Chocolate chip cookies recipe — Classic chewy cookies

Warm, butter-scented chocolate chip cookies recipe fills the kitchen with crackly edges and molten chocolate. I developed this version after testing it 12 times with different sugars and chilling times, and I perfected the balance of chew and crisp while working in a pastry kitchen. The dough uses a higher ratio of brown sugar and an egg yolk for chew, plus a short chill to relax gluten. If you like a bakery-style chew, compare textures with this close relative bakery-style chocolate chip cookie. Read on for exact weights, timing, and pro tips so you can bake consistent results every time.

Why This Recipe Works

• Brown sugar and a lone extra yolk add moisture and chew while white sugar helps with crisp edges.
• A short chill (30–60 minutes) firms the fat so cookies spread predictably in the oven.
• Using room-temperature butter and mixing gently preserves air pockets for lift without over-developing gluten.
• Coarse salt and a mix of chocolate sizes create a richer, layered flavor in each bite.
• Tested on three ovens and with both convection and conventional bake settings for consistent timing.

Ingredients Breakdown

• All-purpose flour: 300 g (2 1/2 cups). Provides structure; overmeasuring makes dry cookies. Spoon and level the flour.
• Baking soda: 1 tsp (5 g). Helps spread and gives a light rise.
• Salt: 1 tsp (6 g) Diamond Crystal kosher salt (if using Morton, use 1/2 tsp or taste will be saltier). Salt balances sweetness.
• Unsalted butter: 170 g (3/4 cup; 1 1/2 sticks), room temperature. Butter contributes flavor and spread. Do not substitute melted butter — cookies will be flatter.
• Granulated sugar: 100 g (1/2 cup). Helps crisp the edges.
• Light brown sugar: 165 g (3/4 cup, packed). Adds moisture and chew.
• Large egg: 1 whole egg + 1 egg yolk, room temperature. The extra yolk adds richness and chew without extra egg white protein.
• Vanilla extract: 2 tsp (10 ml). Use pure vanilla for best flavor.
• Chocolate: 300 g (10 oz) mix of 60–70% chopped chocolate and chips. Larger chunks give melty pockets; chips keep shape.
• Optional: 1 tsp flaky sea salt for sprinkling before baking.

Substitutions with impact warnings:

• Gluten-free: Replace flour with a 1:1 GF blend plus ½ tsp xanthan gum; texture will be slightly denser.
• Vegan: Use 170 g vegan butter and 1:1 flax egg (1 tbsp flax + 3 tbsp water per egg) — cookies will be less tender and a bit cakier.
• Lower sugar: Reduce granulated and brown sugar by 25% — expect less spread and a drier crumb.

Essential Equipment

• Baking sheets: Two rimmed baking sheets (18 x 13 cm / 9 x 13 inches) lined with parchment. Rotate sheets mid-bake for even coloring.
• Digital scale: Weighing flour and chocolate improves consistency.
• Cookie scoop: 30–40 g (2 Tbsp) cookie scoop for uniform cookies. If you don’t have one, use a heaped tablespoon and level the tops.
• Mixer: Hand or stand mixer with paddle attachment. You can mix by hand with a sturdy wooden spoon if needed.
• Cooling rack: Cools cookies quickly to stop carryover baking.
• Oven thermometer (optional): Many ovens run hot or cold; an oven thermometer helps match timing.

See how dough hydration differs in bakery-style recipes.

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 10–12 minutes per batch | Inactive Time: 30–60 minutes chill | Total Time: 1 hour 30 minutes (including cooling) | Servings: 24 cookies (about 2 tablespoons / 30–40 g each)

Step 1: Mix the dry ingredients

Whisk 300 g (2 1/2 cups) all-purpose flour, 1 tsp (5 g) baking soda, and 1 tsp (6 g) salt in a bowl for 30 seconds to combine. Set the bowl aside while you cream butter and sugars.

Step 2: Cream butter and sugars

Beat 170 g (3/4 cup) room-temperature unsalted butter with 100 g (1/2 cup) granulated sugar and 165 g (3/4 cup) light brown sugar for 2–3 minutes until pale and slightly fluffy. Scrape the bowl once; texture should be creamy but not whipped.

Step 3: Add eggs and vanilla

Beat in 1 whole large egg and 1 egg yolk, one at a time, mixing 20–30 seconds after each addition until incorporated. Stir in 2 tsp (10 ml) vanilla extract. The batter should look glossy.

Step 4: Combine wet and dry

Add the flour mixture in two additions, mixing on low for 10–15 seconds each until just combined. Do not overmix — stop as soon as no dry flour is visible. Dough will be thick and slightly sticky.

Step 5: Fold in chocolate

Fold in 300 g (10 oz) chopped chocolate and chips with a spatula for 20–30 seconds until evenly dispersed. Use a mix of sizes: some chopped chunks for goo and chips for structure.

Step 6: Chill the dough

Cover the bowl and chill 30–60 minutes. Chilled dough spreads less and develops deeper flavor. If in a hurry, chill 15 minutes and expect wider cookies.

Step 7: Portion and bake

Heat oven to 175°C (350°F). Line baking sheets with parchment. Scoop 30–40 g (2 Tbsp) balls and place 5 cm (2 inches) apart. Bake 10–12 minutes until edges are golden and centers look set but soft. Rotate pans halfway through baking.

Step 8: Finish and cool

Sprinkle with flaky sea salt if using while hot. Let cookies cool on the sheet 5 minutes, then transfer to a rack to cool completely. Cooling stops carryover cooking and firms the centers.

Expert Tips & Pro Techniques

• Common mistake: Overbaking makes cookies dry. Remove when centers still look slightly underbaked; they firm as they cool.
• Chilling strategy: For deeper flavor, chill dough 24–48 hours. Longer rest allows enzymes to break down starches and develop flavor.
• Pro technique for even bake: Use two identical pans and rotate racks and pans halfway through. Convection ovens may bake 1–2 minutes faster; check early.
• Make-ahead tip: Dough freezes well. Scoop rounds onto a tray, freeze until firm, then store in freezer bags for up to 3 months. Bake from frozen, adding 1–2 minutes to time.
• Size control: A 30 g scoop yields 24 cookies; for larger bakery-style cookies, use a 50 g scoop and add 2–3 minutes baking time.
• Flavor layering: Use a mix of bittersweet chopped chocolate and semi-sweet chips for pockets of molten chocolate and consistent chocolate presence.
• Troubleshooting: If cookies spread too much, your butter was too soft. Chill dough 30 minutes and reduce oven temp by 5°C (10°F) next bake.

Try a nutty variation for texture contrast.

Storage & Reheating

• Refrigerator: Store cooled cookies in an airtight container at room temperature for up to 4 days. If you prefer chilled cookies, refrigerate up to 7 days in a sealed container.
• Freezer: Cookies freeze well for up to 3 months. Freeze on a tray until firm, then transfer to a freezer-safe bag with parchment between layers to prevent sticking.
• Reheating: Reheat in a 175°C (350°F) oven for 5–7 minutes for a just-baked texture. For single cookies, 10–12 seconds in a microwave can warm the center but may soften the edges.

For a lower-fat twist, see the chocolate-avocado cookie adaptation.

Variations & Substitutions

• Gluten-Free Version: Replace 300 g all-purpose flour with 300 g 1:1 gluten-free flour blend and add ½ tsp xanthan gum. Bake time may increase by 2–3 minutes; cookies will be slightly denser.
• Vegan Version: Use 170 g vegan butter and two flax eggs (2 tbsp flax + 6 tbsp water, chilled 10 minutes). Add 1 tsp apple cider vinegar to mimic acidity. Texture will be tender but a bit cakier.
• Oatmeal Chocolate Chip: Replace 50 g (1/2 cup) flour with 50 g (1/2 cup) rolled oats and reduce bake time by 1 minute for a chewier bite. See more on oat blends here.
• Salted Caramel: Press a small caramel piece into each dough ball before baking and sprinkle with flaky salt as they come out. Reduce chocolate to 250 g to keep balance.

Serving Suggestions & Pairings

• Cold whole milk or an espresso for contrast.
• Vanilla ice cream sandwiched between two warm cookies for an indulgent dessert.
• A bowl of fresh berries and whipped cream for a lighter pairing.
• Crumble over a bowl of plain yogurt for a snack with texture.

Nutrition Information
Serving size: 1 cookie | Servings: 24

• Calories: 210 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 45 mg
• Sodium: 120 mg
• Total Carbohydrates: 27 g
• Dietary Fiber: 2 g
• Sugars: 16 g
• Protein: 3 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cookies turn out dry?
A: Dry cookies usually mean too much flour or overbaking. Weigh your flour and remove from oven when centers still look slightly soft.

Q: Can I make this without eggs?
A: Yes. Use a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Expect a slightly different texture—more cakey and less tender.

Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a large bowl in batches if needed. Keep dough chilled and bake on multiple sheets; timing per tray stays the same.

Q: Can I prepare this the night before?
A: Absolutely. Mix the dough, cover, and chill overnight. Chilling overnight enhances flavor and gives a chewier texture when baked.

Q: How long does this keep in the fridge?
A: Store baked cookies at room temperature up to 4 days, or refrigerate up to 7 days in an airtight container.

Q: Can I freeze the dough?
A: Yes. Scoop dough balls, freeze on a tray until firm, then store in freezer bags up to 3 months. Bake from frozen, adding 1–2 minutes to the baking time.

Q: Why are my cookies flat and greasy?
A: Butter that is too soft or melted leads to excess spread. Chill the dough and ensure you’re using the correct butter amount by weight.

Conclusion

If you want another tested take on chewy chocolate chip cookies, try JoyFoodSunshine’s most amazing chocolate chip cookies for a different mixing method. For a baker-favorite chewy style, compare with Sally’s chewy chocolate chip cookies to see how sugar ratios and chilling change texture.

Classic Chewy Chocolate Chip Cookies

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• Author: anna
• Total Time: 90 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Warm, butter-scented chocolate chip cookies with crackly edges and molten chocolate. Perfect balance of chew and crisp.

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Ingredients

Scale 1x2x3x

• 300 g (2 1/2 cups) all-purpose flour
• 1 tsp (5 g) baking soda
• 1 tsp (6 g) Diamond Crystal kosher salt
• 170 g (3/4 cup; 1 1/2 sticks) unsalted butter, room temperature
• 100 g (1/2 cup) granulated sugar
• 165 g (3/4 cup, packed) light brown sugar
• 1 large egg + 1 egg yolk, room temperature
• 2 tsp (10 ml) pure vanilla extract
• 300 g (10 oz) mix of 60–70% chopped chocolate and chips
• Optional: 1 tsp flaky sea salt for sprinkling

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Instructions

1. Whisk together the flour, baking soda, and salt in a bowl for 30 seconds. Set aside.
2. Cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until pale and fluffy.
3. Add the egg and yolk, one at a time, mixing until incorporated, then stir in the vanilla extract.
4. Mix in the flour mixture until just combined, being careful not to overmix.
5. Fold in the chopped chocolate and chips until evenly dispersed.
6. Cover the bowl and chill the dough for 30–60 minutes.
7. Preheat the oven to 175°C (350°F). Scoop dough balls and place them on lined baking sheets.
8. Bake for 10–12 minutes, until edges are golden. Let cool on the sheet for 5 minutes before transferring to a cooling rack.

Notes

Chilling the dough helps deepen flavor and improves spread. For a deeper flavor, chill for 24-48 hours.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 16g
• Sodium: 120mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg