The Secret to Big, Chewy Chocolate Chip Cookies

🍪 18 cookies • ⏱️ 10 mins prep • 🔥 14 mins cook • ⚡ Total: 24 mins • 🔥 240 kcal per cookie

There are like a million chocolate chip cookie recipes on the internet.
I think that all chocolate chip cookie recipes are kind of the same at their core. But what makes them actually big and chewy is the way that you incorporate those ingredients. It’s all about the method!

Why You’ll Love This

You’re going to love these because we are entirely ditching the annoying “wait for the butter to soften” phase. The absolute secret to making these chocolate chip cookies incredibly chewy is that we are going to melt the butter.

We end up mixing everything directly into the warm butter right in the bowl, which creates this rich, creamy base with the sugars that gives you that perfect, bakery-style chewiness every single time. Plus, it uses literally just a bag of chocolate chips, so you get chocolate in every single bite.

If you’re into big baking wins like this, you should totally also try my Heart-Shaped Vanilla Bean Cookies with Royal Icing, Small-Batch Chocolate Chip Cookies for Two, and The BEST 3-Ingredient Sourdough Discard Crackers.

What You’ll Need

Special Equipment:

• Large mixing bowl
• Sifter or fine-mesh sieve
• Whisk and sturdy spatula
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cookie scoop (optional, but highly recommended for even sizing)

The Ingredients:

• 2 cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cups (1 ½ sticks) unsalted butter, melted
• 1 cup brown sugar, packed
• ½ cup white sugar
• 1 tablespoon vanilla extract
• 1 large egg + 1 large egg yolk
• 2 cups semi-sweet chocolate chips (or literally just a 12oz bag of semi-sweet chocolate chips)

Let’s Get Baking!

1. Preheat and Prep

The very first step is to preheat your oven to 325°F. We have to bake these a little lower than standard recipes to keep them perfectly soft. Line a large baking sheet with parchment paper.

2. Sift the Dry Ingredients

In a medium bowl, sift together your dry ingredients—the flour, baking soda, and salt—and just set that to the side for a second.

3. The Secret: Melt the Butter

Then, get to the secret: melting the butter. Melt the unsalted butter right into your large mixing bowl because the idea is to build the whole dough in there. (This is the absolute secret to the chewiness!)

4. Mix the Sugars

Once the butter is melted and slightly cooled, go ahead and mix in both the packed brown sugar and the white sugar. Keep whisking and mixing that up until it’s super creamy and totally smooth.

5. Add the Wet Ingredients

From there, just drop in your whole egg, the extra egg yolk, and the vanilla extract. Whisk until perfectly combined.

6. Combine Wet and Dry

Pour your sifted dry ingredients into the wet mixture. Use a spatula to fold it together until just combined. Don’t overmix it!

7. Add the Chocolate

Fold in all those chocolate chips! Drop the 2 cups (or whole bag) of semi-sweet chocolate chips in and fold until they are distributed.

8. Scoop and Bake

Scoop the dough into balls and place them on your lined baking sheet. Bake for about 12–14 minutes, or until the edges are golden brown but the centers still look soft. Let them cool on the pan for a few minutes before moving them to a wire rack.

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The Secret to Big, Chewy Chocolate Chip Cookies

Recipe by Sana ReiCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

18

cookies

Prep time

10

minutes

Cooking time

14

minutes

Calories

240

kcal

Total time

24

minutes

I’ve tried a million recipes, and this is the absolute best. The secret to these big, ultra-chewy chocolate chip cookies is melted butter and an extra egg yolk!

Ingredients

• Equipment Needed

• Large mixing bowl

• Sifter

• Baking sheet

• Parchment paper

• Full ingredients list

• 240g (2 cups) all-purpose flour

• 3g (½ teaspoon) baking soda

• 3g (½ teaspoon) salt

• 170g (¾ cup / 1.5 sticks) unsalted butter, melted

• 200g (1 cup) light brown sugar, packed

• 100g (½ cup) granulated white sugar

• 15ml (1 tablespoon) vanilla extract

• 1 large egg + 1 large egg yolk (room temperature)

• 340g (2 cups / one 12oz bag) semi-sweet chocolate chips

Directions

• Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
• In a medium bowl, sift together the all-purpose flour, baking soda, and salt. Set aside.
• In a large mixing bowl, melt the butter.
• Whisk the packed brown sugar and granulated white sugar into the warm melted butter until the mixture is completely smooth and creamy.
• Add the whole egg, the extra egg yolk, and the vanilla extract. Whisk until perfectly combined.
• Gradually fold the sifted dry ingredients into the wet ingredients using a spatula. Mix only until the flour disappears to avoid tough cookies.
• Fold in the semi-sweet chocolate chips.
• Scoop the dough onto your prepared baking sheets, leaving a couple of inches between each cookie.
• Bake for 12–14 minutes. The edges should be golden, but the centers will still look a bit soft and underbaked.
• Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

• The Chewy Secret: Melting the butter and adding an extra egg yolk is what guarantees that chewy texture. Don’t skip the extra yolk!
• Baking Temperature: We bake these at 325°F instead of the standard 350°F. The slightly lower temperature prevents them from puffing up too fast, keeping them dense and chewy.
• Storage: Store cooled cookies in an airtight container at room temperature for up to about 5 days. You can also freeze the baked cookies (or the raw dough balls) for up to 3 months.