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!
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.
So I just made this recipe for the cookie cake and I have to say they came out great! On the cookie version you have them being refrigerated for 2+ hours, how long can they stay refrigerated before baking (in case you want them just cooked – and i have so many from the cookie cake) and do you know if they taken being frozen well after being baked? Thanks so much!
Hi Cheryl! I recommend refrigerating the dough because the butter is melted. This helps the cookies hold their shape. You can cover and refrigerate up to 1 day and set out for a bit before scooping into cookies. You can pop it into a cake, pie or tart pan without refrigerating dough. I prefer freezing dough over cookies, but you can absolutely freeze cookies as well. Bring to room temperature, seal in a freezer bag and store in an airtight container to prevent odors from seeping in.
Julie have tried a few of your recipes and have had positive responses my grandson was away at school upon returning home requested the chewy chocolate cookies again said they were the best ones and wants me to make more when he returns to school to give some to hie friends . Thanks Julie love your ideas and recipes
Thank you, Mary! I am so happy to hear that and appreciate your kindness!
Made these scrumptious cookies last weekend . My family said they were the best chocolate cookies I made better than other recipes I made .Grandson took a batch to his friends Grand daughter said they are so delicious make more Thanks Julie this is a keeper
Love it! Thanks for making my day, Mary!
Always trying different chocolate chip cookie recipes…this is a keeper! Delicious taste and perfect crispy/chewy texture. Followed recipe and they turned out great! Thank you!
Thank you, Aimee! I really appreciate you taking the time to comment!
What is cracked sea salt? Donโt understand #7?
If you purchase salt in a grinder (or add to a grinder), you can get thick flakes of salt instead of tiny little grains. It really enhances a lot of baked goods, bringing out their flavors.