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.
This post may contain affiliate links. Read our disclosure policy.
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
Email This Recipe
Enter your email, and we’ll send it to your inbox.
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.
Jackie – it means both baking powder and baking soda. Click the link right under that photo.
Hey there. I have a question 🙂
If I want to make those flat ‘both’ cookies, do I follow the ultimate cookie recipe and just add the’both’ segments of baking soda and baking powder and just not put in the refrigerator for 24 hours? Or what? What about chilling those? Thank you.
I enjoyed the Ultimate Guide Pts 1 & 2, and I have actually included them in a 9th Grade Chemistry unit on the Chemistry of Cooking. The kids usually go home and try (or have mom try) the version they think they would like the best. I’ll have to try this recipe, but so far my favorite is your melted butter variation.
I’d like to make the cookies in the photo labeled “both”. I don’t know what “both” means, can you help?
This website is referenced in an article about cookies:
http://www.npr.org/blogs/thesalt/2014/09/04/345530660/the-science-behind-baking-your-ideal-chocolate-chip-cookie?sc=tw
with this curious suggestion:
Ooey-gooey: Add 2 cups more flour.
We’re all wondering if that could possibly be correct! Can you offer any clarification?
Hmm strange! I really don’t know what they’re talking about there! They pulled some info and pictures from my site but it’s all their interpretation and I wasn’t actually interviewed so unfortunately I can’t provide an answer for that. I can provide you with my cookie troubleshooting guide which I think you’ll find helpful: https://handletheheat.com/ultimate-cookie-troubleshooting-guide/
I LOVE chocolate chip cookies but I have high cholesterol same time. Is there any way to substitute butter with any none cholesterol oil. I understand quality will not be the same but I take it any time for not having chocolate chip cookies at all.
I have had really good results replacing butter with coconut oil! I tested it out in this post: https://handletheheat.com/the-ultimate-guide-to-chocolate-chip-cookies-part-3/
I also have a recipe for “Skinny” Chocolate Chip Cookies that is whole wheat and has no butter: https://handletheheat.com/skinny-chocolate-chip-cookies/
Hello, I am from Brazil and we don’t have all the flour variatons you have in the USA. So, how can I substitute the bread flour? Thanks! :*
I’m not sure what’s available in Brazil but you can use regular all-purpose flour, or any kind of higher protein flour.
I just have to say thank you! I don’t generally comment on recipes, but these were absolutely, positively perfect. It will be my go-to cookie recipe for years to come. It was everything I’d hoped for and more. I bake a lot, and always look for the ONE recipe that I can write down in a safe place, and keep going back to. This is THE perfect chocolate chip cookie, the one my kids are going to grow up eating. Thank you, thank you, and thank you again!
Thank you so much! I’m thrilled to hear you love the recipe.
Hi Tessa,
I really loved loved this article. I will try your version of chocolate chip cookies very soon. I made some only a couple days ago and for some reason they turned out extremely puffy and cakey. In fact the picture you have of the cookie that had “more flour” is exactly how they turned out. The recipe I used was:
https://sites.google.com/site/cookhackerrecipes/perfect-chocolate-chip-cookies
I would love for my cookies to turn out the way yours did. I want them to be flat, thin but chewy and to spread. Can you please give me some insight into the recipe i used and why my cookies turned out so puffy and didn’t spread? Your expertise will be greatly appreciated. Interestingly enough the recipe I used was titled “perfect chocolate chip cookies”.
Hi Sally! Thanks for your comment. Looking at the recipe it seems as though it may be something that happened in your kitchen because I know that recipe to be quite a great one. Please check out my recently published cookie troubleshooting guide, I think you’ll find it useful! https://handletheheat.com/ultimate-cookie-troubleshooting-guide/
I made these last night for a friend. I had to make a lot so I doubled the recipe. I waited about 12 hours before I cooked them. But when I did……. Oh my goodness. These are the perfect chocolate chip cookies! I also agree that The bread flour is a must. Thanks for sharing such a great recipe.
Thank you so much Audra! I’m so glad you enjoyed the recipe.
Best cookied ever! Thanks so much for sharing. Have you ever made these cookies into ice cream sandwiches? Do you know if they freeze well? I’d assume with the softer texture they’d be perfect, but would love your thoughts.
Thanks Michelle! I actually have a specific chocolate chip cookie recipe from my cookbook that I use for ice cream sandwiches, but these would be great too!
I would love to add/incorporate peanut butter to this recipe, any suggestions?
Thanks 🙂