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The Ultimate Chewy Chocolate Chip Cookies: Bakery Style at Home

A stack of three gooey, golden-brown chocolate chip cookies with melted chocolate visible on top.
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You can make the best, soft, and chewy chocolate chip cookies with crispy edges right in your kitchen. This foolproof recipe blends structure and flavor for perfect results every time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, browned and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (a mix of chunks and chips works best)
  • Flaky sea salt, for topping (optional)

Instructions

  1. Brown the butter: Melt the butter in a saucepan over medium heat. Continue cooking, stirring often, until the milk solids toast and turn deep brown, about 5-7 minutes. Pour the browned butter (including the browned bits) into a heatproof bowl and let it cool for 15 minutes until it is just warm, not hot.
  2. In a large bowl, whisk together the cooled browned butter, brown sugar, and granulated sugar until fully combined.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in the chocolate chips by hand.
  6. Cover the dough and chill for at least 2 hours, or up to 72 hours, for the best flavor and texture. Chilling is a key secret for chewy cookies.
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 3 tablespoons each, and place them 2 inches apart on the prepared sheets.
  9. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still look slightly soft and underbaked.
  10. Immediately sprinkle the tops with flaky sea salt, if using.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, do not skip the chilling step. Cold dough spreads less, resulting in thicker, chewier cookies.
  • Use a mix of chocolate chips and chopped chocolate bars for varied melt and texture in your cookies.
  • If you are in a hurry, you can skip chilling, but the cookies will spread more and be slightly less chewy.

Nutrition

Find it online: https://recipesfleet.com/best-chewy-chocolate-chip-cookies/