The Best Chewy Chocolate Chip Cookies Recipe

Chocolate Chip Cookies are one of the most popular treats out there, with endless recipes to choose from, and here’s my take on this classic favorite. If buttery, gooey, chewy chocolate chip cookies are one of your weak spots, this recipe is for you.

Picture this: golden edges with a soft, gooey center exploding with melty chocolate in every bite. With a dash of espresso powder for bold cocoa flavor, a hint of vanilla for sweetness, and a generous amount of chocolate chips and chunks, each cookie is a miniature masterpiece waiting to be devoured. You don’t have to be a cookie monster to munch on a batch of these Chewy Chocolate Chip Cookies.

The mere thought of biting into a warm, gooey chocolate chip cookie fresh from the oven makes anyone’s mouth water. But why settle for tough and bland store-bought cookies when you can have them in your own kitchen? And if you think you don’t have the time (or patience) to spend hours in the kitchen or hunt down fancy ingredients? Well, you don’t have to. With this easy Chocolate Chip Cookies recipe, you can whip up bakery-worthy chocolate chip cookies in 30 minutes with simple pantry ingredients. They come together faster and disappear in a flash.

Chocolate Chip Cookies Ingredients

Nothing fancy, just your usual pantry “suspects” come together to deliver you the best chocolate chip cookie recipe. Let’s dive into the heart and soul of this delectable recipe – the ingredients.

Brown Sugar – The sweet, caramel-like essence of brown sugar adds depth and richness to every bite, while its molasses undertones lend a warm, cozy flavor that perfectly complements these chocolatey cookies. Also, brown sugar moisture ensures an extra soft, chewy, buttery baked cookie, just as it should be.

White Sugar – A baker’s best friend, white sugar brings sweetness to the party without overpowering the other flavors. It also helps the cookies spread and ensures an irresistible golden crust on the edges of each cookie.

Room-Temperature Salted Butter – Using room-temperature butter ensures easy creaming and a smooth, uniform texture essential for the perfect cookie consistency.

Espresso Powder – Here’s where things get interesting. Espresso powder is a secret ingredient that works magic in chocolate-forward recipes like this, imparting subtle cocoa hints you can feel in every bite. Think of it as the hidden gem that takes these cookies from good to unforgettable.

Vanilla Extract – Fragrant, intoxicating vanilla extract is liquid gold that enhances the sweetness of these cookies and rounds out the flavor profile with its warm, floral notes. It’s the finishing touch that ties everything together in perfect harmony.

Eggs – Eggs add moisture and hold cookie dough together, providing structure and stability to ensure each cookie emerges from the oven perfectly golden and delicious.

All-Purpose Flour – The backbone of our recipe, all-purpose flour gives our cookies structure and body while also serving as a canvas for all the other flavors to shine.

Baking Soda – Baking soda acts as a leavening agent. A touch of this magical powder helps our cookies achieve the perfect balance of rise and spread, resulting in that coveted chewy texture we all know and love.

Chocolate Chips – Last but certainly not least, we have the pièce de résistance – chocolate chips. Whether you prefer classic semisweet, indulgent dark chocolate, or creamy milk chocolate, these delicate morsels of goodness are what dreams are made of. They’re the star of the show, the reason we keep coming back for more, and the ultimate symbol of pure, unadulterated joy.

How To Make the Best Chocolate Chip Cookies

Cream the Butter and Sugars

Add brown sugar, white sugar, room-temperature salted butter, and espresso powder in a mixing bowl.

Cream together all the ingredients for approximately five minutes using a standard mixer or hand mixer until you achieve a smooth and creamy consistency.

Add the Eggs and Vanilla

Whisk in the eggs and vanilla extract and mix until fully incorporated.

Incorporate the Dry Ingredients

Add all-purpose flour and baking soda to the bowl and mix by hand until fully incorporated.

Fold in the Chocolate

Gently fold in chocolate chips and chopped chocolate, reserving some for later use.

Chill the Dough

Chill the dough in the freezer for 15 to 30 minutes to firm it up and make it easier to work with.

Scoop and Bake

Once chilled, use an ice cream scooper to portion the dough onto the prepared baking sheet.

Sprinkle the reserved chocolate chips over the cookie dough for an extra chocolatey finish.

Bake in the oven for 11 to 13 minutes or until the edges are golden brown.

Shape and Enjoy

Shape them up with a bowl, and enjoy.

Recipe Tips

Use Room-Temperature Ingredients – Make sure your eggs and butter are at room temperature before adding to the mixture to ensure a creamier cookie dough and better incorporation of ingredients.

Use a Measuring Scale – For accurate results, use proper measuring equipment and add ingredients correctly as instructed in the recipe.

Don’t Overmix the Dough – Creaming the wet and dry ingredients together is crucial to making the perfect chocolate chip cookies. Overmixing can lead to dry and tough cookies; you definitely don’t want that. Stop mixing when the flour disappears into the dough.

Chill the Dough – Chilling the dough prevents spreading during baking and results in thicker, chewier cookies. Plus, it allows flavors to meld together for a richer taste.

Use an Ice Cream Scooper – An ice cream scooper ensures uniform cookie sizes, promoting even baking.

Watch the oven Closely – Oven temperatures can vary, so keep a close eye on your cookies while they bake. They’re done when the edges are golden brown, but the centers are still slightly gooey – they’ll continue to cook as they cool on the baking sheet.

Let Them Cool – Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. It prevents cookies from tearing apart and keeps them intact.

FAQs

Why are my chocolate chip cookies cakey instead of chewy?

If your chocolate chip cookies turn out cakey instead of chewy, it’s likely due to overmixing the dough or using too much flour. Overmixing can lead to excess gluten development and a cake-like texture.

Additionally, using too much flour can make cookies dry and less chewy. To avoid this, mix the ingredients until just combined and avoid adding extra flour beyond what the recipe calls for.

How long can I store chocolate chip cookies?

To store leftover cookies, place them in an airtight container at room temperature for up to a week. A quick hack to maintain texture and chewiness is to throw white bread into the container. It absorbs dry air and keeps cookies soft.

Can I make chocolate chip cookie dough ahead of time and refrigerate it overnight?

Yes, you can prepare the cookie dough ahead of time and refrigerate it overnight. Let it come to room temperature for 10-15 minutes before scooping and baking the cookies.

Can I freeze unbaked Chocolate Chip Cookie Dough?

Yes, you can prepare cookie dough and freeze it for later use to avoid preparing the dough from scratch! Follow the recipe until you prepare the dough and freeze individual unbaked dough balls on cookie sheets. Once frozen, place them in freezer bags and freeze them for up to 2 months.

When you’re ready to bake your cookies, take the frozen cookie dough balls out of the freezer and let them sit at room temperature for 15 minutes as you preheat the oven. Also, the baking time might need to be adjusted.

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