Chewy Chocolate Chip Cookies
This Chewy Chocolate Chip Cookie Recipe makes the best chocolate chip cookies! They have the best chewy texture from melted butter and extra egg yolks. It’s an easy recipe to make just like these Easy Nut Cookies.- you won’t need any other once you try them!
Sometimes there’s nothing better than a homemade chocolate chip cookie with a glass of cold milk and today I have the best recipe for you to try.
For as something as simple as chocolate chip cookies there are so many ways to make them and this chewy chocolate chip cookie recipe is definitely my favorite. It has the perfect amount of chocolate and each cookie is nice and chewy. Perfect for dunking in milk or coffee.
But if you want even richer cookies, then you might want to try these Chocolate Chip Marshmallow Cookies!
Table of Contents
What makes a Cookie Chewy?
Chewy cookies are always soft, but some soft cookies are not chewy. In order to make a chewy cookie you need high sugar, liquid and egg and a low amount of fat. Most chocolate chip cookies contain 1 egg and no milk.
Secrets for the Best Chewy Chocolate Chip Cookies
- This recipe calls for melted butter which I love for two reasons. First, the melted butter helps create a chewy texture. Second, you don’t have to wait for the butter to soften!
- I also use one whole egg plus an extra yolk. That extra yolk makes a big difference in the texture, too. It adds more flavor and richness plus enhances the chewiness of the cookie.
- When you make the dough, it’s important not to overmix it. So, be sure to use separate bowls to mix the dry ingredients and one for the wet ingredients. Mixing them separately first makes it easy to combine them without having to overmix which can make your cookies dense and tough.
- I like to chill this cookie dough before baking the cookies and the results are worth the wait. The butter firms up when the dough is chilled so the cookies don’t spread as much when you bake them. No one likes a flat chocolate chip cookie!
Why not treat yourself to a batch of these chewy cookies? The recipe is so easy and I know it will be your go-to after you try it.
Ingredients for Chocolate Chip Cookies
- Melted butter: You want to melt your butter and then let it cool to room temperature.
- All-purpose flour: All-purpose flour is best, other flours including whole wheat or self rising flour are not recommended.
- Salt
- Baking powder
- Granulated sugar: This helps give the cookies those perfect crispy edges while they bake.
- Brown sugar: Creates less air pockets during the creaming stage which means there’s less trapped gas. The cookies rise less and spread more. It also helps the cookies stay moist and chewy.
- Large whole egg plus one egg yolk
- Milk: It’s best to use milk that contains at least 2% of fat.
- Vanilla extract
- Chocolate chips: Classic semi-sweet chocolate chips are great for this recipe.
How to Make Chewy Chocolate Chip Cookies
Use a fork to beat the egg, extra egg yolk, milk, and vanilla in a small bowl.
Whisk the flour, salt, and baking soda in a separate bowl.
Place the butter and sugar in a large mixing bowl and beat them with an electric mixer for two minutes.
Slowly add the egg mixture and beat for 30 seconds. Slowly add the flour mixture and mix to combine.
Slowly mix in the chocolate chips at low speed. Cover the bowl with plastic wrap and chill the cookie dough for one hour.
Use a 2″ cookie scoop to scoop the dough. Place the scoops on prepared baking sheets about two inches apart. Chill the cookie dough balls for 15 to 20 minutes.
Bake the cookies at 375°F (190°C) for about 15 minutes. Cool them on the cookies sheets for 10 minutes and then transfer them to a wire rack to cool completely.
Chewy Chocolate Chip Cookies FAQ
I like to use semi-sweet chocolate chips or milk chocolate chips. You can also do a combination. Chocolate chunks or chopped chocolate are others you might like to try.
For this recipe, you can add up to 2 cups of mix-ins. If you want to add nuts, reduce the amount of chocolate chips, so maybe do one cup of chocolate chips and one cup of chopped nuts like walnuts, pecans, or almonds.
Be sure to chill the dough. If you don’t chill it, the butter will be too warm and the cookies will spread too much when you bake them.Â
When you add the flour to make the dough, only mix until the dough forms and the flour is absorbed. When you add the chocolate chips, mix slowly. If you overmix the dough, the gluten in the flour will develop too much and will make your cookies hard and tough.Â
Too much flour can make your chocolate chip cookies cake instead of chewy. It can be easy to add too much flour when you measure using measuring cups.Â
Make sure to use a dry measuring cup, but don’t use it to scoop the flour out of the container. Instead, use the spoon and level method. Lightly spoon the flour into the measuring cup and then level it off with a knife.
Allow the cookies to cool completely before storing them in an airtight container. They will keep at room temperature for two to three days. Or, you can store them in the freezer for up to three months.
Have fun making these chocolate chip cookies! There’s nothing better than a fresh-baked batch of cookies – you will love every chewy bite. Enjoy!
More Cookies to Try
- Fudgy Brownie Cookies
- Vanilla Chocolate Thumbprint Cookies
- Easy Refrigerator Cookie Dough
- Chocolate Chip Oatmeal Cookies
Chewy Chocolate Chip Cookies
Ingredients
- 1 cup butter
- 2¼ cups all purpose flour (at least 11% protein)
- ¼ teaspoon salt*
- 1 teaspoon baking powder
- ¼ cup granulated sugar
- 1 cup brown sugar (packed)
- 1 large egg
- 1 large egg yolk
- 2 tablespoons milk (I use 2%)
- 1 teaspoon vanilla
- 2 cups chocolate chips (semi sweet or milk or even a mixture)
Instructions
- Melt the butter and let cool.
- In a small bowl beat with a fork, the egg, yolk, milk and vanilla.
- In a medium bowl whisk the flour, salt and baking powder.
- In the mixing bowl add the butter and sugars, beat for 2 minutes, gradually add the egg mixture and beat for 30 seconds. Slowly add the dry ingredients and mix, when combined add the chips and mix on low to combine, don't over mix. Cover the bowl and place in the fridge for 1 hour.
- Using a 2 inch (5 cm) ice cream scoop, place 6 – 8 scoops of dough on parchment paper lined cookies sheets, approximately 2 inches apart. While the oven is pre-heating refrigerate the cookies for about 15 -20 minutes before baking.
- Pre-heat oven to 350F (180C).
- Bake the cookies for approximately 10-15 minutes. Let cool on cookie sheets for 10 minutes then move to a wire rack to cool completely. Enjoy!
First, thank you for the recipe. I tried it, but found a misprint between the ingredients and the instructions. In the ingredients, it’s listed as “1 teaspoon baking powder” but in the instructions it’s listed as “1 teaspoon baking soda”. Also, the oven temperature of 375 degrees was a little too hot and the cookies were almost on the burnt side. I’ll try the balance of the cookie dough in a 350 degree oven at 12 minutes.
Hi Catherine, thanks for noticing! I’ve made the changes!
I happen to LOVE flat chocolate chip cookies. So NO some people DO like flat cookies
Hi Beth, these are actually flat chocolate chip cookies, what I meant in the post is when the cookies spread so much they get attached to each other. 🙂