There’s nothing quite like the irresistible allure of a freshly baked chewy chocolate chip cookie, with its golden edges and soft, gooey center. Each bite delivers a perfect balance of rich, buttery dough and melty chocolate chips, creating a symphony of textures and flavors. Ready in just 25 minutes, these cookies are a quick treat that feels indulgent yet comforting.
Whether you’re craving a sweet snack or need a crowd-pleasing dessert, these cookies are a guaranteed hit. The chewy texture paired with the deep, caramelized notes of brown sugar makes them unforgettable. Plus, they’re packed with just enough chocolate to satisfy every craving without overwhelming the senses. Perfect for any occasion, these cookies are a timeless classic you’ll want to make again and again.
Ingredients for Chewy Chocolate Chip Cookies
- 2 ¼ cups flour (all-purpose works best)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, partially melted (microwave for 20-30 seconds to achieve the right consistency)
- 1 cup brown sugar, packed (light or dark brown sugar works)
- ½ cup sugar (granulated)
- 1 Tablespoon vanilla extract (use pure vanilla for the best flavor)
- 1 egg (large, at room temperature)
- 1 egg yolk (adds extra chewiness)
- 2 cups semi-sweet chocolate chips (substitute with milk or dark chocolate chips if preferred)
Step-by-Step Instructions
- Preheat the oven to 325 ℉ (165 ℃). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
- Sift dry ingredients: In a large bowl, sift together the flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a medium bowl, cream together the partially melted butter, brown sugar, and white sugar until well blended.
- Add wet ingredients: Beat in the vanilla, egg, and egg yolk until the mixture is light and creamy.
- Combine dry and wet ingredients: Gradually mix in the sifted dry ingredients until just blended. Avoid overmixing.
- Fold in chocolate chips: Gently fold in the chocolate chips by hand using a wooden spoon.
- Portion the dough: Drop cookie dough in ¼ cup portions onto the prepared cookie sheets. Space cookies about 3 inches apart to allow for spreading.
- Bake: Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a light golden brown. The centers will look slightly underbaked, but they will firm up as they cool.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
How to Store and Keep Your Cookies Fresh
Once your cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. For longer storage, place them in a freezer-safe bag or container and freeze for up to 3 months. To enjoy, simply let them thaw at room temperature or warm them in the microwave for 10-15 seconds for that fresh-from-the-oven taste.
Fun Variations to Mix It Up
Want to get creative? Try swapping out the semi-sweet chocolate chips for dark chocolate chunks, white chocolate chips, or even peanut butter chips. For a nutty twist, add 1 cup of chopped walnuts or pecans. Feeling adventurous? Mix in ½ cup of shredded coconut or 1 teaspoon of cinnamon for a unique flavor boost.
Perfect Pairings: Serving Suggestions
These chewy chocolate chip cookies are delicious on their own, but they’re even better with a glass of cold milk or a scoop of vanilla ice cream sandwiched between two cookies for an indulgent treat. For a cozy dessert, serve them warm with a drizzle of caramel sauce or a dusting of powdered sugar.
Time-Saving Tips for Busy Bakers
Short on time? Prep your cookie dough ahead of time! Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Transfer the frozen dough balls to a freezer bag and bake directly from frozen, adding 1-2 extra minutes to the baking time. This way, you can enjoy fresh cookies anytime without the prep work.
Essential Equipment for Cookie Success
For the best results, use a stand mixer or hand mixer to cream the butter and sugars until light and fluffy. A silicone baking mat or parchment paper ensures easy cleanup and prevents sticking. And don’t forget a cookie scoop to portion out perfectly sized dough balls every time!
Chewy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, partially melted
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 1 Tablespoon vanilla
- 1 egg
- 1 egg yolk
- 2 cups semi sweet chocolate chips
Instructions
- Preheat the oven to 325 ℉ (165 ℃). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
- In a large bowl, sift together the flour, baking soda and salt; set aside.
- In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
- Beat in vanilla, egg, and egg yolk until light and creamy.
- Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
- Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
- Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.