Chewy Chocolate Chip Cookies

 

Chewy Chocolate Chip Cookies

Having amassed 22 million page views since 2013, these incredibly soft and chewy chocolate chip cookies are my website's most sought-after cookie recipe. Melted butter, a higher ratio of brown sugar to white sugar, cornstarch, and an additional egg yolk ensure the ultimate chewy texture for chocolate chip cookies. And a mixer isn’t even necessary! 

I first shared this recipe in 2013 and have since included updated photos, a video guide, and additional helpful tips for success. 

A reader named Jannete remarked, “These are the finest cookies I’ve ever tasted.” Unbelievable. Avoid taking shortcuts or you'll lose opportunities. Follow her instructions, and you'll experience the finest cookies you'll ever taste. 

Numerous recipes for chocolate chip cookies can be found.

Everyone has their preference, and this one is mine. A quick look at the countless reviews in the comments reveals that this recipe is also a favorite among many others! Indeed, if you were to inquire about which recipe to have handy in your apron pocket, I would say it’s this one. (In addition to traditional cut-out sugar cookies and buttery pie crust, naturally!) 

What Makes These My TOP Chocolate Chip Cookies? 

• The chewiest of chews and the softest of softs. 
• Super thick just like my beloved peanut butter cookies! 
• Bakery-sized huge. 
• Bursting with chocolate. 

I’ve tried this cookie recipe repeatedly to ensure they are truly flawless. I still hold a large place in my heart (and stomach) for these chewy chocolate chip cookies. Today's recipe is alike, but I've enhanced the chewiness aspect. 

Essential Components for Soft Chocolate Chip Cookies 

The cookie dough consists of typical cookie components: flour, leavening agent, salt, sugar, butter, egg, and vanilla. The proportions and temperature of those ingredients are what set this recipe apart from others. 

Melted butter creates the chewiest cookies. It can, however, result in greasy baked cookies, so I ensured there’s sufficient flour to offset that. Using melted butter is also why you don't require a mixer to prepare these cookies, similar to how you make pumpkin chocolate chip cookies. 

More brown sugar than white sugar: The moisture in brown sugar ensures a softer and chewier baked cookie. However, white granulated sugar remains essential. It’s dry and aids in the cookies expanding. 

Cornstarch: What for? Cornstarch provides the cookies with that incredibly soft texture we all adore. Additionally, it ensures the cookies remain wonderfully thick. 

Egg yolk: using an additional egg yolk guarantees a wonderfully chewy chocolate chip cookie. The additional egg yolk provides depth, soft texture, and helps bind the dough. You will require 1 egg plus 1 egg yolk, both at room temperature. 

The dough will be pliable, and the chocolate chips might not adhere due to the melted butter. Simply keep mixing it; I assure you it will unite. Due to the melted butter and added egg yolk, the glossy dough appears nothing like typical cookie dough! 

2 Key Success Strategies 

Of course! Please provide the text you'd like me to paraphrase. Refrigerate the dough. Refrigerating the cookie dough is crucial in this recipe! If you don't want the cookies to turn into one large cookie puddle, it's essential to chill the dough. 

It enables the components to combine after the mixing phase, but most crucially: chilled dough leads to denser cookies. Wrap the cookie dough and refrigerate for a minimum of 2–3 hours or for as long as 3 days. I typically refrigerate it overnight. 

No time to relax? Prepare these chewy and soft chocolate chip cookie bars, large chocolate chip cookies, chocolate chip cookie cake, or crunchy chocolate chip cookie bark instead! 

Please provide the text you would like me to paraphrase. Form the cookie dough balls with extra height. Once the dough is chilled, take a scoop of dough that measures 3 Tablespoons for XL cookies or roughly 2 heaping Tablespoons (1.75 ounces or 50g) for medium-large cookies. 

I typically utilize this medium cookie scoop and fill it generously. However, shaping the cookie dough balls to be tall and textured, instead of wide and smooth, is my proven technique that yields thick, visually appealing cookies. We’re discussing hefty, bakery-style cookies with crinkled, textured surfaces. Your cookie dough ought to appear less like spheres and more like, um, uneven pillars, haha. 

Is it possible to scoop and roll the dough prior to chilling, and then refrigerate the dough balls? 

Due to the melted butter in this dough, it is quite soft and somewhat greasy before refrigeration, making it more difficult to form the cookie dough balls. We suggest cooling initially, then forming. If the dough is too hard and challenging to scoop after chilling, allow it to rest at room temperature for 15 minutes before attempting again. 

Is it possible to cool the dough in the freezer rather than the fridge to expedite the chilling process? 

We generally advise against moving directly to the freezer without first chilling the dough. A rapid freeze like that can lead the dough to cool inconsistently and then expand irregularly while baking. To achieve optimal results, we suggest adhering to the recipe as it is presented. If you lack the time to let the dough cool, consider this recipe for 6 large chocolate chip cookies, which eliminates the need for chilling the dough (refer to the recipe Notes in that post for information on how to use the dough for 24 standard-sized cookies). 

Recommended Tools for This Recipe 

I’ve tried various baking tools, and these are the specific products I utilize, trust, and suggest to my audience. You will require many of these tools when preparing sugar cookies and snickerdoodles as well! 

• Baking Trays 
• Silicone Baking Mats or Parchment Paper 
• Medium Cookie Disher 
• Cooling Grids 

Is Freezing This Cookie Dough Possible? 

Definitely, without a doubt. After cooling, I occasionally shape the cookie dough into balls and store them in a big zipped-top bag in the freezer. I bake them directly from the freezer, leaving them in the oven for an additional minute. In this manner, you can prepare a few cookies whenever the urge arises. (The desire for a soft chocolate chip cookie is difficult to resist.) 

Facebook user Joan remarked: “These are the only CC cookies I’ve baked for years (and this recipe is what turned me into such a fan of SBA!)” This recipe was amazing when I resided in Denver and faced challenges with high-altitude baking, and it remains our favorite now that we’ve returned to sea level. I typically prepare 4x-6x batches and freeze lots of cookie dough balls for baking later. 

In summary, here are the tips for soft and chewy chocolate chip cookies: 

• Cornstarch aids in creating soft and thick cookies. 
• Utilizing a greater amount of brown sugar compared to white sugar leads to a cookie that is moister and softer. 
• A single additional egg yolk enhances chewiness. 
• Shaping the cookie dough balls to be tall and uneven rather than flat and polished provides the cookies with a bakery-like textured density. We apply this technique for chocolate chip cookie batter as well. 
• Utilizing melted butter (along with a bit more flour to balance the moisture) enhances chewiness. 
• Refrigerating the dough produces a denser cookie. Nearly as dense as peanut butter oatmeal chocolate chip cookies, or their gluten-free versions, flourless peanut butter oatmeal cookies. 

Essential Components for Chewy Chocolate Chip Cookies 

The cookie dough consists of typical cookie components: flour, leavening agent, salt, sugar, butter, an egg, and vanilla. The proportions and heat of those components are what distinguish this recipe from others. 

Melted butter creates the chewiest cookies. It can, though, make your baked cookies oily, so I ensured there is sufficient flour to balance that out. Using melted butter is also why you don’t need a mixer to prepare these cookies, similar to the way you make pumpkin chocolate chip cookies and M&M cookie bars. 

Higher brown sugar content compared to white sugar: The moisture present in brown sugar guarantees a softer and chewier baked cookie. However, white granulated sugar remains essential. It’s dry and enables the cookies to flatten. A small amount of spread is beneficial. 

Cornstarch: For what reason? Cornstarch provides the cookies with that incredibly soft texture we all enjoy. Additionally, it ensures the cookies remain delightfully thick. We apply the same technique when preparing shortbread cookies. 

Egg yolk: One more method to ensure a super chewy chocolate chip cookie is by adding an additional egg yolk. The additional egg yolk contributes to richness, enhances softness, and helps to bind the dough. You will require 1 egg and 1 egg yolk, both at room temperature. Refer to the recipe Notes for methods to quickly bring your eggs to room temperature. 

The dough will be pliable, and the chocolate chips might not adhere due to the melted butter. Just continue mixing it; I assure you it will unite. Due to the melted butter and additional egg yolk, the glossy dough appears nothing like typical cookie dough! Have faith in the journey... 

Fixings

• 2 and 1/4 cups (280g) generally useful flour
• 1 teaspoon baking pop
• 1 and 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt
• 3/4 cup unsalted spread, softened and somewhat cooled*
• 3/4 cup (150g) stuffed light or dull earthy colored sugar
• 1/2 cup (100g) granulated sugar
• 1 huge egg + 1 egg yolk, at room temperature
• 2 teaspoons unadulterated vanilla concentrate
• 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate pieces

Directions

• Whisk the flour, baking pop, cornstarch, and salt together in a huge bowl. Put away.
• In a medium bowl, whisk the dissolved margarine, earthy colored sugar, and granulated sugar together until no earthy colored sugar protuberances remain. 
• Race in the egg, then, at that point, the egg yolk. At long last, rush in the vanilla concentrate. Empty the wet fixings into the dry fixings and combine as one with an enormous spoon or elastic spatula. The mixture will be exceptionally delicate, yet thick. 
• Crease in the chocolate pieces. They may not adhere to the mixture due to the dissolved margarine, however give your all to join them. 
• Cover the mixture and chill in the cooler for 2-3 hours or up to 3-4 days. Chilling is required. I strongly suggest cooling the treat mixture short-term for less spreading.
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• Remove the mixture from the cooler and permit to somewhat relax at room temperature for 10 minutes.
• Preheat stove to 325°F (163°C). Line two huge baking sheets with material paper or silicone baking mats. Put away.
• Fold the batter into balls, around 3 Tablespoons of mixture each. The mixture will be brittle, yet the glow of your hands will assist the balls with remaining together. 
• Roll the treat batter balls to be taller rather than wide, to guarantee the treats will heat up to be thick. See this post for more detail and a photograph. 
• Place 8 wads of mixture onto every treat sheet. Press a couple of more chocolate chips/pieces on top of the mixture balls for looks, whenever wanted.Crab-pasta salad
• Prepare the treats for 12-13 minutes. The treats will look exceptionally delicate and underbaked. They will keep on baking on the treat sheet. Permit to cool on the treat sheet for 10 minutes prior to moving to a wire rack to cool totally.
• Treats stay new covered at room temperature for as long as multi week. Cool. Appreciate it !!

Chewy Chocolate Chip Cookies VIDEO