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Chewy Chocolate Chip Cookies

April 1, 2010

Here’s the thing: I’m really picky about chocolate chip cookies.

They must be chewy. Crunchy chocolate chip cookies are dead to me. They must be loaded with good chocolate chips and not too sweet. They must have a buttery, nutty flavor. They must be thick and puffy without being cake-y. They must be all of these things or I will not be satisfied. You wouldn’t like me when I’m not satisfied with my chocolate chip cookies.


This recipe was so, so close to being perfect. The cookies are chewy and loaded with chocolate chips. They have a rich, buttery, nutty, toffee-like flavor in the dough, but they’re not too sweet either. My only complaint? They came out flat and thin! I’ve had this problem with every chocolate chip cookie recipe involving melted butter. Do you have this problem? Do you know how to fix it?

We should ponder the answers to these questions over warm chocolate chip cookies and a glass of cold milk.

Chewy Chocolate Chip Cookies

Adapted from Cooks Illustrated “Perfect Chocolate Chip Cookies”
Makes about 2 dozen (24) cookies

The original recipe calls for baking these cookies at 375°F, but I found my cookies were browning too fast on the edges at that temperature. I used Ghirardelli 60% Bittersweet chocolate chips because they’re my favorite.


1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
14 Tablespoons (1 3/4 sticks) unsalted butter, divided
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1 teaspoon table salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups bittersweet or semisweet chocolate chips


Preheat oven to 350°F. Line two cookies sheets with Silpats or parchment paper.

In a small bowl, whisk together flour and baking soda. Set aside.

Melt 10 tablespoons of butter in a 12-inch skillet over medium heat. Continue cooking, swirling the pan or stirring constantly, until the butter (milk solids) turns golden brown and has a nutty aroma. Immediately remove from heat and pour browned butter in a large, heatproof bowl.

Add remaining 4 tablespoons of butter to browned butter and stir until completely melted. Add granulated sugar, brown sugar, salt and vanilla to the butter and whisk to incorporate. Add egg and egg yolk and whisk until well combined and no lumps remain.

Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat this wait and whisk process two more times, until the mixture is smooth and shiny and almost resembles a thick caramel sauce.

Stir in flour mixture until just incorporated. Fold in chocolate chips.

Using a 2 tablespoon scoop, scoop out 8 cookies and space them about 2 inches apart on the baking sheets. Bake one sheet at a time 10-12 minutes at 350°F, or until the edges are browned but centers are still soft. Cool on baking sheet for 2-3 minutes, then cool completely on a wire rack. Store in an air tight container at room temperature.

  1. Chris permalink
    April 1, 2010 8:57 pm

    This recipe is my favorite, and your cookies look delicious. Kudos to you for using Ghirardelli chips; I use the milk chocolate ones myself. I seem to remember that the original oven temperature is actually 325, not 375, and the time is 15-17 minutes. Or maybe that was a later edit by the CI folks. I find that baking at the lower temperature of 325 is the key to a nice, chewy cookie!

    • The Craving Chronicles permalink*
      April 1, 2010 9:54 pm

      Thanks for the info Chris! I just checked and the original recipe I based this one on definitely says 375, but Cook’s Illustrated does have several different chocolate chip cookies recipes. I might try 325 next time!

      • Chris permalink
        April 1, 2010 11:17 pm

        You’re right; this one is slightly different from the one I use. My mistake! I’ve actually been meaning to try the most recent recipe–this one!–for chocolate chip cookies, so I will bookmark this post!

  2. April 1, 2010 9:21 pm

    These cookies look delicious! There are so many varieties and versions of the chocolate chip cookie, how can you not be picky? I have yet to find my favorite recipe so I think I’ll try this one. Thanks for sharing!

  3. April 1, 2010 9:31 pm

    These look like the perfect chocolate chip cookie. I recognized those Ghirardelli chips and got excited :) Yum!!

    As for the spreading, I’ve never made chocolate chip cookies with melted butter, but what if you portioned them and then chilled the dough before baking? Just a thought!

    • The Craving Chronicles permalink*
      April 1, 2010 9:57 pm

      I think I will definitely try chilling the portioned dough next time, Kaitlin. I’ll also try weighing the ingredients by ounces too, to make sure I’m getting accurate measurements. I used just measuring cups this time.

  4. Sue permalink
    April 1, 2010 10:09 pm

    I make the “thick and chewy” from CI all the time. Chilling the portioned dough definitely fixes the flat cookie, but it does extend time to about 18 minutes @ 325. Has the bonus of also just sticking in freezer in a couple zip locks for cookies at the ready.

    • The Craving Chronicles permalink*
      April 2, 2010 9:38 am

      Thanks Sue! I will definitely try that next time. Freezing the dough sounds like a good idea too, so maybe next time I won’t eat all the cookies in a week :)

  5. April 2, 2010 9:34 am

    We seem to have similar tastes in chocolate chip cookies ;] I don’t think that I’ll ever be a fan of cake-y cookies. They’re not cookies, really, they’re more like dry tiny cakes that were trying really hard to be cookies but settled on being this in-between state of cookie and cake-dom. Sometimes they’re tasty.

    Your cookies look delicious, they deserve a plate at a bake sale, ahah.

  6. April 2, 2010 9:55 am

    im with ya! i looove chewy cc cookies that are bittersweet! yours look incredible (:

  7. April 2, 2010 10:16 am

    I’m definitely all for chewy triple c! Regarding the cookie spreading, I’ve actually posted tips on getting the perfect cookies here, and I always chill my dough; it really helps!

    • The Craving Chronicles permalink*
      April 2, 2010 10:26 am

      Your tips are great! I will definitely try them next time. Thank you :)

  8. April 2, 2010 1:42 pm

    That’s some mouth-watering cookie you got there. I gotta make myself a bunch of it later. I’ve picked-up some useful tips here. Thanks! :-)

  9. Dani permalink
    April 14, 2010 6:08 pm

    Did you weigh your flour? The first time I made these they were completely flat. I soon found out my measuring cups did not actually hold a full cup of flour. Once I weighed my flour this recipe came out great making thick, chewy cookies. I also agree with suggestions to chill the dough. Great recipe and I love your blog!

  10. May 25, 2010 2:52 pm

    Holy cow. Best chocolate chip cookies EVER. Tips were fantastic.. they turned out great!

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