I know, claiming these to be the best chocolate chip cookies ever is a strong statement. Wanna know something else? I stand behind it, and so do the three kids. I’d also like to point out it’s extremely unlikely any other children have eaten more chocolate chip cookies than mine, lol!
I was a chocolate chip cookie hardass for a long time. They had to be super thin and basically overcooked, like chocolate chip crackers instead of cookies. The kids, and everyone else, was clamouring for something better though. Something like they get at fancy bakeries or theme parks.
My Moment of Reckoning
I felt obligated to make something for them, at least this once. Then they came out of the oven I ate like half a dozen chocolate chip cookies in one sitting. It was honestly so bad (good bad) that I had to make a second batch the same day so there would be enough for the other four people in the house to have some.
I realized two things in that moment. First, I was really going to have to start exercising again after 4 months of COVID quarantine. Second, these chocolate chip cookies were going to be a big problem for me. They took my love of flat, crispy cookies, set it on fire, and cackled while tossing it out the window. Quarantine will do things like that to one’s psyche (and waistline).
If you like a chewy cookie, you’ve
got to try these too!
I know, you came here looking for chocolate chip cookies, but please indulge me. If we are at all alike, than you will absolutely LOVE these lemon crinkle cookies. They’re insanely chewy and soft, with a tartness that is absolutely perfect for a summer day. These are hands down one of my favourite cookies ever, and the one I get asked to bring all the time. Save this recipe for the next time you get a cookie craving!
How to bake the perfect chewy chocolate chip cookies
There are a couple of things you have to keep in mind if you want perfect, tender, chewy chocolate chip cookies with crispy golden edges.
- Do not squish the cookies down! This is one of my biggest hangups – I love to squish a ball of cookie dough flat, but that’s the kiss of death if you want a soft, chewy center. Fight the urge and just put the tray into the oven. I literally just pop it out of the cookie scoop and leave it. Be strong.
- Don’t over mix. This is a tricky one to get the hang of. Basically, the more you mix cookies, the more air gets into the dough. In a lot of recipes, this is a good thing (like frosting), but it spells disaster for these chocolate chip cookies. More air in the dough makes it rise more in the oven, and then collapse when it comes out to cool, making the cookies flat and hard. Once the flour goes into the mixer, don’t go above low speed to avoid this, and stop as soon as there are no dry spots of flour.
- Fold in the chocolate chips. This is part two of “don’t over mix”. If you toss in the chocolate chips, then turn the mixer back on, you’re risking chewiness again. Use a big wooden spoon and mix in the chocolate chips until they’re evenly distributed through the dough.
- Don’t over bake. Next to over mixing, this is the most important thing. You want the edges of your chocolate chip cookies to just be turning golden brown, but the center should still be blonde looking. You’re going to think the center isn’t finished cooking yet, but it will finish out of the oven. You’re going to take the cookie sheet out, and leave the cookies on it, cooling, for 5 minutes before you move them onto cooling racks. They’ll firm up the perfect amount, and be way easier to move off the tray.
Recipe for Thick and Chewy Chocolate Chip Cookies
Here’s what you actually came here for (though I hope those tips above for getting the perfect thick and chewy chocolate chip cookies were helpful). Make sure you let me know if you make these and have any other suggestions for things to add. Enjoy!
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 2 eggs
- 4 teaspoons vanilla extract
- 1 tsp baking soda
- 2 teaspoons hot water
- 1/4 tsp salt
- 3 cups white flour
- 1 1/2 cups milk chocolate chips
- Preheat your oven to 350°F and line your cookie sheets with parchment paper or a silicone mat.
- Cream together the butter, white sugar, and brown sugar until fluffy (about 3 minutes in a stand mixer).
- Beat in the eggs, one at a time. Mix in the vanilla.
- Mix the baking soda into the hot water, then mix it into the batter, along with the salt.
- Add the flour and mix on low just until it’s incorporated, and there’s no dry spots of flour. Gently mix or fold in the chocolate chips.
- Place balls of dough about 2” apart. The balls should be about the size of a walnut - I use a small cookie scoop.
- Bake for about 10 minutes (check at 10, mine took between 11 and 12 minutes). The edges should be golden brown, and the centres puffed up.
Some chopped up walnuts are amazing in these too! If that's your thing, add about 1/2 cup.