Get the secret that makes these Chewy Chocolate Chip Cookies better than the rest! These quick and easy crowd-pleasing cookies are made with staple ingredients and a twist that takes them over the top!
Chewy Chocolate Chip Cookies
I have been making these classic cookies for what seems like forever, tweaking and shifting things around a bit here and a bit there. Over the years, I’ve perfected them. I can pat myself on the back and tell you these really are the best!
After a lot of taste testing from friends and family, these are a true success story. I promise you, chewy chocolate chip cookies just don’t get better than these!
Some days, chocolate chip cookies are just the fix I need! For the ultimate treat, fold this delicious dough into a delicious Brookie! I also use a similar dough in my irresistible M&M bakery-style cookies.
Ingredients and Substitutions
- Butter – I prefer to use unsalted butter in this recipe. If you use salted, be sure to cut down on the amount of added salt.
- Sugar – You will need white and brown sugar in this recipe. The brown sugar is a key ingredient to get these cookies perfectly chewy.
- Vanilla Extract -You can easily make your own vanilla extract or use store bought. Pure vanilla extract is preferable over imitation.
- Eggs – Use the freshest eggs you can. Eggs add moisture to the cookies and help the dry ingredients to bind together.
- Baking Soda and Baking Powder – To help the cookies rise in the oven.
- Flour and Salt – All purpose flour is perfect for this recipe, use your favorite brand. The salt helps to bring out the chocolate flavor.
- Chocolate Chips – I like to use semi-sweet chocolate chips, but you can use bitter or milk if you prefer.
Variations
- Add Nuts
- Add M&M’s
Test Kitchen Tips
These simple secrets make them better than the bakery.
- Brown Butter caramelizes with the sugars and adds rich flavor and texture.
- Maintain a delightful rise and a delicious bite by following the recipe to avoid over-mixing.
- Large dough balls, chilled before baking help maintain their volume.
- Top dough balls with thick flakes of sea salt to enhance the flavor.
- Bake cookies until just set and slightly golden brown on the edges. Remove from oven and allow to cool 1 minute and transfer to a wire cooling rack. Cookies will continue to bake on hot cookie sheet, alters the texture.
- Serve warm out of the oven or microwave 20 seconds to warm and enjoy.
Baking Conversion Guide
Print this Measurement Conversion Chart for easy reference when halving or doubling a recipe.
Frequently Asked Questions
High moisture content! That’s why these Chewy Chocolate Chip Cookies are made with brown butter and into dough balls refrigerated for 2+ hours in a sealed container or cookie sheet. The mass help keeps moisture in.
Bake time is also important – you want to remove them from the oven when the edges are just golden brown leaving a soft, pale center.
If you don’t eat these delicious morsels straight away, store then in an airtight container. Place a slice of white bread in with the cookies, they will absorb the moisture from the bread keeping them chewy for longer.
Keep them at room temperature and they will remain chewy for 2-3 days.
How to Store
- Room Temperature – Allow to cool. The cookies will keep for 3-4 days stored in an airtight container.
- Refrigerate – Refrigerating these cookies will keep them fresh for longer, up to two weeks. Allow them to cool, and then store in a sealed container in the fridge. Bring to room temperature to enjoy.
- Freeze – Allow to cool. Freeze the cookies on a sheet pan and then transfer to a freezer bag or safe container. They will keep for up to six months and can be thawed at room temperature.
More Cookies
Chewy Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter two sticks
- ¾ cup white granulated sugar
- 1 cup light brown sugar packed
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips one bag
- ½ teaspoon sea salt (optional – cracked over the top before baking)
Instructions
Brown Butter
- In a saucepan over medium heat, melt butter. Swirl it until brown in color and it reaches a nutty aroma. Remove from heat and allow to cool.
Dough
- Meanwhile, in a large mixing bowl or stand mixer fitted with the whisk attachment over low speed, combine sugar, brown sugar, and vanilla. Gradually blend in cooled brown butter over low speed. Beat in eggs until just combined.
- In a medium mixing bowl, whisk to combine flour, baking soda, baking powder, and salt. Using the paddle attachment on low speed, gradually add the dry mixture to wet until just combined.
- Fold chocolate chips into cooled dough (to prevent swirling/melting). Using a large cookie scoop, drop dough balls onto a parchment lined baking sheet that fits into refrigerator. Crack thick flakes of sea salt over the top.
Chill
- Refrigerate covered for 2 hours.
Bake
- Preheat oven to 350℉. Bake 12 minutes in the center rack of pre-heated oven.
- Allow to cool on the cookie sheet for 2 minutes, then transfer to a wire rack to cool.
Julie’s Tips
- Don’t overmix
- Don’t overbake
- Serve warm
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
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How To Make
- Brown Butter – In a saucepan over medium heat, melt butter. Swirl it until brown in color and it reaches a nutty aroma. Remove from heat.
- Mix Wet Ingredients – Meanwhile, combine sugar, brown sugar, and vanilla in a mixing bowl. Mix browned butter in. Gently blend in eggs.
- Mix Dry Ingredients – Combine four, baking soda, baking powder and salt. Add into wet ingredients, just until combined. Fold in chocolate chips.
- Make Dough Balls – Make large balls and place on a parchment paper lined cookie sheet. Refrigerate for 2+ hours.
- Bake – When you’re ready to bake, preheat oven, add cracks of sea salt over the top of cookie dough balls and bake as directed.
Hi, Julie! I love your blog! My heart-shaped tart pans are scheduled to arrive today! I’ve been holding off making your chocolate chip cookie recipe, waiting for these pans which are scheduled to arrive today sometime. I have time now to make the dough. I’m going to try it and put it in the refrigerator in hopes that it doesn’t ruin it. I can’t wait any longer. I’ve been waiting almost two weeks for these tart pans to come in. Excited to get them and start making my home organized and cohesive. Thank you for all of your gifts that you share. They are new to me and needed.
It won’t hurt a thing! You can make it in any dish but a heart makes it all the sweeter! Thank you for following along! You’re too kind! Hope you enjoy this as much as we do!
Hi Julie. What is the cookie sheet you are using here?
You can find it by clicking “shop” at the top of the blog, enjoy!
I made these and they are delicious but not cooling the brown butter makes the chocolate chips melt. Common sense tells me to cool the brown butter first, but I like to always follow a recipe as is before making changes. They still taste great but are more like chocolate marbled brown butter cookies. Will definitely cool the brown butter next time.
You show more patience than I…marbled chocolate has never bothered me, but you can absolutely cool the butter first if you prefer. I’m glad the you enjoyed them. Have a beautiful week!
I made these cookies yesterday and they are delicious!!! Thank you…
So glad you enjoyed them and I appreciate that you took the time to come back and share. I hope you had a fun Super Bowl Sunday!
I had signed up for your 5 day Calligraphy course but never received any of the lessons. Have you stopped offering that course?
All of the required materials are within the posts – just follow along from post to post and printable a are included as needed. Bonus printable worksheets are sent to subscribers once a month now that the series has concluded.