Ultimate Chewy Chocolate Chip Cookies
Get ready for the ultimate soft and chewy chocolate chip cookies! Loaded with rich chocolate chips, these cookies are perfect for satisfying your sweet cravings.
Chocolate Chip Cookies Ingredients
- 170 g unsalted butter (melted & cooled 5 minutes)
- 3/4 cup (150g) brown sugar
- 1/2 cup (100g) white sugar
- 1 egg + 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 280g all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Chewy Chocolate Chip Cookies Instructions:
Step 1:
In a large bowl, whisk together the melted butter, brown and white sugar. Whisk in the egg and egg yolk, and then the vanilla extract.
Step 2:
In a separate medium size bowl, whisk the flour, baking soda, and salt together. Pour these dry ingredients into the wet batter and mix them together. The dough will be very soft, thick, and might appear greasy.
Step 3:
Fold in the chocolate chips.
Step 4:
Cover the dough tightly and refrigerate for at least 2–3 hours or up to 3 days.
Step 5:
When ready to bake: Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.
Step 6:
Preheat the oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Scoop about 3 tablespoons of dough and roll it into a ball and arrange on cookie sheet. Make sure there are 2-3 inches between each cookie, as they will spread a lot in the oven.
Step 7:
Bake the cookies for 12–13 minutes, or until the edges are lightly browned. The centers will appear very soft, but they will continue to set as they cool. Allow the cookies to cool on the baking sheet for 10 minutes. After the initial cooling period, transfer the cookies to a wire rack to cool completely.
Cookies stay fresh covered at room temperature for up to 1 week.
Ultimate Chewy Chocolate Chip Cookies
Ingredients
- 170 g unsalted butter melted & cooled 5 minutes
- 3/4 cup 150g brown sugar
- 1/2 cup 100g white sugar
- 1 egg + 1 egg yolk at room temperature
- 2 tsp vanilla extract
- 280 g all-purpose flour
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- In a large bowl, whisk together the melted butter, brown and white sugar. Whisk in the egg and egg yolk, and then the vanilla extract.
- In a separate medium size bowl, whisk the flour, baking soda, and salt together. Pour these dry ingredients into the wet batter and mix them together. The dough will be very soft, thick, and might appear greasy.
- Fold in the chocolate chips.
- Cover the dough tightly and refrigerate for at least 2–3 hours or up to 3 days.
- When ready to bake: Remove the dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly.
- Preheat the oven to 325°F. Line large baking sheets with parchment paper or silicone baking mats. Scoop about 3 tablespoons of dough and roll it into a ball and arrange on cookie sheet. Make sure there are 2-3 inches between each cookie, as they will spread a lot in the oven.
- Bake the cookies for 12–13 minutes, or until the edges are lightly browned. The centers will appear very soft, but they will continue to set as they cool. Allow the cookies to cool on the baking sheet for 10 minutes. After the initial cooling period, transfer the cookies to a wire rack to cool completely.
- Cookies stay fresh covered at room temperature for up to 1 week.
If you give the recipe a try, I’d love to see it. Tag me @gwenthemilkmaid.
Try more of my favourite Dessert Recipes:
- Sourdough Cinnamon Rolls
- Instant Pot Apple Sauce
- Apple Crumble Pie with Oats
- Blueberry Lemon Layer Cake
