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amazing chewy chocolate chip cookie with big green leaf in the background

Chewy Chocolate Chip Cookie

Very simple chewy chocolate chip cookie that even a non-baker can tackle: crispy on the edge; fudgy and slightly under-baked in the center.
Prep Time 20 mins
Cook Time 20 mins
Resting time 30 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 14 cookie

Equipment

  • Rimmed baking sheet lined with parchment paper
  • Ice cream scoop (optional)
  • Stand mixer with paddle attachment
  • Spatula

Ingredients
  

  • 8 oz unsalted butter or 2 sticks of butter, room temperature
  • 1 c sugar
  • 1 egg room temperature
  • 2 c bread flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp Kosher salt
  • ½ c chocolate chip

Instructions
 

  • 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!

Notes

You can portion the dough by rolling it into a cylinder wrapped tightly with plastic wrap or parchment paper. Keep them refrigerated. Then cut into 2-oz cookie and bake to order.
Or you can portion 2-oz cookie dough ahead using ice cream scoop or hands. Then wrap them individually in plastic wrap. Keep them refrigerated and bake to order.