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Diary of a Teenage Baker
Thick & Chewy Chocolate Chip Cookies
Bakery-style chocolate chip cookies with the perfect chewy texture – the recipe that ended my search for perfect chocolate chip cookies!
    Servings
    30cookies
    Servings
    30cookies
    Ingredients
    Instructions
    1. Line a baking sheet with parchment paper or silicone baking mat. Melt the butter in the microwave or over the stove top and let it cool.
    2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
    3. Use an electric mixer fitted with a paddle attachment to beat together the sugars and melted butter. Mix on medium speed for 2 minutes. Reduce the speed to low and add the egg + yolk and vanilla extract. Mix until combined.
    4. Gradually incorporate the flour mixture in three additions. Mix just until the dough forms. Fold in the chocolate chips.
    5. At this point, the dough will be sticky and soft. Refrigerate for at least an 1hour and up to 24 hours before forming the cookies.
    6. When you’re ready to bake, preheat the oven to 325ºF.
    7. Roll~¼ cup of the dough into a ball. Hold the dough ball with the fingertips of both hands and pull into 2 equal halves. Place each half on the baking sheet jagged side up about 1 inch apart for smaller cookies.
    8. Bake ~7 minutes, rotate pans, and then bake another 7-8 minutes until the edges are just set. The middle should still still be soft and puffy, but will keep cooking when you remove them from the oven. Eventually, they will deflate and cool into a delicious chewy texture.
    9. Once cool, store in an airtight container at room temperature for up to 4 days. These can also be wrapped in plastic wrap, placed in a freezer bag and frozen for up to 2 months.