Best Chewy Chocolate Chip Cookies Recipe
These crispy chewy chocolate chip cookies are crispy on the outsides, chewy on the insides, and loaded with ooey gooey pools of dark chocolate, then finished with flaky sea salt.
Servings: 16 cookies
Calories: 236kcal
Ingredients
- ½ cup unsalted butter (1 stick) softened
- ½ cup granulated sugar
- ½ cup dark brown sugar packed
- ½ teaspoon kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1⅓ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 6 ounces dark chocolate roughly chopped
- ½ cup chopped pecans optional
- flaky sea salt such as Maldon (optional)
Instructions
- Use an electric mixer to cream together the butter, granulated sugar, brown sugar and salt until light and fluffy, about 3 minutes.
- Add the egg and vanilla, then beat until just incorporated, about 1-2 minutes more.
- Slowly add the flour, baking soda and baking powder and mix until just combined.
- Stir in the chopped chocolate chunks and pecans until evenly distributed. Be careful not to over-mix.
- Preheat the oven to 375℉. Scoop out heaping tablespoons of dough and place them on a baking sheet lined with parchment paper about 2 inches apart.
- Press them down slightly with your fingers, then top each one with a little sprinkle of flaky sea salt.
- Bake for approximately 9-12 minutes, or until they're just golden on the outside but the middles still look doughy. Less baking time will result in chewier cookies, while more baking time will result in crispier cookies.
- Allow them to cool for a few minutes on the pan, then use a spatula to transfer to a wire rack. Serve while they're still warm.
Notes
- This step is optional, but I find the cookies come out even better after the dough has chilled. Cover and refrigerate the dough for at least 3 hours, or up to 48 (overnight is best) before baking.
- Store leftover cookies in an airtight container at room temperature for up to 5 days. These cookies are best when fresh so I recommend freezing the dough in balls and baking them straight from frozen when ready. Add 2-3 minutes to the baking time when baking from frozen.
- Make sure you take the time to really cream the butter and sugar before proceeding. It should look like fluffy buttercream.
- When chopping the chocolate, aim for some big chunks and some finely chopped pieces for the best flavor and textural variation.
- Spoon the flour into your measuring cups rather than scooping it, and use a butter knife to level out the top. This ensures the most accurate amount of flour is used.
- If you'd like to substitute chocolate chips, use 1 cup.
- Don't over-mix the batter or it could make the cookies tough.
- Pan banging isn’t required, but it creates rippled cookies with chewy centers and crisp edges. After 7 minutes, bang the pan on the oven rack, bake 2 minutes, repeat once, then finish baking 2–3 minutes until done.
Nutrition
Calories: 236kcal | Carbohydrates: 27g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 123mg | Potassium: 118mg | Fiber: 2g | Sugar: 16g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 25mg | Iron: 2mg
