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!
Moving on….
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.
Ingredients
- 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
Instructions
- 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.
Notes:
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.
You Might Also Like:
Loaded Reeses Peanut Butter Cookies
Cream Cheese Chocolate Chip Cookies
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Silver Dollar Chocolate Chip Cookies
45 Comments
How to Philosophize with Cake
June 7, 2014 at 7:47 amThose look great! I like cookies with crispiness so these (not chilled) look like the perfect cookie to me! 🙂
Lindsey
June 7, 2014 at 9:37 amWhich is perfect because then you don’t have to wait! I like a little bit of crisp around the edges but definitely not the middle!
Kristi @ Inspiration Kitchen
June 7, 2014 at 8:49 amThe Husband will love you for these! Chocolate Chip cookies are one of his favorites! And, I’d never have the patience to chill the dough – it’s got to be straight from the mixer to the oven for me too! The sooner I can get them on the table, the better! Have a great weekend Lindsey!
Lindsey
June 7, 2014 at 9:38 amThanks! You too Kristi! My hubs doesn’t either but fortunately he lets me bake a few testers and then chill the rest for pictures (usually!).
Ernesta @Baking Secrets
June 7, 2014 at 5:26 pmI bet these are great!
Lindsey
June 8, 2014 at 10:46 amThanks, Ernesta!
Kayle (The Cooking Actress)
June 7, 2014 at 6:41 pmLOVE these cookies-CCC’s are the bestest most amazing things!
and omg….he broke in…and used your hand mixer to make cookies…that is INSANE
Lindsey
June 8, 2014 at 10:46 amI know! I can never get enough CCCs! Yeah he actually broke in to get the recipe and make the cookies…and thought I wouldn’t notice.
dina
June 8, 2014 at 12:19 pmnothing like a great chocolate chip cookie!
Lindsey
June 8, 2014 at 12:35 pmagreed!
jo@jocooks.com
June 8, 2014 at 2:32 pmYou sure do love your cookies! This recipe is similar to my chocolate chip cookie recipe and you`re right, it`s a winner. There`s just no messing with a perfect recipe that works. Funny, my husband like smaller cookies too!
Lindsey
June 8, 2014 at 3:33 pmI do love cookies! I have to have a constant supply of chocolate chip cookie dough in the freezer for the husband! I must admit that he has turned me on to the virtues of the smaller cookie…I’m sure my waistline thanks him or something 😉
Christin@SpicySouthernKitchen
June 8, 2014 at 10:33 pmSuch a funny story! These really do look like the perfect chocolate chip cookies. In fact, I want to bake some right now!
Lindsey
June 9, 2014 at 10:48 amEvery woman must have a few good ex-boyfriend stories! I love that they are consistent and I should know because I’ve been making them since middle school 🙂
Dorothy @ Crazy for Crust
June 9, 2014 at 10:44 amThese look PERFECT. I love a chewy cookie, and that center still looks soft and gooey too!
Lindsey
June 9, 2014 at 11:06 amThese gems were baked for my husband…the ones I baked for myself may have been slightly larger and slightly less done! 😉
Cindy @ Pick Fresh Foods
June 9, 2014 at 11:30 amFunny story to go with these delicious looking cookies. I’m always looking to try a new chocolate chip cookie recipe. I like that you use a little cake flour in these.
Lindsey
June 9, 2014 at 1:21 pmThanks Cindy! I don’t know why, but I can never try enough CCCs! I think the cake flour makes them extra tender. I hope you try them!
Pamela @ Brooklyn Farm Girl
June 9, 2014 at 3:29 pmI seriously cannot wait to bake these and eat them up! They look amazing!
Lindsey
June 9, 2014 at 3:50 pmThey are so good! The brown sugar kind of caramelizes on the bottom…addicting!
Julia | JuliasAlbum.com
June 9, 2014 at 9:12 pmLindsey, I love these cookies – they look so soft, chewy and fluffy! I bet they are so good! Perfect for after dinner!
Lindsey
June 9, 2014 at 10:07 pmThanks, Julia! They are delicious! Perfect for anytime if you ask me 😉
Miss Kim @ behgopa
June 10, 2014 at 2:59 amYay another chocolate chip cookie post. If I am remembering correctly, I think the first chocolate chip cookie post that brought us together had the corn starch in it. Seems like yesterday. How time flies! They look so soft and chewy.
Lol it’s fun to ex bf bash sometimes. And how silly of him to think that you wouldn’t notice.
Lindsey
June 10, 2014 at 10:18 amI obviously have a chocolate chip cookie problem! It does seem like yesterday! I thought that little story would demonstrate just how amazing these cookies are 🙂 It’s not every day that someone actually breaks in to get a cookie recipe!
Liz
June 10, 2014 at 5:31 pmYour cookies look perfect! We love chewy cookies at our house…and will have to try yours ASAP!
Lindsey
June 10, 2014 at 9:06 pmAww thanks, Liz! Chewy is the way to go! I hope you do try them out 🙂
Natasha of Natashaskitchen.com
June 16, 2014 at 10:44 pmGet in my mouth now!! Sheesh girl these look so soft and chewy and chocolatechip licious. I want to make these for my son. He has a serious sweet tooth (probably gets it from his mother ;)). Pinned!
Lindsey
June 17, 2014 at 9:54 amlol! Thanks for the pin!! I can’t imagine how your son got that sweet tooth! 😉 He’s so cute how do you ever say no!?
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Jewels
May 1, 2015 at 1:11 amthese look great but I just had a question. Can I replace the semi sweet chocolate chips with milk chocolate chips? Would they still come out the same?
Lindsey
May 1, 2015 at 7:32 amHi Jewels! You most certainly can sub for milk chocolate chips and the cookies will bake the same. I have tried them (because I get milk chocolate cravings too) and they are VERY sweet. I personally would only sub half unless you just want to go all in! Happy baking!
S
May 16, 2015 at 6:09 pmHey there,
Thanks for th recipe, is there by any way I can make this cookies without eggs?
Lindsey
May 19, 2015 at 7:41 amHi Sheryl,
I have never tried making cookies without eggs but you are welcome to try! I have heard that people use a combination of water and flax seeds but I have never tried myself. Good luck!
kim
April 13, 2016 at 12:02 pmHi!
Just want to make sure I’m reading this correctly…is it 4 1/4 cups of flour total and only one bag of chocolate? That doesn’t seem like a lot of chocolate, however, the pictures look like they have a good amount of chocolate in each :).
Just want to make sure that is correct! Can’t wait to try these and the Johnny ones I just saw on your site!
Lindsey
April 13, 2016 at 12:11 pmHi Kim! It is one bag – I usually use the 11.5oz bag of Ghirradeli semi-sweet or I use the same sized bag of semi-sweet Guittard (my current favorite). The good thing about chocolate chips is that you add them at the end, so if you feel like you want more chocolate in every bite, go ahead and add in more! I also put some on top of each cookie for the photos 🙂
These and Johnny’s are my favorites! Happy baking!
rachel
January 3, 2017 at 4:15 amhi! what happens if i cut the sugar?
Courtney
February 16, 2018 at 1:03 amHi
In your directions step 1 you say “Preheat your oven to 375°. Combine the flour, cake flour, baking soda, baking power, and salt; set aside.” You include SALT in this but in your ingredient list you don’t list salt. So I’m a little confused. Do you put salt in this cookie recipe and if so, how much?
I just want my cookies to come out as perfect as yours and therefore don’t want to miss any pertinent ingredients.
Thanks
Lindsey
February 21, 2018 at 10:48 amHi Courtney, Great catch! I’m so sorry about that. I’ve updated the recipe so that you can pull it up and see it all together. I use a teaspoon or 4 grams of kosher salt. I am sure your cookies will be delightful! I’ve been making these since high school but I didn’t add salt until college. 🙂 Happy baking!