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The best chewy chocolate chip cookies recipe you’ll ever make. These cookies are lightly crisp around the edges with chewy centers and rich dark chocolate in every bite. They taste even better than options from a fancy bakery and are surprisingly simple.
I like to experiment with unique cookie recipes like my coconut cookies and cookies for Santa. However, when I need a foolproof, crowd-pleasing dessert, this is the recipe I turn to.
I’ll walk you through how to achieve the best taste and texture with a handful of ingredients and a few tips and tricks. The recipe makes about 8 large cookies and can easily be doubled or tripled for a crowd.
Prepare a large batch for holidays, parties, or keep them on hand to make weekdays a little more special. There’s never a bad time for a chocolatey treat!
❤️ Why You’ll Love Chewy Chocolate Chip Cookies
- The perfect combination of crispy edges and gooey center.
- Easy to make in one bowl.
- No heavy equipment is needed. You can use a whisk (and a spoon).
- Freezer friendly.
The Best Chewy Chocolate Chip Cookies Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Egg: You’ll need the whole egg. Opt for medium or large.
- Butter: I prefer melted salted butter. Unsalted butter is fine, too.
- Brown sugar: Use light brown sugar for that chewy texture.
- Cane sugar: To get those crispy edges.
- Flour: Plain white flour (all-purpose flour).
- Baking soda: To give a slight rise.
- Vanilla paste: For that sweet vanilla flavor. Vanilla extract is fine, too.
- Dark chocolate: I used Tony’s chocolate but any dark chocolate with 55-70% cocoa solids is fine. I like to buy a whole bar and chop it myself.
- Sea salt: Add into the dough and sprinkle extra on top (I love flaky sea salt)!
How to Make The Best Chewy Chocolate Chip Cookies
- Mix butter and sugar in a medium bowl. Whisk for 2 minutes.
- Add egg and vanilla and whisk until creamy (about 1 minute).
- Fold in the dry ingredients (flour, baking soda, and sea salt).
- Spoon in the chopped chocolate. Save some for the top of the cookies.
- Shape the cookies with a scoop or a spoon and let them rest in the fridge for at least one hour (you can even bake them next day).
- Top the cookie dough balls with the remaining chocolate chunks.
- Arrange the cookies spread apart on a lined baking sheet and bake at 170°C (338°F) fan for 10-11 minutes until the edges are golden and the center is barely set.
- Final steps: Bang the baking sheet on a hard surface, shape the cookies, and top with sea salt. Enjoy.
Tips for Success
- Use a kitchen scale for precise measurements.
- Let the dough cool in the fridge. The longer the better. This prevents the cookies from spreading too much in the oven and makes them even more chewy.
- Don’t overbake your cookies. You want the center barely set for that gooey texture.
- Don’t skip those extra chocolate chunks on top for even more chocolatey flavor!
Possible Variations
- Cane sugar: Or granulated white sugar.
- Brown sugar: Swap for coconut sugar or dark brown sugar.
- Chocolate: Use milk or white chocolate, semisweet chocolate chips, or a combination. Flavored chocolate is delicious, too.
- Add-ins: Add cocoa powder, espresso powder, caramel pieces, chocolate buttons, butterscotch, peanut butter chips, or chop up your favorite chocolate bar.
How to Store Leftovers
Keep the cookies in an airtight container at room temperature, unless it’s very hot in your kitchen (then transfer them to the fridge). Enjoy them with in 3-4 days.
More Baking
FAQs
Absolutely! Store them in a freezer bag and enjoy them within 3 months.
Leave them on the kitchen counter for 1-2 hours, and they’ll be ready to enjoy.
Reheat at 170°C (338°F) fan for a few minutes.
Measure the weight of the entire dough (without the added chocolate chunks on top) and divide it by 8 to work out the approximate weight of each cookie or eye ball it.
If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
Best Chewy Chocolate Chip Cookies
Equipment
- cookie scoop medium
Ingredients
- 110 grams butter, melted
- 100 grams light brown sugar
- 60 grams cane sugar
- 1 egg
- 1 teaspoon vanilla paste
- 140 grams plain white flour
- ½ teaspoon baking soda
- 1 teaspoon flaky sea salt
- 150 grams dark chocolate
Instructions
- Mix the melted butter with the sugars for 2 minutes in a medium bowl.
- Add the egg and vanilla paste. Whisk until creamy.
- Fold in the flour, baking soda, and salt until no streaks are visible.
- Chop the chocolate into various sized pieces.
- Add 110 grams chopped chocolate to the batter, and mix.
- Use a cookie scoop or spoon to shape the cookies (I got 8 in total).
- Rest the scooped balls on a plate in the fridge for at least 1 hour.
- Preheat the oven to 170°C (338°F) fan.
- Place the scooped cookies on a lined baking sheet spaced apart (I baked 4 each time).
- Top with the remaining chopped chocolate.
- Bake for 10-11 minutes, until golden brown on the edges and barely set in the center.
- Bang the baking sheet on a hard surface just as the cookies come out of the oven (to release any trapped air).
- Then, shape them with a burger shaper or glass while still hot from the oven (or use a spoon).
- Sprinkle with flaky sea salt.
- Leave the cookies to cool for 2-3 minutes, then transfer to a cooling rack.
- Bake the remaining cookies in the same way. Enjoy.
