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If you’re in search of the perfect chocolate chip cookie, look no further. These chewy chocolate chip cookies are a delightful treat that combines a chewy center with crispy edges. The secret lies in the browned butter and the perfect balance of chocolate chips and dry ingredients. Whether you’re baking for a special occasion or simply satisfying a sweet tooth, this recipe is sure to become your new go-to.
The Chemistry Behind Chewy Chocolate Chip Cookies
The key to achieving the chewy texture in these cookies lies in the use of browned butter and a higher ratio of brown sugar and white sugar. The brown sugar adds moisture and chewiness, while the granulated sugar helps the cookies spread and develop crispy edges. Chilling the dough for at least 3 hours allows the flavors to meld and the cookies to bake up with the perfect chocolate chip cookie texture.
What is in chewy chocolate chip cookies?
Browned Butter
Browning butter adds a nutty and rich flavor to your frosting, cookies, brownies or cake.
Brown Sugar
Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.
Granulated Sugar
Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.
Vanilla Extract
When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.
Eggs
Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.
All-purpose Flour
Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.
Fine Sea Salt
Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.
Cornstarch
Helps create a crumbly tender texture to toppings. Softens cookies, brownies and cakes. And it can also thicken sauces and fillings.
Baking Soda
Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.
Chocolate Chips
Is a form of chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla. Chips are good for baking because they do not melt completely in the oven like pure chocolate would. That way you get confined pockets of chocolate throughout your treat.
How do you make chewy chocolate chip cookies?
- Brown the butter. Melt 1 cup of unsalted butter in a medium-sized saucepan over medium-high heat. Allow the butter to boil and froth. Once the butter stops making popping noises, it is done. Remove from the heat and stir to see the brown flecks.
- Mix the butter and sugars. Pour the melted butter into the bowl of a stand mixer. Add 1 cup of brown sugar and 1 cup of white sugar. Mix until combined.
- Add the vanilla and eggs. Add 2 teaspoons of vanilla extract and 2 eggs. Stir until combined.
- Add dry ingredients. Pour the dry ingredients (2 1/2 cups of all-purpose flour, 1 teaspoon of cornstarch, and 1 teaspoon of baking soda) into the wet mixture. Stir on low speed until it comes together and looks like a dough.
- Fold in chocolate chips. Fold in 2 cups of chocolate chips (use a mix of semi-sweet chocolate chips and milk chocolate chips for the best flavor).
- Chill the dough. Remove the dough and wrap it in plastic wrap. Place it in the fridge to chill for 1-3 hours.
- Preheat the oven to 350 degrees Fahrenheit.
- Scoop the dough. Remove the cookie dough from the fridge, Use a cookie scoop to portion out the dough onto parchment paper-lined baking sheets.
- Bake the cookies. Place the cookie sheets in the oven and bake for 9 minutes. Remove them and allow them to sit on the pan for 5-10 minutes before transferring them to a wire rack to fully cool.
How to Store Homemade Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies can be stored in an airtight container at room temperature for up to a week. For longer storage, freeze them in a plastic freezer bag.
You can make the cookie dough ahead of time and freeze it. Bake the dough directly from frozen for fresh, homemade cookies anytime.
Serving Suggestions
These chewy chocolate chip cookies are perfect for any occasion. Serve them warm with a glass of milk, or use them to make ice cream sandwiches for an extra special treat. They also make a great addition to any cookie recipe collection.
Fun Fact
Did you know the first chocolate chip cookie was accidentally created in the 1930s? Since then, it has become one of the most popular cookies worldwide. This ultimate chewy chocolate chip cookie recipe brings a modern twist to a classic cookie recipe.
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Why make chewy chocolate chip cookies?
These chewy chocolate chip cookies are ideal for indulging in a delicious treat. Whether it’s for a bake sale, family gathering, or simply a personal preference for a soft chocolate chip cookie, this recipe is a must-try.
This classic chocolate chip cookie recipe offers the best of both worlds: a chewy texture with a slight crisp on the edges. The use of browned butter gives the cookies a deep, rich flavor, while the combination of semi-sweet chocolate chips and milk chocolate chips ensures that every bite is full of gooey, chocolatey goodness. Plus, the recipe is easy to follow, making it perfect for both beginners and seasoned bakers alike.
Enjoy making these delightful and delicious chewy chocolate chip cookies. These cookies will impress your family and friends with their rich flavors and perfect texture.
FAQs
Why do my chocolate chip cookies turn out flat?
Flat cookies are often the result of not using enough flour or having an oven that’s too hot. Be sure to measure your purpose flour using a measuring cup and an oven thermometer to verify the correct oven temperature.
How do I get my cookies to be chewy?
To ensure your cookies are chewy, use browned butter and a higher ratio of brown sugar, and be sure to chill the dough. Chilling the dough helps solidify the fat in the cookies, resulting in a chewy center.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough balls. Place them in a single layer on a baking sheet lined with parchment paper, freeze until solid, and then transfer the cookie dough balls to a plastic freezer bag. When ready to bake, you can bake them directly from frozen; add an extra minute to the baking time.
How do I make the cookies softer?
For softer cookies, slightly underbake them and cool them on the baking sheet for a few minutes before transferring them to a wire rack. This will help retain moisture in the chewy center.
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Chewy Chocolate Chip Cookies Recipe
Ingredients
- 1 cup browned butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 1/2 cup all-purpose flour
- 1 tsp fine sea salt
- 1 tsp cornstarch
- 1 tsp baking soda
- 2 cups chocolate chips
Instructions
- In a medium-sized saucepan over medium-high heat, melt the butter. Allow the butter to boil and then froth. Once the butter stops making popping noises, it is done. Remove from the heat. When you stir the melted butter, you should see some brown flecks.
- Pour the melted butter into the bowl of a standing mixer, add the brown sugar and white sugar. Mix until combined.
- Add the vanilla extract and eggs, stir until combined.
- Pour the dry ingredients in. Flour, salt, cornstarch, baking soda. Stir on low speed until it comes together and looks like a dough.
- Fold in the chocolate chips.
- Remove the dough and wrap in plastic wrap. Place in the fridge to chill for 1-3 hours.
- Preheat the oven to 350 degrees.
- Remove the cookie dough from the fridge. Scoop the cookie dough out onto parchment paper-lined cookie sheets.
- Place in the oven and bake for 9 minutes. Remove and allow the cookies to sit on the pan for 5-10 minutes before removing.
- Remove and allow to fully cool or enjoy while hot.
Nutrition
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