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If you love chewy chocolate chip cookies, this is the recipe for you. I have tried many recipes, and this is one of my favorites.
Why You’ll Love This Recipe
This cookies are not too thick, but not too thin. It is chewy and delicious. And this chewy chocolate chip cookie has both milk and white chocolate chips. Also, it uses melted butter, so you can make it without planning ahead to soften your butter.
Cookie Ingredients
- Butter. I use unsalted butter but if you prefer salted you may want to decrease the salt in the recipe. This recipe calls for melted butter, so you don’t have to worry about softening your butter before baking.
- Sugar. I use a combination of granulated and light brown sugar but I have also made them with all brown sugar which gives them a deeper color and flavor and is delish!
- Egg. This recipe calls for one egg and one egg yolk.
- Vanilla extract. Use pure vanilla extract for the best flavor.
- Flour. I like to use unbleached all purpose flour.
- Baking Soda
- Salt
- Chocolate Chips. Use your favorite chips. I use both milk chocolate and white chocolate chips in this recipe.
How to Make Chewy Chocolate Chip Cookies
- Preheat oven to 325 degrees F. and line baking sheet with parchment paper.
- Sift the flour, baking soda and salt; set aside
- Mix together butter and sugars in a stand mixer until well combined and slightly fluffy.
- Add in egg, egg yolk and vanilla.
- Add in dry ingredients, right before all the flour is incorporated add in the chocolate chips.
- Mix until all ingredients are combined. There is no need to chill this dough but if you aren’t ready to bake go ahead and put it in the fridge and bake later.
- Form cookie balls with a cookie scoop and place on the parchment lined or silicone mat lined cookie sheet. Dough should be 3 inches apart.
- Bake for 15-17 minutes. Until lightly golden brown around the edges and still soft in the middle.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
I think they are cookie perfection with the perfect texture. All you need is a tall glass of cold milk!
Frequently Asked Questions
Can I use dark brown sugar?
Yes, dark brown sugar has more molasses in it. This will give the cookie a deeper flavor.
Can I add nuts to the cookies.
If you like nuts in your baked goods, go for it! I recommend using pecans, walnuts, or macadamia nuts. Cut your chocolate chips down to 1/3 cup and add in 1/4 cup of chopped nuts.
Can I use gluten free flour in this recipe?
I have never done it but I have had good luck with the cup for cup gluten free flours in other recipes so it is definitely worth the try! If you try it be sure and leave me a comment and let me know.
Check out more of my favorite cookie recipes:
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Chewy Chocolate Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup unsalted butter melted
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 1 Tbsp. vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups chocolate chips I use 1/2 white and 1/2 milk chocolate
Instructions
- Preheat the oven to 325 degrees
- Grease cookie sheets or line with parchment paper
- Sift together the flour, baking soda and salt; set aside
- In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended
- Beat in the vanilla, egg and egg yolk until light and creamy
- Mix in the sifted ingredients until just blended
- Stir in the chocolate chips by hand using a wooden spoon
- Drop cookie dough onto the prepared cookie sheets
- Cookies should be about 3 inches apart
- Bake for 15-17 minutes (depending on size of cookie) in the preheated oven, or until the edges are lightly toasted
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely
Nutrition Facts:
Brianna says
Can you make this cookie dough ahead of time and refrigerate it or will that mess with the outcome of the cookie? They look delish!
Leigh Anne says
I have not refrigerated it but I think it should be fine. Enjoy! They are delicious!
Kelly@TheSelfHelpMom says
Hello, I was wondering if I can use butter that is salted because that is all I have right now in my fridge. Thanks take care:)
Leigh Anne says
Sure, just cut down the amount of salt called for in the recipe – usually about half.
Enjoy!
BeverLee says
I love this recipe! I’ve been using it for a while and had lost it.. couldn’t remember where I got it. I was so excited to find it on your blog!!! You’re the best!!!