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–+ servings

Chewy Chocolate Chip Cookies

There are SO many kinds of chocolate chip cookies - chewy is one of them. These chewy chocolate chip cookies are chewy, gooey in the center but browned and crisp on the ends. They are packed with chocolate chips - so in my opinion, they are best enjoyed warm when the centers are still soft and the chocolate chips are all melty.
4.86 from 14 votes
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Prep Time 10 minutes
Cook Time 13 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings 13 large cookies

Ingredients
 

  • 2 cups (250 grams) all purpose flour
  • ½ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • ¾ cup (170 grams) unsalted butter melted and cooled
  • ¾ cup (150 grams) brown sugar
  • ½ cup (100 grams) granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 1 tablespoon vanilla extract
  • 1 ¾ cups (315 grams) chocolate chips plus more for topping

Instructions

  • In a medium-sized bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
  • In a separate medium-sized bowl, whisk together the melted and cooled butter, brown sugar and granulated sugar until it is smooth and almost has a paste-like consistency. Add the egg, egg yolk and vanilla extract and whisk until combined.
  • Add the flour mixture and fold together until a dough forms, but leaving a few streaks of flour. You don't want to over work the dough. Add the chocolate chips and continue to fold until the flour is mixed in and the chocolate chips are fully incorporated. Do not over mix - that will lead to a tough cookie. Cover and chill the dough for 30 minutes while you preheat your oven.
  • Preheat your oven to 350 degrees Fahrenheit (177 degrees Celsius) and line a baking sheet with parchment paper.
  • For large, bakery-style cookies, use a large cookie scoop (about 3 heaping tablespoons). For smaller cookies, use a small cookie scoop (about 1 ½ tablespoons). Place them on the baking sheet and space them about 3-4 inches apart as they will spread on the pan.
  • For large cookies, bake for 12-13 minutes until the edges are set and lightly brown. For smaller cookies, bake for 10-12 minutes. For thinner cookies, bang the pan on the counter a few times and they will flatten out.
  • Let cool on the pan for 5 minutes then transfer to a baking sheet to continue cooling. I like to enjoy them while they are still slightly warm and the chocolate chips are all melty. Store in an airtight container.
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