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Superb Chocolate Chip Cookies
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5 from 5 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
Cuisine: dessert, snack
Servings (change as needed): 30 (or 24) cookies
Author: Cheryl

Ingredients

  • 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 teaspoon pure vanilla
  • 2 cup + 2 Tablespoons flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup chocolate chips/chunks (combination of milk and semisweet chocolate as you like)
  • FINISH: sprinkle of sea salt

Instructions

  • 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.

Notes

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.
 
Nutrition values are estimates and depend on the number of cookies you make. 
Calories: 159kcal | Carbohydrates: 21g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 25mg | Fiber: 1g | Sugar: 14g | Vitamin A: 205IU | Calcium: 11mg | Iron: 1mg