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One chocolate chip cookie split in half in front of a stack of cookies.

The Best Chewy Chocolate Chip Cookies

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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!
Course Dessert
Cuisine American
Prep Time 10 mins
Cook Time 15 mins
refrigerate / cool 2 hrs 10 mins
Total Time 2 hrs 35 mins
Servings 26 cookies
Calories 326
Author Michelle

Ingredients

  • ounces cake flour 2 cups minus 2 tablespoons
  • ounces bread flour 1⅔ cups
  • teaspoons baking soda
  • teaspoons baking powder
  • teaspoons kosher salt
  • 10 ounces unsalted butter, at room temperature 1¼ cups
  • 10 ounces light brown sugar 1¼ cups
  • 8 ounces granulated sugar 1 cup + 2 tablespoons
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • cups 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.
Nutritional values are based on one cookie

Nutrition

Calories: 326kcal | Carbohydrates: 42g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 196mg | Potassium: 159mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Calcium: 37mg | Iron: 1.4mg