I found a really really good recipe for chewy chocolate chip cookies that I’m sharing along with a few tips. Soft centers with a slight toffee taste. Scrumptious.
I can’t take any credit for these exceptional chocolate chip cookies except that I found them for you. They were created by Melissa Stadler of Modern Honey. I’ve been eating them all week. I formed the dough into mounds and froze them, ready to bake as I need them (which is about 10 smaller size cookies at a time, every second night!). Melissa developed many different decadent recipes and claims this is her go-to and favorite recipe so I had to try it. Smart move.
Most chewy chocolate chip cookie recipes are pretty similar. This recipe has a few small tweaks with a big impact, the main ones being the butter is melted and you use dark brown sugar instead of light. I didn’t have dark brown sugar so I added a tablespoon molasses which achieved that same rich toffee taste as the dark brown sugar. The sprinkling of sea salt – very popular now – also adds to the great overall taste.
I also love that the dough is mixed by hand – no electric mixer to wash. Tip: Chilling the dough is highly recommended to bring out the flavors and avoid the cookies from spreading on the pan. If you’re in a rush or desperate to eat them though, just skip that step.
My fave is eating these warm, fresh from the oven, with a big glass of cold milk – heaven!
Tailor To Your Taste
- Use half semisweet chocolate chips and half chocolate chunks. Or all chocolate chips. Or any combination you like.
- If you like the cookies crispier, bake them for the full 14 minutes.
Make Ahead Best Chewy Chocolate Chip Cookies
- The dough can be well wrapped in parchment and foil, then frozen. It will also keep in the fridge for a day or two.
- Alternatively, form dough into cookie mounds or discs, lay out on pan, flash freeze on pan for 30 minutes, then transfer dough mounds to a ziploc bag or sealed container to use as needed. Bake at 325F for about 14 minutes from frozen.
Best Chewy Chocolate Chip Cookies Recipe
- 1 cup butter
- 1 cup + 2 Tablespoons Dark Brown sugar (or 1 cup Light Brown sugar + 1 Tablespoon molasses)
- 1/2 cup white sugar
- 1 egg + 1 egg yolk
- 1 tsp pure vanilla
- 2 cup + 2 Tablespoons flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup chocolate chips/chunks (combination of milk and semisweet chocolate as you like)
- FINISH: sprinkle of sea salt
- COMBINE AND MELT: In a medium pot, melt butter over medium heat. Add sugars. Remove from heat and stir until mixture is smooth, about 2 minutes. Let cool on stove or put in fridge to cool for 5 minutes.
- ADD LIQUID: Stir in egg, egg yolk and vanilla.
- ADD DRY INGREDIENTS: Use a wooden spoon to fold in flour, salt and baking soda just until combined. Fold in chocolate chips/chunks - make sure mixture is cool first so chocolate doesn't melt - I use my hands to distribute chocolate chips evenly.
- CHILL DOUGH: Wrap dough in plastic to firm it up in the fridge for at least 30 minutes. To bring out the toffee flavor more, chill dough for 24-36 hours. (NOTE: cookies can be baked without chilling if you're in a rush, but they may spread more in the oven and flavor will not be as deep).
- Preheat oven to 325F.
- BAKE: Cut chilled dough into thick slices for easier handling. Form into cookie mounds of 1 1/2 to 2 inches and place on baking sheets lined with parchment paper. [At this point, the mounds can be frozen and put into ziploc bags to be baked as you need them]. Bake for 12-14 minutes until golden brown. Remove cookies from oven and sprinkle lightly with sea salt.
- COOL: Cool cookies for 5 minutes before transferring them to a cooling rack or a plate.
- The dough can be well wrapped in parchment and foil, then frozen.
- Alternatively, form dough into cookie mounds, lay out on pan, flash freeze on pan for 30 minutes, then transfer dough mounds to a ziploc bag or sealed container to use as needed. Bake at 325F for about 14 minutes from frozen.
If you make this chewy chocolate chip cookie recipe, consider rating it in the recipe above (using the stars above “rate this recipe”) and leave a comment below if you like.
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