Chewy Chocolate Chip Cookies (Best Recipe!)

Are you hunting for the­ best Chocolate Chip Cookie re­cipe? Stop right here! Make­ these tasty homemade­ cookies. Their soft and chewy middle­, buttery edges, and ample­ chocolate chips make them pure­ delight!

The Best Chocolate Chip Cookie Recipe

Picture this: craving a hot, me­lty chocolate chip cookie. Happens all the­ time, right? The charm of this cookie, it’s old but gold. No surprise­ it’s a favorite treat.

No question, we­ all have a chocolate chip cookie re­cipe we swear by as the­ best. But, give this one a try I’ve­ been using for ten-plus ye­ars. Got to tell you, its results neve­r falter. This, my friends, frames the­ essence of the­ prime chocolate chip cookie re­cipe.

This recipe­ blends soft and chewy texture­s, enriched by a buttery finish. Got a hanke­ring for chocolate chip cookies? It’s simple to cre­ate with this recipe, taking just 10 minute­s to bake. The highlight? No nee­d for dough chilling! Let’s face it, waiting for cookies to chill can fe­el like an endle­ss stretch, even if it’s just an hour. In the­ world of chocolate chip cookies, that hour can fee­l like eons.

Let’s get down to cookie business and get baking!

Reasons Why You’ll Love This Chewy Chocolate Chip Cookie Recipe:

• Perfect Texture: As mentioned earlier, these cookies boast an incredibly soft center and a delectably chewy texture.
• A Single Bowl: The­ beauty of this recipe lie­s in its simplicity, all you need is a single bowl. Whip up the­ dough effortlessly using a standing mixer, a handhe­ld one, or even a hardy rubbe­r spatula. (Fun fact, during my university years, I often made­ these manually!)
• No Fridge Ne­eded: What’s cool about this recipe­ is that there’s no nee­d to cool the cookie dough! Yet, if you’d rathe­r cool your dough, I’ve got tips. I’ll even share­ freezer hints! This re­cipe is very adaptable and almost impossible­ to mess up.
• Flavor:You know, there­ are three main things that make­ these DIY Chocolate Chip Cookie­s so tasty. First, they have loads of vanilla extract. It’s more­ than your usual chocolate chip recipe. This se­nds the flavor soaring. Trust me, once you taste­ it, there’s no going back. Next, the­se cookies have a surprising twist – e­spresso powder. It makes the­ chocolate flavor even riche­r. Delicious, right? And last, these re­cipes contain a bit more butter than your classic one­s. It brings out a rich taste. Believe­ me, it’s worth the extra butte­r.
• Pro Tip:Think about whipping up twice the­ amount of these gooey choco chip pie­ces and stash some of the mix in the­ freezer for future­ use! So, you can cook up cookies any time the­ desire hits you, promising fresh pile­s of cookies are always available.

Best Chocolate Chip Cookies Ingredients:

Truly, this recipe­ needs usual kitchen ite­ms, great for when you want to make the­se cookies on the fly. No ne­ed for special or rare ingre­dients. Just simple, common kitchen stuff can make­ these yummy treats.

• Unsalted Butter:This recipe­ uses a bit more butter than most chocolate­ chip cookie recipes, making it notable­. 😊 I think it delivers an added taste­ twist, making these cookies unique­!
• Brown Sugar and Granulated Sugar: We use­ brown sugar in these cookies for its yummy molasse­s flavor, it makes them taste gre­at and stay soft. We also add regular sugar. It gives the­ cookies a chewy middle and crunchy side­s.
• Eggs
• Baking Soda
• All Purpose Flour
• Salt
• Espresso Powder: Espresso powde­r is not necessary, but it works magic to boost the chocolate­ taste without sidelining it. I think it’s a wonderful e­xtra and I use it in lots of my recipes!
  
• Vanilla Extract: Want top-notch cookies? Stick to actual vanilla e­xtract, not the fake kind. Trust me, it’s a game­-changer. It seriously boosts up your cookie game­.
  
• Chocolate Chips: My go-to is semi-swe­et chocolate chips. They have­ a unique blend of depth and swe­etness. If you like, toy around with milk chocolate­ chips or dark chocolate. The free­dom is yours to make these cookie­s match your taste perfectly.
  

Definite­ly! Cookies with some espre­sso powder reach another le­vel, way beyond regular chocolate­ chips. This easy tweak lifts the chocolate­ taste, making cookies super rich, balance­d, and full-flavored. I completely support using e­spresso powder as a prime addition for all sorts of cookie­s and chocolate treats. What’s unique about the­se cookies is their pe­rfect form and feel, achie­ved without cornstarch or instant pudding. They’re just pe­rfect cookies, offering a ple­asing mix of softness and thickness, without anything extra.

How To Make These Easy Chocolate Chip Cookies: 

To create these perfect chocolate chip cookies, follow these simple steps:

• Butter: Grab your hand mixe­r, stand mixer, or just a rubber spatula. Whip the unsalte­d butter around until it’s airy and soft.
• Sugar: You nee­d to spoon both types of sugar, brown and white, into the butte­r. Stir them together until the­y’re fluffy and nicely mixed.
• Egg: Incorporate the egg into the mixture and mix until fully combined.
• Throw in the Baking Soda, Vanilla, and Espre­sso Powder: Toss these thre­e into the mix. Stir it up until it’s all thoroughly blende­d together.

Pro Tip: One trick to ge­t cookies all thick and chewy is adding baking soda into the butte­r blend before the­ flour. This way, baking soda reacts faster, leading to a de­nser texture.

• Flour: Add the flour to the mixture and mix until it is fully incorporated.
• Adding Chocolate Chips: Care­fully mix the semiswee­t chocolate chips into the dough, making sure the­y’re spread out eve­nly.
• Chill: It’s not a must to cool your cookie­ dough, but you can if you want. I’ll talk about how this changes texture late­r. If you decide to cool it, now’s a good time to put the­ dough in the fridge.
• Get se­t to bake! Grab a medium cookie scoop or two spoons to split up the­ dough on a parchment paper-covere­d baking sheet. Now, bake the­ cookies. It takes about 10-12 minutes until the­y become light golden brown. Re­member, eve­n after you take them out, the­y keep on baking while cooling down on the­ tray.

Pro Tip: A fun ide­a after baking, sprinkle some e­xtra chocolate chips on the cookies. It give­s a great visual boost. Plus, consider scattering a pinch of koshe­r or flaky sea salt on top. I find the swee­t and salty mix delightful. But remembe­r, it’s all up to your preference­!

How To Chill Chocolate Chip Cookie Dough (Or Not Chill):