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The Ultimate Chewy Chocolate Cookie Recipe

The Ultimate Chewy Chocolate Cookie Recipe

These extra-chewy chocolate chip cookies combine melted butter, brown sugar, an additional egg yolk, and plenty of semisweet chocolate. The cookies bake with lightly crisp edges and soft, rich centers.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, melted and cooled slightly
  • 1 1/4 cups (250 g) Packed light or dark brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 large Large eggs
  • 1 large Large egg yolk
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 1/2 cups (300-315 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Fine salt
Mix-Ins
  • 2 cups (340 g) Semisweet chocolate chips or roughly chopped chocolate
Finishing
  • As desired Flaky sea salt

Method
 

Step-by-Step
  1. Melt the butter and let it cool until warm rather than hot. Whisk it with both sugars until smooth, then whisk in the eggs, extra egg yolk, and vanilla.
  2. In a separate bowl, combine the flour, baking soda, and fine salt. Add the dry mixture to the butter mixture and stir only until no dry flour remains.
  3. Fold in the chocolate chips or chopped chocolate. Scoop approximately 2 tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between portions.
  4. Chill the scooped dough for at least 30 minutes for thicker cookies, or refrigerate it for up to 24 hours for deeper flavor and less spreading.
  5. Bake at 350°F (175°C) for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look slightly underbaked. Cool on the baking sheet for 5 to 10 minutes before transferring to a rack.

Notes

Measure flour by weight when possible, avoid overbaking, and press reserved chocolate pieces onto warm cookies for a polished finish. Store cooled cookies in an airtight container.