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6846 TIPS • 94% WOULD MAKE AGAIN

The Best Chewy Chocolate Chip Cookies

featured in Cookies Anyone Can Make

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don’t use chips;
instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough
rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get
even-sized cookies every time. And that’s it! With these little tweaks, the result is a cookie that’s textured
on the outside, and soft and gooey on the inside. Absolutely perfect!

Alvin Zhou
Tasty Team

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Total Time Prep Time Cook Time

1 hr 5 min 20 min 15 min

Ingredients
for 12 cookies
½ cup granulated sugar (100 g) 1 ¼ cups all-purpose flour (155 g)
¾ cup brown sugar (165 g), packed ½ teaspoon baking soda
1 teaspoon salt 4 oz milk or semi-sweet chocolate chunks
½ cup unsalted butter (115 g), melted (110 g)

1 egg 4 oz dark chocolate chunk (110 g), or your

preference
1 teaspoon vanilla extract

Nutrition Info View Info

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Preparation
1 In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no
lumps.

2 Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a
short while before falling back into the mixture.

3 Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to
overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).

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4 Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more
intense toffee-like flavor and deeper color, chill the dough overnight. The longer the
dough rests, the more complex its flavor will be.

5 Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

6 Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet,
leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space
from the edges of the pan so that the cookies can spread evenly.

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7 Bake for 12-15 minutes, or until the edges have started to barely brown.

8 Cool completely before serving.

9 Enjoy!

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Tips Sort: Most helpful 1 of 571

vallblessed
I love this recipe so much!! I am NEVER using chocolate chips ever again!
These cookies are decadent, chewy, and oh so delicious! I used light
brown sugar and salted butter. I highly recommend this recipe to any
chocolate chip cookie lover!
3 years ago Helpful (1689)

omgronnie
if the cookies get hard, store them in and airtight bag or container with a slice of bread and they will
become soft again soon
3 years ago Helpful (1351)

leonais
I have made these about 4 times now! My tip is to not melt the butter until
it’s completely liquid, then whisk it until the soft butter is incorporated
with the fully melted butter before adding. Also if you let the dough rest
in the fridge for 3 hours or more, they get nice and toffee-like.
3 years ago Helpful (1111)

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breeb
The cookies were so delicious They were a little bigger than
expected. I put the cookies on a nonstick pan instead of parchment
paper and they still turned out fine. They were really easy to make.
I’m 12 100% I’d make again!
3 years ago Helpful (1087)

Kira Edwards
I bake them for 5 minutes less to avoid over cooking as they’re cooling. This ensures they will still
be soft after even a week of storage (if they last that long).
3 years ago Helpful (849)

kirstenkim
Be sure to get the right kind of chocolate! Not chocolate chips. Get the chunks! Trust me, it makes a
difference.
3 years ago Helpful (576)

trjuarez
I’ve made this recipe twice now and I changed the recipe a tad bit. I
added 1/4 cup more flour, 1/2 teaspoon of salt and I used 3/4 cup of
nestle’s dark chocolate chips . I let them hang out in the fridge for about
2 hours. I also preheated my oven to 375 and let them bake for 10 mins
and took them out to sit about 5 min to finish.
3 years ago Helpful (506)

thetastychef
These were sooo good and oh so gooey
3 years ago Helpful (451)

laurelc
I recommend mixing chocolate chips and chocolate chunks for my
diversity
3 years ago Helpful (390)

liannemaye
When I was incorporating the melted butter and sugars, it doesn’t look
the same like the one in the video. I continued the recipe but it ended up
looking like cake batter, so I added 1/4 cup of flour and it turned out
great!
3 years ago Helpful (384)

Annika List
Way too sweet, use less sugar
3 years ago Helpful (380)

sarah_jade
Use half melted butter and half soften butter that’s makes a chewier cookie
3 years ago Helpful (367)

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