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! These babies are 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 patience is involved. You can make a double batch, shape the dough into balls, chill for a day or two, then freeze the balls. Bake when the cookie cravings come!
Pros: My all-time favorite cookie recipe.
Cons: None.
Would I make this again? A thousand times yes, I’ve made this recipe countless times and have extra dough stashed in the freezer at all times.
This post may contain affiliate links. Read our disclosure policy.
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!)
Be sure to check out my Ultimate Guide to Chocolate Chip Cookies before you make these!
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
Do you remember my Ultimate Guide to Chocolate Chip Cookies Part 1 and Part 2? That is where I discovered ALL the secrets to making my version of the best chocolate chip cookie.
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!
Step-by-Step Video
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
See ALL of my chocolate chip cookie recipes + tips & insights into the SCIENCE of cookie baking here!
Ultimate Chocolate Chip Cookies
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.
This recipe was originally published in October 2013 and updated in 2021 with more baking tips and new photos. Photos by Constance Higley.
I usually don’t leave comments but these cookies were perfect for me. Followed your recipe exactly. Produced chewy, crispy edged cookies. Have you tried browning one of the sticks of butter? That would make it over the top! Thanks for the recipe
Thank you so much for leaving such a sweet comment – I’m thrilled you enjoyed the recipe. I love brown butter and actually recently published a twist on this recipe with brown butter here: https://handletheheat.com/browned-butter-toffee-chocolate-chip-cookies/
HI Tessa! What kind of cookie sheet do you use? I have some air-insulated sheets and I am wondering if they are helpful or harmful to the cause of making great cookies. I am going to invest in a Silpat non-stick mat, and want to make sure that while I am making that upgrade, I am using the right kind of baking sheet to try out your gorgeous recipe.
Hi! I use these Chicago Metallic uncoated rimmed baking sheets: http://www.amazon.com/Metallic-Commercial-Traditional-Uncoated-Jelly-Roll/dp/B003YKGRPK/ref=sr_1_1?ie=UTF8&qid=1405886647&sr=8-1&keywords=chicago+metallic+bakeware I actually compared baking the same cookie dough on an insulated sheet vs. regular and on a Silpat vs. parchment: https://handletheheat.com/2014/05/ultimate-guide-chocolate-chip-cookies-part-4.html
Thank you for all the hard work with experimenting with the different variations in your 3 part series.
I happen to prefer my sweets with a bit of a salty disposition. So I usually add 20-30% more salt while using a larger crystal, ie kosher vs fine crystals. Because of the size of the crystal the cookie itself isn’t salty, rather you get bursts of salty goodness as you chew. Additionally, I find that the extra salt actually quenches my sweet tooth faster so I am less likely to overindulge (not that there is anything wrong with that!).
One other variation I do is use brown butter. Most recipes I have found that use it call for it to be in a cool but liquid state (probably for time sake). I like to chill my brown butter in the fridge for at least 6 hours to let it re-solidify and I use it like regular chilled butter that is then softened and creamed with the sugar(s). I find that you get a huge dose of caramel, toffee and butterscotch flavors from this while maintaining the texture you get with chilled butter (vs melted butter).
A question, have you found that the quality of the butter matters? Store brand vs premium (ie Kerrygold Irish butter)
I have tried your recipe and it is one of the best I’ve had. Again thank you for the time you took to step through all those iterations. My next task is to try your recipe with my variations!
Thanks for detailing your experiences with cookie baking! Love the browned butter. I haven’t done any specific testing with store brand vs. premium butters for cookies but have used various brands and haven’t noticed enough of a difference to make it worth spending the extra money on a premium brand. The difference is more obvious in other recipes (cakes, frostings, etc.).
Hi Tessa,
Reading your three part series has been such fun & a great learning experience. Thank you so much for your hard work.
I read you are not a fan of nuts & have not worked with them. I still want to ask as I love nuts. Would you alter the recipe to accommodate?
Thank you!
Thanks!! I think you should be fine just adding them directly in without altering the recipe 🙂
I just made them and they were delicious, but a tad too sweet. I was wondering if I could lower the amount of sugar and still achieve the same crisp edge and chewy center. Have you tried lowering the amount of sugar? Thanks, this truly is the ultimate chocolate chip cookie, the best I’ve found.
The sugar definitely helps to create the lovely texture. I haven’t tried lowering the amount, but you might be able to get away with reducing it by 1/4 cup.
What would you change for a high altitude version, I am at about 5000 feet above sea level. Thanks! Can not wait to try these!!
Hi Robert! Unfortunately I’ve lived in Phoenix for most of my life and have no experience with high altitude baking. All I can really offer you is this resource to adapt the recipe: http://www.kingarthurflour.com/recipe/high-altitude-baking.html Best wishes!!
O.M.Gee! These are the best chocolate chip cookies I have ever tasted. I made the dough yesterday to let it refrigerate overnight. I made the cookies today. These are amazing! Thank You!
Thank you for your sweet comment! I’m ecstatic you love the recipe 🙂
Just made these yesterday. They are the best chocolate chip cookies ever! I will throw away my other choc. chip recipe. 🙂 Thanks!
Haha thank you!! 🙂
What is your favorite brand of chocolate chips?
hi there,
can you tell me what weight is 2 sticks of butter please??
Also is all purpose flour plain flour??
thankyou
Hey, my cookies have come out of the oven and they are quite thickm and puffy. Also once they have cooled down, they are still really soft, like it is a cake texture inside inatead of a cookie. What should I do ????
Were the cookies still hot when you tasted? They’ll get chewier as they cool. It sounds like you may have over-beaten the butter and sugar… this recipe is definitely not cakey!
hi…. my dough before it went into the fridge is really soft and gooey like. is that ok ?