Chewy Chocolate Chip Cookies (Recipe + Video)


With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. And you don’t even need a mixer!

Reader Adrienne commented: “These are the best cookies I’ve ever had. Incredible. Don’t cut corners or you’ll miss out. Do everything she says and you’re in for the best cookies of your life.”

There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. Just read the comments on a post in our Facebook group. These cookies are liked… and, warning: they disappear FAST.

The recipe can be included in two of my published cookbooks (in Sally’s Baking Habit, I swap chocolate chips for M&Ms/chocolate chips combo).

Why Are These My BEST Chocolate Chip Cookies?

  • The chewiest of chewy and the softest of soppy.
  • Additional thick similar to my favourite peanut butter cookies!
  • Bakery-style BIG.
  • Exploding with chocolate.

Again in 2013, I examined this cookie recipe over and over to ensure they’re completely excellent. I nonetheless have an enormous area in my coronary heart (and abdomen) for these Soft Chocolate Chip Cookies. Right this moment’s recipe is comparable, however I elevated the chewiness issue.

Reader A.Phillips commented: “Look no additional. That is it. That is the proper cookie recipe. Observe her directions precisely and the cookies shall be chewy and superb. … These are probably the most excellent cookies I’ve made and I’ve tried at the least 20 totally different recipes.”

Key Elements for Chewy Chocolate Chip Cookies

The cookie dough is constituted of your commonplace cookie substances: flour, leavener, salt, sugar, butter, egg, and vanilla. It’s the ratios and temperature of these substances that make this recipe stand out from the remaining. 

  • Melted butter: Melted butter produces the chewiest cookies. It will possibly, nevertheless, make your baked cookies greasy, so I made positive there’s sufficient flour to counteract that. And utilizing melted butter can be the rationale you don’t want a mixer to make these cookies, similar to these pumpkin chocolate chip cookies.
  • Extra brown sugar than white sugar: Extra brown sugar than white sugar: The moisture in brown sugar guarantees an additional mushy and chewy baked cookie. White granulated sugar remains to be obligatory, although. It’s dry and helps the cookies unfold. Just a little little bit of unfold is an effective factor.
  • Cornstarch: Why? Cornstarch offers the cookies that extremely mushy consistency all of us love. Plus, it helps maintain the cookies fantastically thick. We use the identical trick when making shortbread cookies.
  • Egg yolk: One other solution to promise an excellent chewy chocolate chip cookie is to make use of an additional egg yolk. The additional egg yolk provides richness, mushy tenderness, and binds the dough. You will have 1 egg + 1 egg yolk, at room temperature. See the recipe Notes for learn how to carry your eggs to room temperature shortly.

The dough shall be mushy and the chocolate chips might not stick due to the melted butter. Simply maintain stirring it; I promise it’s going to come collectively. Due to the melted butter and further egg yolk, the slick dough doesn’t even appear like regular cookie dough! Belief the method…

ingredients in bowls including melted butter, chocolate chips, cornstarch, flour, vanilla, and sugars
chocolate chip cookie dough in glass bowl

A very powerful step is subsequent.

2 Main Success Suggestions

1. Chill the dough. Chilling the cookie dough is so vital on this recipe! Until you need the cookies to unfold into a large cookie puddle, chilling the dough is obligatory right here. It permits the substances to settle collectively after the blending stage however most significantly: chilly dough leads to thicker cookies. Cowl the cookie dough and chill for at the least 2–3 hours and even as much as 3–4 days. After chilling, the dough is kind of stable, so let it sit at room temperature for 10 minutes (to melt it up barely) earlier than shaping.

2. Roll the cookie dough balls additional tall. After the dough has chilled, scoop out a ball of dough that’s 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/massive cookies. I normally use this medium cookie scoop and make it a heaping scoop. However making the cookie dough balls tall and textured, reasonably than vast and clean, is my tried-and-true trick that leads to thick and textured-looking cookies. We’re speaking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough ought to look much less like balls and extra like, nicely, lumpy columns, LOL.

Watch the video beneath to see how I form them. I additionally show how I take advantage of a spoon to reshape them throughout baking if I see they’re spreading an excessive amount of.

scooping chocolate chip cookie dough out of a glass bowl with a cookie scoop
cookie dough balls shown on a silicone baking mat lined baking sheet

One other Success Tip: While you take away the cookie dough from the fridge, the dough could also be barely crumbly. Scooping after which shaping it with heat arms retains it intact.

Instruments I Suggest for This Recipe

I’ve examined many baking instruments and these are the precise merchandise I take advantage of, belief, and advocate to readers. You’ll want most of those instruments when making sugar cookies and snickerdoodles, too!

Can I Freeze This Cookie Dough?

Sure, completely. After chilling, generally I roll the cookie dough into balls and freeze them in a big zipped-top bag. Then I bake them straight from the freezer, retaining them within the oven for an additional minute. This manner you possibly can bake simply a few cookies at any time when the craving hits. (The chewy chocolate chip cookie craving is a tough one to disregard.)

When you’re interested in freezing cookie dough, right here’s my How to Freeze Cookie Dough web page.

Fb member Leigh commented: These are the one CC cookies I’ve made for years (and this recipe is how I got here to be such a fan of SBA!) This recipe labored nice once I lived in Denver and had points with baking at altitude, and it’s nonetheless our favourite now that we’re again at sea degree. I normally make 4x-6x batches and freeze tons of cookie balls to bake later.

17 chocolate chip cookies on a cooling rack
1 chocolate chip cookie broken in half

In Quick, Right here Are the Secrets and techniques to Mushy & Chewy Chocolate Chip Cookies:

  • Cornstarch helps product mushy and thick cookies.
  • Utilizing extra brown sugar than white sugar leads to a moister, softer cookie.
  • An additional egg yolk will increase chewiness.
  • Rolling the cookie dough balls to be tall and lumpy as a substitute of vast and clean offers the cookies a bakery-style textured thickness.
  • Utilizing melted butter (and barely extra flour to counteract the liquid) will increase chewiness.
  • Chilling the dough leads to a thicker cookie.

Q: Have you ever baked a batch earlier than?

Print

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Description

These tremendous mushy and chewy chocolate chip cookies are the preferred cookie recipe on my web site for good purpose. Melted butter, extra brown sugar than white sugar, cornstarch, and an additional egg yolk assure absolutely the chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling previous to shaping the cookies. Assessment recipe notes earlier than starting.



  1. Whisk the flour, baking soda, cornstarch, and salt collectively in a big bowl. Put aside.
  2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar collectively till no brown sugar lumps stay. Whisk within the egg and egg yolk. Lastly, whisk within the vanilla extract. The combination shall be skinny. Pour into dry substances and blend along with a big spoon or rubber spatula. The dough shall be very mushy, thick, and seem greasy. Fold within the chocolate chips. The chocolate chips might not follow the dough due to the melted butter, however do your finest to mix them.
  3. Cowl the dough tightly and chill within the fridge for at the least 2–3 hours or as much as 3 days. I extremely advocate chilling the cookie dough in a single day for much less spreading.
  4. Take the dough out of the fridge and permit it to barely soften at room temperature for 10 minutes.
  5. Preheat oven to 325°F (163°C). Line massive baking sheets with parchment paper or silicone baking mats. Put aside.
  6. Utilizing 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/massive cookies. Roll right into a ball, ensuring the form is taller reasonably than vast—nearly like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto every cookie sheet. 
  7. Bake the cookies for 12–13 minutes or till the sides are very evenly browned. (XL cookies can take nearer to 14 minutes.) The facilities will look very mushy, however the cookies will proceed to set as they cool. Cool on the baking sheet for 10 minutes. In the meantime, press a couple of additional chocolate chips into the tops of the nice and cozy cookies. That is non-obligatory and just for seems to be. After 10 minutes of cooling on the baking sheets, switch cookies to a wire rack to chill utterly. 
  8. Cookies keep recent coated at room temperature for as much as 1 week.

Notes

  1. Make Forward & Freezing Directions: You may make the cookie dough and chill it within the fridge for as much as 2–3 days. Permit to return to room temperature then proceed with step 4. Baked cookies freeze nicely for as much as 3 months. Unbaked cookie dough balls freeze nicely for as much as 3 months. Bake frozen cookie dough balls for an additional minute, no must thaw. Click here for my tips and tricks on freezing cookie dough.
  2. Cornstarch: When you don’t have cornstarch, you possibly can go away it out. The cookies are nonetheless very mushy.
  3. Butter: Salted butter can be utilized as a substitute. Scale back salt within the cookie dough to 1/4 teaspoon.
  4. Egg & Egg Yolk: Room temperature egg + egg yolk are finest. Sometimes, if a recipe requires room temperature or melted butter, it’s good observe to make use of room temperature eggs as nicely. To carry eggs to room temperature shortly, merely place the entire eggs right into a glass of heat water for five minutes.
  5. Can I add nuts or totally different add-ins? Sure, completely. So long as the overall quantity of add-ins is round 1 – 1 and 1/4 cups, you possibly can add something together with chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, and so forth. You can even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie.
  6. You should definitely take a look at my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Key phrases: chocolate chip cookies

Make a Chocolate Chip Cookie Cake subsequent time.

slice of chocolate chip cookie cake on a white plate



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