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Extra-Chewy Chocolate Chip Cookies

Deliciously chewy chocolate chip cookies made with a unique technique for perfect texture. The perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup salted butter (room temperature) For the richest flavor, always use good-quality butter. If you prefer, unsalted butter can be substituted; just increase the salt slightly.
  • 3/4 cup packed brown sugar Light or dark brown sugar will work—dark will give a deeper flavor.
  • 1/2 cup granulated sugar For that perfect balance of sweetness.
  • 1 tsp kosher salt Essential for enhancing flavor. Adjust to taste if using table salt.
  • 1 tsp baking soda This will help the cookies rise while keeping them soft.
  • 1 large egg Use a room temperature egg for better incorporation into the batter.
  • 1 tbsp vanilla extract Use pure vanilla extract for the best flavor.
Dry Ingredients
  • 2 1/3 cups all-purpose flour High-quality flour will yield better results; I recommend King Arthur or Bob’s Red Mill brands.
  • 2 cups milk or semisweet chocolate chips Plus extra for topping. Feel free to mix it up with dark chocolate or even white chocolate chips for a unique twist.

Method
 

Preparation
  1. Begin by preheating your oven to 350ºF (180ºC).
  2. In the bowl of a stand mixer, combine the room temperature butter, brown sugar, granulated sugar, kosher salt, and baking soda. Start mixing on low speed, gradually increasing to medium-high. Beat this mixture for a COMPLETE 5 MINUTES! Seriously, this step is crucial for achieving that perfect chewy texture. Pause to scrape down the sides of the bowl.
  3. Beat in the egg and vanilla extract. No need to overdo it here; just mix until combined.
  4. Lower the speed and gradually add the flour. Mix until just incorporated while scraping down the bowl. Be careful not to over-mix, as it can lead to tough cookies.
  5. With the mixer on low, fold in the chocolate chips until evenly distributed.
  6. Using a cookie scoop or your hands, scoop dough into two-tablespoon-sized balls. Pinch and shape them to make them tall (think snowmen). This will help prevent spreading while baking.
  7. Place the dough balls on parchment-lined baking sheets, ensuring they are about 3 inches apart.
Baking
  1. Bake for 8-11 minutes, until the edges turn golden and the center appears soft.
  2. Once baked, smack the baking sheet on the counter to deflate those cookies! For a nice shape, gently reshape them with a glass or bowl.
  3. Top the warm cookies with a few extra chocolate chips, pressing them slightly into the surface. Let cool for 2 minutes before transferring to a wire rack. For an added touch of flavor, sprinkle with a few grains of flaky salt.

Notes

Keep your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze them! Place cookies in a freezer-safe container separated by parchment paper, where they’ll last for up to three months.