Looking for the best chocolate chip cookie is like looking for the holy grail of cooking. Some people like their cookies cakey, while others like them thick and doughy. But for those who want the best texture, this Thin and Chewy Chocolate Chip Cookie recipe is the only one you need. This version strikes the perfect balance: the soft, buttery center melts in your mouth, and the golden, crisp edges give you that satisfying snap. We make a cookie that is rich in toffee-like depth and has that “chewy” pull by using melted butter and more brown sugar than white sugar.
These steps will help you succeed, whether you’re a seasoned pastry chef or a beginner in the kitchen. They focus on important techniques like proper creaming and the right amount of time in the fridge. There is something very comforting and nostalgic about a warm chocolate chip cookie in a world where desserts are too complicated. This recipe isn’t just about putting things together; it’s also about making a sensory experience. The smell of vanilla and toasted sugar filling your home is just the start. Get your milk ready because you just found your new favorite cookie.
Recipe Overview
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Servings: Makes approximately 24-30 cookies
- Prep Time: 15 minutes (plus 2 hours chilling)
- Cook Time: 9–12 minutes
- Calories per Serving: Approximately 185 kcal per cookie
Ingredients
- Dry Ingredients: 2 ½ cups all-purpose flour, 1 tsp baking soda, and ¼ tsp finely ground sea salt.
- Creaming Base: 1 cup white sugar, 1 ¼ cups packed brown sugar, and 1 cup melted butter.
- Wet Ingredients: 2 large room-temperature eggs and 1 tsp vanilla extract.
- The Chocolate: ½ cup dark chocolate chunks and ½ cup chocolate chips.
Instructions
- Whisk Dry Ingredients: In a medium bowl, combine the flour, baking soda, and sea salt. Whisk until well-incorporated.
- Cream Butter and Sugars: In a stand mixer with a paddle attachment, combine the melted butter, white sugar, and brown sugar. Mix on low for about 2 minutes until well-creamed.
- Incorporate Eggs and Vanilla: Add the room-temperature eggs one at a time. Once incorporated, add the vanilla extract and continue mixing for 2 minutes until the mixture looks light and pale.
- Combine: Add half of the dry ingredients and mix on low for 30 seconds. Add the remaining dry ingredients and mix for another 30 seconds until the dough just comes together.
- Fold in Chocolate: Using a spatula, gently fold in the chocolate chunks and chips. Pro Tip: Do not over-mix the dough.
- Chill: Cover and refrigerate the dough for at least 2 hours (overnight is even better for flavor development).
- Bake: Preheat your oven to 350°F (175°C). Scoop 1.5-tablespoon portions onto a parchment-lined sheet. Bake for 9–12 minutes until the edges are fairly dark.
- Cool: Let them rest on the pan for a few minutes before moving to a wire rack to cool completely.
Conclusion
The secret to why these cookies are so consistently delicious lies in the patience of the chilling process. Chilling the dough allows the flour to fully hydrate and the fats to solidify, which prevents the cookies from spreading too thin into a greasy puddle while intensifying the caramel notes of the sugars. When you pull these out of the oven, you’ll notice the edges are beautifully browned while the centers still look slightly soft—this is the hallmark of a professional-grade chewy cookie. As they cool, the structure sets, leaving you with a treat that stays soft and flexible for days.
For the best results, always ensure your eggs are at room temperature to prevent the melted butter from seizing, which keeps the emulsion smooth. This recipe is highly adaptable; feel free to swap the dark chocolate for milk chocolate or add a sprinkle of flaky sea salt on top for a modern twist. Sharing a batch of these cookies is a guaranteed way to brighten anyone’s day, making them perfect for bake sales, holidays, or simple weeknight treats. Once you master this base recipe, you’ll understand why it’s a staple in kitchens everywhere. Happy baking, and enjoy the perfect crunch and chew!
Commonly Asked FAQs on Thin and chewy chocolate chip cookies
Why use melted butter instead of softened?
Melted butter breaks down the sugar faster and creates a denser, chewier texture rather than a fluffy, cakey one.
Does the temperature of the melted butter matter?
Yes; if it is boiling hot, it may cook the eggs. Let it cool slightly before mixing.
What happens if I use salted butter?
You should reduce the added sea salt to avoid an overly salty cookie.
Why use more brown sugar than white sugar?
Brown sugar contains molasses, which is hygroscopic (attracts water), leading to a moister, chewier cookie.
What does the white sugar contribute?
It helps the cookies spread and provides the crispness on the outer edges.
Can I use dark brown sugar instead of light?
es; it will result in a deeper molasses flavor and a slightly darker color.
Why do eggs need to be at room temperature?
Cold eggs can cause the melted butter to solidify and clump, ruining the emulsion.
Why mix for 2 minutes after adding eggs?
This creates a strong emulsion, resulting in a stable dough that doesn’t “leak” fat.
Why use baking soda instead of baking powder?
Baking soda encourages browning (the Maillard reaction) and helps the cookies spread.
Why whisk dry ingredients separately?
This ensures the baking soda and salt are evenly distributed so you don’t get “salty spots”.
Why is chilling for 2 hours mandatory?
It allows the flour to hydrate and the fats to firm up, controlling the spread in the oven.
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