Chewy Chocolate Chip Cookies

September 4, 2017

This chocolate chip cookie recipe has taken me the longest to get right. How long? Years. And years. But oh, it’s so worth it.

The toughest critic of my attempts at the perfect chewy chocolate chip cookie was my father. But now, I’m happy to share my can’t-fail recipe for a perfectly chewy, not overly sweet, chocolate chip cookies. And as a bonus – if you swap out the all-purpose flour for a gluten free flour mix, the result is the same: soft, chewy and yummy!

Chewy Chocolate Chip Cookies

2017-09-04 19:14:09

Yields 24

Perfectly chewy, chocolate chip cookies, homemade and easy to make as gluten free chocolate chip cookies!

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Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Prep Time

45 min

Cook Time

15 min

Total Time

1 hr

Ingredients

2 cups plus 2 tablespoons unbleached all-purpose flour (or gluten-free flour mix)
1/2 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk (room temp)
2 teaspoons pure vanilla extract (see recipe here)
1 1/2 cups semisweet chocolate chips
See below for a double recipe list.

Instructions

Adjust the oven racks to the upper and middle positions, and heat the oven to 325 degrees. Line 2 large baking sheets with parchment paper or spray with nonstick cooking spray.
Whisk the flour, baking soda, and salt together in a medium bowl and set aside.
Either by hand or an electric mixer with paddle attachment, combine the butter and sugars until thoroughly blended. Beat in the egg, yolk, and vanilla until combined. Add the dry ingredients and beat at low speed just until combined. Stir in the chips to taste.
Roll 1/4 cup of the dough into a ball by hand.
For natural or jagged edges, divide the dough ball in half and then press the rounded edges back together to form the jagged dough ball.
Place the formed dough balls on the prepared baking sheets, spacing them 2 1/2 inches apart. Cool in fridge for 30 mins, or overnight.
Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft and puffy, 15 to 16 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time. Cool the cookies on the sheets. Remove the cooled cookies from the baking sheets with a side metal spatula.

Notes

Note: These oversized cookies are chewy and thick, like many of the chocolate chip cookies sold in gourmet shops and cookie stores. They rely on melted butter and an extra egg yolk to keep their texture soft. These cookies are best served warm from the oven but will retain their texture even when cooled. To ensure the proper texture, cool the cookies on the baking sheet. Oversized baking sheets allow you to get all the dough into the oven at one time. If you're using smaller baking sheets, put fewer cookies on each sheet and bake them in batches.

Double batch ingredients