Chewy Chocolate Chip Cookies
Melted butter, extra brown sugar and one extra yolk for crisp edges and soft, chewy middles. With gram measurements.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 57 min
- Makes
- 18 cookies
These are the cookies for people who like a golden, crisp edge and a soft, bendy middle. Melted butter and extra brown sugar make them chewy; an extra egg yolk keeps them rich.
Three things that make the difference
- Let the melted butter cool for about 10 minutes. Hot butter melts the sugar and makes flat, greasy cookies.
- Mix by hand. An electric mixer makes it easy to overmix, which gives you cakey cookies. A whisk and a spatula are all you need.
- Chill the dough for at least 30 minutes. Cold dough spreads less and the flavor deepens.
Weigh the flour if you can, or spoon it into the cup and level it off. Scooping straight from the bag packs in extra flour, which is the most common cause of dry, cakey cookies. See how to measure flour.
Chewy Chocolate Chip Cookies
- Prep
- 15 min
- Cook
- 12 min
- Rest & wait
- 30 min
- Total
- 57 min
- Makes
- About 18 cookies
Ingredients
Method
Whisk the flour, baking soda and salt in a bowl.
In a large bowl, whisk the cooled melted butter with both sugars for about 1 minute, until glossy and smooth. Whisk in the egg, yolk and vanilla.
Add the flour mixture and fold with a spatula just until no dry streaks remain. Fold in the chocolate.
Cover and chill the dough for at least 30 minutes, or up to 72 hours.
Heat the oven to 350°F and line two baking sheets with parchment. Scoop 3-tablespoon balls (about 45 g) and space them 3 inches apart.
Bake one sheet at a time for 10 to 12 minutes, until the edges are golden and the centers still look slightly underdone.
Cool on the baking sheet for 5 minutes, where the centers finish setting, then move to a rack. Sprinkle with flaky salt while warm, if you like.
A new recipe from our editors: times are estimates and have not yet been confirmed in our own test kitchen. Use the doneness cues and temperatures above.
Questions, answered
Why are my chocolate chip cookies flat?
Usually butter that was too warm, too little flour, a warm baking sheet or an oven running cool. Chill the dough and see our full guide to flat cookies.
Why are my cookies cakey?
Too much flour, overmixing or an extra egg. Spoon and level the flour (or weigh it) and fold the dough gently by hand.
Can I skip chilling the dough?
Yes, but the cookies will spread more and be thinner. Even 15 minutes in the fridge helps.
How do I make cookies soft again?
Store them in an airtight container with a slice of bread overnight, or warm a cookie in the microwave for about 10 seconds.
