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7443 TIPS • 94% WOULD MAKE AGAIN
The Best Chewy
Chocolate Chip Cookies
featured in Cookies Anyone Can Make
There are a few secrets to the best classic,
chewy chocolate chip cookies. Number one:
Don’t use chips; instead, opt for a mix of milk or
semisweet and dark chocolate chunks. The
second is to let the dough rest overnight or
longer for a more complex, toffee-like flavor.
Lastly, use an ice cream scooper to get even-
sized cookies every time. And that’s it! With
these little tweaks, the result is a cookie that’s
textured on the outside, and soft and gooey on
the inside. Absolutely perfect!
Alvin Zhou
Tasty Team
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Inspired by buzzfeed.com
The Summer I Turned Pretty
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Total Time Prep Time Cook Time
1 hr 5 min 20 min 15 min
Ingredients
for 12 cookies
½ cup granulated sugar (100 g)
¾ cup brown sugar (165 g), packed
1 teaspoon salt
½ cup unsalted butter (115 g), melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour (155 g)
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
(110 g)
4 oz dark chocolate chunk (110 g), or your
preference
Nutrition Info View Info
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Preparation
1 In a large bowl, whisk together the
sugars, salt, and butter until a paste
forms with no lumps.
2 Whisk in the egg and vanilla, beating
until light ribbons fall off the whisk and
remain for a short while before falling
back into the mixture.
3 Sift in the flour and baking soda, then
fold the mixture with a spatula (Be
careful not to overmix, which would
cause the gluten in the flour to toughen
resulting in cakier cookies).
4 Fold in the chocolate chunks, then chill
the dough for at least 30 minutes. For a
more intense toffee-like flavor and
deeper color, chill the dough overnight.
The longer the dough rests, the more
complex its flavor will be.
5 Preheat oven to 350°F (180°C). Line a
baking sheet with parchment paper.
6 Scoop the dough with an ice-cream
scoop onto a parchment paper-lined
baking sheet, leaving at least 4 inches
(10 cm) of space between cookies and
2 inches (5 cm) of space from the
edges of the pan so that the cookies
can spread evenly.
7 Bake for 12-15 minutes, or until the
edges have started to barely brown.
8 Cool completely before serving.
9 Enjoy!
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Tips Sort: Most helpful 1 of 621
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vallblessed
I love this recipe so much!! I am
NEVER using chocolate chips
ever again! These cookies are
decadent, chewy, and oh so
delicious! I used light brown
sugar and salted butter. I highly
recommend this recipe to any
chocolate chip cookie lover!
4 years ago Helpful (1910)
omgronnie
if the cookies get hard, store them in and
airtight bag or container with a slice of
bread and they will become soft again
soon
4 years ago Helpful (1527)
leonais
I have made these about 4
times now! My tip is to not melt
the butter until it’s completely
liquid, then whisk it until the
soft butter is incorporated with
the fully melted butter before
adding. Also if you let the
dough rest in the fridge for 3
hours or more, they get nice
and toffee-like.
3 years ago Helpful (1286)
breeb
The cookies were so delicious
They were a little bigger
than expected. I put the
cookies on a nonstick pan
instead of parchment paper
and they still turned out fine.
They were really easy to
make. I’m 12 100% I’d make
again!
4 years ago Helpful (1255)
Kira Edwards
I bake them for 5 minutes less to avoid
over cooking as they’re cooling. This
ensures they will still be soft after even a
week of storage (if they last that long).
4 years ago Helpful (951)
kirstenkim
Be sure to get the right kind of chocolate!
Not chocolate chips. Get the chunks! Trust
me, it makes a difference.
4 years ago Helpful (623)
trjuarez
I’ve made this recipe twice
now and I changed the recipe
a tad bit. I added 1/4 cup more
flour, 1/2 teaspoon of salt and I
used 3/4 cup of nestle’s dark
chocolate chips . I let them
hang out in the fridge for about
2 hours. I also preheated my
oven to 375 and let them bake
for 10 mins and took them out
to sit about 5 min to finish.
4 years ago Helpful (567)
liannemaye
When I was incorporating the
melted butter and sugars, it
doesn’t look the same like the
one in the video. I continued
the recipe but it ended up
looking like cake batter, so I
added 1/4 cup of flour and it
turned out great!
4 years ago Helpful (441)
laurelc
I recommend mixing chocolate
chips and chocolate chunks for
my diversity
4 years ago Helpful (441)
sarah_jade
Use half melted butter and half soften
butter that’s makes a chewier cookie
4 years ago Helpful (425)
Annika List
Way too sweet, use less sugar
4 years ago Helpful (419)
frizizz305
These cookies were soooo
good! You don’t have to leave
the dough in for as long as it
says, though.
4 years ago Helpful (284)
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