If you want ULTRA-chewy chocolate chip cookies, this is the go-to method 🍪
(Soft centers, crisp edges, bend-don’t-break chewy.)
Chewiest Chocolate Chip Cookies
Ingredients
- ¾ cup melted unsalted butter, slightly cooled
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg + 1 egg yolk (key for chewiness)
- 1½ tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½–2 cups chocolate chips or chunks
Instructions
- Whisk butter + sugars until glossy and smooth.
- Whisk in egg, egg yolk, and vanilla.
- Sprinkle in baking soda and salt, mix well.
- Fold in flour just until combined (do NOT overmix).
- Stir in chocolate chips.
- Chill dough 30–60 minutes (this prevents spreading + boosts chew).
- Scoop 2 Tbsp dough balls, slightly tall rather than round.
- Bake at 325°F (165°C) for 12–14 minutes until edges are set but centers look underbaked.
- Cool on pan 10 minutes (they firm up into chewy perfection).
Why These Are Extra Chewy
- More brown sugar = moisture + chew
- Melted butter = denser texture
- Extra egg yolk = richness + elasticity
- Lower bake temp = slower set, softer interior
Pro Tips for Maximum Chew
- Use bread flour for half the flour if you want next-level chew
- Underbake slightly — cookies should look pale in the middle
- Store with a slice of bread to keep them soft
Want these thick bakery-style, stuffed, or no-chill?
