If you have a soft spot for sweet treats that hit the perfect balance between tender and delightfully chewy, you are going to adore this Chewy Chocolate Chip Cookies Recipe. These cookies are the ultimate comfort snack with a rich buttery flavor that melts in your mouth and pockets of gooey chocolate in every bite. Trust me when I say, once you try this recipe, it will become your go-to whenever you crave that nostalgic, homemade cookie goodness that feels like a warm hug.
Ingredients You’ll Need
This Chewy Chocolate Chip Cookies Recipe uses simple, pantry-friendly ingredients that come together to create those iconic chewy edges and soft centers. Each ingredient plays a crucial role in texture and flavor, making these cookies truly exceptional.
- All-purpose flour: The foundation for structure, giving shape and chewiness to the cookie.
- Malted milk powder: Adds a subtle complexity and helps deepen flavor and tenderness.
- Corn starch: Keeps the cookies soft by limiting gluten development for that perfect chew.
- Baking soda: The leavening agent that helps the cookies spread just right and rise slightly.
- Light brown sugar: Packed and moist, this sugar infuses the dough with caramel notes and moisture.
- Salted butter (melted): Brings richness and promotes a tender, chewy texture.
- Granulated sugar: Adds sweetness and helps with browning for those golden edges.
- Salt: Enhances all the flavors and balances the sweetness beautifully.
- Large eggs: Egg and egg yolk provide moisture and structure while enriching the dough.
- Vanilla bean paste: Delivers an intense vanilla flavor that’s more aromatic than extract.
- Chocolate chips: A generous mix of milk and dark for luscious pockets of melty chocolate.
- Flaky sea salt (optional): Sprinkled on top, it adds a sophisticated salty crunch that amplifies the chocolate.
How to Make Chewy Chocolate Chip Cookies Recipe
Step 1: Mix Your Dry Ingredients
Start by whisking together all your dry ingredients in a medium bowl: the all-purpose flour, malted milk powder, corn starch, and baking soda. This ensures they are evenly combined before working into your wet ingredients, setting up those chewy, tender morsels you’re aiming for.
Step 2: Cream the Sugars and Butter
In your mixer fitted with a paddle attachment, cream the brown sugar, melted butter, granulated sugar, vanilla bean paste, and salt. This process incorporates air and brings about a beautifully smooth, glossy mixture, which is the base for a wonderfully chewy texture and rich flavor.
Step 3: Add Eggs for Moisture and Richness
Beat in one whole egg and an additional yolk until the mixture is light and creamy. This extra yolk makes the cookies richer and chewier while keeping them soft in the center.
Step 4: Combine Wet and Dry Ingredients
Add your dry ingredients into the wet mixture bit by bit, mixing well after each addition. This gradual combining prevents over-mixing, preserving that crucial chewiness without toughening the dough.
Step 5: Fold in the Chocolate Chips
Gently fold in most of your chocolate chips to integrate melty surprises throughout the dough. Leave a few aside to press into the dough balls later, creating that irresistible, chocolate-studded look when baked.
Step 6: Shape the Dough
Scoop the dough into 1/4 cup-sized balls—about 3 ounces each using a cookie scoop. Press the reserved chocolate chips on top now if you want an extra chocolatey presentation. This careful shaping helps the cookies bake evenly, ensuring each one boasts that iconic chewy edge.
Step 7: Chill the Dough
Place the dough balls uncovered in the refrigerator for 2 hours. This chilling step is not just traditional; it’s essential to developing the flavor profile and controlling spread during baking, locking in that perfect chew.
Step 8: Bake to Golden Perfection
Preheat your oven to 325°F and space dough balls at least 3 inches apart on a parchment-lined tray. Bake for 15 to 17 minutes until the edges turn golden brown. Let the cookies cool directly on the pan to finish setting while staying soft inside.
How to Serve Chewy Chocolate Chip Cookies Recipe
Garnishes
Add a sprinkle of flaky sea salt on top right after baking for a flavor pop that perfectly balances the sweet and melty chocolate. This tiny touch elevates the cookie to gourmet status without any effort.
Side Dishes
These cookies pair wonderfully with a classic cold glass of milk, a warm cup of coffee, or even a scoop of vanilla ice cream for an indulgent treat that’ll have everyone asking for seconds.
Creative Ways to Present
Make a charming cookie sandwich by spreading peanut butter, Nutella, or whipped cream between two cookies. Or serve them alongside fresh berries for a beautiful plate that brings a pop of color and freshness to each bite.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 4 days to keep their chewy texture intact. Layer sheets of parchment paper between cookies to prevent sticking and preserve their shape.
Freezing
You can freeze both the scooped cookie dough balls and fully baked cookies. Freeze dough in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen adding a couple extra minutes, or reheat baked cookies gently to maintain chewiness.
Reheating
For freshly warmed cookies, heat in a microwave for 10-15 seconds or warm in an oven at 300°F for about 5 minutes. This brings back that freshly baked softness and melty chocolate sensation every time.
FAQs
Can I use salted butter for this recipe?
Yes! The recipe already accounts for salt, so using salted butter adds a little extra saltiness, which many find enhances the cookie’s flavor. Just be sure not to add extra salt beyond what’s called for.
Why do we add malted milk powder?
Malted milk powder contributes a subtle toasted, caramel-like flavor and improves texture by making the cookies soft yet chewy. It’s a secret ingredient that takes this Chewy Chocolate Chip Cookies Recipe to the next level.
What’s the reason for chilling the dough?
Chilling solidifies the fats, controls cookie spread in the oven, and allows the flavors to meld better. It’s key for getting a thick cookie with chewy edges rather than a flat, crispy disc.
Can I substitute the vanilla bean paste?
You can use vanilla extract instead if you don’t have vanilla bean paste, but the paste offers a more pronounced vanilla flavor with those pretty vanilla flecks, which makes the cookies feel extra special.
How do I prevent cookies from being too flat?
Make sure your dough is well chilled before baking and measure flour carefully. Also, avoid over-mixing the dough once the dry ingredients are added. These steps help keep cookies thick and chewy.
Final Thoughts
There is truly something magical about this Chewy Chocolate Chip Cookies Recipe. It’s simple enough for a cozy afternoon bake yet impressive enough to share with friends and family who will rave about the irresistibly soft centers and caramelized edges. If you’re on the hunt for a classic cookie recipe that delivers pure happiness in every bite, I wholeheartedly encourage you to dive in and make these cookies your new favorite treat.
Print
Chewy Chocolate Chip Cookies Recipe
- Prep Time: 70 minutes
- Cook Time: 17 minutes
- Total Time: 87 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chewy Chocolate Chip Cookies are perfectly soft and packed with a mix of milk and dark chocolate chips. Made with malted milk powder and corn starch for extra tenderness, these cookies have a rich flavor and a delightful chewy texture. Chilling the dough before baking ensures they spread just right and remain soft inside with golden, crisp edges.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (293g)
- 2 tablespoons malted milk powder (20g)
- 1 tablespoon corn starch (9g)
- ½ teaspoon baking soda (3g)
Wet Ingredients & Sugars
- 1 cup light brown sugar, packed (225g)
- ¾ cup salted butter, melted (170g; grass-fed or European-style preferred)
- ½ cup granulated sugar (100g)
- 1 teaspoon salt (6g)
- 1 large egg (room temperature)
- 1 additional large egg yolk (room temperature)
- 1 tablespoon vanilla bean paste (16g)
Add-ins
- 2 cups chocolate chips (370g; mix of milk and dark chocolate preferred)
- Flaky sea salt (optional garnish)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, corn starch, and baking soda until evenly combined.
- Cream Sugar and Butter: In the bowl of a stand mixer fitted with a paddle attachment, combine light brown sugar, melted salted butter, granulated sugar, vanilla bean paste, and salt. Mix on speed 2 for 1 minute, then increase to speed 4 and mix for another minute until smooth and creamy.
- Add Eggs: Add the large egg and egg yolk to the creamed mixture. Beat on medium-high speed for about 5 minutes until the batter becomes light and creamy.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing a little at a time to avoid lumps, ensuring a smooth dough without overmixing.
- Fold in Chocolate Chips: Gently fold in the majority of the chocolate chips using a spatula, reserving some to press on top if desired.
- Portion Dough: Using a #16 cookie scoop or measuring about 3 ounces per cookie (¼ cup), portion the dough into balls. Press any remaining chocolate chips onto the tops for an appealing look.
- Chill Dough: Place the dough balls uncovered in the refrigerator and chill for 2 hours to allow flavors to meld and dough to firm up, which helps control spreading during baking.
- Bake Cookies: Preheat the oven to 325°F (163°C). Arrange the chilled dough balls on parchment-lined baking sheets, spacing them at least 3 inches apart. Bake for 15 to 17 minutes or until the edges turn golden brown.
- Cool and Garnish: Let the cookies cool on the baking sheet to set. Optionally, sprinkle flaky sea salt on top for a flavor contrast before serving.
Notes
- Room temperature eggs promote smoother mixing and better texture.
- Chilling the dough is essential for chewy texture and prevents excessive spreading.
- Using malted milk powder adds a subtle malt flavor and enhances softness.
- Adjust baking time slightly for softer or crisper cookies depending on preference.
- Flaky sea salt is optional but adds a delicious savory contrast to the sweet cookie.
- Butter choice impacts flavor and texture; European-style butter has a higher fat content for richer cookies.
