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.
- If you enjoyed this recipe, please come back and give it a rating ♡
- Category: dessert
- Method: baking
- Cuisine: American
Keywords: Chocolate Chip Cookies