The Ultimate Chewy Chocolate Chip Cookie Recipe

For years, my kitchen was a battlefield in the great chocolate chip cookie war. I was obsessed with achieving the platonic ideal: a cookie with deeply crisp, caramelized edges that gave way to a soft, impossibly chewy center, studded with deep, dark puddles of melted chocolate. My early attempts were a rogues’ gallery of failures—cookies that spread into greasy, paper-thin discs, or puffed up into dry, cakey mounds. The frustration was real.

The breakthrough didn’t come from a single secret, but from a pair of them working in harmony. It started with browning the butter. This simple step transforms melted butter into a nutty, amber-colored liquid gold, adding an incredible depth of toffee-like flavor. But the real game-changer was swapping some of the all-purpose flour for bread flour. The higher protein content in bread flour develops more gluten, creating that substantial, satisfying chewiness I’d been chasing for so long.

This isn’t just another cookie recipe. This is the culmination of hundreds of batches and meticulous testing. It’s the recipe that finally ended my search. I promise that if you follow these steps, you will be rewarded with consistently perfect, bakery-quality chocolate chip cookies right from your own oven. These are the cookies that will make your friends and family beg for the recipe. They are, without a doubt, the best.

Family Feedback

“Silas, I’m officially ruined for all other chocolate chip cookies. I made these for book club and everyone was floored. The brown butter is a revelation! That nutty flavor with the flaky salt on top is just… chef’s kiss. My husband has already requested another batch for this weekend. Thank you!”

“This is THE ONE. Seriously, I’ve tried dozens of ‘best’ recipes and they always fell short. Yours delivered. The texture is incredible—crispy edges and that perfect chewy middle. I followed your tip to let the dough rest overnight and you were so right, the flavor was even more intense. This recipe is a treasure.”

Recipe Card

Ingredients

• 1 cup unsalted butter (2 sticks / 227g)
• 1 cup dark brown sugar, packed (220g)
• 1/2 cup granulated sugar (100g)
• 2 tsp vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1 1/2 cups bread flour (195g)
• 1 cup all-purpose flour (125g)
• 1 tsp baking soda
• 1 tsp kosher salt
• 10 oz bittersweet or semi-sweet chocolate (280g), roughly chopped from a bar
• Flaky sea salt, for sprinkling (like Maldon)

A quick word on our key players. Browning the butter is non-negotiable for that signature nutty, toffee flavor. Using a combination of bread flour and all-purpose flour gives us the best of both worlds: structure and chew from the high-protein bread flour, and tenderness from the all-purpose. An extra egg yolk adds richness and chewiness. Finally, using chopped chocolate bars instead of chips creates those coveted pools and shards of melted chocolate throughout the cookie.

Instructions

1. Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Continue to cook, swirling the pan occasionally, until the butter foams, then subsides, and you see browned milk solids at the bottom. It will smell intensely nutty. This takes about 5-8 minutes. Immediately pour the hot brown butter, including all the toasted bits, into a large heatproof bowl. Let it cool for about 10 minutes.
2. Combine Wet Ingredients: To the bowl with the slightly cooled brown butter, add the packed dark brown sugar and granulated sugar. Whisk vigorously for about 1 minute until well combined and smooth. Add the vanilla, the room temperature egg, and the egg yolk. Whisk again until the mixture is glossy and emulsified, about another minute.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the bread flour, all-purpose flour, baking soda, and kosher salt. This ensures the leavening is evenly distributed.
4. Mix the Dough: Pour the dry ingredients into the wet ingredients. Using a rubber spatula, fold everything together until just combined. You should still see a few streaks of flour. Do not overmix. Overmixing develops too much gluten, leading to tough cookies.
5. Add Chocolate: Add the chopped chocolate to the dough and fold a few more times until it’s evenly distributed and no dry flour remains. The dough will be soft and glossy.
6. Chill the Dough: This step is crucial. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but for best results, chill for 2-3 hours. Chilling solidifies the fat, preventing the cookies from spreading too much, and allows the flavors to meld and deepen.
7. Preheat and Prep: When you’re ready to bake, position your oven racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Line two large baking sheets with parchment paper.
8. Portion the Dough: Using a medium cookie scoop (about 2 tablespoons), portion out balls of the chilled dough. Place them about 2-3 inches apart on the prepared baking sheets.
9. Bake: Bake for 10-13 minutes, rotating the baking sheets halfway through, until the edges are golden brown and set, but the centers still look slightly soft and underdone. They will continue to cook on the hot pan.
10. The Finishing Touch: As soon as the cookies come out of the oven, immediately sprinkle each one with a little flaky sea salt. This contrast of sweet and salty is divine.
11. Cool: Let the cookies cool on the baking sheet for 5 minutes. This allows them to set up. Then, transfer them to a wire rack to cool completely. Or, enjoy one warm, when the chocolate is perfectly gooey.

Secrets to the Perfect Chocolate Chip Cookies

• My Biggest Mistake: For years, I was too impatient to chill my dough. My cookies always spread into sad, thin wafers. Chilling is not just a suggestion; it’s a requirement for thick, chewy cookies with concentrated flavor. Don’t skip it. Even 30 minutes makes a world of difference.
• The “Pan-Banging” Trick: For those beautiful, wrinkly, bakery-style rings, try this. About 8 minutes into baking, open the oven, lift the baking sheet a few inches, and drop it back onto the rack. Do this once more at the 10-minute mark. This deflates the center and pushes the edges outward, creating a stunning texture.
• Age Your Dough for Maximum Flavor: If you have the patience, letting the dough rest in the refrigerator for 24 to 72 hours is a professional baker’s secret. This “hydration” period allows the flour to fully absorb the liquid, resulting in a cookie with an even deeper, more complex caramel and toffee flavor profile.
• Storing for Freshness: Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of sandwich bread to the container; the cookies will absorb moisture from the bread. You can also freeze the portioned, unbaked dough balls on a baking sheet, then transfer them to a zip-top bag. Bake from frozen, adding 1-2 minutes to the baking time.
• Creative Variations: While classic is best, feel free to experiment! Add 1 cup of toasted pecans or walnuts for a nutty crunch. Swap out the dark chocolate for milk chocolate, white chocolate, or a mix. A teaspoon of instant espresso powder whisked in with the dry ingredients will intensify the chocolate flavor without making the cookies taste like coffee.

Nutrition Facts (Per Serving)

Please note that nutrition information is an estimate and can vary based on the specific ingredients used.

Frequently Asked Questions

Why are my chocolate chip cookies flat?

This is the most common cookie problem! It’s usually caused by two things: your butter was too soft or even melted (our recipe solves this by starting with browned butter and chilling), or you didn’t chill the dough. Chilling the dough solidifies the fat, which means it melts slower in the oven, giving the cookie structure and preventing it from spreading into a greasy pancake.

Can I make this cookie recipe without a stand mixer?

Absolutely! This recipe is designed to be made by hand in a bowl. Because we start with cooled brown butter instead of creaming softened butter, all you need is a good whisk and a sturdy spatula. A hand mixer can be used for step 2, but it’s not necessary.

How do I get perfectly round chocolate chip cookies?

The key to round cookies starts with the scoop. Use a spring-loaded cookie scoop for uniform portions. If you want them extra perfect, roll the scooped dough into a smooth ball in your hands before placing it on the baking sheet. Finally, if a cookie comes out a little misshapen, use a large round cookie cutter or the rim of a glass to gently “scoot” it back into a perfect circle right after it comes out of the oven.

Can I freeze chocolate chip cookie dough?

Yes, and it’s a fantastic way to have fresh-baked cookies on demand. Portion the dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. They’ll keep for up to 3 months. You can bake them directly from frozen; just add 1-2 minutes to the original baking time.