I was addicted to Chip Ahoy growing up.
But because of my low tolerance to soy (which is in everything nowadays), I’ve had to switch to homemade chocolate chip cookies.
My partner loves them too.
Don’t panic if you don’t get them right the first time, with time, it gets easier to understand when to take them out. I personally love it when the chocolate is gooey and melts in my mouth.
I personally love Chewy Chocolate Chip Cookies, where the center is soft and the edges are slightly crispy. I also love rich dark chocolate chunks.
But if you want to make these with regular milk chocolate chips, that’s perfect too!
If you’re using dark chocolate, I recommend using high-quality dark chocolate brands available on Amazon, such as Ghirardelli Intense Dark 72%, Callebaut Belgian Dark Baking Chocolate 70-30-38, or Guittard 70% Extra Dark Chocolate Baking Chips.
Chewy & Soft Chocolate Chip Cookies
Course: DessertDifficulty: Easy18-20
cookies15
minutes10
minutesIngredients
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled
1 cup packed brown sugar
1/2 cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
2 teaspoons pure vanilla extract
1 cup dark chocolate chunks or chips
Directions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
- Mix the Wet Ingredients: In a separate large bowl, combine the melted butter, brown sugar, and granulated sugar until well blended. Add the egg, egg yolk, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring until a soft dough forms. Fold in the dark chocolate chunks or chips.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, to allow the flavors to meld and to prevent excessive spreading during baking.
- Preheat the Oven: When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop and Bake: Using a cookie scoop or spoon, portion the dough into balls (about 2 tablespoons each) and place them onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked.
- Cool the Cookies: Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- I personally love dark chocolate, but you can use milk chocolate chips as well.
Get the best cookies with these tips:
✔ Use Dark Chocolate: High-quality dark chocolate chunks melt beautifully and create pools of gooey chocolate.
✔ Don’t Overbake: The cookies will continue to set as they cool, so take them out while the center looks slightly underdone.
✔ Chilling is Key: Cold dough = thicker, chewier cookies that don’t spread too much.
✔ Brown Sugar = Chewiness: The higher amount of brown sugar gives these cookies extra moisture and chew.
✔ Extra Egg Yolk: This adds richness and softness to the dough, making the cookies extra chewy.
