These Chewy Chocolate Chip Cookies are supremely chewy, thick, chocolatey, and 200% satisfying. A simple little trick lets you skip chilling the dough, so you can mix and bake right away. These chocolate chip cookies stay chewy for almost ever.
There are some of us who have Littles that still haven’t gone back to school yet. [Definitely not complaining.]
I’m embracing every last day that’s called Summer Vacation, which officially ends once Labor Day does.
I know I say this every summer, along with everyone else — but I feel this involuntary urge to repeat it once more — summer is just Way. Too. Short.
Especially since we spent much of our spare (?!) time traveling for sports, marathon training, and being sick as a dog.
We finally went trippin’ out of town to Lake Superior this past week. It was gorgeous. And too short. We didn’t care that it rained half the time; we just needed to escape the hustle and do big exhales.
In honor of our brief yet beautiful summer, I’m sharing these Forever Chewy Chocolate Chip Cookies with all the cookie bakers, eaters, and givers.
These chewy chocolate chip cookies are the treats to nestle inside those lunch boxes. They’re destined to be a favorite after-school/work cookie. These are the cookies to bring to work, a party, or a friend’s house because you know people will love ’em.
These are hit-the-spot-like-nothing-else kind of cookies…
I’m open about my chewy chocolate chip cookies infatuation. Call it enthusiasm or a complex. There’s just no cookie like a fantastically chewy chocolate chip cookie.
And now these Forever Chewy Chocolate Chip Cookies have instantly risen to the top of the list, with their ability to stay chewy even after sitting out. Plus, they’re thick, rich, and so darn good. 💛
A little trick: We cream cold butter first, and then cream it together with just brown sugar. That lets you skip the dough-chilling piece that’s usually required with melted butter.
No butter melting, no dough chilling. Just cream and mix and bake and eat.
We went through about 7 test batches of this recipe before settling on using brown sugar only. The delicious flavor of brown sugar works beautifully and the sweetness harmonizes perfectly with the plentiful chocolate chips.
Here’s to soaking in every last bit of summer left.
And plenty of cookies to ease us into fall. 🍪 🍪 🍪
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Forever Chewy Chocolate Chip Cookies are supremely chewy, chocolatey, and 200% satisfying. They’re thick and chewy, remaining chewy for-almost-ever. These cookies are worth every bite.
- 1 1/2 cups all purpose flour
- 2/3 tsp baking soda
- 1/4 tsp table salt
- 4 oz salted butter (equivalent to 1 stick; cold and sliced)
- 2/3 cups light brown sugar, very tightly packed
- 1 large egg + 1 egg yolk
- 1 tsp pure vanilla extract
- 1 1/4 cup semi sweet chocolate chips or morsels, plus extra for topping
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
- In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
- In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
- Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don’t over mix. Add chocolate chips and mix on low speed just to incorporate; again, do not overmix. Use rubber spatula to fully scrape down sides/paddle. Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable; this shouldn’t take long. (Typically, no chill time is needed if room temp is cool and dough is not overworked.)
- Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets. Bake about 8 minutes or just until golden (keep remaining dough chilled while in between baking batches.) Cookies will seem under-baked, but will set upon cooling. Don’t overbake. If desired, lightly press in a few extra chocolate chips on tops of hot cookies, purely for looks 🙂 Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling.
- If cookies accidentally spread into one another, use a rubber spatula to gently push edges of each cookie back towards its center, while cookies are hot.
- These cookies keep wonderfully for days when sealed airtight at room temp.
- Unused cookie dough can be wrapped airtight and frozen for several weeks. Baked cookies can be frozen, too.
- If dough is very cold, you may need to bake an extra minute.
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