These cookies are the ultimate comfort food, with a texture that’s chewy and soft. The chocolate chips add an extra hit of sweetness to these already delicious treats.,
These extremely soft and chewy chocolate chip cookies are the most popular cookie recipe on my website, with over 11 million page views since 2013. The chewiest chocolate chip cookie texture comes from melted butter, more brown sugar than white sugar, cornstarch, and an additional egg yolk. You don’t even need a mixer for this!
“These are the finest cookies I’ve ever tasted,” Adrienne wrote. Incredible. If you cut shortcuts, you’ll lose out. If you follow her instructions, you’ll have the finest cookies of your life.”
There are several chocolate chip cookie recipes available. Everyone has a favorite, and mine is this one. Just looking at the hundreds of remarks in the comments area indicates that this dish is also a favorite of many people! In fact, if you asked me which recipe you should keep in your apron pocket, I’d say this one. Just take a look at the responses to a post on our Facebook group. These cookies are a hit… but be warned: they go fast.
The recipe is also included in two of my published cookbooks (in Sally’s Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo).
What Makes These the Best Chocolate Chip Cookies I’ve Ever Made?
- The softest of soft and the chewiest of chewy.
- Like my beloved peanut butter cookies, these are very thick!
- BIG, bakery-style.
- Chocolate is exploding.
I tried this cookie recipe many times in 2013 to ensure that it was completely perfect. These Soft Chocolate Chip Cookies still have a special place in my heart (and tummy). Today’s dish is similar, but the chewiness element has been enhanced.
“Look no farther,” said reader A.Phillips. That’s it. This is a fantastic cookie recipe. The cookies will be chewy and delicious if you follow her directions to the letter. I’ve tried at least 20 different recipes and these are the most perfect cookies I’ve ever made.”
You may use chocolate chunks or chocolate chips to create these.
Chewy Chocolate Chip Cookies’ Ingredients
The cookie dough is produced using traditional cookie components such as flour, leavener, salt, sugar, butter, egg, and vanilla extract. This dish stands out because of the proportions and temperatures of the components.
- Melted butter: The chewiest cookies are made with melted butter. However, it has the potential to make your cooked cookies oily, so I made sure there was enough flour to compensate. These cookies, like these pumpkin chocolate chip cookies, do not need the use of a mixer since they are made with melted butter.
- Brown sugar is more common than white sugar: Brown sugar is more common than white sugar: Brown sugar’s wetness ensures an especially soft and chewy cooked cookie. However, white granulated sugar is still required. It’s dry and aids in the spreading of the cookies. A little amount of dispersion is beneficial.
- Why cornstarch? Cornstarch provides the cookies their signature ultra-soft texture. It also aids in the thickening of the cookies. When creating shortbread cookies, we follow the same method.
- Using an additional egg yolk is another approach to ensure a really chewy chocolate chip cookie. The additional egg yolk gives the dough richness, delicate suppleness, and ties it together. At room temperature, 1 egg Plus 1 egg yolk is required. To rapidly bring your eggs to room temperature, see the recipe notes.
Because of the melted butter, the dough will be mushy, and the chocolate chips may not stick. Just keep churning it; it will come together eventually. The silky dough doesn’t even resemble regular cookie dough because of the melted butter and added egg yolk! Trust the procedure…
The most crucial step follows.
2 Important Success Pointers
1. Allow the dough to cool. In this recipe, chilling the cookie dough is crucial! Chilling the dough is required unless you want the cookies to spread into a large cookie puddle. After the mixing step, it enables the components to settle together, but most significantly, chilled dough produces thicker cookies. Cover and refrigerate the cookie dough for at least 2–3 hours, or up to 3–4 days. Because the dough is rather stiff after chilling, let it remain at room temperature for 10 minutes before shaping (to soften it somewhat).
2. Make the cookie dough balls as tall as possible. Scoop out a ball of dough that is 3 Tablespoons for XL cookies or around 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies once the dough has cooled. I normally make a heaping scoop using this medium cookie scoop. My tried-and-true tip for thick and rough-looking cookies is to make the cookie dough balls tall and textured, rather than broad and smooth. Thick bakery-style cookies with wrinkled, textured tops are what we’re talking about. Your cookie dough should resemble lumpy columns rather than balls.
See how I shape them in the video below. I also show how I reshape them with a spoon during baking if they’re spreading too much.
Another Success Tip: The cookie dough may be little crumbly when removed from the refrigerator. It stays intact by scooping and then molding it with warm fingertips.
This Recipe’s Tools I Recommend
I’ve tried a lot of different baking equipment, and these are the ones I use, trust, and suggest to my readers. When creating sugar cookies and snickerdoodles, you’ll need most of these items as well.
Is It Possible to Freeze Cookie Dough?
Without a doubt. I form the cookie dough into balls and freeze them in a big zipped-top bag after chilling. Then I bake them directly from the freezer, giving them an additional minute in the oven. This manner, you can make a few cookies whenever the need strikes. (It’s difficult to deny the want for a chewy chocolate chip cookie.)
If you’re interested in learning how to freeze cookie dough, see my How to Freeze Cookie Dough page.
Leigh, a Facebook user, wrote: These are the only CC cookies I’ve made in years (and this recipe is how I discovered SBA!) When I lived in Denver and had trouble baking due to the altitude, I used this recipe, and it’s still our favorite now that we’ve returned at sea level. I normally double or triple the recipe size and freeze the extra cookie balls to bake later.
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:
- Cornstarch aids in the production of soft, thick cookies.
- A moister, softer cookie is achieved by using more brown sugar than white sugar.
- An additional egg yolk adds chewiness.
- The cookies have a bakery-style textural thickness because the cookie dough balls are tall and bumpy rather than broad and smooth.
- Chewiness is increased by using melted butter (along with a little additional flour to balance out the liquid).
- The thickness of the cookie is increased by chilling the dough.
Q: Have you ever made a batch of cookies?
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Description
For good reason, these wonderfully soft and chewy chocolate chip cookies are the most popular cookie recipe on my site. The chewiest chocolate chip cookie texture comes from melted butter, more brown sugar than white sugar, cornstarch, and an additional egg yolk. The cookie dough is smooth and must be chilled before being shaped. Before starting, go through the recipe notes.
- In a large mixing basin, combine the flour, baking soda, cornstarch, and salt. Place aside.
- Whisk together the melted butter, brown sugar, and granulated sugar in a medium mixing basin until no brown sugar lumps remain. Combine the egg and egg yolk in a mixing bowl. Whisk in the vanilla extract last. It will be a thin mixture. With a large spoon or rubber spatula, combine the wet and dry ingredients. The dough will be very soft, thick, and oily in appearance. Add the chocolate chips and mix well. Because of the melted butter, the chocolate chips may not adhere to the dough, but do your best to incorporate them.
- Refrigerate the dough for at least 2–3 hours or up to 3 days after covering it securely. I strongly advise chilling the cookie dough overnight to prevent it from spreading.
- Remove the dough from the refrigerator and set it aside to soften for 10 minutes at room temperature.
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Use parchment paper or silicone baking mats to line big baking sheets. Place aside.
- Measure 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (approximately 1.75 ounces, or 50g) of dough for medium/large cookies using a cookie scoop or Tablespoon measuring spoon. Roll into a ball, ensuring that the form is taller than wide—almost cylinder-like. This makes the cookies thicker while they bake. Continue with the remaining dough. Place 8–9 dough balls on each cookie sheet.
- Bake the cookies for 12–13 minutes, or until they are gently browned around the edges. (XL cookies may take up to 14 minutes to bake.) Although the cores may seem mushy, the cookies will firm up as they cool. Cool for 10 minutes on the baking sheet. In the meanwhile, push a few additional chocolate chips into the heated biscuits’ tops. This is only for aesthetic purposes. Transfer cookies to a wire rack to cool fully after 10 minutes on the baking sheets.
- For up to a week, keep cookies covered at room temperature.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2–3 days. Allow to come to room temperature then continue with step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.
- You may omit the cornstarch if you don’t have any on hand. The cookies are still really tender.
- Instead of butter, salted butter may be used. Reduce the salt to 1/4 teaspoon in the cookie batter.
- Egg & Egg Yolk: Room temperature egg + egg yolk are best. Typically, if a recipe calls for room temperature or melted butter, it’s good practice to use room temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 5 minutes.
- Check out these 10 must-have cookie baking gadgets as well as my top 5 cookie baking tips.
cookies with chocolate chips
Next time, try a Chocolate Chip Cookie Cake.
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