If you've been looking for the perfect chewy, bakery-style chocolate chip cookie recipe to be your new go-to kitchen favorite then look no further. Your search for the best chocolate chip cookie ends today. These classic chocolate chip cookies are so soft and chewy with crisp edges that make the perfect anytime cookie. These buttery cookies have the gourmet flavor of a bakery but with the ease of being homemade.
WHY YOU NEED TO TRY THIS RECIPE
So, why is this the best chocolate chip cookie recipe? Well, this chewy and soft chocolate chip cookie recipe is made with the perfect blend of white and golden brown sugar that create the perfect crunch on the outside, and a deliciously gooey center. This dreamy cookie is loaded with just the right amount of milk chocolate and semi-sweet chocolate chips mixed together for lots of chocolate taste throughout. These cookies are the perfect treat to bring to any holiday or gathering that is sure to be a hit.
INGREDIENTS
Buying the best ingredients will ensure the flavor and character of your chocolate chip cookie truly shine.
- Unsalted Butter: This is a must for most baking needs but especially with cookies. Good quality unsalted butter will allow you to control the amount of salt in your cookies and all the flavor to stand out. I personally love to use European-Style cultured butter.
- Sugar: The best chocolate chip cookies are made with the perfect blend of white and brown sugar.
- Eggs: Eggs are the glue that helps hold your recipe together. This recipe calls for a single whole egg and one egg yolk to give these cookies the perfect soft and chewy texture.
- Vanilla Extract: Don't skimp on the vanilla! Use pure vanilla extract for the richest flavor.
- Flour: This recipe calls for all-purpose flour to create chewy cookies.
- Salt: Chocolate chip cookies love salt. Salt adds a wonderful balance to the sweetness of your cookie. Opt for fine sea salt or kosher salt instead of standard table salt.
- Chocolate Chips: Splurge on high-quality milk and semi-sweet chocolate to take your chocolate chip cookies from good to amazing.
TIPS FOR MAKING THE BEST COOKIES
You will find many tips out there for creating the best chocolate chip cookies but these are some of my tops and will help you bake the same results every time.
- Use slightly cold butter: I recommend using butter that's slightly cold for this recipe. Pull your butter out about 10-15 minutes before you start baking.
- Creaming the butter: You want to really make sure you cream the butter and sugar together per the instructions for the recipe. Creaming the butter and sugar well and then twice again with the eggs really takes the flavor to a new level.
- Spoon and level flour: Make sure to use a spoon to scoop the flour into your measuring cup and use a knife to level the flour. If you scoop measuring cup directly into the flour it will compact the flour too much resulting in too much flour in your recipe. This will make your cookies too thick. Using a kitchen scale to measure ingredients to the gram is the perfect way to get the right amount of flour in the recipe.
- Don't over-bake cookies, ever: I always err on the side of under-baked cookies. These cookies will continue to bake as they cool and the gooey centers will set up nicely.
DO YOU NEED TO CHILL YOUR DOUGH BEFORE BAKING?
For this recipe, you do not need to chill your cookie dough. They will bake up nice and even straight from the mixing bowl. However, if you prefer, you can certainly chill your pre-rolled cookie dough balls for 30 minutes to 1 hour.
STORAGE AND FREEZING TIPS
Can these be made in advance? How do I store them?
These soft and chewy chocolate chip cookies are best eaten freshly baked or within a couple of days. They can be placed in a sealed container and left at room temperature for a few days, but they will start to dry out and become stale after that. If you are making for a party, I recommend making these cookies the day of or prepping the dough the night before and baking up before the party or event.
Can you freeze these cookies?
You absolutely can! My favorite way to freeze cookie dough is by rolling them out into cookie dough balls and placing them in a freezer-safe plastic sealed bag directly in the freezer. This allows you to pull cookie dough balls out any time you are looking for a sweet indulgence! When you are ready to bake these cookies up, remove them from the freezer and place them on a baking sheet. Allow them to come close to room temperature before baking. Otherwise, they will bake up thick like hockey pucks. Then, just bake per the instructions!
ADDITIONAL COOKIE RECIPES
Want to make even more cookies>? Below are a few additional cookies you will love!
If you make and loved this recipe, please make sure to leave a REVIEW! Hearing from you is so helpful! If you make this recipe, tag me on Instagram @handfulofsugarco and follow me on Pinterest for my delicious dessert ideas!
📖 Recipe
Chewy, Bakery-Style Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, slightly cold & cubed
- 1 cup light or dark brown sugar
- ½ cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 ½ teaspoons pure vanilla extract
- 2 ⅓ cup (334 g) all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1 teaspoon sea salt
- ¾ cup semi-sweet chocolate chips
- ¾ cup milk chocolate chips
- flaky sea salt for sprinkling on top, optional
Instructions
- Preheat oven to 375°F.
- In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and sugars together on medium high speed for 2-3 minutes until light and fluffy. Scrape down the paddle and bowl.
- Add whole egg, egg yolk and vanilla extract. Beat on medium high speed for 2 minutes. Scrape the paddle and bowl. Beat again for another 1-2 minutes until the dough is light and smooth with an almost silky texture. And you guessed it, scrape the paddle and bowl again.
- In a medium sized bowl, whisk together the flour, baking soda, baking powder, cornstarch and salt until just combined.
- Add flour mixture to the dough and mix on stir or the lowest speed possible until just barely combined. I like to also give the whole dough mixture a scrape and hand mix to ensure all the flour is mixed in on the bottom.
- Add milk chocolate and semi-sweet chocolate chips to the dough and mix on low for about 30 seconds until they have fully combined.
- Use a medium or large cookie scoop and scoop large cookie dough balls. You can also use a ¼ cup measuring cup too!
- Line baking sheet with parchment paper or use a non-stick cookie sheet. Place 6 cookie dough balls per cookie sheet atleast 2" apart.
- Bake for 9-10 minutes. The cookies are done when they are slightly golden brown on the edges and look just done at the center. You don't want to overbake these so err on the side of less done as they will continue to bake on the cookie sheet.
- Top with flakey sea salt for added flavor.
- Leave on the cookie sheet for 5 minutes and then transfer to a baking rack.
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