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How to Make Chewy Chocolate Chip Cookies

5 from 3 votes
Prep Time 35 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 1 hour 20 minutes
Yield 20 cookies
Category Dessert
Cuisine Amercican


The perfect chocolate chip cookie should be chewy with crisp edges—our recipe which combines two types of flour and sugar, and uses browned butter, is the secret!


  • 1 ¼ cup (134g) whole-wheat pastry flour, or all-purpose flour
  • ½ cup (65g) bread flour, or all-purpose flour
  • ¾ teaspoon (5g) baking soda
  • 14 tablespoons (200g) unsalted butter
  • ¾ cups (148g) packed dark brown sugar
  • ½ cup (100g) granulated sugar
  • 1 ¼ teaspoons Morton kosher salt
  • 2 teaspoons pure vanilla extract
  • 1 large egg (50g)
  • 1 large egg yolk (20g)
  • 6 ounces (170g) dark chocolate bar, roughly chopped, such as 72% ghirardelli


  • Line 2 baking sheets (half sheet pans) with parchment paper; stack together, then transfer to refrigerator to chill.
  • Whisk flours and baking soda together in medium bowl; set aside.
  • Heat 10 tablespoons (145g) butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan, until butter is dark golden brown and has nutty aroma, 4–5 more minutes.
  • Remove skillet from heat and transfer browned butter to large heatproof bowl with remaining 4 tablespoons butter; using a rubber spatula to scrap butter and solids into bowl. Stirn until completely melted.
  • Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times (for a total of 4 mixes) until mixture is thick, smooth, and shiny.
  • Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chunks.
  • Divide dough into 20 portions, each about 3 tablespoons (or use #24 cookie scoop). Arrange closely on a small baking sheet and freeze for 30 minutes.
  • Adjust oven rack to middle position and heat oven to 350ºF degrees.
  • Arrange 6 chilled dough balls 3 inches apart on a chilled parchment-lined baking sheet. (Smaller baking sheets can be used, but will require multiple batches.)
  • Transfer sheet to oven and bake until cookies are puffed, 10 minutes. Lift baking sheet up about 4 inches, then drop baking sheet down onto rack. Bake until cookies puff again, 2 minutes, then repeat lifting and dropping pan. Bake cookies another 2 minutes, then repeat lifting and dropping pan. Bake cookies until edges are golden brown and centers are slightly puffed and look under-baked, 1–2 minutes more. (Total bake time should be 14–16 minutes.)
  • Transfer baking sheet to a wire rack; allow cookies to cool completely on sheet before transferring to an airtight container.



This recipe can be made with all-purpose flour instead of the combination of whole-wheat pastry and bread flour. We recommend weighing the flour instead of measuring by cup. If you plan to use all-purpose flour, use 200 grams.
Cookie dough can be frozen and baked at a later time. To freeze the cookie dough: scoop dough into individual dough balls using a #24 scoop (3 tablespoons).
If you don't have morton kosher salt, you can substitute with 1 3/4 teaspoon Diamond Crystal.


Serving: 1cookieCalories: 220kcalCarbohydrates: 24gProtein: 3gFat: 12gSaturated Fat: 8gCholesterol: 40mgSodium: 122mgFiber: 1g
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