You’ll love these rich, thick and Chewy Chocolate Chip Cookies! They are the perfect balance of buttery, gooey, and sweet. Simple, no-frills perfection – they turn out great every time!
Chewy Homemade Chocolate Chip Cookies
Everyone I know has a favorite chocolate chip cookie recipe – even if it’s just, “Step 1: Open the package of Chewy Chips Ahoy”. 🙌
Chocolate chip cookies, when done right, are truly magical. They taste like childhood memories. When I bite into a warm chewy chocolate chip cookie, I’m immediately transported back to my childhood.
But, something I didn’t realize until I was an adult – chocolate chip cookies are SO easy to mess up! Too much flour and they’ll be cakey. Not enough flour and they’ll be too thin and crispy. Too much egg and they’ll be flat.
They have to be just right! And, trust me, mine are! 😊For thick and chewy, perfect chocolate chip cookies, you’re going to want to toss out all of the other recipes and follow this recipe only.
If you’re in the mood for chocolate chip cookies, go raid your pantry! Even if you’re just a casual baker, I’ll bet you’ve got everything you need. You may just need to grab some chocolate chips.
Here’s everything you’ll need:
- light brown sugar
- granulated sugar
- pure vanilla extract
- large egg yolk
- all-purpose flour
- baking soda
- semi-sweet chocolate chips
Why Brown Sugar?
I love to use light brown sugar in my chocolate chip cookies. The light brown sugar makes the cookies more chewy and moist. The molasses in the light brown sugar adds moisture to the cookie dough.
Why Only the Egg Yolk?
Chocolate chip cookies need eggs; they’re the glue that holds the cookie together. I opt for using just 1 egg yolk in my recipe, no whites. Egg yolk makes the cookie dough tender and gives the cookies a more rich flavor. Egg whites can make your chocolate chip cookies a bit greasy.
How to Make Chewy Chocolate Chip Cookies
- Soften: Place the butter in a large microwave safe bowl. Microwave the butter to soften it to a melting point, but do not melt it. You just want the butter to be soft enough to mix around with the other ingredients. Remove the butter from the microwave.
- Whisk: Whisk in the brown sugar, granulated sugar, salt, and vanilla. Whisk it together until smooth.
- Then, whisk in the egg yolk.
- Mix: Stir in the flour and baking soda. Mix everything until thoroughly incorporated.
- Then, stir in the chocolate chips.
- Chill: Cover the bowl and refrigerate the chocolate chip cookie dough for 20 to 30 minutes.
- Preheat the oven to 325˚F.
- Form the Cookies: Remove the dough from the fridge. Pinch off the dough and roll it into 12 balls.
- Transfer the dough balls to a cookie sheet. If you want, you can press a few more chocolate chips on top of the dough balls for looks.
- Bake: Bake the cookies for 9 to 11 minutes, or until they are light golden brown on top. Underbaked cookies result in softer cookies.
- Cool: Let the cookies cool on the cookie sheet for 3 more minutes. Remove them and transfer them to a cooling rack to cool completely.
Tips for the Best Chocolate Chip Cookies
For the best chocolate chip cookies around, make sure to follow these simple tips:
- Do not, I repeat, DO NOT forget to refrigerate your cookie dough! This is one of the most important (and often overlooked) steps in making perfect chocolate chip cookies. I know, I know, it’s hard to wait that half hour when you want cookies now. If you skip this step, you could end up with nothing but thin cookie puddles.
- You can swap the semi-sweet chocolate chips for chocolate chunks, M&M’s, or dark chocolate chips. I also love to go with half semi-sweet chocolate chips and half peanut butter chips.
- Your cookies are ready to come out when they still look a bit underdone. If they look done, you’ve likely overbaked them. If you don’t overbake your cookies, they will be gooey and perfect!
How to Store Homemade Cookies
- Storing chocolate chip cookies is easy – keeping them around for a few days without gobbling them all up is the hard part.
- Store them in an airtight container at room temperature for about 4 days. You can freeze your cookies in an airtight, freezer-safe container for about 3 months.
How to Freeze Chocolate Chip Cookie Dough
If I mix up a full or double batch of cookie dough and don’t bake it all at once, I’ll freeze what’s left. To do this, I form my dough into perfectly sized balls. I place them in a freezer-safe container and separate them using wax or parchment paper. Separating them with wax or parchment paper ensures they don’t stick together and makes it easier for me to get them onto the baking sheet.
How to Bake Chocolate Chip Cookies with Frozen Dough
When I’m ready to bake up those frozen cookie balls, I place them on a parchment-lined baking sheet. Next, I cover them with a warm tea towel and let them come to room temp. Then, I bake them according to my original recipe. If I need them sooner than that and they haven’t yet reached room temperature, I add baking time in increments of 5 minutes.
Having frozen cookie dough ready to go in my freezer is perfect for surprise guests or when I want to give my kids a wholesome homemade sweet treat without having to do all of the mixing.
Chewy Chocolate Chip Cookies
- ⅓ cup (5 tablespoons) butter, softened
- ⅓ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ⅓ cup semi-sweet chocolate chips
- Place butter in a large microwave safe bowl; microwave to soften butter to a melting point, but do not melt it. You just need the butter to be soft enough to mix around with the other ingredients.
- Remove from microwave; whisk in brown sugar, granulated sugar, salt, and vanilla; whisk until smooth.
- Whisk in the egg yolk.
- Stir in the flour and baking soda; mix until thoroughly incorporated.
- Mix in the chocolate chips.
- Cover the bowl and refrigerate for 20 to 30 minutes.
- Preheat oven to 325˚F.
- Remove dough from fridge.
- Pinch off dough and roll into 12 balls.
- Transfer dough balls to a cookie sheet; press a few more chocolate chips on top of the dough balls for looks, if you want.
- Bake for 9 to 11 minutes, or until light golden brown on top. Underbaked cookies result in softer cookies.
- Let cookies cool on cookie sheet for 3 more minutes; remove to a cooling rack to cool completely.
Dorothy ReinholdMay 6, 2020 at 12:59 am
They are classic for a reason! I am anxious to try the yolk only!
Katerina PetrovskaMay 6, 2020 at 2:48 pm
THANK YOU! 🙂
VikkiMay 6, 2020 at 5:42 am
I love these classic cookies! So chewy and delicious
Katerina PetrovskaMay 6, 2020 at 2:47 pm
Thank you! I hope you enjoy them! 🙂
CatalinaMay 6, 2020 at 8:44 am
Oh my goodness! How inviting are these cookies! I should make them this weekend!
Katerina PetrovskaMay 6, 2020 at 2:47 pm
I hope you enjoy them! Thank YOU! 🙂
JenMay 6, 2020 at 1:47 pm
These cookies don’t last long at all in my house! Once my boys smell them in the oven, they are ready to pounce, haha!
Katerina PetrovskaMay 6, 2020 at 2:46 pm
😀 I am very happy you enjoyed them! Thank YOU! 🙂
CathyMay 6, 2020 at 6:50 pm
These are so soft! The perfect texure!
Allyson ZeaMay 7, 2020 at 1:47 pm
These cookies turned out absolutely perfect! Thanks for the easy recipe!
PJun 9, 2021 at 1:57 pm
These look amazing. I’m definitely going to try them this weekend. I was wondering if I could reduce the sugar a little if so how please. Thanks xx
MMay 2, 2023 at 11:52 pm
Flavor is good, but idk what I did wrong. Cookies came out extremely thin and effectively refused to come off the tray
KaterinaMay 3, 2023 at 7:22 am
Flat cookies can be the result of using room-temperature cookie dough. Did you chill the cookie dough per the recipe instructions? Also, a hot oven can result in cookies spreading too fast and sticking to the pan – this is why the recipe suggests a cooler baking temp of 325˚F.