Let me introduce you to the best Everyday Chewy Chocolate Chip Cookie!
I’ve been stocking my cake pedestal (that’s where I store my cookies) with this chewy chocolate chip cookie for months now and I’m so excited to share it with you. I am obsessed, plain and simple.
I took this Small Batch Chocolate Chip Cookie Recipe (the mega vanilla one!), turned it into a full batch of chocolate chip cookies and added some wee edits to really make it dazzle.
What makes this an ‘everyday’ cookie, you’re wondering? The recipe uses standard baking ingredients, requires zero rest (yay!), you’ll need only one bowl and these cookies are LOADED with flavor and a perfectly chewy texture.
Translation: you shouldn’t need to go to the store (if you have a well-stocked baking cupboard) and you’ll have the most delicious cookie ready to eat in under 30 minutes!
I took the fuss out of many chocolate chip cookie recipes (such as rest time, fancy ingredients and crazy techniques) and leaned heavily on brown sugar and vanilla for mega flavor!!
So let’s get to the best chocolate chip cookies!
Why You Should Bake
The Best Chocolate Chip Cookies STAT!
- They have the ultimate chocolate chip cookie texture: soft and chewy centers with slightly crisp edges
- These chewy cookies use only *one bowl*
- The dough is so easy to make
- Loaded with flavor: rich brown sugar (you can use light or dark) and a heap of pure vanilla extract (I know it seems like a lot, but trust me!)
- We use just 10 ingredients (this is not including the optional, but necessary imo, sea salt flakes over the tops)
- These delicious chocolate chip cookies are mixed and baked in under 30 minutes
- This cookie recipe is mixer optional (yay)! You can use a large bowl and rubber spatula or an electric stand mixer or handheld mixer, your choice
- This cookie dough needs zero fridge time!
Enjoy this chewy chocolate chip cookie recipe!
The Baker’s Guide to Measuring Flour
One of the biggest (and most common) mistakes in baking is how we measure flour. If you find yourself without a scale, see my top tips on how to properly measure flour for the perfect amount every time!
Step-by-Step Instructions (with photos!) to Make
Perfect Chocolate Chip Cookies
Below are step-by-step photos (with captions) to make THE BEST Everyday Chocolate Chip Cookie recipe perfect every time! My biggest tips are:
- Make sure to really cream your butter, sugar, vanilla and oil. You want this mixture to be light and fluffy. You can do this using a spatula and a bowl or feel free to use an electric stand mixer or handheld mixer to make it easier. Don’t skip this step.
- Don’t over-mix the eggs. You’ll want to make sure the eggs are completely combined but don’t mix them anymore than you need to make sure the cookie dough is fully mixed.
- Underbake the cookies and let them cool on the baking sheet. No need to bust out a wire rack to cool your cookies. Pull them out of the oven when they’re slightly underbaked and then let them cool completely on the cookie sheet (they’ll continue to bake as they cool on the warm sheet). This results in the *perfect* chewy, soft texture.
- Sculpt your cookies fresh from the oven. As soon as you pull your cookies from the oven, tap the baking sheet on the counter to collapse the cookies a bit. Then grab a spatula and nudge any misshapen cookies back into a circle shape.
Let’s make some really delicious chewy chocolate chip cookies (that also happens to be a really easy chocolate chip cookie recipe). Love.
Best Baking Tools for
The Ultimate Chocolate Chip Cookies
Either an Electric Stand Mixer or this is my favorite Hand-Held Mixer (it’s in all of my videos!). Not necessary with this cookie but I still love using them!
My favorite extra-large Cookie Sheets. These will let you bake more cookies at a time (make sure these larger baking sheets fit in your oven). These are restaurant grade and I love them for everything from cookies to roasting veggies and sheet-pan dinners!
This is the 3-tablespoon scoop that I use. You can also eyeball the size and use a spoon. I really like using a scoop for these cookies!
The Spatula that I use for literally EVERYTHING and my favorite kitchen scale because cookies thrive with precision!
More Delicious Chocolate Chip Cookie Recipes
I love Chocolate Chip Cookies so much! Check out my Chocolate Chip Cookie recipe index, and don’t miss some of my favorites: Brown Butter Chocolate Chip Cookies, Salted Caramel Chocolate Chip Cookies and Olive Oil Chocolate Chip Cookies.
Enjoy these easy delicious chocolate chip cookies!
The Best Everyday Chewy Chocolate Chip Cookies
Ingredients
- 2 cups (420 g) light or dark brown sugar packed
- 16 tablespoons (226 g or 8 ounces) unsalted butter room temperature
- 2 tablespoons (23 g) vanilla paste or real vanilla extract
- 1 ½ tablespoons (21 g) extra virgin olive oil or use any oil you have on hand
- 2 large eggs room temperature
- 1 ½ teaspoons (9 g) sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 cups + 2 tablespoons (423 g) all-purpose flour how to measure flour
- 2 cups (340 g) dark, milk or semi-sweet chocolate chips, chunks or coarsely chopped bar
- Sea salt flakes for the tops optional
Instructions
- Preheat your oven to 350°F (177°C) and line several baking sheets with parchment paper.
- In a large bowl add the brown sugar, butter, vanilla and olive oil and beat with a spatula until light and fluffy; the mixture should no longer appear dense and the color should have lightened; about 4 to 5 minutes.
- Add in the eggs one at a time, making sure the first is fully blended before adding the second. Add in the salt, baking powder and baking soda and mix for 30 seconds until fully combined.
- Gently fold in the flour stopping when there are still traces of flour visible. Add in the chocolate and stir until evenly distributed throughout the dough being careful to use as few strokes as possible so as not to overmix the dough.
- Scoop 3 tablespoons of dough (about 42 g) onto the prepared baking sheets, leaving 3 inches between cookie dough balls to allow for spreading. Bake for 11 to 12 minutes (see note below regarding bake time) in the center of the oven.
- As soon as they’re out of the oven, tap the baking sheet on the counter to collapse the cookies a bit and then use the edge of a spatula to nudge the cookies back into a circle. Let cool completely on the baking sheet. Sprinkle with flaky sea salt if using.
Notes
Using a Mixer with These Cookies
These cookies can be made using an electric stand mixer (with the paddle attachment) or with a handheld mixer. If you use a large mixing bowl and spatula make sure you really cream your butter and sugar so that you get that awesome light cookie texture.A Note About Chocolate
Feel free to use dark chocolate, milk chocolate or semi-sweet chocolate chunks, chips and/or chopped-up candy bars. Also, I like to place extra chocolate chips over the tops of the cookies just before to baking.Chewy & Soft Chocolate Chip Cookies Bake Time
I like to underbake these cookies for 11 minutes. The cookies continue to bake as they cool on the warm baking sheet and I absolutely LOVE the texture. One of the recipe testers for this cookie preferred them with an extra minute or two of bake time. This will make the center a bit more set and the edges a touch crispier. If you have a cool oven (as oven temperatures vary) or you prefer a more baked cookie experience, then add that extra minute or two.Storing Chewy Chocolate Chip Cookies
Store these chewy cookies in an airtight container at room temperature.Storing & Freezing this Chocolate Chip Cookie Dough
This is one of my favorite cookie doughs to store and have on hand, ready to bake! If you plan on eating the cookies over the next few days, then stash the cookie dough in an airtight container in the fridge until ready to use. This can result in a puffier cookie, but that’s fine. We love that. If you want to enjoy fresh-baked cookies over the next month or two, follow this method… Portion out the cookie dough onto a parchment-lined cookie sheet and set in the freezer until frozen solid (about 1 to 2 hours). Then transfer the frozen cookie dough balls to an airtight container and set back in the freezer until ready to use. When you want to enjoy a cookie, set the frozen cookie dough ball on a prepared baking sheet and then pre-heat the oven. While the oven pre-heats, the cookie dough will start to thaw out. Bake according to the instructions above, adding an extra 2 minutes to the bake time. You can bake these delicious cookies directly from the freezer, but I prefer the results when I let the cookie dough sit out for about 15 minutes while the oven preheats. If you do bake them directly from the freezer, you’ll need to add additional bake time.How to Make Your Cookies Look Pretty
I like how this cookie looks when scooped with a cookie scoop rather than rolling balls of dough (though both methods work). I also like to place 3 to 5 chocolate chips over the top of the cookie dough ball before baking so you can see some glossy chips over the tops of the cookies. As soon as the cookies come out of the oven, drop the baking sheet on the counter (nothing dramatic, just a bold tap) and then use the edge of a spatula to nudge the cookies into a round shape. Sprinkling with flaky sea salt not only makes them look gorgeous, but I love how the bite of salt really balances the sweetness of the cookie. This is optional. One last note, using dark brown sugar will give the cookies that rich, caramel color you see in these cookies. If using light brown sugar (which I do often), the cookies will have a blonder appearance.Want More Cookie Tips?
Head over to My 10 Favorite Tips for Better Cookies! Enjoy the best chocolate chip cookie recipe!!! xoThe post The Best Everyday Chewy Chocolate Chip Cookies appeared first on DisplacedHousewife.
