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Extra-Chewy Chocolate Chip Cookies

These Extra-Chewy Chocolate Chip Cookies feature crispy edges and a fudgy center bursting with melted chocolate, making them the perfect comfort treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup salted butter (room temperature) Using salted butter enhances the taste. Substitute unsalted with 1/2 tsp of salt if needed.
  • 3/4 cup packed brown sugar Dark brown sugar yields deeper flavor; light brown for milder taste.
  • 1/2 cup granulated sugar Adds sweetness and texture.
  • 1 tsp kosher salt Balances flavors; adjust according to preference.
  • 1 tsp baking soda Essential for rise and chewiness.
  • 1 large egg For vegan options, consider a flaxseed egg.
  • 1 tbsp vanilla extract Opt for pure vanilla for robust flavor.
  • 2 1/3 cups all-purpose flour Correct measuring using the scoop and level method is key.
  • 2 cups milk or semisweet chocolate chips Choose high-quality chocolate for maximum gooeyness.

Method
 

Preparation
  1. Preheat your oven to 350ºF (175ºC) while you prepare the cookie dough.
  2. In the bowl of a stand mixer, combine room-temperature butter, both sugars, kosher salt, and baking soda. Start mixing on low speed until everything comes together.
  3. Increase the speed to medium-high and beat for a full 5 minutes, ensuring even mixing by scraping down the sides of the bowl.
  4. Once fluffy, beat in the egg and vanilla extract until just combined.
  5. Lower the mixer speed and add in the all-purpose flour. Mix until incorporated.
  6. Stir in the chocolate chips at low speed until evenly distributed.
  7. Scoop out the dough, aiming for two-tablespoon-sized balls. Pinch the tops to create a tall shape.
Baking
  1. Place the dough balls on parchment-lined baking sheets, spaced about 3 inches apart.
  2. Bake for 8-11 minutes until the edges are golden and centers remain soft.
  3. Gently bang the pan on the countertop to deflate the cookies. Reshape if needed.
  4. Top with extra chocolate chips while warm and press them in gently.
  5. Let cool for 2 minutes before transferring to a wire rack.
  6. Optionally, sprinkle with flaky salt just before serving.

Notes

For best results, use room-temperature ingredients. Store cookies in an airtight container for up to a week or freeze for longer storage. It’s better to underbake slightly to maintain chewiness.