Chewy Chocolate Chip Cookie Recipe
Chewy or crispy?
Chocolate Chip Cookie Recipe Ingredients
- ¾ cup packed light brown sugar
- ¾ cup granulated sugar
- 1 cup (2 sticks) butter, softened
- 1 tsp vanilla
- 1 egg
- 2¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 12 oz. bag semisweet chocolate chips
Printable recipe
TIP: Use extra flour
This recipe uses a little extra flour to give the cookies that rounded, lumpy look. Try this trick with any other cookie recipes you have that taste good but turn out flatter than you'd like.The extra flour also helps to give the dough a slightly salty, less sweet flavor that goes great with the chocolate chips.
Cookie Stuff from Amazon
Chicago Metallic Commercial Cookie/Jelly Roll Pans, Set of 2
You don't need a nonstick surface for these cookies, and I prefer an uncoated pan. The darker nonstick surface on some pans makes the cookies brown too quickly on the bottom.
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Amazon Price: $24.99 (as of 07/09/2009) 
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Wilton Excelle Elite 3-Tier Cooling Rack
I like to use a stackable set of cooling racks like this so the racks don't take over the kitchen, and there is plenty of space to let the cookies cool completely before transferring them to a plate or container.
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Amazon Price: $9.99 (as of 07/09/2009)
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Chocolate Chip Cookie Recipe
- Preheat oven to 375°
- Mix the sugars, butter, vanilla, and egg until well blended and creamy.
- Combine flour, baking soda, and salt together. (You can do it right on top of the wet ingredients, mixing the soda and salt into the flour a little with a dry spoon before mixing the flour into the wet ingredients.)
- Stir wet and dry ingredients together until well blended. The dough is very dry and stiff, and it may seem as though it is too dry to combine, but it will come together.
- Stir in chocolate chips.
- Put rounded spoonfuls of dough on a cool cookie sheet a few inches apart.
- Bake for 8 to 10 minutes until edges are just beginning to brown. For best results, use one cookie sheet at a time in the center of the oven.
- Cool 2 to 3 minutes on the cookie sheet and then transfer cookies to a cooling rack.
Printable recipe
Are you a chocolate chip cookie purist?
The Betty Crocker Cookbook
This recipe started with a chocolate chip cookie recipe from the Betty Crocker Cookbook. I have made some adjustments and figured out some tricks to get consistently good results. I don't use the original Betty Crocker recipe anymore for chocolate chip cookies, but I do use the book for lots of other dishes and cooking basics. TIP: Put bread in the cookie jar
To keep the cookies soft and chewy longer, put a piece of bread in the container you are storing them in. You can use any kind of bread, and it will become stale and dried out in a day or so, but the cookies will stay soft. If the bread gets completely dried out before the cookies are gone, you can replace the bread or pour a glass of milk and eat more cookies!The bread trick even works to bring past-their-prime cookies back around.
Are you drooling yet?
Ally wrote
I make cookies all the time and have been throuhg 3 cookies recipies, this one being the third and I think this one might be the best one yet!Thnx
Posted June 08, 2009
Kee<3 wrote
I also have to agree with Froggersue, your cookies WILL be burnt, we tried it for a school project, if you dont take them out before 20 minutes. Gosh, get your facts straight please!
Posted May 31, 2009
Macee wrote
No chewy chocolate chip cookie is complete without coconut and golden raisins!
Posted April 14, 2009
Rewards4life wrote...
I love it. It is a real challenge to prepare really good chocolate chip cookies, and your recipe sounds delicious! Also, I would like to invite You to join our project at http://www.squidoo.com/squidoo_recipes_cookbook. Please add this great recipe (or any other if you want)! See you there =)
Posted April 07, 2009
froggersue wrote
in reply to Becca I would take your cookies out well before 20 minutes. You're cooking them to death.
Posted March 21, 2009
