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2 from 1 vote

The Chewiest Chocolate Chip Cookies

This is a warm, gooey, relentlessly chewy, brown sugar cookie with chocolate chips that break mid-bite and melt. They will taste as tender and unconditional as the love that went into baking them from scratch.
Prep Time15 minutes
Cook Time25 minutes
refrigerate2 days
Total Time40 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: brown sugar cookies, chewiest chocolate chip cookies, chewy chocolate chip cookies, chocolate chip cookie recipe
Servings: 24 servings
Calories: 213.7kcal

Ingredients

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter 1 1/2 sticks, melted and cooled slightly
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups semi sweet chocolate chips one 12 oz bag

Instructions

  • Melt the butter in a small bowl in the microwave for one minute. Let cool slightly (about 4-5 minutes).
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  • Beat the melted butter and sugars until well combined. The butter should be completely absorbed by the sugar and the mixture should look uniform in gritty texture. This should take about 2 minutes.
  • Add the eggs and vanilla and beat for 1 full minute to incorporate.
  • Gradually beat in the flour mixture on low speed. Do not overbeat or you will end up with tough, bread-like cookies.
  • Mix in the chocolate chips. Scrape down the bowl and give it one final stir. Cover and refrigerate the cookie dough for up to 48 hours. The longer you let the dough rest in the refrigerator, the chewier and better tasting they’ll be. Even thirty minutes makes a marked difference. Trust me on this one.
  • Preheat the oven to 350 degrees Line a cookie sheet with parchment paper. You do not need to use parchment, the cookies will not stick, but it does make for a quick and easy removal.
  • Roll the dough into 24 even sized balls (each roughly the size of a golf ball). Space evenly on a cookie sheet and flatten each of them slightly with your fingers. This will help them to evenly bake. Bake for 15-20 minutes, or until the cookies are shiny on top and just beginning to turn a golden brown. You can slightly press the center and it will feel slightly firm yet a little underbaked. Always always always err on the side of underbaking them, as you can always just let them sit on the cookie sheet out of the oven for a few minutes before removing them to a wire rack to cool. Since the cookie sheet retains its heat for a short while after it comes out of the oven, it will continue to bake the cookies and set the centers.
  • Let the cookies cool on the sheet for 1 minute before removing to a wire rack to cool completely.

Notes

(adapted from Cooks Illustrated)

Nutrition

Calories: 213.7kcal | Protein: 2.1g | Fat: 10.5g | Cholesterol: 32.9mg | Fiber: 1.1g