The Best Chewy Chocolate Chip Cookie Recipe
These cookies are chewy, gooey, and crispy on the edges. We'd consider these the perfect cookie!
Servings: 12 servings
Equipment
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, melted
- 1 cup loosely packed light brown sugar
- 1/2 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Set it aside.
- In a large bowl, add the flour, baking soda, and salt. Whisk to combine, and set aside.2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
- In a separate bowl, add the melted butter, brown sugar, and white sugar. Use a hand mixer or stand mixer to cream until smooth.3/4 cup unsalted butter, melted, 1 cup loosely packed light brown sugar, 1/2 cup organic cane sugar
- Add the vanilla, whole egg, and egg yolk to the butter mixture, and beat until the ingredients are light and fluffy.2 teaspoons vanilla extract, 1 egg + 1 egg yolk, room temperature
- Slowly add the dry ingredients to the bowl of wet ingredients, and mix just until smooth. NOTE: It is important not ot overmix, or the cookies will not turn out soft and chewy!
- Gently fold in the chocolate chips and chocolate chunks.1 cup semi-sweet chocolate chips, 1/2 cup dark chocolate chunks
- Cover the bowl, and place the cookies in the fridge to chill for at least 30 minutes.
- Using a cookie scoop, portion the dough into ¼ cup balls. Arrange them on the prepared baking sheet, leaving space in between each cookie.
- Bake for 13-14 minutes or until the edges are light golden brown. Be careful not to overbake!
- Remove the baking sheet from the oven, and let the cookies stand for a couple of minutes to solidify. Transfer the cookies to a wire rack to cool completely.
- Serve warm with a glass of milk or ice cream, if desired!
- Store in an airtight container at room temperature for up to 1 week.
Video
Notes
Wrap unbaked dough in plastic wrap, and store it in the fridge for up to 2-3 days or in the freezer for up to 3 months. Bake thawed or from frozen, adding baking time as needed.
Nutrition
Serving: 1serving | Calories: 417kcal | Carbohydrates: 54g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 193mg | Fiber: 3g | Sugar: 34g | Vitamin A: 385IU | Calcium: 39mg | Iron: 3mg