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Superb Chocolate Chip Cookies
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5 from 3 votes

Best Chewy Chocolate Chip Cookies Recipe

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: desserts, make ahead, Recipes, Snack, vegetarian
Servings (change as needed): 24 cookies
Author: Cheryl


  • 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.


Make Ahead:
  • 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.