Best Ever Chewy Chocolate Chip Cookie Recipes

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CHEWY CHOCOLATE CHIP COOKIES



Chewy Chocolate Chip Cookies image

These super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.

Provided by Sally

Categories     Dessert

Time 3h22m

Number Of Ingredients 10

2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch*
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, melted & cooled 5 minutes*
3/4 cup (150g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks

Steps:

  • Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  • In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
  • Cover the dough tightly and chill in the refrigerator for at least 2-3 hours or up to 3 days. I highly recommend chilling the cookie dough overnight for less spreading.
  • Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
  • Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Using a cookie scoop or Tablespoon measuring spoon, measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide-almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8-9 balls of dough onto each cookie sheet.
  • Bake the cookies for 12-13 minutes or until the edges are very lightly browned. (XL cookies can take closer to 14 minutes.) The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
  • Cookies stay fresh covered at room temperature for up to 1 week.

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

Crisp edges, chewy middles.

Provided by Dora

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
2 teaspoons hot water
½ teaspoon salt
3 cups all-purpose flour
2 cups semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Nutrition Facts : Calories 297.8 calories, Carbohydrate 38.9 g, Cholesterol 35.8 mg, Fat 15.6 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 7.8 g, Sodium 165.8 mg, Sugar 25.1 g

THE INTERNET'S BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE



The Internet's Best Chewy Chocolate Chip Cookies Recipe image

Congratulations, you've found the Internet's Best Chewy Chocolate Chip Cookies recipe - and yes, they do have a secret ingredient!

Provided by Gemma Stafford

Categories     Dessert

Number Of Ingredients 11

½ cup (4oz/115g) butter ((softened))
1 ½ cups (9oz/255g) dark brown sugar
½ cup (4oz/115g) granulated sugar
½ cup (4floz/115ml) olive oil*
1 tablespoon vanilla extract
2 large eggs ((room temperature))
2 ¾ cups (14oz/397g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 ½ cups (9oz/225g) bittersweet chocolate ((chopped))

Steps:

  • Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
  • Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
  • Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
  • In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
  • Add the dry ingredients into the butter mix and stir to combine. Lastly, stir in the chopped bittersweet chocolate.
  • Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
  • Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
  • Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball. Place on the baking tray 3 inches apart.
  • Bake for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)
  • When the cookies are fully baked bash the pan on a hard surface to create those crinkles.
  • I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days. To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

BEST CHOCOLATE CHIP COOKIES



Best Chocolate Chip Cookies image

These big soft chocolate chip cookies are truly perfect!

Provided by Crissy

Categories     Desserts

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, barely melted but not too hot (see photo above)
¾ cup light brown sugar, packed
⅔ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 large egg
2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
Coarse sea salt

Steps:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a medium bowl mix together the flour, baking soda and the salt: Set aside.
  • In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
  • Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
  • Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
  • Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.

Nutrition Facts : Calories 182 calories, Carbohydrate 22.1 grams carbohydrates, Cholesterol 33.7 milligrams cholesterol, Fat 9.8 grams fat, Fiber 0.4 grams fiber, Protein 1.8 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 cookie, Sodium 224 grams sodium, Sugar 12.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3.2 grams unsaturated fat

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 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, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • 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.
  • 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).
  • 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. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

BEST-EVER THICK AND CHEWY CHOCOLATE CHIP COOKIES



Best-Ever Thick and Chewy Chocolate Chip Cookies image

adapted from Baking at Home with the Culinary Institute of America Three little tweaks take this chocolate chunk cookie recipe from simply delicious to sensational: • Culture uses a higher-fat unsalted European-style butter. "It's more expensive," says LoCascio, "but it's better." Most butter clocks in at 80 percent...

Provided by Penny Hall

Categories     Cookies

Time 20m

Number Of Ingredients 8

2 1/2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp kosher salt
2 sticks (16 tbsp) european style unsalted butter, room temperature
1 3/4 cups sugar
2 eggs
1 tsp pure vanilla extract
2 cups dark chocolate chunks

Steps:

  • 1. In a small mixing bowl, whisk together flour, baking soda, and salt until well combined. In a stand mixer, using the paddle attachment, cream the butter with the sugar on medium speed until light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing between additions and scraping down the bowl as needed. Add the vanilla extract and mix. On low speed or by hand, stir in the dry ingredients until just combined. Stir in the chocolate chips, mixing until just incorporated. Do not over-mix. Scrape down the bowl as needed. Using a cookie scoop, ice cream scoop, or two spoons, form dough balls and place on prepared cookie sheets with a few inches of room in between. Refrigerate overnight. Preheat the oven to 375 F with rack in the center. Line cookie sheets with parchment or silicone baking mats. Bake for 10-13 minutes (depending on the size of your dough balls), until they are golden brown around the edges and puffy in the center. Let cookies cool a few minutes on baking sheets before transferring to wire racks to cool completely.
  • 2. • "Another trick of the trade is refrigerating the dough," he says. "We make the dough, shape it into balls, refrigerate and bake it the next day. It keeps [the cookies] a little bit thicker but still moist." • "The key is getting really good chocolate," advises LoCascio. "We use a darker chocolate." Buy your favorite dark chocolate bar and cut it into chunks yourself, or buy the best quality dark chocolate chunks you can find in the baking aisle.

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