Home » Recipes » The Best Chewy Chocolate Chip Cookie Recipe

The Best Chewy Chocolate Chip Cookie Recipe

*This post may contain affiliate links, please see our privacy policy for details.*

If you are looking for a chewy, gooey chocolate chip cookie to fall in love with, then you are in the right place. Friends – our chocolate chip cookie recipe is truly the best. We have been baking it for years and are so excited to share it with you.

How the chocolate chip cookie was invented

Can you believe there was a time before chocolate chip cookies existed? We certainly can’t! The first chocolate chip cookie was made less than 100 years ago, in 1938. On the south eastern coast of Massachusetts, two bakers – Ruth Graves Wakefield and Sue Brides – invented the chocolate chip cookie!

Ruth ran the kitchen at an inn she owned with her husband. While the primary service at the inn was the overnight stays, she became notorious for her incredible desserts! After years of baking sugar cookies and butterscotch cookies, Ruth was looking for something more exciting.

One day inspiration struck! Ruth and Sue decided to chop up a chocolate bar and put it in their butter drop cookies. Ever since then, chocolate chips and cookie batter have become a match made in heaven.

What makes this chocolate chip cookie recipe so great

Our chocolate chip cookie recipe is a true classic! It really stands the test of time. But how could it not?!

These scrumptious chocolate chip cookies are chewy, gooey, and a single cookie is never enough. And when it comes to baked goods, this recipe is relatively simple. We make this cookie recipe easy to follow and the outcome is outrageously yummy.

How to make our classic chewy chocolate chip cookie recipe

  1. Preheat your oven to 350 degrees.
  2. In a bowl, combine your dry ingredients. Whisk the flour, baking soda, and salt together then set aside.
  3. In a separate bowl, cream the butter. Start by adding the melted butter, brown sugar and white sugar. Cream the butter with the sugars until it is thoroughly blended.
  4. Add the vanilla and eggs to the bowl with the butter. Beat the mixture until it is fluffy and light.
  5. Mix in the dry ingredients and stir until just blended.
    • Note: it is important not to over mix after combining the dry ingredients with the wet ingredients. If you over mix, your cookies may not be as soft after baking.
  6. Add the chocolate chips  and chunks to the bowl and gently fold them in.
  7. Scoop the cookies onto a baking sheet. We recommend measuring them out to be 1/4 cup each and suggest spacing them out on the baking sheet. These cookies will expand in the oven!
    • Note: We highly recommend scooping the cookies onto a baking sheet and refrigerating for at least 30 minutes. The longer the dough chills, the better they become!
  8. Bake for 13 to 14 minutes, or until the edges are a light golden brown. The inside will continue to bake when you take them out of the oven, so it’s ok if they are gooey.
  9. Let them sit on the baking sheet for a couple minutes out of the oven. This allows the cookies too firm up in shape.
  10. Transfer the cookies to a wire rack to fully cool.
  11. Serve warm with milk or ice cream!

How to freeze our chewy chocolate chip cookie dough recipe

Have you ever been in the mood for a single cookie? You are not alone – we have been there too! And we have good news for you. You can easily make one cookie (or a few) from this recipe and freeze the rest of the batter until you want some more.

To freeze the cookie batter, we recommend rolling it into a tube and wrapping it in cling wrap. Make sure to get the cling wrap as close to the surface of the cookie dough as possible. We want to avoid any air bubbles as they can cause freezer burn!

Making cookies from frozen batter is super straightforward. You will want to take the tube of cookie batter and defrost it in the fridge. As soon as it is soft enough to cut through, you can cut little disks and bake them! The bake time may take a little longer than 13 minutes, so just keep an eye out for those golden brown edges when baking.

If you love our chocolate chip cookie recipes, these desserts are for you!

  • For a healthier take on dessert, try out our Smore’s Stuffed Dates. These are a go-to dessert for us during Ramadan. That’s because the fiber from the dates helps balance the sugar from the marshmallows preventing a sugar crash!
  • Our Slow Cooker Chocolate Covered Pretzels are beyond easy to make. This tasty treat is salty and sweet. Similar to cookies, this is a fork-free, kid-friendly dessert!
  • Ok so we might have a thing for s’mores. Our S’mores Rollups are the stuff of dreams! It only takes 5 ingredients and an air fryer, and you’re all set.
  • And if you are looking for a chocolate chip cookie that is just a bit more complex and indulgent, you must try our Brown Butter Chocolate Chip Cookies.

The Best Chewy Chocolate Chip Cookie Recipe

Food Dolls
These cookies are chewy, gooey, and crispy on the edges. We'd consider these the perfect cookie!
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Course COOKIES
Servings 12
Calories 417 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 3/4 cup unsalted butter (melted)
  • 1 cup loosely packed light brown sugar
  • 1/2 cup organic cane sugar
  • 2 tsp vanilla extract
  • 1 egg + 1 egg yolk (at room temperature)
  • 1 cup semi sweet chocolate chips
  • 1/2 cup dark chocolate chunks

Instructions
 

  • Preheat your oven to 350 degrees.
  • In a bowl, combine your dry ingredients. Whisk the flour, baking soda, and salt together then set aside.
  • In a separate bowl, cream the butter. Start by adding the melted butter, brown sugar and white sugar. Cream the butter with the sugars until it is thoroughly blended.
  • Add the vanilla and eggs to the bowl with the butter. Beat the mixture until it is fluffy and light.
  • Mix in the dry ingredients and stir until just blended.
  • Note: it is important not to over mix after combining the dry ingredients with the wet ingredients. If you over mix, your cookies may not be as soft after baking.
  • Add the chocolate chips and chocolate chunks to the bowl and gently fold them in.
  • Scoop the cookies onto a baking sheet. We recommend measuring them out to be 1/4 cup each and suggest spacing them out on the baking sheet. These cookies will expand in the oven!
  • Bake for 13 to 14 minutes, or until the edges are a light golden brown. The inside will continue to bake when you take them out of the oven, so it’s ok if they are gooey.
  • Let them sit on the baking sheet for a couple minutes out of the oven. This allows the cookies too firm up in shape.
  • Transfer the cookies to a wire rack to fully cool.
  • Serve warm with milk or ice cream!

Video

Notes

We highly recommend scooping the cookies onto a baking sheet and refrigerating for at least 30 minutes. The longer the dough chills, the better they become!

Nutrition

Serving: 12g | 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
Keyword chocolate chip cookies, cookies, the best chocolate chip cookie
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published.

Recipe Rating