Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor. Warm from the oven and they will melt in your mouth.
These classic chocolate chip cookies will melt in your mouth, but before I tell you how delicious they are, first things first … let’s start from the beginning.
I’ve tried countless cookie recipes, which has led me to a a very important conclusion. I love ALL cookies. Although I‘ll eat almost every kind of cookie, I still have my idea of the perfect cookie: chewy, thick, and slightly underbaked with a hint of a caramel flavor.
Soft Vanilla Pudding Cookies and small batch chocolate chip cookie recipe are also my idea of perfect cookies, but let’s focus on these cookies for now. Perfection is the right word to describe them I think. They are all the things I’ve mentioned above. They aren’t too sweet either. I just ate one warm from the oven and they are to die for.
What make these cookies so soft and chewy?
Sugar: Brown sugar makes the cookies moist and soft and increases chewiness. White sugar makes cookies crispier. Therefore I like using more brown sugar than white sugar in my recipe, but I do like using a combination of them. It is all about the right white-brown sugar balance.
Butter: melted butter rather than room temperature increases chewiness.
Eggs: instead of using just whole eggs, we add an egg yolk. I know I know, It’s annoying. But trust me – it’s necessary. The egg yolk increases chewiness as well!
How to make chocolate chip cookies
First, melt the butter and wait a few minutes until it’s warm (not hot). Then add the sugars and whisk until well combined. Whisk in the egg, egg yolk and vanilla extract until combined. Add dry ingredients and fold using a wooden spoon or a rubber spatula just until combined. The dough should pull away from the sides of the bowl. Do not overmix – the less you mix, the softer the cookies will be. Overmixing will make cookies tough. Gently fold in chocolate chips and nuts if using.
You may notice once you have finished making the dough, how soft it is. The color is perfect, the texture is perfect and there’s nothing that stands in your way to eat that entire bowl of cookie dough.
Now it’s chilling time. It’s not mandatory but I highly recommend it. The dough is so soft at this point that you might end up with flat, spreading cookies. While chilling, the flour absorbs the liquids which therefore leads to thicker, less-spreading cookies. The thing with baking cookies thick is that while the edges get crispy, the center is still underbaked and therefore stays soft. Preferably you should chill the dough overnight. Don’t you like the sound of fresh cookies first thing in the morning? If you can’t wait that long, then chill for a minimum of 2 hours.
As for baking time, it took my cookies 11 minutes to be baked perfectly but keep in mind that every oven is different and that I like my cookies super soft. The edges of the cookies will begin to brown but the center will still look soft and underbaked. The longer you bake, the crispier the cookies will be. Underbaking slightly is a secret for cookies softness.
Another secret to achieving ultimate cookie softness is cornstarch, but it’s optional. You can add 2 teaspoons of cornstarch and mix with the flour and the other dry ingredients.
- 2 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks/170g) butter, melted (warm, not hot)
- 1/2 cup (100g) granulated sugar
- 3/4 cup (150g) light or dark brown sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 1 – 1 1/4 cups (170g-200g) chocolate chips
- 3/4 cup walnuts , toasted and chopped (optional)
- In a medium bowl sift together flour, baking soda and salt. Set aside.
- In a large bowl, place the melted butter, granulated sugar and brown sugar. Whisk until well combined. Whisk in the egg, egg yolk and vanilla extract. Add flour mixture and mix just until combined. Do not overmix. Fold in chocolate chips and walnuts.
Chill the dough for at least 2 hours, preferably 6 hours or overnight (you can keep the dough in the fridge for up to 3 days).
- Preheat oven to 325F/165C degrees. Line pans with parchment paper.
- If the cookie dough is hard to handle, leave it on the counter for a few minutes.
Drop rounded balls of dough onto prepared baking sheet, the size of 3 tablespoons each. Bake for 11-13 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone but will continue to bake on the warm baking sheet. Allow to cool for 10 minutes, then transfer to a wire rack to cool completely.
Store cookies in an airtight container for up to 3 days. They can also be frozen for up to 2 months.
Recipe is adapted from The cook’s illustrated Baking Book