For years, this chewy chocolate chip cookie is my all time favorite. They are crispy on the edge; chewy, fudgy and slightly unbaked in the center. The recipe is so simple that even a non-baker can still tackle. Simple method, yet yields the most delicious and rich cookie dough that you want to munch on forever.
I promise this will be the simplest cookie recipe you’ve ever made in your life. It’s not rocket science, in fact, it’s straight up combination of flour, butter, egg and sugar. These are what you normally find in a cookie dough recipe, let alone chewy chocolate chip cookie. But not every cookie recipe is equal. The difference is you need to pick the right ingredients in order to achieve the most delightful texture and taste.
That being said, I’ll guide you through the ingredients list and the baking science behind each and every one of them. All you need to do is wearing your pastry chef head, sit back, read, and relax. With the right ingredients come the most wonderful cookie in the whole world.
Pick the right ingredients for your cookie dough
Have you ever wondered why your home-baked cookies taste a little less delicious and chewy compared to a small pastry shop down the street? It comes down to these reasons:
- Flour – originally, most of cookie recipes were baked using all-purpose flour. However, after years of experiences, it brought to my surprise that bread flour is actually better at making cookie. The high protein content and gluten of bread flour are what bring this chocolate chip cookie a chewy texture. Overtime, we were advised not to use bread flour in such delicate and tender bake goods. I guess that perception is about to change. As long as you know what you’re doing, then using bread flour in your cookie dough is not a wrong thing.
- Butter – don’t just pick any butter and don’t ever go for the cheapest one (I was guilty of this). Cheap butter has low fat contain which makes your cookie taste very bland and look pale. The rule of thumb is you should pick butter that has at least 80% in fat content. And always opt for unsalted butter. The high fat content brings your cookie the most delicious and rich flavor profile; not to mention a very eyes catchy yellowish color.
- Baking powder and baking soda – the two most essential ingredients for baked goods. You can’t make one right without them. In fact they are your best friends especially if you’re a non-baker. Just don’t use the baking soda you’re keeping in your chiller to absorb smell (unless you want your cookies have a unique fragrance). Please always use fresh, baking dedicated only soda.
What about chocolate chips?
Besides those ingredients, chocolate chips also have an important role in these cookies. I always use dark chocolate with at least 70% cocoa because I don’t want my cookies taste too sweet. However, this is completely your call. Go for any kind of chocolate you like: dark, milk, even white chocolate. Their sweetness is for you to decide. There is no limit nor boundary when it comes to using chocolate in your recipe.
What are these chewy chocolate chip cookie for?
Every year, as the holiday is coming, I always feel like baking something nice and gift away to my friends. I don’t know why. Something about this Fall season makes me feel festive and fall in love with nice & sweet things. This chewy chocolate chip cookie recipe is the first one I had on my mind. Super simple recipe but will be a nice little holiday gift. Bake them up and wrap them with your nicest ribbon, then voila, you have a homemade meaningful gift.
Not only that, if you’re currently stuck in a forever stay-cation due to this curious Covid-19 virus, this can be a time killer and bonding option with your kids. Both you and your kids will have such a good time making delicious cookies.
Don’t worry and walk away, you non-bakers who want to accomplish this recipe but afraid of doing so. As I mentioned above, it is not rocket science so you don’t need to be a pro-baker to do this recipe. I’ll make this easy for you by laying out the detailed steps in the recipe and what to look for while making these holiday-ready cookies.
- Do not over mixing cookie dough after adding the flour, because the protein in bread flour will start to develop gluten. You want your cookies tender chewy, not tough and hard. When everything combines completely then you should stop the mixing process.
- You can shape these cookies with your hands or ice cream scoop. And the size is your choice. You can also roll cookie dough into a cylinder wrapped in plastic wrap or parchment paper, refrigerate, then slice and bake to order.
- Use room temperature egg instead of cold egg. Because room temperature egg incorporate more quickly. And remember adding egg one by one. Don’t rush. If the recipe calls for multiple eggs, you just need to patiently wait for each one to be incorporated before adding the next.
- Use room temperature butter, ideally 65F to 70F. If butter is too cold, it is very hard to cream with sugar and takes a very long time to incorporate. If butter is too soft, you’ll end up with a messy process.
- Do not bake cookies at room temperature. If you want your cookies hold their shapes, then don’t bake them right away after you form them. Instead, refrigerate them for 30 minutes to an hour then proceed with baking. Ever seen those flat, thin cookies that spread widely? That’s the result of baking cooking dough at room temperature.
Chewy Chocolate Chip Cookie
- Rimmed baking sheet lined with parchment paper
- Ice cream scoop (optional)
- Stand mixer with paddle attachment
- 8 oz unsalted butter or 2 sticks of butter, room temperature
- 1 c sugar
- 1 egg room temperature
- 2 c bread flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp Kosher salt
- 1/2 c chocolate chip
- In a mixing bowl, combine butter and sugar and cream on medium high speed for 2 to 3 minutes. Scrape down the sides of the bowl by using spatula.
- Add egg and beat for another 2 to 3 minutes. Reduce the speed to low and add flour, baking soda, baking powder, and salt. Mix just until the dough incorporated, no longer than 1 minute. Use spatula scrape down the sides of the bowl if necessary.
- Add chocolate chip and continue to mix for everything fully incorporated, just about 15 to 30 seconds.
- Use ice cream scoop, or your hand to portion dough (approximately 2-oz for each cookie) onto a rimmed baking sheet lined with parchment paper, 2-3 inches apart.
- Pre-heat oven to 375F
- Bake cookies for 18 minutes. Cookies are done when they are puff out and have little crack on top of the surface. If your cookies are still wet on top, bake them for another minute, but don't go over or they will burn. They are supposed to be soft in the middle, and will settle after completely cool down.
- After they are cool down completely, store them in an air tight container at room temperature (for 3 days) or in refrigerator (for up to 2 weeks). Enjoy!