Cookies

These chewy chocolate chip cookies are perfectly chewy without being under baked! They are packed full of chocolate chips and brown sugar!  

Have you ever wanted to make the perfect chewy chocolate chip cookie but noticed that all the recipes out there basically just have under baked cookies masquerading as chewy?

{I’m looking at you Levain Bakery 👀}

Do not get me wrong. I LOVE an under baked cookie. Most of my adolescence and {cough, cough} adulthood have been spent savoring a gooey cookie situation. No shade here.

But sometimes one wonders is there a cookie out there that is still soft and chewy when fully baked?

Yes! I give you my soft, chewy, perfect chocolate chip cookies.

For those of you “in the know” you will be excited to hear that these are in fact the chocolate chip cookies we serve at Restaurant Marc Forgione. 🤫 All you need is some “melted ice cream”, which is just anglaise aka ice cream base.

What makes these chewy chocolate chip cookies so chewy you ask?

1. Sugar and brown sugar!!!! The combo makes the magic happen. Ok, fine, dark brown sugar is doing the heavy lifting here, but if you use all dbs, then the flavor would be overpowering.
2. And also not fully creaming the butter and sugar together. That way you don’t incorporate too much air into the dough, which helps the cookies be chewy rather than cakey.
3. While we are giving out awards: Chilling the dough prior to baking also really helps.

It has been said by strangers and those whom I love {rude} that I have a chocolate chip cookie problem. I say “define problem”.

There are 17 different chocolate chip cookie recipes on CLF.com. True. Each are beloved in their own right, and I could no more pick a favorite than I could pick a favorite pair of jeans. They are all perfect for different occasions.

Now these chewy chocolate chip cookies are perfect for ALL occasions. Just throwing that out there. You decide.  

Print Recipe

Chewy Chocolate Chip Cookies

Ingredients

• 600 g All purpose flour 5 cups
• 9 g Baking soda 1 ½ teaspoons
• 3 g Baking powder ½ teaspoon
• 8 g Kosher Salt 2 teaspoons
• 220 g Sugar 1 cup
• 220 g Dark brown sugar 1 cup packed
• 340 g Butter softened, 1 ½ cups
• 2 ea Whole Eggs
• 5 g Vanilla extract 1 teaspoon
• 400 g Chocolate chips 1 cup

Instructions

• Preheat oven to 350°F and line 4 baking sheets with parchment paper.
• In a large bowl whisk together flour, soda, powder and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar just until starting to lighten. Add eggs one at a time beating until incorporated. Add the vanilla with the last egg.
• Reduce speed to low and slowly add dry ingredients adding the next amount of flour when the last addition is almost mixed in. Add the chocolate chips and mix just to combine.
• Roll into 1 ½ inch balls (approximately 70 grams). You can also use a 2 oz cookie scoop. Freeze before baking.
• When ready to bake, preheat oven to 350°F and line two baking sheets with parchment paper.
• Place cookie dough 2 inches apart on lined baking sheets and bake from frozen 350°F, 10-12 minutes or until a light golden brown.

Notes

In the video I made a half batch, which also works!
In the restaurant we bake these 10 minutes because we bake them again to rewarm them before serving. You can also do this at home! Everyone loves warm chocolate chip cookies and milk.

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #cheflindseyfarr