Chewy Chocolate Chip Cookies

First created by Ruth Graves Wakefield in 1938 at the Toll House Inn in Massachusetts, the chocolate chip cookie took the world by storm during WWII. Nowadays, when someone mentions the word “cookie”, almost everyone pictures a chewy, gooey, chocolate chip cookie in their minds… unless you’re British.

Like a lot of American children, I grew up eating chocolate chip cookies made from the recipe on the back of a bag of Tollhouse chocolate chips. Both of my grandmothers enjoyed making them for me when I visited, but even though they used the exact same recipes, they came out wildly different. My dad’s mom made thicker, cake like cookies that tasted decent, but I wasn’t a fan of the cake-like texture. My mom’s mom baked them, and they came out like horribly flattened pancakes, and yet, they were super chewy and tasted incredible. My dad’s mom was always the better baker when it came to sweets, but the fact that I really liked my other grandmother’s chocolate chip cookies better remained a point of contention for her.

Knowing what I do about cooking and baking now, and the science behind it, I wish I could go back and see how both made their cookies so I could pinpoint the differences. I also wish they were both still around to try my own version of the chocolate chip cookie I loved as a child.

Tips and Tricks for a Soft and Chewy Cookie

The biggest changes from the original Tollhouse recipe are all ways in which to ramp up the moisture content in the cookie.

Use melted and slightly cooled butter

Use more brown sugar than white sugar

Use dark brown sugar for deeper flavor

Use 1 egg + 1 egg yolk instead of 2 whole eggs, the egg whites contribute to a cakier texture

Let the dough rest in the refrigerator

Ingredients for Chocolate Chip Cookies

The ingredients for chocolate chip cookies are almost universal across recipes. The main differences are the ratios in which you use them, and small tweaks can make large changes.

All-Purpose Flour - Provides the structure

Baking Soda – Even if you don’t want tall, cakey cookies, they still need to rise a little

Unsalted Butter – Since you’re melting the butter here, you can mix these by hand

Dark Brown Sugar – Light brown is also fine if you don’t keep both on hand, just be sure to use more brown than white sugar for added moisture

Granulated Sugar - Provides the sweetness

Salt

Vanilla extract

Eggs – Use 1 whole egg and 1 yolk, both at room temperature. The whites adds to a cookie's cakey texture

Chocolate Chips and/or Chocolate Chunks – Either/or is fine, both is even better

How to Make Chewy Chocolate Chip Cookies

Since you’re using melted butter in this recipe, you can just mix everything by hand. There’s no need to break out the stand mixer or hand mixer since you won’t be creaming the butter and sugar together.

Start by melting the butter, either on the stovetop or in the microwave in 20 second increments until just melted. Transfer to a mixing bowl and allow the butter to cool slightly.

Whisk the flour, baking soda, and salt together in a mixing bowl and set aside.

In the mixing bowl with the melted butter, add the white and brown sugar and the vanilla. Whisk together until no lumps remain, then add the egg and egg yolk one a time. Continue stirring until it looks smooth.

Combine the wet ingredients with the dry ingredients and mix with a large spoon or spatula until it just comes together, try not to over-mix the batter. Pour in the chocolate chips/chunks and fold them in as best you can. The dough will be very soft.

Cover the dough and refrigerate for at least 2 hours, even better to leave overnight or for 24 hours.

After chilling, remove the dough and let sit at room temperature for 10-15 minutes until you can scoop it. Meanwhile, preheat the oven to 325-degrees F / 165-degrees C and line a cookie sheet with parchment paper or a silicone baking mat.

Scoop out about 1 ½ tablespoons of dough and roll into a ball. You should be able to fit about 8 on a sheet comfortably.

Bake for 10-12 minutes until the edges just barely start to brown. The cookies will look underdone when you remove them, but they will continue to cook and set on the baking sheet. Allow to rest for at least 5 minutes on the baking sheet and then move to a cooling rack.

Storing and Freezing Cookies

If you need to make the dough ahead of time, you can keep it covered in the refrigerator for up to 3-4 days before baking the cookies. If you need more time, you can roll out the dough into balls and freeze them for up to 3 months. I’d recommend freezing them in a single layer first, then moving to an airtight freezer container afterwards so they don’t stick together.

Once baked, the cookies will remain fresh and still super chewy for up to a week covered at room temperature. You can also freeze the baked cookies for up to 3 months as well.

📋 Recipe