The BEST chewy chocolate chip cookies

I am very picky about cookies: they need to have the right amount of chew, while still maintaining a delectable crispy edge to be perfect.  These cookies are chewy and rich, without being too heavy.  They are my husband’s favourite; I always bake a large batch and freeze them so he can take a fresh cookie to work each day.  The batter is fantastic and would work beautifully with nuts, fruit or white chocolate chips as well (I’ve tried making them rolled in slivered almonds and cocoa powder).   I normally make these cookies in one of two ways: chocolate chip or cinnamon sugar.  The cinnamon sugar cookies are the favourite of several of my best friends.  To change this recipe to amazing cinnamon sugar cookies, simply omit the chocolate chips and roll each scoop of dough in a 2:1 ratio of granulated sugar to cinnamon: bake for the same amount of time (they will flatten more than those with chocolate chips, but otherwise bake the same).

2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup sugar
1 tbsp vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips (this recipe already has a lot of sugar so do not use milk chocolate chips!)
Baking pan

Preheat your oven to 325 F. Sift together your flour, baking soda and salt and set aside. In a large bowl, cream together the melted butter, brown sugar and white sugar until smooth and well blended.


Beat in the vanilla, egg, and egg yolk until light and creamy then mix in the sifted ingredients until just blended. Your batter will become quite thick but don’t worry, it makes them beautifully chewy in the oven!


Next, toss your chocolate chips in a tablespoon of flour.  This trick will prevent the chips from sinking to the bottom of your cookies in the oven.  Stir in the chocolate chips into your batter by hand or using the dough hook attachment on your Kitchenaid mixer (the batter will be too thick to use a paddle at this point).


Scoop your cookies with a cookie scoop, leaving a few inches between them on the pan. Bake them for 15 minutes in the preheated oven, or until the edges are lightly toasted. Leave them on the pan for a few minutes before transferring them to wire racks to cool completely.


Enjoy with a large glass of milk 🙂



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