This Chewy Chocolate Chip Cookie Recipe is perfectly crunchy on the outside while still being soft and gooey on the inside. Filled with dark chocolate chunks they’re irresistible straight out of the oven.
It’s the only cookie recipe you’ll ever need.
Follow the video tutorial for how to make these delicious Chocolate Chip Cookies
Perfect Chocolate Chip Cookies
There are so many Chocolate Chip Cookie recipes out there and I’ve nearly tried them all! I’ve made and tweaked this recipe more times than I can count so trust me when I say this is the BEST Chewy Chocolate Chip Cookie Recipe.
Filled with dark chocolate chunks, soft and chewy from the brown sugar and a sprinkle of flaky salt for that perfect sweet salty combo, you wont be able to stop at just one cookie.
#1 Tip for the BEST Chocolate Chip Cookies
The number one tip to follow with this recipe is to chill the cookie dough and let it rest in the fridge for 24 hours.
If you can’t wait (I’m guilty of this too, don’t worry) bake a few of the cookies immediately and let the remaining dough rest overnight.
Why this is the BEST Chocolate Chip Cookie Recipe
More Brown Sugar than White Sugar
Brown sugar is what makes these cookies soft and chewy and white sugar gives the crunchy exterior. I tweaked with the amounts of each sugar to get the perfect ratio of 2-1 – two parts brown sugar and two parts white sugar.
Chocolate Chunks instead of Chocolate Chips
One of the best ways to make your cookies so much more delicious is using a good quality eating chocolate instead of chocolate chips. A bar of chocolate cut into chunks gives the cookies a lot more texture with the different sizes of chocolate as well as tasting so much better.
Chilling the Cookie Dough
I know it’s a pain and when you bake cookies you usually want to eat them as soon as possible. Trust me that chilling the dough overnight leads to the best chocolate chip cookies. They are so much chewier, they brown better in the oven and just taste so much better when rested.
Chocolate Chip Cookies Recipe Ingredients
1 Stick Butter – Make sure your butter is at room temperature so it will cream easier with the sugars. If you forget to get it out of the fridge it can be microwaved for a short amount of time to soften.
⅔ Cup Brown Sugar – Brown sugar will give the cookies a soft chewy texture and a more caramel flavor.
⅓ Cup White Sugar – White sugar will create a crunchy exterior to the cookies.
1 Egg – Make sure all you baking ingredients are at room temperature before starting the recipe.
1 tsp Vanilla Extract
1⅔ Cup Flour
1 tsp Baking Soda – Baking soda will give cause the cookies to flatten and spread. If you would like more of a puffed up cookie texture baking powder can be used instead.
½ tsp Salt – Salt help to round out the sweetness of the cookies. More salt can be used to sprinkle over the cookies.
7oz | 200g Dark Chocolate – For the best cookies use a block of good quality eating chocolate instead of chocolate chips. Chocolate chips usually are made with oil instead of cocoa butter.
How to Make Chewy Chocolate Chip Cookies
Measure out the room temperature butter into a medium sized bowl.
Add the brown sugar and white sugar.
Add in the egg and vanilla.
Mix until everything is evenly combined, scraping down the sides of the bowl.
In a seperate bowl measure out the flour, baking soda and salt. Mix until combined.
Add half of the dry ingredients at a time to the wet ingredients, folding together just until the flour is incorporated.
Chop up the chocolate into small pieces.
Alternatively you can use chocolate chips here but your favorite good quality chocolate tastes so much better!
Fold the chocolate into the cookie dough. For best results cover the bowl and place into fridge overnight to rest.
Using a cookies scoop – this one is my favorite – scoop out the dough and place on a lined baking sheet, leaving space in between for the cookies to spread.
Optionally add a sprinkle of flaky sea salt to the tops of the cookies before baking in a 190C / 375F oven for about 10 minutes or until the cookies start to brown on the edges.
Leave to cool on a wire rack before serving.
Common questions about these Chocolate Chip Cookies
Does the cookie dough need to rest in the fridge overnight?
They don’t need to but trust me it’s 100% worth it! Resting the dough in the fridge leads to a chewier richer cookie that bakes so much better in the oven and just tastes better. If you really can’t wait, bake a few in the oven immediately and leave the rest of the dough for the next day.
Can I freeze the dough?
Yes you can! Freezing the dough is really easy, either in individual scoops or the whole dough together. Make sure it’s in an airtight container or wrapped up really well. The cookies can be baked straight from frozen just add a few more minutes to the baking time.
How do I store the cookies?
These will stay fresh for a few days in an airtight container. If you want to freshen them up heat in the microwave for 30 seconds!
Equipment needed for this Chewy Chocolate Chip Cookie Recipe
The butter and sugars need to be creamed together. The easies way to do this is with a stand mixer or a hand mixer, alternatively you can do this by hand with a whisk but it will take a lot longer.
This recipe has measurements for both measuring cups and spoons as well as digital scales.
A cookie scoop makes it really easy to portion out your cookies so they are all the same size. If you don’t have a cookie scoop a measuring spoon can do the same job.
More Cookie Recipes
Chewy Chocolate Chip Cookies Recipe
- 1 Stick Butter
- 2/3 Cup Brown Sugar
- 1/3 Cup White Sugar
- 1 Egg
- 1 tsp Vanilla Essence
- 1 2/3 Cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 7 oz Dark Chocolate chopped
- In the bowl of a stand mixer or a large bowl add the butter, brown sugar and white sugar. Cream together the ingredients until light and fluffy - about 3 minutes.
- Add the egg and vanilla essence to the creamed butter and sugars and mix until well combined.
- Add the dry ingredients, the flour, baking soda and salt, to the mixing bowl and using a wooden spoon fold the cookie dough together until just incorporated.
- Fold through the chopped chocolate, scraping down the sides of the bowl until the cookie dough is evenly combined.
- For best results cover the bowl and place in the fridge overnight for the cookie dough to rest. If you don't have enough time you can make the cookies straight away.
- Roll about 2 tablespoons worth of dough into balls and place on a lined or greased baking sheet, giving the cookies about an inch of space around to spread. Optionally sprinkle the cookies with a small amount of flaky sea salt.
- Bake the cookies in a 190C | 375F oven for 7-10 minutes or until the edges begin to brown.
- Leave the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.