I am going to make a bold statement and say that I have the best chewy chocolate chip cookie recipe ever. Chocolate Chip Cookies are quintessential in American households.
Honestly, they are not that hard to make. I mean, the recipe is right on the back of chocolate chips bag. But I believe there are a few things that we can do to make them even better and a slight notch above.
I’ve loved to cook and bake since childhood. (I was named the Cookie Queen, after all – including an embarrassing church basement pic in the vault).
When I was in college, I used to bake cookies so often for friends that I no longer needed to read a recipe, I could make them from memory. Impressed with this stellar skill, a friend joked that that should be a selling point on my dating resume. Noted.
Then, even though I never got around to getting my dating resume circulated, I was still lucky enough to marry, and my husband is a chocolate chip cookie connoisseur (which I believe is strictly coincidence). He knows his CCCs. They are his favorite cookie, but he won’t eat just any store-bought or otherwise cookie – no way. They must be chewy and brimming with layers of real flavor. I happen to agree with him.
Married a Cookie Connoisseur
When my husband and I were first married and working and in ministry, but before we had kids and before I started my master’s degree – you know, when I actually had a sliver of time here and there. I made chocolate chip cookies often because that’s his Love Language and we hosted guests often.
He’d offer feedback and I would tweak the recipe and try it again (hey, come to think of it, he may have been manipulating me for more cookies – oh well Ha!). Finally, I think I got it right and I think I landed on the Best Chewy Chocolate Chip Cookies Recipe Ever, at least according to him.
Tips for the Best Chewy Chocolate Chip Cookie Recipe Ever
I have a few tips to share that I do that help make the cookies delectable (aka the Best Chocolate Chip Cookies Recipe Ever).
First, for the fat, start with real salted sweet cream butter and yes, you read that right, cream cheese. Do not try to use margarine or shortening or any other Frankenstein oil in this recipe. Yes, it makes a difference.
Butter offers the richest flavor, allows the cookies to turn out soft while the outer edges have the slightest mouth-watering, delicate crunch. The cream cheese offers softness and moisture. I also add 2 Tablespoons of Coconut Oil to the fat, which adds a little ‘suh-mm, suh-mm’.
Next, everything should be room temperature when you begin – the flour, the butter, even the eggs. It matters.
The vanilla matters, too. Use pure vanilla extract (not imitation vanilla, even though I know it is about 1/10000th of the cost). The higher the quality the better.
The chocolate should also be of high quality. Use dark or semi-sweet chips or chunks (as opposed to milk chocolate) to counter-balance the sweetness of the dough.
Light brown sugar is my jam, not dark brown, not white. It must be light brown sugar. I hint of molasses in the light brown sugar adds dimension and moisture to the dough. Many cookie recipes use half white sugar, I omit it.
Lastly, if you have a baking stone (link), use it for these. If you do not have a baking stone, the second-best is an insulated baking sheet (link). A traditional cookie sheet will work, but a Silpat mat (link) or parchment paper will be lovely. This will help with baking to keep the bottoms from over-browning.
My first hot it is, sse a cookie (ice cream) scoop for perfectly and uniform cookies LINK.
Second, the dough should be very difficult to scoop after chilling. (If not, it needs more flour.) If you drop them in dough balls before chilling, then it makes it much easier to work with.
Third, freeze a batch of dough balls on a plate. Then transfer them to a Ziploc bag for baking up later. (This is a great way to impress pop-in guests if you like them).
Let’s get started!
This post might contain affiliate links. If you use one and buy something or start a free trial, for example, I might earn a commission. And I appreciate that so much!
Best Chocolate Chip Cookies Recipe Ever
2.5 Cups All-Purpose Flour
1 Teaspoon Baking Soda
Pinch of sea salt
2 Cups Chocolate Chips
1/2 Cup Butter
4 ounces cream cheese
2 Tablespoons Coconut Oil (Refined)
1.5 Cups Light Brown Sugar
2 Teaspoons Vanilla
Preheat the oven to 350 degrees.
In a medium bowl sift or whisk together the flour, baking soda, and salt. Set aside.
In an electric mixer (link), cream together the softened butter, cream cheese, coconut oil, and the sugar. Beat it for about 2 minutes. Scrap the bowl and add the egg and vanilla and beat it again for another 2 minutes.
Scrape the sides of the bowl. Turn the mixture to low speed/stir and add in the flour and baking soda about ¼ cup at a time.
Then add the chocolate chips just before the flour is fully incorporated. Mix it just until combined; do not over mix.
Chill the dough for at least 1 hour. (You can chill before or after you make the dough into balls).
Drop on the cookie pan in one-inch balls (or use the scoop like the one pictured above) about 2 inches apart.
Bake for 9-11 minutes until golden, but not deep brown on the edges. It is preferable to err on the side of leaving them under-baked as they will continue to cook on the pan and as they cool.
Take them out of the oven but leave them on the cookie sheet to cool for about 5 minutes (They will be too fragile to move before that.)
Transfer the cookies to waxed paper or a cooling rack to cool completely.
Do you make chocolate chip cookies from scratch at your home? How are yours different? Do you like your cookies chewy or crispy? Comment with your feedback. We are always learning over here.
Sharing is Caring
If you liked this recipe, please share it with people you like on social media or Pinterest. Thank you! <3