The Best Chewy Chocolate Chip Cookies
These are the BEST Chocolate Chip Cookies! They are soft, chewy, and loaded with chocolate chips. You will never need another chocolate chip cookie recipe!
These cookies have been my absolute, hands-down favorite chocolate chip cookie for the last five years or so.
If you’ve been following along for any length of time, you know that I lived and died by the thick and chewy chocolate chip cookies from Cook’s Illustrated for ages. They were, indeed, thick and chewy, which is my favorite type of cookie. Unless it’s a pizzelle or biscotti, I feel like crunchy cookies are a waste of perfectly good calories.
I was riding the thick and chewy chocolate chip cookie train until I found the NY Times Chocolate Chip Cookies which are even thicker and chewier! Those are absolutely enormous cookies that are loaded with dark chocolate chunks and topped with flaked sea salt. To say they are good, or even great, is a massive understatement. However, they definitely fall into the “special occasion” category of cookie given their jumbo size and insane amount of chocolate.
I took that recipe and threw in a few tweaks to make them more of an everyday chocolate chip cookie, and I’ve been using it exclusively ever since.
How Do You Make Chewy Chocolate Chip Cookies?
I kept with the unique combination of bread flour and cake flour for these cookies, which gives the cookies a sturdy, yet soft texture. (A quick note here – I realize not everyone keeps both bread and cake flour on hand, so if you need to substitute all-purpose flour, you can do so without totally compromising the texture of the cookies. Check the recipe notes for the amount.) To amp up the soft and chewy factor, instead of two whole eggs, I use one whole egg and one egg yolk.
Then, instead of using over three cups(!!) of dark chocolate chunks, I scaled back to 2½ cups of regular semisweet chocolate chips. I think this is a perfect amount, but I will say that my husband falls into the “less is more” faction of chocolate chip cookie eaters and prefers more cookie, less chocolate chips (my brain just can’t compute that), and he thinks there are too many chocolate chips. If you are in his camp, then you may want to dial the chips back to two cups or a little less.
Next, I omitted the sprinkle of sea salt entirely – it’s great paired with the dark chocolate, but I don’t find it necessary for an everyday chocolate chip cookie.
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I also cut the refrigeration time down from the recommended 72 hours to overnight, maximum. The long refrigeration really intensifies the flavors and creates almost a caramelized or browned butter taste, which, again, is great with dark chocolate and sea salt, but I really didn’t care for it in a plain chocolate chip cookie with semisweet chocolate chips.
Finally, I decreased the size of the cookies from 3½ ounces of dough to 2 ounces (or about 2 tablespoons of dough). They’re still a significant cookie and not at all “bite size”, but definitely more manageable than the super sized original.
Freezing Chocolate Chip Cookies
Many of you may already be aware of how amazingly well chocolate chip cookies freeze. You can do so in one of two ways:
- Freeze Before Baking – You can shape the dough into balls and place them on a baking sheet until they are frozen. Then store in a ziploc freezer bag for up to 4 months. Bake them from frozen, adding an additional couple of minutes to the bake time.
- Freeze After Baking – Once the cookies are baked and cooled, wrap them individually in plastic wrap, then place in a ziploc freezer bag for up to 3 months.
I’ve done both, and they freeze remarkably well either way!
I really adore these cookies; I made batches of them a couple of weeks before Joseph, Dominic and Isabelle were born and stashed them in the freezer, then brought a handful to the hospital with me… best decision, ever. I’ve tried to keep some in the freezer ever since; they’re my favorite sweet treat at the end of the day and don’t take long at all to thaw.
What are your favorite kind of chocolate chip cookies?
If You Like The BEST Chewy Chocolate Chip Cookies, Try These:
- Peanut Butter-Oatmeal Chocolate Chip Cookies
- Levain Chocolate Chip Cookies
- Cook’s Illustrated Perfect Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Thick and Chewy Chocolate Chip Cookies
One year ago: Jewish Apple Cake
Six years ago: Oatmeal-Raisin Ice Cream
The Best Chewy Chocolate Chip Cookies
Ingredients
- 8½ ounces (240.97 g) cake flour, 2 cups minus 2 tablespoons
- 8½ ounces (240.97 g) bread flour, 1⅔ cups
- 1¼ teaspoons (1.25 teaspoons) baking soda
- 1½ teaspoons (1.5 teaspoons) baking powder
- 1½ teaspoons (1.5 teaspoons) kosher salt
- 10 ounces (283.5 g) unsalted butter, at room temperature, 1¼ cups
- 10 ounces (283.5 g) light brown sugar, 1¼ cups
- 8 ounces (226.8 g) granulated sugar, 1 cup + 2 tablespoons
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2½ cups (450 g) semisweet chocolate chips
Instructions
- Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
- Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the egg and the egg yolk one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
- Press plastic wrap against the dough and refrigerate for at least 2 hours, up to 24 hours.
- When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Scoop 2 ounces of dough, roll into a rough ball (it should be a little larger than a golf ball) and place on the baking sheet, leaving at least 2 inches of space between balls of dough. Bake until the edges of the cookies are light brown and set, but the centers still look pale, about 13 to 16 minutes. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Leftover cookies can be stored in an airtight container at room temperature for up to 3 days, or wrapped in plastic wrap, placed in a freezer bag and frozen for up to 3 months.
Notes
- You can substitute all-purpose flour for the bread flour and cake flour; if you do so, use 3⅓ cups of all-purpose flour.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in October 2015. It was updated in September 2018 with new photos and extensive recipe tips.
I’m in Canada and I decided to look up the difference between US and Canadian bread flour as I know ours has a higher protein content. Well, that took me down a rabbit hole from which I still haven’t emerged 😆. Apparently I should substitute Canadian AP flour. Then there’s the cake flour which has similar amounts although it varies. UK flour is also different.
Apparently flours with less protein don’t absorb liquid as well. I’m wondering if this is the reason some commenters have had to add extra moisture or that their cookies ended up more crispy rather than chewy. Thought I’d add these insights to the discussion. Now I want a chocolate chip cookie and I haven’t even had breakfast yet 😆.
I made these per recipe for a neighborhood gathering & they were the belle of the ball. THEY ARE GREAT! I used Belgian chocolate chunks from Aldi instead of chocolate chips but I’m sure chips would get the same reaction. Thank you Brown-Eyed Baker!
My batter was very dry, so I added the other egg white which was supposed to be eliminated. Cookies turned out FABULOUS! Best I have ever made. Thank you!
Great taste but cookies were bit hard. I tried different time and oven temp but still crunchy
If I want to use part cake flour and part all purpose flour, what amounts should I use?
I made these for my chocolate chip cookie-loving niece for Easter dinner. They have a caramely flavor – I wonder if it has anything to do with the melted butter. I bet there are none left to send home with my niece. They’re delicious!
HAPPY EASTER!!
You are in our prayers!
I posted a 4 star but I give it a 5.
I’ve made these once and they’re my new favorite now.
I only have dark brown sugar. Will that work?? Thank you!
You guys! I just don’t know what to say about these cookies! I am in love with them!!! Used bread flour & cake flour as written. My only change was to the chocolate chip component – and based on personal preference. Still used about 2 1/2 cups of chocolate but used a mix of 60%, semi-sweet and m&ms. Absolutely spectacular! It’s a very chocolatey chocolate chip cookie!!! Could def use less chocolate if you prefer a higher cookie to chocolate ratio. This recipe is SO GOOD!!! It is absolutely a keeper!
Opening up blog n not seeing tres leches cake gives me hope we might see you and all again. Sure hope so. We all miss you.
These come out fabulous every time! No matter whether I use AP flour or the mix of bread/cake flour as per recipe.
Loved these. Will make many more of them. I do all my cooking in a Cast Iron #12 Dutch oven. Takes a bit longer but I just like doing it that way. The old timers cooked for years with them. Cooking over coals with the big black pot. I just make bars and not so much as cookies. Thanks for the recipe!
I’ve been meaning to leave a comment for sometime now. I just started making these a couple of months ago and they seriously are the best cookie recipe. My search is over! These turn out perfectly even when I froze them as cookie balls and baked them later. I love that you don’t have to defrost them or anything. This is now my go-to cookie recipe. Thank you so much!
The absolutely best chocolate chip cookie recipe I’ve ever tried! I gave some to our post office workers and the bank as thank you for staying in the job during this time of Covid-19. They’re asking for more of these anytime!
I followed the recipe using both flours. I used Guittard large dark chocolate chips. Dough was perfect after chilling.
WhenI first read this recipe, I thought, this can’t be right. Way too much flour, sugar, butter, not enough eggs for the mix. Baked them properly. They are just—Meh! Somewhat chewy, if you heat in microwave for a few seconds, but dry, not particularly chewy. What a waste of so much butter & sugar!
Five stars because In the pictures it looks delish! But I made these using regular flower and let me tell you I am laughing because this was my second attempt and I want to give up baking now 😂 they just fell flat on me and seems like I may have had too much butter or what idk. Headed to subway for a cookie soon, I give up. Haha.
I have been cooking for over 60+ years and these cookies did not turn out at all. I followed entire recipe to a ‘T’ and the dough was extremely dry, so much so they would barely hold a ball shape? I measured the flours in cup measurement vs ounces. I used all regular flour as I did not have bread flour. With this being said I believe the bread flour would have made it worse?! I had a couple trays and threw the first one out, the second is edible as my husband will eat them and the 3rd are still too hot to try. Any suggestions or alternatives would be appreciated. nothing like I expected.
Hi,
I’m so sorry to ask again Michelle, but just wondering if I can make these into cookie bars with or without adjustments. I know you’re a busy lady, so thank you in advance for your help.
Hi Connie, Yes I actually made them into bars here: https://www.browneyedbaker.com/chocolate-chip-cookie-bars/. Enjoy!
I have cake flour but not bread flour. Can I use a combination of cake flour and all purpose flour? If so, what amounts should I use for both?
Hi Jessica, In that case I would just use all all-purpose flour.
Hi Michelle,
can these be made into a cookie bar in a pan? Would there need to be adjustments made? I have limited time and would love to make these but need a short cut. I’ve been searching for the perfect cookie bar. Thank you so much.
Hi Connie, Yes, you could! I would check for doneness around 18 minutes.
These turned out wonderfully! I followed directions exactly and was very glad the directions were so detailed or I would have overbaked them.
I see the nutritional facts, but how many cookies are considered 1 serving?
I have made a LOT of different cookie recipes and many that claim to be the chewiest, softest cookies. This is by far the best recipe I’ve ever made and have been a hit with everyone that tried them. I thought I was out of cake and bread flour (I realized I wasn’t after the dough was already made) so I made them with AP. Don’t skip the refrigeration step, it’s essential. My dough was a little dry so I had to add a touch of water to help it come together, but it didn’t hurt the final product. I still have half a batch on the counter and already can’t wait to make them again!
These definitely are THE BEST cookies ever! I have made these over and over and cannot believe how good they are. This recipe is a MUST to have in your collection.
These look amazing!! I can’t wait to bake them with my boys.
Hi Michelle,
Is this the same recipe as your Favorite Chocolate Chip Cookies recipe? I’ve been making that one for years and love it. The link I pinned for that recipe brought me to this one. I don’t recall separating any of the eggs though. I think the original recipe used two whole eggs. Was that the only change you made to the recipe recently? Thanks!
Yea Michelle what gives? You’re messing with perfection here! Granted I do trust you, you’ve never steered me wrong, but the egg thing Ann brought up, and the cookie size and of course the adjusted baking time. Just had a family meeting about this, do we stick to the old tried and true, or go out on a limb and trust you’re expertise. Well I’m in your hands Michelle and gonna do it you’re new way.
Suggestions on coverting to a white chocolate macadamia nut cookie?
Hi Carolyn, I haven’t tried it, but I would just omit the chocolate chips and sub in white chocolate chips and chopped macadamia nuts.
Thank you…I was thinking 1 1/2 cup white chips and 1 c nuts….do those ratios sound good or would you tweak?
Hi Carolyn, I was actually thinking the opposite – 1.5 cups nuts and 1 cup white chocolate chips, but total personal preference depending on how much you like nuts vs sweet white chocolate! :)
Not sure if my comment went through so I will try again. These were absolutely delicious. I could eat the whole batch but I better stop! Thanks for the fabulous recipe!
These are the best ever chocolate chip cookies!! I can’t help but think of these didn’t turn out for you, you may have done something wrong!! I measured everything with a scale as per usual and refrigerated and baked and they have turned out perfectly twice. Also ended up freezing some of the dough balls so I can have these whenever I want some! Awesome recipe.
These are so yummy! I could eat the whole batch but I better stop! Thanks for the fabulous recipe!!