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.
These have EXACTLY the texture I’m looking for in a chocolate chip cookie!
I love this recipe! I’ve made it several times!
A tried and true chocolate chip recipe! The bread flour makes all the difference! This is going in my recipe box.
I bought bread flour and cake flour especially for this recipe, and I am so glad I did, for the cookies were wonderful. I weighed my ingredients and was surprised to find that 1 cup plus 2 tablespoons of my organic granulated sugar (Costco brand) weighed 9 oz., not 8 oz. When there is this kind of discrepancy, do you recommend using the weighed amount or the volume amount? I kind of went in-between. Thanks!
Hi Jocelyn, I’m so thrilled that you loved the cookies! As for your question, I always defer to the weight, as it’s consistent no matter what!
Hello,
I usually make the NY times cookie (smaller size). I read this recipe but I also have read the one where you add the “secret ingredient” of cornstarch. I’m curious which one you like best? I thought this recipe was new but I see it’s an updated version of a 2015 recipe and I think the cornstarch one came after. So, which do you recommend??!
Hi Juli, Yes, the cornstarch one is separate! I love them both, they really are like 1 and 1A as far as I’m concerned, I just like the thickness of these a bit better.
I made these last week. I was intrigued by the different types of flour. I used bread flour and cake flour as the recipe stated. I have to agree, these are the best chocolate chip cookies. I purchased some fall M & M’s and I would like to add these to it this week when I make them again. Thanks for tweaking it. It is spot on delicious!
I was wondering if you have tried to double the recipe? Sometimes it works smoothly, and sometimes not so much.
Hi Kris, I have and it works just fine!
Made these today and used 2 cups Ghirardelli Grand semi sweet chocolate chips and 1/2 cup Ghirardelli regular size semi sweet chips. Delicious !!! I found the grand chips at Walmart.
Sounds amazing, I’m so glad you enjoyed these!
They look delicious! I’ve been looking for a great chocolate chip cookie recipe (chewy ofc) so I will have to try this! Might add the salt though, nothing better than salt with the sweet for me.
Would it be OK to use Salted Butter instead of adding salt and unsalted butter?
Hi Janie, Yes, you could do that!
These are the BEST cookies! I used all purpose flour and refrigerated them 24 hours prior to cooking. Love having a bit of chocolate in each cookie.
I’m so glad you enjoyed these Bets!!
Hi..I have looked ard and cant seem to find breadflour..and thats mainly why I havnt been able to try this recipe yet…is there a substitute for bread flour that I can use instead?
You can use regular all purpose flour in place of the bread and cake flours. See the note at the bottom of the recipe.
These are a great cookie and I have made them more times than I can count since you posted it the first time. I weigh the dough and make them 2 1/4 ounces each and get exactly 28 cookies. Bake for 17 minutes. Everybody just loves them.
I have a question for you. For some reason my kosher salt seems to be very big granules and therefore when I eat one I can tasted a sudden taste of salt. Could I use regular salt instead? Thank you.
Carol
Hi Caroln, Thanks so much for the review, it’s much appreciated! As for the salt, you can use regular table salt, although I would bump it down to 1 teaspoon.
Hi there!:)
I need help… My cookies always come out flat ! I have bought all fresh ingredients, flour, baking powder etc. and still cookies come out flat… Can you give me some advice pretty please?
And I adore your website and your recipes!
Maria
Hi Maria, If you have a kitchen scale, use it for absolute accuracy. Make sure your oven temperature is correct by using an oven thermometer. Make sure the oven is completely preheated before baking. Don’t grease baking sheets, use parchment paper or silicone baking mats. Those are the best tips I have without knowing what recipes you’re using!
Have you ever made these into balls before putting in the fridge? I do that with the NY Times cookie recipe and find it works out nicely. Easier then trying to scoop through the refrigerated dough. I’m not sure if it makes a difference with the flavor. Can’t wait to try this recipe! :)
Hi Colleen, I have not, but it should work just fine since that’s how I freeze them.
Can I make a half recipe? How would I half the egg and egg yolk?
Hi Michelle, Yes you can! I would use just 1 whole egg.
What is the weight of the all purpose flour if you choose to substitute??
Hi Elizabeth, 17 ounces.
Hi I made the dough, rolled into the balls and froze. Would you just take them out the night before baking and then bake for the original amount of time?
Hi Carolyn, You can, but you can also just bake from frozen and add a couple of minutes.
I have made this recipe twice now and absolutely love it. One question though — are the cookies meant to have a noticeable saltiness? I was surprised when I ate one and found that I could taste the salt, as though the cookie had a sprinkling of salt on it. At first I thought I hadn’t mixed the dry ingredients well enough (even though I know I had!) and got a particularly salty one, but after sharing with family and co-workers, all of them commented on the saltiness, and how they loved it. I’m surprised because I know you always put some salt in your batter, but I’m not accustomed to actually tasting it on cookies unless it’s deliberately sprinkled on.
Hi Michelle, So thrilled that you love the cookies! I haven’t found them to be noticeably salty, though.
If you happen to use regular salt in place of kosher salt you will need to reduce the quantity… just in case that might have been the issue!
You have so many chocolate chip cookie recipes I didn’t know which one to pick, but chose this one. They were fantastic! I don’t really bake, but got a Kitchen Aid mixer for Christmas and a scale, which really helped from my previous attempts at making cookies. I think I might turn into a baker now. These were the best cookies I have ever made. It might sound silly, but I was really proud at how perfectly cookie like they looked. I’d be proud to give these as a gift. Though I think I’ll keep these batch to myself. They taste too good to share.
I’m so glad you picked this one and loved it! Enjoy your new kitchen toys! :)
Hello! I’ve made these and they are delicious! Would I be able to make them into mini cookies? If so, how would the cooking time change? Thanks
Hi Mary, Absolutely! It really depends on how small you make them… you might want to start checking around 7-8 minutes and go from there.
Thanks so much! I made over 100 mini cookies and they were delicious! I used a teaspoon to scoop them out and mini chocolate chips instead of regular ones.
Love these cookies! I’ve made just a couple of tweeks of my own – half dark brown sugar, half light brown sugar. Half dark chocolate, half semi-sweet chocolate chips. Gives them a nice caramel hint from the brown sugar mix, as well as a chocolate surprise in each bite!
Hands down the best chocolate chip cookie recipe out there! Yea I know everyone claims to have perfected the best, but these cover all the bases for just a great cookie, crispy outside, chewy inside, perfect flavor, and nice and BIG. I’m Like Michelle and need a fews chips in every bite, but there are those people like my wife who like more cookie. So I cut the chip quantity down a tad to appease those people, after all it’s a chocolate chip cookie, not a cookie chocolate chip!
Hi Michelle. I am interested in making these cookies for a family get together on Christmas Eve. I usually bake cookies, breads, cakes, etc. using the middle rack of my oven so the center of the baked item is in the center of the oven. Do you recommend using the middle rack for this recipe or a higher or lower rack? Do you rotate the cookie sheet (or sheet pan) half way during the cooking time or do you leave it in the same position for the entire duration? Thanks!
Hi Ed, Yes, definitely use the center rack unless a recipe states otherwise. I would rotate if your oven has hot spots; if you’re not sure, it never hurts! Enjoy the cookies :)
Michelle: Thanks for your response. I just finished making a half batch of the cookies using the middle rack and an insulated cookie sheet. I let the cookie dough chill in the refrigerator for 21 hours. The cookies looked amazing after they finished baking. I let them rest for 10 minutes on the cookie sheet then another 30 minutes on a wire rack per the recipe. These cookies by far are the best tasting and have the best overall texture (slight crisp on the outer edges, top, and bottom with an unbelievable soft and chewiness on the inside and center) that I have ever had. I used Ghirardelli brand semi-sweet premium baking chips. Thanks Michelle for this wonderful recipe!
Why did my cookies not turn out like yours? They are thicker and did not spread out. Same with the peanut butter ones I made recently. All of a sudden, I cannot seem to be able to bake (and I have made these successfully before). I do use a German scoop and they are about 7/8 ounces, smaller than you say. But they are not spreading out. I am packing the scoop and just placing them on the tray, not making an actual ball. Too packed in? I don’t get it. Sort of getting frustrated. Will try again but any thoughts would be appreciated. Thanks!
Hi Kathy, If it’s something that has just started happening all of a sudden, I would check to make sure your oven temperature is accurate. Too hot or too cold temperature can definitely affect how well baked goods rise.
I made these & they were bangin!!!!!! So delicious! Thanks for the recipe!
I made these cookies this past weekend. OMG Everyone loved them. I made one addition to the recipe. When I took the cookies from the oven and they were still warm, I placed about 6 colorful mini M&Ms on top for color. My 3-year-old grandson loved that. The adults and kids all said that this was the best cookie EVER.
I just made the dough for the ” my favorite chocolate chip cookies “. It is in the fridge. I usually bake using convection oven. Do you ever bake this way? If so, do you think convection would work for these cookies? What convection temperature? 325???
Thank you!
Hi Nellie, I don’t use convection baking, but here are some thoughts… The general rule of thumb for converting a recipe from a conventional oven to a convection oven is to either use the same temperature and bake for 75% of the stated time (i.e. if a recipe says to bake for 20 minutes, bake for only 15 if using a convection oven), or you can reduce the oven temperature by 25 degrees F and bake for the same time or use a combination of reduced time and temperature. You can check out this Convection Oven Temperature Conversion Calculator as a starting point. Also, open the oven door as little as possible during baking.
Thank you! The cookies turned out great!!!
My husband couldn’t wait for them to cool! He snuck two!
These cookie are my favorite! They stay thicker and are a bit crunchy on the outside while soft on the inside. They also have a nice slight caramel hint, which may come from the brown sugar. I was a bit short on ss chips so I added some chopped bittersweet to equal the chocolate needed for the recipe. I added chopped pecans to half of the dough for the nut lovers in the family. Because I love the sweet/salty thing I added some flaky sea salt to some of the cookies when they were fresh out of the oven. These cookies are simply the best!!! I only baked about half of the recipe so the froze the remainder, scooped out onto a parchment lined cookie sheet. I moved them to a ziplock back to store. This is DANGEROUS!!!
I made these this morning because I had some cake flour to use up, and they are terrific! Thank you for tweaking the NYT recipe to make it more user friendly; you did a great job!