Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are a tried and true recipe that are so chewy and moist! You will be making them over and over again!
A CLASSIC COOKIE RECIPE
I’m not sure there is anything better than a warm chocolate chip cookie straight out of the oven along with a glass of cold milk? It’s a childhood favorite that never gets old! If you prefer chewy cookies over crunchy then this one is for you. I use a milk chocolate chip instead of semi-sweet to keep the chocolate from overpowering the other flavors because I love to taste the brown sugar part of the cookie too!
FREQUENTLY ASKED QUESTIONS:
It’s not necessarily a specific recipe but rather a technique. Resting and chilling the dough is what produces a chewy cookie. You can take your favorite cookie recipes and allow the dough time to rest and chill in the refrigerator and you’ll find it produces a far better texture!
You can use any of your favorite chocolate chips but in this recipe I use milk chocolate. You can go with traditional semi-sweet or dark chocolate, white chocolate or even mint!
For at least an hour. Generally I try to refrigerate 2-3 hours (or overnight) and they really come out amazing!
Chilling the dough controls the spread of the cookie. It solidifies the fat in the cookies so it melts slower while baking which in turn results in a less spread out flat cookie and a more uniform, thicker cookie.
These can be stored in an airtight container where they will keep at room temperature for up to 3 days. They can also be frozen, place in a freezer container and they will keep for up to 3 months. To defrost, remove to the countertop overnight.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- granulated sugar
- brown sugar
- vanilla extract
- egg
- all-purpose flour
- baking soda
- salt
- milk chocolate chips
HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES:
In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg and vanilla extract, mix on low until combined. Set aside.
In a separate large bowl, combine dry ingredients (all-purpose flour, baking soda and salt). Then add to the wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps are fine.
Stir in the chocolate chips. Chill for at least 1 hour in the refrigerator (even better 2-3 hours). It is important to chill the batter between the batches too.
When ready to bake, preheat oven to 350F degrees. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls. Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
Bake for about 10-12 minutes (the time varies due to different ovens). The cookies will have a soft center inside and will look puffy at first. Once they cool down they will set well and the texture inside remains soft, chewy and buttery. Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.
Serve and enjoy!
WANT MORE DELICIOUS RECIPES?
Chewy Chocolate Chip Cookies
Ingredients
- 8 tablespoons unsalted butter, softened to room temperature
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup milk chocolate chips (or semi-sweet)
Instructions
- In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg and vanilla extract. Mix until combined. Set aside.
- In a separate large bowl, combine dry ingredients (all-purpose flour, baking soda and salt.)
- Then add to the wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few small lumps are fine.
- Stir in the chocolate chips. Chill dough for at least 1 hour in the refrigerator (even better 2-3 hours). It is important to chill the batter between the batches too.
- When ready to bake, preheat oven to 350F degrees.
- Scoop 2 tablespoonfuls of batter, rolling it into about 2-inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for about 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside and will look puffy outside at first. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack. Then enjoy!
Notes
- Semi-sweet chocolate chips can be used.
- Don’t forget to chill the dough! This makes all the difference in the texture of the cookie.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
