My Favorite Chocolate Chip Cookies, for Now

I’m on an apparently never ending quest for the perfect chocolate chip cookie. I’m pretty picky about them… I can’t stand crunchy chocolate chip cookies (CCC), I want them to be chewy, but not soft. Soft is more a sugar cookie thing for me. They also have to have just the right amount of chocolate. I hate not getting a little bit of chocolate in every bite, but I don’t want it to be only chocolate either. And I never, ever like nuts in my CCCs. Ever.

Over the years, I’ve tried several different recipes from basic Tollhouse to some that were a little more gourmet, and they’ve all just been … meh. There are a few things that define a CCC and that all of the recipes have in common. They all have brown sugar, use baking soda (not powder…don’t ever make that mistake, trust me), and have butter (although some have called for shortening, I think that’s sacrilege). Of course, the remaining ingredients are always the same too, but they vary far more. One thing I’ve definitely discovered is that I prefer a CCC with more brown sugar than white sugar, rather than equal amounts. I also prefer slightly more vanilla than most recipes have in them.

The best recipe that I have found, so far, is from one of my favorite cookbooks ever, Baking Illustrated. It’s easy, fast, a little chewy, and has a great CCC flavor. This is the best CCC I’ve made at home, so far. So good, in fact, that I haven;t bothered trying a new one in about a year and a half! I’m very excited to try Alton Brown’s chewy CCC really soon, though (I’ll keep you posted on the results)! But for now, here is my current favorite chocolate chip cookie recipe. Give it a try because I think you’ll like it!

To make these, you need melted unsalted butter, one whole egg and one egg yolk, vanilla, salt, baking soda, sugar, brown sugar, flour, and semi-sweet chocolate chips.

In a small bowl, combine the flour, salt, and baking soda; set aside. In a large bowl, or the bowl of a standing mixer, combine the butter and sugars and mix well. Stir in the eggs and vanilla and beat until combined. Sprinkle about half of the flour mixture on top and mix until just combined. Add the other half of the flour mixture and mix well. Stir in the chocolate chips until evenly distributed.

Yum. I don’t know how people resist this stuff.

I can’t. I’ve never been able to. Probably never will.

Using a small (1 tablespoon) scoop, or a regular tablespoon, scoop out two slightly heaping tablespoonfuls of batter.

Gently squish the two pieces together and place on a baking sheet lined with parchment or a Silpat baking mat, leaving three to four inches between the cookies (I only put six cookies at a time on each sheet). Bake the cookies at 325 degrees for 15 to 18 minutes, or until dark golden brown at the edges and lighter brown in the center.

Putting the two scoops together like this makes big (about four to five inches across), chewy cookies. You could certainly make smaller cookies, but be sure to adjust the baking time.

Allow the cookies to cool on the baking sheet for about two minutes before transferring them to a wire cooling rack. Allow to cool for at least another 10 to 15 minuted before serving.

I really love these cookies! They have the perfect, slightly chewy texture, a darker, more vanilla-y flavor, and just the right amount of chocolate in each bite! They’re delicious straight out of the oven, but just as good several days later (I like to nuke mine for a couple of seconds to get the chocolate all melty again)! Warm and melty or cooled and chewy, you’re really gonna like these! Enjoy!

Chewy Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: about 18 large cookies
 
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (1½ sticks) unsalted butter,
  • melted and cooled to room temperature
  • 1 cup packed brown sugar
  • ½ cup sugar
  • 1 egg
  • 1 egg yolk
  • 1½ teaspoons vanilla
  • 1½ cups semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or Silpat baking mats.
  2. In a small bowl, combine the flour, salt, and baking soda; set aside.
  3. In a large bowl, or the bowl of a standing mixer, combine the butter and sugars and mix well. Stir in the eggs and vanilla and beat until combined. Sprinkle about half of the flour mixture on top and mix until just combined. Add the other half of the flour mixture and mix well. Stir in the chocolate chips until evenly distributed.
  4. Using a small (1 tablespoon) scoop, or a regular tablespoon, scoop out 2 slightly heaping tablespoonfuls of batter. Put the 2 scoops together and place on the prepared baking sheets, leaving 3 to 4 inches between each cookie.
  5. Bake for 15 to 18 minutes, or until dark golden brown at the edges and lighter brown int he center. Allow to cool on the baking sheet for about 2 minutes, then transfer to a wire cooling rack.
  6. adapted from Baking Illustrated

 

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Comments

  1. bttrflybabydoll says

    Can't go wrong with a good chocolate chip cookie! I do enjoy nuts in mine every once in awhile though. Those are some good looking cookies!

  2. Jenni says

    I love how simple this recipe is, but I do have a questions for you. When I’m baking my cookies, for some reason they keep going very flat. I’ve tried everything I can think of, adding a bit more flour, adding less butter, not mixing it too long, chilling the dough and nothing seems to work.

    My over isn’t electric, but gas. Does that have something to do with it?

    • says

      There are a few things that could be causing your cookies to come out too flat:

      Your baking soda could be expired. The easiest way to know for sure is to toss some into a cupful of hot water. If it fizzes, your baking soda is fine. If not, toss it and buy some fresh.

      Your butter could be too soft at the start of mixing. I like to say “room temperature” usually, but sometimes, room temperature is pretty warm. The best way to know when your butter is ready is when you can squeeze it and it gives, but doesn’t squish. If you can’t dent it, it’s too cold, and if it smashes, it’s too soft and warm.

      I know you said you try not to mix too long, but that could still be your problem. When you first cream the butter and sugars, they should be light and fluffy. If the mixture looks curdled, then you have over mixed at this point. Another place where over mixing is a problem is when you add the flour. You should only mix until the flour is just incorporated. It’s tempting to keep going, but since you still have to stir in the chocolate chips, then you’ll get a little extra mixing time in then.

      Finally, it could be your oven. It doesn’t matter what type oven you have (gas vs. electric), but your oven could run too hot. I keep 2 oven thermometers in my oven (one on each side) so that I know for sure what the temperature is. If your oven runs hot, then when you put your cookies in, the blast of heat to start with just melts them right down before all the wonderful, magical things that make them puff up a bit can happen.

      I hope this is helpful!! I know how frustrating it can be to do everything right and still have issues. I’d love to hear if this helps out with your next batch of cookies! :)

      • Jenni says

        Thank you so much for your help, it was the baking soda and the butter issue. I went and bought some fresh baking soda and they turned out perfect!

  3. says

    I bought some nice New Zealand sea salt in the last batch of CCCs I made and they were amazing. I couldn’t believe how much the salt heightened the flavor of the chocolate. I’m sure you already know this, but I recommend going for a nicer salt over regular table salt. Obviously not the outrageously expensive kind. It makes a delicious difference. I’ll have to give this recipe a shot.

  4. Mohammed, Saudi Arabia says

    I made this cookie yesterday, actually i like to try different recipes although my favorite one is martha stewart recipe, when they were hot they were great but after they cooled they became a little bit dry but it is ok with me although i prefer my cc cookie to be chewy, what i really like about this recipe is that i can make it when somebody ask me to make him ccc and i don’t have to wait for my butter to become soft and room temprutare. so i will keep this recipe for the urgent times. thank you darla. (third recipe i tried from you, can’t wait for the next one, if you could please post a good vanilla cupcake with a frosting with a diiferent color) thanks.

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  1. […] and didn't feel like accumulating more ingredients I probably wouldn't use, so I just went with a simple chocolate chip cookie. Pro-tip that I learned today, there is a proper way to melt butter if you're using a microwave. If […]