Chewy Chocolate Chip Cookies
Tender in the middle, with the perfect crust around the outside, these are the best chewy chocolate chip cookies. These are definitely best when fresh from the oven, but they'll keep several days stored in an air-tight container.
Servings: 25 large cookies
Calories: 371kcal
Ingredients
- 24 tablespoons (3 sticks) unsalted butter melted and cooled at room-temperature until completely re-solidified*
- 2 cups (440 g) light brown sugar firmly packed
- 1 cup (200 g) granulated sugar
- 2 large eggs ideally at room temperature
- 2 large egg yolks ideally at room temperature
- 4 teaspoons (14 g) vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 4 ½ cups (640 g) unbleached all-purpose flour
- 2 cups (12 oz) chocolate chips semisweet, dark, bittersweet, milk chocolate, or a mix
Instructions
- Preheat the oven to 325 F and line a baking sheet with parchment paper, then set it aside.
- Cream the butter and sugars together at medium speed for 3-5 minutes, until fluffy and lighter in color.
- Add the eggs, egg yolks, and vanilla. Beat at medium-low speed until just incorporated. Scrape down the sides of the mixing bowl.
- Add the salt, baking soda, and 2 cups of the flour, mix at low speed until just barely incorporated. Scrape down the sides again.
- Add the remaining flour, mix at low speed until just barely incorporated. There should still be a few streaks of flour, these will disappear when you mix in the chocolate chips.
- Gently fold in the chocolate chips.
- Using a ¼ cup measure or an ice cream scoop for large (2.8 oz) cookies**, scoop dough and place it onto your prepared sheet pan. Leave at least 2 inches between dough balls, as these will spread out.
- Bake for about 17-19 minutes, rotating 180 degrees halfway through baking. The cookies should look puffed up and golden brown around the edges.
- Cool the cookie sheet on a metal cooling rack for at least 10 minutes, then enjoy!
Notes
*In my microwave, it takes cold butter 3 minutes at 60% power to melt and avoid possible explosions. Letting the butter cool down to room temperature will take at least 30-60 minutes. Cover it with cling wrap or a clean kitchen towel and set aside until ready. If you want to hurry the process, you can tuck it in the refrigerator and give it a stir every 5-10 minutes.
**For smaller cookies, use a 4-cm ice cream scoop, which should yield dough balls weighing roughly 1 ¼ oz. Bake these for 14 minutes. If you want to save the cookie dough for later, it is best to form the dough balls immediately after making the dough and refrigerate (5 days) or freeze them (3 months) until ready to bake. If you don't, the dough while harden in the fridge, making scooping quite challenging. Just remove the pre-formed dough from the fridge or freezer and place them on the cookie sheet while the oven is preheating.
**For smaller cookies, use a 4-cm ice cream scoop, which should yield dough balls weighing roughly 1 ¼ oz. Bake these for 14 minutes. If you want to save the cookie dough for later, it is best to form the dough balls immediately after making the dough and refrigerate (5 days) or freeze them (3 months) until ready to bake. If you don't, the dough while harden in the fridge, making scooping quite challenging. Just remove the pre-formed dough from the fridge or freezer and place them on the cookie sheet while the oven is preheating.
Nutrition
Serving: 2.8ounces | Calories: 371kcal | Carbohydrates: 50g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 128mg | Potassium: 139mg | Fiber: 1g | Sugar: 30g | Vitamin A: 385IU | Calcium: 34mg | Iron: 2.2mg