The Best Chewy Chocolate Chip Cookies

The Best Chewy Chocolate Chip Cookies

4.7(40348)

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!

Cook Time
15 minutes
Total Time
1 hr 5 min
Yield
12 cookies

How to Make It

1. Step
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
2. Step
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. Step
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).
4. Step
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. Step
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
6. Step
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.
7. Step
Bake for 12-15 minutes, or until the edges have started to barely brown.
8. Step
Cool completely before serving.
9. Step
Enjoy!

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