This recipe is for the best chewy chocolate chip cookies. They have chewy centers, crisp edges, pockets of dark chocolate and a sprinkle of flaky salt.
Chocolate chip cookies are very personal and I know everyone has their favorite way of making them. Even though this is a pretty simple dessert it’s been one that I’ve been a little intimidated writing about because of how controversial chocolate chip cookies can be. Some like them cakey, some like them chewy, and still others like them crispy! I personally fall in the camp of chewy. I’ve worked hard to create in my opinion the best version of chocolate chip cookies I could come up with. They are chewy, have chunks of dark chocolate, and are topped with a lot of sea salt. I’m planning to adapt these in the future as well and do some add ins, but for now I present you with my best version of chocolate chip cookies. I hope you enjoy these as much as I do!
Why These Chewy Chocolate Chip Cookies are the Best:
We are using a bar of dark chocolate, chopped in large chunks. This will create large pockets of gooey chocolate. I personally use nothing less than 60 percent dark chocolate just because I love the contrast between the sweet and salty dough, and the rich dark chocolate. You can use whatever percent your heart desires though!
We are using mostly brown sugar. This will make the cookie chewy in the most satisfying way. The more a cookie calls for white sugar, the crispier it tends to be. So, we are using almost all brown sugar to create a very chewy centered cookie.
We are using egg yolks only. This makes the cookie richer in flavor than using the whole egg. We are going for the richest version of a chocolate chip cookie if you haven’t noticed yet!
We are using a lot of butter. These are a buttery cookie so yes there will be some butter on the bottom of the cookie and the parchment paper after they're baked. I like buttery cookies but I know others do not like when they're extra buttery and that's again another reason why chocolate chip cookies are so personal lol!
We are using lots of sea salt on top. I am a huge fan of the salty/sweet thing. I don’t like chocolate chip cookies that are exclusively sweet, so this recipe calls for sea salt on top of the cookies right after they bake. The coarser/ flakier the better!
One last note about these cookies. If you can resist and chill the dough overnight the cookies will taste better. Think about meat marinating overnight in the fridge, or how good spaghetti is the next day. The ingredients in the chocolate chip cookie dough have time to marinate and get real close to each other. The flavor profile just expands! (You can also bake them the same day if you would rather not chill the dough).
Okay without further ado I present you the best chocolate chip cookie!
Ingredients for the Best Chewy Chocolate Chip Cookies:
- Flour-good old fashioned all purpose flour is used for these cookies
- Sugar- mostly brown sugar and some granulated sugar are used in these cookies
- Eggs- two egg yolks are needed
- Baking soda and baking powder- helps the cookies rise slightly
- Dark chocolate bar- 6 oz of dark chocolate gets coarsely chopped and added to the batter (I recommend nothing less than 60%)
- Butter- we're using salted and make sure it's softened
- Salt- to help bring out all the flavors in the cookies
- Vanilla- I recommend vanilla bean paste for the best flavor
- Flaky sea salt- for sprinkling after the cookies are baked
Step by Step Instructions:
STEP ONE: Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
STEP TWO: Add in two egg yolks and 1 tablespoon of vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE: Add in 1 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined.
STEP FOUR: Chop 6 oz. of dark chocolate in large chunks, then add to the cookie dough. Mix just until incorporated.
STEP FIVE: Scoop the dough into 20 balls. Place the dough balls on a baking sheet. Cover them with cling wrap and let them chill over night for the best flavor. (Additionally, you can just scoop them onto a baking sheet and bake right away).
If chilling the dough, let it come to room temperature before baking.
STEP SIX: Preheat oven to 350 degrees and arrange the dough two inches apart on a parchment paper lined baking sheet. Bake the cookies for 10-11 minutes just until you see the edges getting golden brown.
STEP SEVEN: Remove the cookies from the oven and sprinkle them with flaky sea salt. Transfer to a cooling rack after a few minutes. Let them cool for 10 minutes and then dig in!
Why didn't my cookies come out chewy? You used too much flour. Be very accurate when measuring your flour. See my pro tips and recipe notes on this.
Do I have to chill the dough? No! You can bake them right away. The cookies do taste best when the dough is chilled, but I've made them both ways and both are excellent!
Do I have to use a chopped dark chocolate bar? No, you can use chocolate chips of any kind you would like! I just think a chopped dark chocolate bar tastes the best and gives you the best pools of melty chocolate.
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
When the cookies are straight out of the oven go around them with a circular cookie cutter to make them perfectly round!
If you make these cookies, tag me on Instagram @inbloombakery_ so I can see your bakes! Happy baking!
Other Recipes to Try
Chewy Chocolate Chunk Cookies
- ¾ cup softened, salted butter
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 2 egg yolks
- 1 tablespoon vanilla bean paste
- 1 ¾ cups all-purpose flour, spooned and leveled please see notes (218 grams)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon sea salt
- 6 o.z chopped dark chocolate (60% at least)
- flaky sea salt for sprinkling
For the Dough:
- Add ¾ cup of softened, salted butter, ¾ cup of light brown sugar, and ¼ cup granulated sugar to a large bowl. Cream the butter and sugars with an electric mixer for two minutes, or until light and fluffy.
- Next, add in two egg yolks and 1 tablespoon of vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
- Then add in 1 ¾ cups of flour, ½ teaspoon of salt, ½ teaspoon of baking powder and ½ baking soda. Mix until combined. (Please see recipe notes on properly measuring the flour for these cookies. Too much flour will ruin the cookies consistency.)
- Chop 6 oz. of dark chocolate in large chunks, then add to the cookie dough. Mix just until incorporated.
Baking the Cookies:
- Scoop the dough into 20 balls. Cover them with cling wrap and let them chill over night for the best flavor. (Additionally, you can just scoop them onto a baking sheet and bake right away).
- If chilling the dough, let it come to room temperature before baking.
- Preheat oven to 350 degrees and arrange the dough two inches apart on a parchment paper lined baking sheet. Bake the cookies for 10-11 minutes, just until you see the edges getting golden brown.
- Remove the cookies from the oven and sprinkle them with flaky sea salt. Transfer to a cooling rack after a few minutes. Let them cool for 10 minutes and then dig in!