The BEST CHEWY Chocolate Chip Cookies Recipe
About this recipe
If you're craving a classic treat, these chewy chocolate chip cookies are the answer. This recipe stands out because it focuses on the technique of melting the butter, which is key to achieving that perfect chewy texture. With a mix of brown and white sugars, these cookies deliver a delightful caramel-like flavor that keeps them soft even days later.
In just about 15-17 minutes of baking, you'll have a batch of cookies that are golden brown around the edges and soft in the middle. Perfect for sharing or enjoying all by yourself!
Ingredient notes
- 304 grams all-purpose flour is about 2 cups.
- 170 grams of melted unsalted butter is approximately 3/4 cup.
- 10 grams of vanilla extract is roughly 1 tablespoon.
- 322 grams of semisweet chocolate chips is about 2 cups.
Tips from Philip Lemoine’s video
- Melt the butter to create a chewy texture; this is a crucial step in the recipe.
- Be careful not to overmix the dough after adding the dry ingredients; mix just until blended for the best texture.
- Use a 1 oz ice cream scoop to portion the dough for evenly sized cookies, and space them a couple of inches apart on the baking sheet to allow for spreading.
Good to know
- What is the baking temperature and time for these cookies?
- Bake the cookies in a preheated oven at 325°F (163°C) for about 15 to 17 minutes.
- How many cookies does this recipe yield?
- This recipe makes about 24 cookies.
- What is the secret to making these cookies chewy?
- The secret is melting the butter before mixing it with the sugars, which helps create a chewy texture.
- What should I do if I want to freeze the cookie dough?
- Scoop out individual cookies and place them close together on parchment paper, then freeze them overnight before transferring to a bag.
No life story here — the video and the recipe are the whole point. All credit to Philip Lemoine: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 325°F (163°C).
- 2
Sift together the all-purpose flour, baking soda, and salt in a bowl and set aside.
- 3
Melt the unsalted butter in a large bowl.
- 4
Mix in the packed brown sugar and white sugar with the melted butter until creamy.
- 5
Beat in the vanilla extract, whole egg, and egg yolk until light and creamy.
- 6
Gradually mix in the sifted dry ingredients until just blended, being careful not to overmix.
- 7
Add the semisweet chocolate chips and mix until evenly distributed.
- 8
Line a cookie sheet with parchment paper and scoop out the cookie dough using a 1 oz ice cream scoop, placing them a couple of inches apart on the sheet.
- 9
Bake in the preheated oven for about 15 to 17 minutes, or until golden brown around the edges.
- 10
Let the cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
Heads up — we had to guess a little:
- The baking time and temperature were inferred from the video description and transcript.
Credit where it’s due: this recipe was transcribed from Philip Lemoine’s original video on YouTube. Follow them there — it’s their dish.
Are you Philip Lemoine? Claim this page or ask us to take it down. Your call, always.
