Chewy Chocolate Chip Cookies
Since 2013, these incredibly soft and chewy chocolate chip cookies have received 11 million page views, making them the most popular cookie recipe on my website. The chewiest chocolate chip cookie texture is ensured with melted butter, cornstarch, an additional egg yolk, and more brown sugar than white sugar. Furthermore, a mixer is not even necessary!Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
There are many of recipes for chocolate chip cookies. Everybody has a favorite, and mine is this one. I can see by looking at the hundreds of reviews in the comments section that many other people also love this dish! In fact, this is the recipe I would recommend keeping in your apron pocket if you asked me. (Of course, in addition to the traditional flaky pie crust and cutout sugar cookies!) Visit our Facebook group and read the comments on a post. People adore these cookies. Also, be advised that they vanish quickly.Chewy Chocolate Chip Cookies
Two of my published cookbooks also contain the recipe (in Sally’s Baking Addiction, I substitute chocolate chips for the M&M/chocolate chip combination).Chewy Chocolate Chip Cookies
What Makes These Chocolate Chip Cookies My Favorite?
- In terms of chewiness and softness, this is the best.
- As thick as my favorite peanut butter cookies, but thicker!
- Bakery-style large.
- chocolate-exploding.
I made numerous attempts to ensure that this cookie recipe was flawless back in 2013. My tummy and heart still have room for these Soft Chocolate Chip Cookies. The recipe for today is comparable, except I added more chewiness.Chewy Chocolate Chip Cookies
Chocolate chunks or chips can be used to produce them.
Essential Components for Soft Chocolate Chip Cookies
The typical cookie ingredients—flour, leavener, sugar, salt, butter, egg, and vanilla—are used to make the dough. What distinguishes this recipe from others is the proportions and temperature of those ingredients.Chewy Chocolate Chip Cookies
- Melted butter: The chewiest cookies are made with melted butter. However, it may cause your baked cookies to become oily, so I made sure to add enough flour to compensate. Similar to these pumpkin chocolate chip cookies and M&M cookie bars, you can create these cookies without a mixer by using melted butter.Chewy Chocolate Chip Cookies
- More brown sugar than white sugar: More brown sugar than white sugar: Brown sugar’s moisture content ensures a baked cookie that is particularly soft and chewy. However, white granulated sugar is still required. It aids in the cookies’ spreading because it is dry. A small amount of dispersion is beneficial.Chewy Chocolate Chip Cookies
- Cornstarch: Why? We all adore the incredibly soft texture that cornstarch gives cookies. It also keeps the cookies gorgeously thick. We make shortbread cookies using the same method.Chewy Chocolate Chip Cookies
- Egg yolk: Using an extra egg yolk is another technique to guarantee a chocolate chip cookie that is incredibly chewy. The additional egg yolk bonds the dough and gives it richness and gentle suppleness. One egg and one egg yolk, both at room temperature, are required. To quickly get your eggs to room temperature, refer to the recipe notes.Chewy Chocolate Chip Cookies
Because of the melted butter, the dough will be soft and the chocolate chips might not stick. I assure you that it will come together if you continue to stir it. The silky dough doesn’t even resemble regular cookie dough because of the melted butter and added egg yolk! Have faith in the process.Chewy Chocolate Chip Cookies
The next step is the most crucial.
2 Major Success Tips
- Chill the dough. In this recipe, chilling the cookie dough is crucial! Here, chilling the dough is essential unless you want the cookies to spread into a huge cookie puddle. Most significantly, cold dough produces thicker cookies by allowing the components to settle together after mixing. Refrigerate the cookie dough for at least two to three hours, or as long as three to four days. The dough is rather solid after chilling, so before shaping, let it lie at room temperature for ten minutes to soften it a little. (No time to relax? Instead, make these crispy chocolate chip cookie bark or soft and chewy chocolate chip cookie bars!Chewy Chocolate Chip Cookies
- Roll the cookie dough balls extra tall. Scoop out a ball of dough that is approximately two heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies or three Tablespoons for XL cookies once the dough has chilled. Usually, I make a hefty scoop out of this medium cookie scoop. However, my tried-and-true method for creating thick and textured-looking cookies is to make the cookie dough balls tall and bumpy instead than wide and smooth. These are thick, bakery-style cookies with textured, wrinkled tops. Your cookie dough should resemble lumpy columns rather than balls, lol. See how I shape them in the video below. I also show how, if I notice they’re spreading too much while baking, I can realign them with a spoon.Chewy Chocolate Chip Cookies
Another Success Tip: The cookie dough can be a little crumbly when you take it out of the fridge. It remains intact when scooped and then shaped with warm fingertips.Chewy Chocolate Chip Cookies
Tools I Recommend for This Recipe
These are the exact goods I use, trust, and suggest to readers out of all the baking tools I’ve tried. Most of these items are also necessary for baking snickerdoodles and sugar cookies!Chewy Chocolate Chip Cookies
- Sheets for baking
- Baking mats made of silicone or parchment sheets
- Cooling Racks with Medium Cookie Scoops
- See Also: Top 8 Baking Pans and Cookie Baking Tools
Can I Freeze This Cookie Dough?
Yes, without a doubt. I occasionally form the chilled cookie dough into balls and store them in a large zip-top bag in the freezer. I then put them in the oven for an additional minute after taking them out of the freezer. In this manner, you can bake a few cookies whenever you feel like it. (It’s difficult to resist the need for chewy chocolate chip cookies.)Chewy Chocolate Chip Cookies
Here is my How to Freeze Cookie Dough page if you’re interested in freezing cookie dough.
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:
- Cornstarch makes cookies thick and soft.
- A moister, softer cookie is the result of using more brown sugar than white sugar.
- Chewiness is increased by an additional egg yolk.
- The cookies have a bakery-style rough thickness because the cookie dough balls are rolled tall and lumpy rather than wide and smooth. We also use this approach for chocolate chip cookies made with cake batter.
- Chewiness is increased by using melted butter (and a little extra flour to balance the liquid).
- A thicker cookie is produced when the dough is chilled. Peanut butter oatmeal chocolate chip cookies or its gluten-free equivalents, flourless peanut butter oatmeal cookies, are nearly as thick 🙂.
Chewy Chocolate Chip Cookies
Description
For good reason, these incredibly chewy and soft chocolate chip cookies are the most popular cookie recipe on my website. The chewiest chocolate chip cookie texture is ensured with melted butter, cornstarch, an additional egg yolk, and more brown sugar than white sugar. Before shaping the cookies, the silky cookie dough needs to chill. Before starting, go over the recipe notes.
Ingredients
- Two and a quarter cups (280g) of leveled and spooned all-purpose flour
- One teaspoon of baking soda
- One and a half teaspoons of cornstarch
Half a teaspoon of salt
3/4 cup (12 Tbsp/170g) Melted and chilled unsalted butter Five minutes
150g, or 3/4 cup packed sugar in light or dark brown
Half a cup (100g) Granulated sugar
One big egg and one yolk, both at room temperature
Two teaspoons of pure vanilla extract
225g, or 1 and 1/4 cups Chocolate chunks or chips that aren’t quite sweet
Instructions
- In a large bowl, whisk together the flour, cornstarch, baking soda, and salt. Put aside.
- Mix the melted butter, brown sugar, and granulated sugar in a medium-sized bowl until the brown sugar is completely dissolved. Add the egg and egg yolk and whisk. Lastly, add the vanilla extract and stir. It will be a thin mixture. Pour into dry ingredients and use a rubber spatula or large spoon to combine. The dough will seem greasy, be thick, and be quite soft. Add the chocolate chips and fold. Because of the melted butter, the chocolate chips might not adhere to the dough, but try your best to mix them in.
- Tightly cover the dough and refrigerate for at least two to three hours or up to three days. For minimal spreading, I strongly suggest freezing the cookie dough for the entire night.
- Remove the dough from the refrigerator and let it sit at room temperature for ten minutes to soften a little.
- Set the oven temperature to 325°F (163°C). Use silicone baking mats or parchment paper to line big baking sheets. Put aside.
- Measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies, or 2 heaping Tablespoons (approximately 1.75 ounces, or 50g) of dough for medium/large cookies using a cookie scoop or Tablespoon measuring spoon. Make sure the shape is taller than wide, almost like a cylinder, as you roll into a ball. This makes the cookies thicker when they bake. Continue with the remaining dough. Line each cookie sheet with 8–9 dough balls.
- The cookies should be baked for 12 to 13 minutes, or until the edges are just beginning to brown. (XL cookies may require more than fourteen minutes.) The cookies will continue to set as they cool, even though the centers will appear extremely mushy. Let cool for ten minutes on the baking sheet. In the meantime, top the heated cookies with a few extra chocolate chips. This is only decorative and optional. Cool the cookies on the baking sheets for 10 minutes, then move them to a wire rack to finish cooling.
- Covered cookies can last up to a week at room temperature.
Notes
- Make Ahead & Freezing Instructions: The cookie dough can be prepared and refrigerated for up to two or three days. After letting it reach room temperature, go to step 5. Baked cookies keep nicely in the freezer for up to three months. You can freeze unbaked cookie dough balls for up to three months. Do not defrost; instead, bake frozen cookie dough balls for an additional minute. Learn how to freeze cookie dough by reading my tips and methods.
- Special Tools (affiliate links): Silicone baking mats or parchment paper, a medium cookie scoop, a wooden spoon or rubber spatula, glass mixing bowls, a whisk, and a cooling rack
- Cornstarch: You can omit the cornstarch if you don’t have any. The cookies remain incredibly soft.
- Egg & Egg Yolk: The nicest egg and egg yolk are at room temperature. It’s often a good idea to use room-temperature eggs whenever a recipe calls for melted or room-temperature butter. To quickly get eggs to room temperature, just submerge them in a glass of warm water for five minutes.
- Can I add nuts or different add-ins? Yes, without a doubt. Anything can be added, such as chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc., as long as the overall amount of ingredients is between 1 and 1½ cups. I adore them with 1/2 cup (100g) Reese’s Pieces and 3/4 cup (135g) butterscotch morsels. You may even make a sprinkle chocolate chip cookie by adding 1/2 cup (80g) of sprinkles.
- Check out these ten essential cookie baking tools as well as my top 5 cookie baking success tips.
