I'm admittedly a chocolate chip cookie snob. Actually, I'm an overall cookie snob. I absolutely hate hard cookies unless it is an Oreo. I want my cookies soft and chewy. I've made a lot of chocolate chip cookies over the years, but this recipe for Chewy Chocolate Chip Cookies is by far my favorite version. They are soft and actually stay soft for several days if cooked right and stored in an airtight container. If you're looking for a crunchy, hard cookie, these are not it!
I feel like I should also preface with this. I hate having to use extra dishes, so as much as the "right" way might mean mixing your dry ingredients together separately and then adding them to the wet, I don't do that. Pretty much ever. I'm a rebel like that I guess. But honestly, it's just another bowl to wash and I never notice a difference. So if you want the extra dishes, by all means go ahead, but if you don't, go ahead and just throw them in the bowl in the order on the recipe!
INGREDIENTS YOU'LL NEED FOR THIS RECIPE:
- brown sugar
- white, granulated sugar
- eggs (1 whole + 1 yolk)
- vanilla extract
- all purpose flour
- baking soda
- chocolate chips
HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES
(full recipe card below)
- With an electric or hand mixer, cream together the butter and sugars until it's fully combined and fluffy.
- Add in the egg, yolk, and vanilla. Mix to combine.
- Add in the flour and mix until it's fully combined.
- Add in the baking soda and salt and mix until combined.
- Put your mixer aside and fold in the chocolate chips by hand.
- Bake in the oven for about 10 minutes and you're done!
CAN THESE COOKIES BE MADE AHEAD OF TIME?
Yes. In fact, I usually make the dough in advance and either put it in the fridge or freezer and then get it out and bake when ready. You could also put them into individual cookies (pre-baked) and freeze them until ready. You can also freeze the baked cookies. You have tons of options in regards to preparing them in advance.
TIPS AND TRICKS FOR CHEWY CHOCOLATE CHIP COOKIES
- The number one trick for chewy cookies is to NOT OVERCOOK THEM! Take them out just when the edges just begin to set up. They'll finish cooking, but you don't want to go until they are hardened.
- Use softened butter. Not melted, not sort of softened. Actual softened butter.
- Store them in an air tight container. That will keep them chewy longer. You can click here to see what container I use to store mine.
- Don't melt your butter. I know some recipes call for this, but don't do it.
ALTERATIONS FOR PICKY EATERS
- Swap out the chocolate chips to their liking. Some people prefer semi-sweet, some bitter sweet, some dark chocolate, etc. Use the one they like best.
- Heat them up and serve with ice cream!
LOOKING FOR SIMILAR RECIPES? TRY ONE OF THESE:
Chewy Chocolate Chip Cookies
- 12 tbsp butter softened
- 1 cup brown sugar
- ½ cup granulated white sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2 cups + 2 tbsp all purpose flour
- ½ tsp baking soda
- ½ tsp salt optional - I usually don't do it, but some prefer it
- 1 ¾ cup chocolate chips
- Preheat oven to 325°F.
- Using a hand or stand mixer, cream together your butter and sugars until they are light and fluffy.
- Add in the egg, egg yolk, and vanilla extract, mixing to combine.
- Gently add in the flour, baking soda, and salt (if using). Mix until it is completely combined and mixed through.
- Set mixer aside and fold in the chocolate chips by hand so they do not break.
- Using a 2 tbsp cookie scoop, scoop your dough onto a silpat lined baking sheet. Leave plenty of space between the cookies to allow them to spread.
- Bake in the oven for about 8-10 minutes. You want to pull them out just when the edges begin to set. Do not over bake them.
- Remove them from the oven and allow them to cool for 1-2 minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container.
- Use softened butter. Do not use melted or cold butter.
- Don't over bake them. Take them out when the edges just barely start to set up.