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. This is my personal favorite chocolate chip cookie recipe. I’ve worked hard to create what I think are the best cookies I could come up with. They are chewy, have chunks of dark chocolate, and are topped with lots of flaky sea salt. I present you with the best chocolate chip cookie recipe. I hope you enjoy these as much as I do!
Why These are The Perfect Chocolate Chip Cookie
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 Bars- 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 (you can use unsalted butter if that's all you have on hand)
- Salt- to help bring out all the flavors in the cookies
- Vanilla- I recommend vanilla bean paste for the best flavor, but vanilla extract works well too
- Flaky sea salt- for sprinkling after the cookies are baked
Step by Step Instructions for Easy Chocolate Chip Cookies:
Please see recipe card below for complete measurements and baking time for these delicious cookies!
STEP ONE: Add softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric hand mixer on high speed for two minutes, or until light and fluffy.
STEP TWO: Add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.
STEP THREE: In a small bowl combine the flour, salt, baking powder and baking soda. Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
STEP FOUR: Chop the dark chocolate in large chunks, then add to the cookie dough. Mix in with a rubber spatula just until incorporated.
STEP FIVE: Scoop the dough into 20 balls with a 2 tablespoon capacity cookie scoop. Place the balls of dough 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 the oven to 350 degrees and arrange the dough balls three inches apart on a prepared baking sheet lined with parchment paper. 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. Let the cookies cool on the cookie sheet for 5 minutes, then transfer them to a wire rack to cool for 10 minutes. 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 large cookie scoop? No. If you don't have a 2 tablespoon cookie scoop, or if you just want to make smaller cookies, you can use a smaller scoop. Baking time will be different though. Start with 8 minutes and add more time as necessary, just until the edges are a light golden color and the cookies have spread slightly.
Do I have to use a chopped dark chocolate bar? No, you can use semisweet chocolate chips if would like! I just think a chopped dark chocolate bar tastes the best and gives you the best pools of melty chocolate chunks.
How do I store these cookies? Store leftovers in an airtight container for up to three days. Freeze for up to 2 weeks.
For best results, 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. 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, scoot a circular cookie cutter around them to make them perfectly round!
Other Recipes to Try Next Time:
Chewy Chocolate Chunk Cookies
- 1 ¾ cups (219 g) all-purpose flour, spooned and leveled please see notes
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup (168 g) salted butter, softened
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 egg yolks, at room temperature
- 1 tablespoon vanilla bean paste or vanilla extract
- 6 oz (170 g) dark chocolate bars, chopped 60% cacao
- flaky sea salt for sprinkling
For the Dough:
- In a medium bowl whisk together the flour, baking powder, baking soda and salt. Then set aside.1 ¾ cups (219 g) all-purpose flour, spooned and leveled, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon sea salt
- Add the softened, salted butter, light brown sugar, and granulated sugar to a large bowl. Cream the butter and sugars together with an electric mixer on high speed for two minutes, or until light and fluffy.¾ cup (168 g) salted butter, softened, ¾ cup (165 g) light brown sugar, ¼ cup (50 g) granulated sugar
- Next, add in the egg yolks and vanilla and mix on medium speed for two minutes, or until the mixture is pale in color and fluffy.2 egg yolks, at room temperature, 1 tablespoon vanilla bean paste or vanilla extract
- Add in the dry ingredients and mix on low speed just until combined.
- Add the chopped dark chocolate in and mix just until incorporated.6 oz (170 g) dark chocolate bars, chopped
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 three inches apart on a parchment paper lined baking sheet.
- Bake the cookies for 10-11 minutes, just until you see the edges getting light golden brown.
- Remove the cookies from the oven and sprinkle them with flaky sea salt. Transfer to a cooling rack after 5 minutes. Let them cool for 10 minutes and then dig in!flaky sea salt for sprinkling