There is a reason that no matter how many new chocolate chip cookie recipes I try, I always return to this one. This Chewy Chocolate Chip Cookie recipe is my favorite. It always comes out chewy, it always comes out thick and it always has the perfect balance between the sweet brown sugar base and the chocolate chips. And I ALWAYS get tons of compliments.
For the chewiest, thickest cookies possible, you should chill the batter, but I was impatient, so the cookies you see here went straight from the mixer to the oven!
Speaking of mixers…this batter gives my Kitchenaid stand mixer a run for its money. It is thick. So thick that an ex-boyfriend of mine, who shall not be named, burned out my hand mixer trying to make these cookies for his graduate student friends. I was annoyed.
Never mind the fact that I had broken up with him several weeks prior to this “Chocolate Chip Cookie Incident” and he snuck into my condo while I was out of town with his spare key that he “forgot” to give back. And then thought I wouldn’t notice.
He clearly learned nothing in the 3 years we dated…I notice EVERYTHING!
What you should take away from this story [besides the obvious adage that you must date a lot of toads before you meet your prince charming] is that these cookies are so good, my Ex tried to reproduce them himself because his Grad School friends were that obsessed.
No other cookie would do. True story.
Oh…and I changed my locks…
But the fact remains that these are my favorite chewy chocolate chip cookies. There is something comforting about them. Maybe it’s because I’ve been making them since middle school. Maybe its because they taste like memories. Or maybe it’s the brown sugar and chewy texture. Who cares? They are awesome.
This Chewy Chocolate Chip Cookie recipe is my favorite. It always comes out chewy, it always comes out thick and it always has the perfect balance between the sweet brown sugar base and the chocolate chips. And I ALWAYS get tons of compliments.
3 ¼ cups (415g) All purpose flour
1 cup (110g) Cake Flour
1 teaspoon (4g) baking powder
1 teaspoon (5g) baking soda
1 teaspoon (4g) kosher salt
1 ½ cups (339g) butter, slightly softened
1 ¼ cups (306g) packed light brown sugar
1 ¼ cups (260g) granulated sugar
2 eggs (100g)
1 ½ Tablespoons vanilla
1 package (326g) semi-sweet chocolate chips
Preheat your oven to 375°. Combine the flour, cake flour, baking soda, baking power, and salt; set aside.
Combine butter, granulated sugar and brown sugar, and beat until creamy. Add eggs one at a time and beat after each addition. Then beat in vanilla.
Slowly add flour mixture until well mixed (5-7 additions); then stir in chips.
Refrigerate 2 hours or overnight for the chewiest cookies! Pre-scooping before refrigerating them will make your life easier.
Make large balls of dough (approximately the size of half a lemon) if you are baking them now, or smaller balls if you are going to freeze them and bake them later.
Bake at 375° for 13.5 minutes or until the outsides have browned but the centers still look soft. My cookies do not look done when I remove them from the oven. Cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
Note: The cookies pictured are smaller than my instructions. They were for my husband and he likes smaller cookies. Why? I haven’t the faintest. The dough was about an inch in diameter and I baked them for about 7 minutes.
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