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I’m super duper excited to share with you my Ultimate Chewy Chocolate Chip Cookies complete with a video to show you exactly how they’re made.
This is a perfect recipe to learn some of the basics of the science of baking because with cookies it’s so easy to see how different tweaks impact the final result!
If you’re anything like the hundreds of people who have taste tested and tried this recipe, you’re going to love it! (Just read some of the comments below!)
You may be asking yourself, what makes this recipe the “ultimate?” Well, these cookies have HUGE butterscotch flavor, which is exactly what I adore in a chocolate chip cookie. Beyond the flavor is the texture, which is nothing short of incredible.
These cookies have my version of the ultimate texture combination: thick, super chewy, soft, and a little gooey in the middle, crisp and slightly crunchy at the edges, with gooey chocolate chips throughout. Does anything get better than that? I don’t think so. I would want these cookies to be a part of my last meal on earth, that’s how much I love them!
How to Make Chewy Chocolate Chip Cookies
Why This is the Ultimate Chocolate Chip Cookie Recipe
- This recipe utilizes half bread flour, which lends chewiness to the cookies.
- It also uses a good amount of brown sugar, which lends that butterscotch flavor and thick and soft texture.
- The extra egg yolk in this recipe also helps keep these cookies soft yet chewy and adds richness in flavor.
- You can think of the 24 – 72 hour chilling period as a “marinating” period. The flavors intensify and the texture will become thicker and chewier. It’s pretty amazing.
Do I Really Need to Use Bread Flour?
You don’t absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that’s worth the extra trip to the store. If you can’t get bread flour, then use all AP flour in its place.
Do I Really Need to Chill the Dough?
- The last key element is the 24 to 72 hour chilling period which is a huge pain in the butt, I know, but it is so completely worth it.
- The flavor and texture improve SO much as the dough chills!
- If you’re absolutely strapped for time, you can bake off some cookies as soon as the dough is done. But I’d definitely encourage you to try chilling and see all the wonders it works on your dough.
- Make the dough and scoop into balls using a cookie scoop. Place in an airtight container and place in the fridge for 24-72 hours. Bake straight from the fridge when ready. Learn more about chilling cookie dough here.
- The colder the dough, the thicker the cookies!
Can you Freeze Chocolate Chip Cookies?
I love cookies straight from the oven. I always keep pre-scooped balls of chocolate chip cookie dough in a resealable bag in my freezer so I can bake cookies off and have them warm from the oven in a matter of minutes whenever I want. Here are more tips for freezing cookie dough.
How to Keep Cookies Soft
- Most cookies can be stored in an airtight container at room temp for up to 3 days. Be sure they are completely cooled before storing.
- To keep your baked chocolate chip cookies soft, you can add an apple wedge, piece of bread, or a tortilla on the top and bottom of the cookies to the container a day or two after baking them, or whenever you find the texture starting to harden.
- The moisture from the bread or apple will migrate to your cookies, making them soft and chewy again.
- A tortilla is a new favorite of mine because it takes up much less room than a slice of bread, and doesn’t transfer any flavors or aromas like an apple wedge, and takes up almost no room!
How to Refresh Stored Cookies
If desired, reheat and refresh the cookies in a 350°F oven for 3-5 minutes. Your toaster oven should work just fine. This improves the texture, and there’s nothing like a warm chocolate chip cookie!
If you want to watch me demonstrate how to make this cookie dough LIVE, with all of my scientific explanations, tips, and tricks, check out this live Facebook video I did a while back!
More Chocolate Chip Cookie Recipes:
- Bakery Style Chocolate Chip Cookies (one of my most popular recipes!)
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Soft Double Chocolate Chip Cookies
- Giant Reese’s Pieces Peanut Butter Cookies
- 1 1/2 cups (191 grams) all-purpose flour
- 1 1/4 cups (159 grams) bread flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter, at cool room temperature
- 1/2 cup (100 grams) granulated sugar
- 1 1/4 cups (250 grams) lightly packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs plus 1 egg yolk, at cool room temperature
- 2 cups (340 grams) semisweet chocolate chips
- In a medium bowl, whisk together the flours, baking soda, baking powder, and salt.
- In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the chocolate chips.
- Using a large spring-loaded cookie scoop, divide the dough into 3-tablespoon sized balls.
- If time permits, wrap dough balls in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. This allows the dough to “marinate” and makes the cookies thicker, chewier, and more flavorful.
- When ready to bake, place dough balls on prepared baking sheets, at least 2 inches apart.
- Bake for 12-15 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely.
- Although I prefer cookies fresh from the oven, these can be stored in an airtight container for up to 3 days. See pink tip box above the recipe for storage tips.
This recipe was originally published in October 2013 and updated in 2021 with more baking tips and new photos. Photos by Constance Higley.