The Best Chewy Chocolate Chip Cookies

Prep Time: 1 hour (15 minutes hands-on)

Notes: I’ve made my share of chocolate chip cookies over the years (and eaten far more than my share), but, for my money, these are the best of the best - soft and chewy and chocolatey and caramely and all around exactly as a chocolate chip cookies should be. This recipe makes about 12 generously sized cookies. But take my advice and double it!

Source: Tasty


  • 1/2 granulated sugar

  • 3/4 cup brown sugar

  • 1 teaspoon salt

  • 1/2 cup butter

  • 1 egg

  • 1 teaspoon vanilla extract

  • 1 1/4 cups all purpose flour

  • 1/2 teaspoon baking soda

  • 4 oz milk or semi-sweet chocolate chunks (or your preference)

  • 4 oz dark chocolate chips (or your preference)


  • Prep: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Melt butter

  • Make batter: In a large bowl, whisk together the granulated sugar, brown sugar, salt, and butter until a paste forms with no lumps. Whisk in the egg and vanilla. Sift in the flour and baking soda, then fold the mixture with a spatula, taking care not to overmix. Fold in the chocolate chunks and chips. Chill the dough for 30 minutes.*

  • Bake cookies: Scoop generous spoonfuls of the dough onto the parchment covered baking sheet, leaving at least four inches between the cookies so they can spread evenly. Bake for 12-15 minutes, until the edges turn light brown. Cool before serving.

*If you have time, chill the dough for longer - several hours or even overnight. The longer the dough chills , the more intense the color and toffee flavor will be.