Tessa’s Recipe Rundown
Taste: Big butterscotch flavor without being too sweet. These cookies taste how you imagine a Chocolate Chip Cookie should taste!
Texture: The best part! Big, thick, super chewy yet soft on the inside, and crisp at the edges. Perfection.
Ease: Very easy, though I do use two different flours, and there is a chilling period, so some patience is needed – but I promise, they’re worth the wait!
Why You’ll Love This Recipe: My all-time favorite cookie recipe. I have extra dough stashed in the freezer at all times.
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I’m super excited to share with you my Ultimate Chewy Chocolate Chip Cookies. They’re my version of the perfect Chocolate Chip Cookie!
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 “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.
What Makes Cookies Chewy, Crisp, or Cakey?
My free guide reveals the ingredients and tweaks that matter.
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!
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! Learn more about that just below.
Sprinkle of Science
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 a thick, 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 and I promise it’s worth the wait.
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.
Why? The flavor and texture improve SO much as the dough chills!
If you’re absolutely strapped for time, you can bake off some cookies right away – but I’d definitely encourage you to try chilling and see all the wonders it works on your dough.
How to Chill the 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, so 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 Store Cookies & Keep Them Soft
The 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 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 will migrate to your cookies, making them soft and chewy again.
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!
Step-by-Step Video
If you want to watch me demonstrate how to make this recipe 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 – my most popular recipe!
- Oatmeal Chocolate Chip Cookies
- Chocolate Chip Cookie Cake
- Soft Double Chocolate Chip Cookies
- Giant Reese’s Pieces Peanut Butter Cookies
- See ALL of my cookie recipes + tips on the SCIENCE of cookie baking here!
Ultimate Chocolate Chip Cookies
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Ingredients
- 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
Instructions
- If baking right away, preheat oven to 350ºF. Line baking sheets with parchment paper.
- 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.
Recipe Notes
The Ultimate Cookie Handbook
Learn the sweet SCIENCE of cookie baking in a fun, visual way to customize your own recipes frustration-free. Plus, my best 50+ homemade cookies!
This recipe was originally published in October 2013 and has been updated with more baking tips and new photos. Photos by Constance Higley.
These are the best chocolate chip cookies! I’ve been given lots of compliments on these! thank you so much for a perfect recipe
Have been on a Loooooong mission to find the perfect chocolate chip cookie recipe and have been unsuccessful until now. I came across this a few years ago and have made these cookies dozens and dozens of times for parties and potlucks. Every single time i get asked for the recipe to which I respond, nope! not this one! This one’s mine find your own recipe lol. Great cookies that turn out amazing EVERY time. Great for my tummy not for my hips lol It’s worth an extra 5 on the treadmill. Thank you for this absolute gem of a recipe….keep um’ coming 🙂
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I love all your recipes and every single one I’ve tried has come out delicious. I was wondering why 1.5 cups of all purpose flour on this recipe is 191 grams of flour but only 187 grams of flour in the toffee chocolate chip recipe? I follow all your recipes by weight. I don’t think it makes a huge difference because the cookies still came out delicious. I wasn’t sure if it was an error? Thank you.
How many ounces are equal to 191 and 159 grams?
Your recipe made such delicious cookies! We added Heath bar to it and it tasted amazing. I can’t wait to try another recipe of yours. My two daughters ate them all right away! Thanks so much 🙂
Your recipe has been our family’s go-to chocolate chip cookie recipe for at least 4 years now. Thank you so much!
I don’t know if you already know this, but your recipe is very similar to Jacques Torres’s famous chocolate chip cookie recipe! Our family has been watching the show “Nailed It: Holiday” and Jacques had a very short video for his chocolate chip cookies. When the ingredients flashed on the screen, I immediately recognized he used both cake flour and bread flour, like yours. I looked it up, and it’s nearly identical, and he also recommends chilling the dough for 24 hours.
I KNOW you didn’t copy his recipe, this page has been up for over 5 years, and the page that shares his chocolate chip recipe just went up this year in 2018. (https://www.brit.co/chocolate-chip-cookie-recipe/) You did all of the lab work yourself, and created this recipe on your own.
I just thought it would make you feel good to know that you came up, on your own, with the same approach to chocolate chip cookies that a world-renown chocolatier did!! I know you’re already very successful, but I always appreciate hearing that I did something as well as one of “the greats!” I think this is awesome, congratulations!
So, now, in addition to telling anyone who likes our family’s chocolate chip cookies to check out your site, I’m going to tell everyone I know that your recipe is like the famous NYC chocolate chip cookies – you are THAT good, and they should check out your page!
Again – thank you for sharing this recipe and all of the science to go along with it. As I said, this has been our family’s go-to chocolate chip cookie recipe for years now! The first time I chilled that dough, I had only two kids. Now we have four. Two of my children know only making chocolate chip cookies this way. <3
I have not baked cookies for several years. Largely due to the lack of success I had with them – too flat and oily or too hard. When I read the description of your Ultimate Chocolate Chip Cookie, and most of all, your excellent instructions and tips, I knew I had to give it another go! Tessa, thank you! These cookies first batch turned out perfect, so unbelievably good tasting, thick and chewy with crispy edges! Yum! Your tips of weighing the ingredients, chilling, using an oven thermometer were keys to success! (My oven was off by 30F!) I am now back and enjoying baking thanks to your excellent tips and recipes!
This has become our holiday go-to recipe for Chocolate Chip Cookies. It’s simple, works great each time, and satisfies both the soft and crisp cookie lovers.
One small note about the recipe that my MIL just noticed… The first line of the directions is to “Preheat oven to 350ºF. ” But the instructions rightfully suggest to “Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.”
That leaves the oven on for quite some time. 🙂 Maybe suggest to “Preheat oven …. once ready to bake the refrigerated cookies”
Thanks for the feedback!
Best choco chip cookie recipe out there! I’ve tried at least 10 different ones and this by far blows the others out of the water. Thank you so much for sharing!!
i just love your recipes sign elaine
Hi there! I followed this recipe to a T and my cookies came out completely flat. What did I do wrong here?