Chewy Chocolate Chip Cookie Recipe
User Reviews
5
Chewy Chocolate Chip Cookie Recipe
Description
The cookie dough starts with melted butter combined with brown sugar, offering moisture and a deep caramel flavor. Eggs add richness and binding, while vanilla extract enhances aroma. Flour, baking soda, and salt integrate to provide structure and leavening, ensuring the cookies spread properly. Stirring in chocolate chips evenly distributes bursts of chocolate.
Cookies are portioned using a medium scoop and baked on parchment-lined trays. The baking time is tuned so edges are golden but centers remain soft, which helps maintain a chewy texture once cooled. Cooling briefly on the baking sheet before transferring to a rack allows cookies to set without becoming brittle.
Measuring flour correctly is vital to avoid dry or dense cookies; the recipe suggests weighing or lightly spooning flour. Butter can be browned for a nutty flavor but requires adjustments in quantity. Variations include substituting some chocolate chips with chopped baking chocolate. Mixing by hand rather than mixer preserves texture.
This cookie recipe suits home bakers looking for a reliably chewy chocolate chip cookie with a soft center and caramel notes from the brown sugar and butter base.
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 egg large
- 1 egg yolk
- 1 tablespoon vanilla extract
- 2 ½ cups all-purpose flour Please see the note below about measuring the flour.
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 10 ounce chocolate chips package
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt the butter in a large microwave-safe bowl. The butter should be just melted. If you want to brown the butter, please see the note below.
- Add brown sugar, and mix in.
- Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined. Please see the comments about flour in the recipe notes.
- Stir in chocolate chips.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- For best texture, measure flour by weighing or lightly spooning and leveling; too much flour will prevent spreading.
- Butter can be browned for extra flavor but requires using more to compensate for moisture loss.
- Hand mixing is preferable to maintain the cookie's chewy texture.
- Part of the chocolate chips can be replaced with finely chopped semisweet baking chocolate.
- The amount of flour in the recipe was recently reduced due to product changes to maintain proper texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 160kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 133mg | 6% |
| Potassium | 26mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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