreading and allows heat to circulate well between the cookies.
6. Enhance Presentation: For a fancy touch, gently press a few extra chocolate chips into the tops of the cookies right after taking them out of the oven.
7. Test Run: Bake a few cookies as a test run. If they spread too quickly, refrigerate the dough for 1-2 hours and try again. If they don't spread enough, gently press the rounded spoonfuls of dough with your hand and test again.
STORAGE AND REHEATING: Keep these cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in airtight freezer containers for up to 3 months.
To reheat, place the cookies on a baking sheet in a 350-degree oven for about 3 minutes or microwave them for about 10 seconds.
Perfect Chewy Chocolate Chip Cookies!
Preparation Time: 15 minutes Cooking Time: 13 minutes Chilling Time: 3 hours Servings: 24 cookies Calories: 230 kcal
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 3/4 cup unsalted butter (melted)
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups semisweet chocolate chips
Instructions:
- In a medium bowl, whisk together the flour, baking soda, and sea salt. Set aside for a few minutes.
- In a large mixing bowl, use a handheld mixer on low speed to beat melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract, mixing on low until combined.
- Gradually add the flour mixture while mixing on low. Scrape down the sides of the bowl when needed. Mix until just combined. Remove the mixer and stir in the chocolate chips using a spoon.
- Cover the dough and refrigerate for about 3 hours.
- Preheat the oven to 325 degrees. Cover a baking sheet with parchment paper.
- Use a 1 1/2 tablespoon scoop to place cookie dough balls on the prepared baking sheet, leaving at least 2 inches between them. Bake for 12-13 minutes or until lightly browned. Cool for 5 minutes before transferring the cookies to a wire rack to cool.
Notes:
- Measure flour correctly by spooning it into a measuring cup and leveling it off with a kitchen knife.
- For optimal results, use parchment paper or a silicone baking mat to promote even baking, browning, reduce spreading, and eliminate sticking.
- Preheat your oven and place cookies on the middle rack. Use two baking sheets and alternate them. Avoid placing cookie dough on a hot sheet.
- If desired, add 2/3 cup chopped walnuts or pecans along with the chocolate chips.
- Leave 2-2 1/2 inches between each dough ball for proper spreading and heat circulation.
- For an impressive touch, gently press a few extra chocolate chips into the tops of the cookies right after they come out of the oven.
- Before baking the full batch, conduct a test run with a few cookies. If they spread too fast, refrigerate the dough for 1-2 hours and test again. If they don't spread enough, gently press the rounded spoonfuls of dough down with your hand and test again.