How to make perfect, chewy chocolate chip cookies, steps and recipe.

Learn how to make perfect, chewy chocolate chip cookies that turn out every time with my simple, easy to follow steps and recipe.

If you are looking for a fool proof recipe on how to make chewy chocolate chip cookies that will produce the delightful cookie you crave, then look no further. Over the course of a couple decades I have experimented and tweaked this recipe and I’m excited to share it with you, my fellow chewy cookie lovers.

The factors that contribute to a chewy chocolate chip cookie are:

• 1.) Melting your butter completely.
• 2.) Using one whole egg and one egg yoke separated and making sure they are at room temperature, not straight out of the fridge.
• 3.) Not using too much salt and baking soda.
• 4.) Freezing the cookie dough balls before you bake them.

As I have worked on this recipe over the years I can tell you with confidence that if you do these four things your chocolate chip cookies will be delightfully chewy. I’ve done all the trial and error for you.

Let’s begin!

Here are the ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 tsp kosher salt
• 1/2 tsp baking soda
• 1 cup (2 sticks) unsalted butter, melted completely for chewy chocolate chip cookies
• 3/4 cup packed, light brown sugar
• 3/4 cup granulated sugar
• 1 whole egg and 1 separated egg yolk (room temperature)
• 2 tsp vanilla
• 2 cups semi-sweet chocolate chips

Here are the steps:

• 1.) Preheat oven to 350°.
• 2.) In a medium bowl whisk together the flour, baking soda and salt. Set aside.
• 3.) In a microwave safe bowl place two sticks of butter and microwave in 30 second intervals until melted completely. You can also melt the butter in a small pot on the stove if preferred.
• 4.) In the bowl of a stand mixer put the melted butter, brown sugar and granulated sugar. With the paddle attachment, on medium low speed, cream together until light and fluffy.
• 5.) Add in one at a time the whole egg and then the egg yoke. Mix until combined, scraping down the sides of the bowl as needed.
• 6.) Add in the vanilla and mix until combined, scraping down the sides of the bowl as needed.
• 7.) With the mixer still on medium low, using a 1/2 cup measuring cup, gradually add the dry mixture in a half cup at a time until combined, scraping down the sides of the bowl as needed.
• 8.) Transfer dough to a medium mixing bowl and add the chocolate chips, stirring by hand until combined. (This keeps the chocolate chips from being crushed by the mixer.)
• 9.) Using a 2tbls cookie scoop, scoop the dough onto a parchment lined cookie sheet. They can be close together, just not touching. Put into the freezer for at least 20 minutes.
• 10.) After 20 mins, remove the cookie dough from the freezer and put a batch of cookies onto another parchment or silicon mat lined baking sheet and bake for 12-14 minutes. (You can bake all the cookies or store the rest of the frozen cookie dough balls in a large ziploc bag in the freezer.)
• 11.) Remove from oven and put onto a cooling rack to cool. You can enjoy them nice and gooey straight from the oven or let them cool for that lovely chewy texture.

Extra Notes:

You may have noticed the amount of baking soda and salt I use is less than most chocolate chip cookie recipes and that is because using more baking soda will cause the cookies to puff up more leading to a more cake like consistency and not the chewy goodness we are wanting. Also, using one egg whole egg and one egg white helps with this as well. Egg whites contain a lot of protein and they also cause a more cake like texture, so omitting one egg white contributes to the chewiness. Freezing the dough is the same concept as keeping pastry dough very cold before baking. This also helps the prevent the butter from melting too quickly and causing the cookies to flatten out and become crispy. I am not sure why the melted butter contributes, it’s just something I tried and it works so I stuck with it.

Enjoy, friends!