Easy Recipe For The Best Chewy Chocolate Chip Cookies

How do you like your cookies? Do you prefer it to be crispy or chunky? How about soft and chewy cookies? For me nothing beats a cookie with chewy and soft inside yet slightly crispy on the outside.

If you’re looking for an easy recipe for the best chewy chocolate chip cookies, then this is it! After making many batches and fails, I finally found a great ratio of butter, sugar, egg, and flour that makes the best soft and chewy chocolate chip cookies. The right amount of crunchy edges with soft and chewy interior is what makes a great cookie.

Use Cake Flour or All Purpose?

Most cookie recipes only use all purpose. Which is fine if you’re looking for somewhat of a store bought type of cookie. Meaning it will be harder in the texture.

This recipe calls for all purpose flour along with cake flour. This will help create a softer cookie texture. Cake flour helps to achieve that denser cookie without the cookie turning out like a scone.

Use Cold Butter or Melted Butter?

So the debate is whether to use cold or melted butter. I have tried with both and I found butter left outside for maybe 5 minutes till it’s soften, but still cold works best. I like to cut the butter into cubes and then leave for a few minutes. You don’t want the butter to be too hard because it will cause over mixing when you add the sugar.

Using cold butter helps with the cookie in maintaining their thick shape just like Levain’s Bakery in New York where they are know for their bumpy and chunky looking cookies. *note this recipe will be regular height and not like Levain cookies because that wasn’t the type of cookie I was trying to make. I have another recipe for the Levain cookies.

Like a typical cookie recipe, melted butter will cause the cookie to spread. Therefore, when you shape the cookie, you do not need to worry about it spreading too flat during baking. Also, too much butter will also cause it to spread out.

Tips

Do not over mix the dough after you add in your dry ingredients. It will cause the cookie to become more like a scone.
The ratio of brown sugar is important to keep the cookie slightly chewy.
Do not over bake. The cookies will continue to harden a little even if it feels soft to the touch.
Cut the butter into small cubes for easier mixing.
Walnuts gives these cookies extra flavor and texture, but of course you can omit it and just put more chocolate chips. However, I feel the taste won’t be the same.
Chocolate chunks are also great to use but for these I made I didn’t have any.
Make sure not to use oiled baking sheet because it will cause cookies to spread out flatter than you want.

Best Chewy Chocolate Chip Cookies

Recipe: Best Chewy Chocolate Chip Cookies

Time to prep: 15 mins

Chill time: 20 mims

Cooking time: 12 mins

Ingredients

3/4 cups of cake flour
2 and 1/4 cups of all-purpose flour
1 tsp of baking soda
1 tsp of baking powder
1 tsp of salt
1 and 1/4 cup of cold but slightly soften cubed unsalted butter (1 and 1/4 stick of butter)
1 Tbsp of vanilla extract
1 and 1/4 cups of brown sugar
1/2 cup of granulated sugar
1 extra large egg and 1 extra large egg yolk
3 cups of semi sweet chocolate chips
3 cups of chopped walnuts

Instructions

Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper. Set aside.
Shift the all-purpose flour, cake flour, baking powder, and baking soda in a medium sized bowl.
Add the salt and whisk together. Set aside.
In a stand mixer, mix the unsalted butter, vanilla extract, brown sugar, and granulated sugar on medium speed for 2 minutes. Butter and sugar should be all incorporated together into like a paste.
Add the whole egg and egg yolk and beat on low for 30 seconds.
Next, still on low, incorporate the flour mixture in three separate batches. About 30 seconds each batch. Do not over beat. Only beat till flour is mixed in.
Stir in chocolate chips and chopped walnuts. Just stir a few seconds.
Put the cookie dough into the fridge for about 20 minutes.
After, remove from fridge and use a cookie or ice cream scooper to form the balls. *use a scale if you want the cookies to the same size. Mine weighed 50 grams each.
Place each ball of dough onto a baking tray lined with parchment paper. Do not over crowd the balls. *I put about 8 balls on each baking sheet.
Bake for 12 minutes at 350 degrees F. *every oven is different so around 10 minutes check to see if the edges are getting too burnt. If it does happen then turn off the oven, but leave the cookies inside for about 3-4 minutes to let the middle bake thoroughly.
Don’t worry if it is soft in the middle when you touch it. Let stand for 10 minutes and if will continue to harden to a chewy texture.