I know, not many of us are baking cookies and bringing them to the country fair these days. If you wanted to though, these chewy chocolate chip cookies would be your ticket to the podium and a bright blue ribbon!
The edges are perfectly crispy and caramelized thanks to the brown sugar, while the centre melts into a puddle of chewy deliciousness. Loaded with chocolate chips, we give them an extra little oomph by sprinkling a few extra chips on top straight out of the oven. The heat of the cookie will give the chocolate just enough melt to stick for you
The secret to a chewy chocolate chip cookie
To get the PERFECT chewy cookie it’s not about what you do, but what you don’t do. Seriously, I love when not doing something makes it better. I keep trying to not clean my house but it’s starting to feel unliveable at this point.
So, what exactly are we not going to do to make these chewy chocolate chip cookies blue ribbon worthy?
Say it with me, we’re not going to…
- We’re not going to use a mixer. You just mix the whole recipe up super quickly by hand with a whisk and a wooden spoon.
- We’re not going to pack the flour into the measuring cup. Seriously, DON’T DO THIS. It’s so important to loosely scoop the flour into your measuring cup. Especially when you’re making cookies (use a spoon to scoop the flour into the cup if you need too). Too much flour makes the cookies dry and stops them from spreading out properly. You really want these cookies to spread so those edges caramelize for you.
- We’re not going to make a whole bunch of little cookies. Instead, we’re making a smaller number of big cookies. Big cookies take longer to spread, and for the centres to cook through, which keeps them nice and chewy for us. I love using my big cookie scoop for these chewy chocolate chip cookies. It’s great for muffin and cupcake batter too!
- We’re not going to chill the dough before baking it. Admittedly, I never like to chill dough. When I decide to make cookies, it’s because I want to eat cookies. I don’t want to wait a few hours (or lord help me, overnight) to dive into them. This recipe is designed to be baked right away, no chilling required.
- We’re not going to leave the cookies in the oven for long. You want to make sure you don’t over bake these ones. They’re ready to come out of the oven when the edges are a perfect golden brown, and the centre still looks a little puffy and pale. After about 10 minutes you’re taking them out of the oven to let them cool on the cookie sheet. This is the hard part. You really need to let them fully cool on the sheet, for about 15 minutes. The residual heat of the cookie sheet finishes cooking the centre of the cookies for you, so they’re chewy, not raw.
- Finally, we’re not going to eat all of them ourselves. You’re going to want to, but these are just too damn good not to share!
Soooo, why am I telling you to mix it by hand?
I get it, trust me. When I see a recipe telling me to mix it by hand instead of pulling out the stand mixer (or at least my little hand mixer) I cringe. I mean, young goddess that I am (cough, at almost 40) I have psoriatic arthritis in both my hands. I’m not mixing things by hand if I don’t have to, unless it is super easy on my joints, like this recipe is.
These chewy chocolate chip cookies are really freaking easy to mix by hand. Like, REALLY easy. It’s because the butter is melted, not something you typically find in a cookie recipe. Usually the butter is only softened, and then you beat it with the sugars until light and fluffy. Because it’s melted, you just whisk it with the sugars for about 30 seconds until it turns into a paste.
A second quick whisk gets the egg incorporated, then you just gently stir in the dry ingredients. Mixing up the cookie dough by hand will literally take you less than three minutes to do. I can’t even get my mixer out, plugged in, and the proper beater installed in that amount of time!
If you’re a cookie addict…
My copycat recipe for these giant sprinkle covered sugar cookies is an absolute must for any cookie lover. They look super impressive too. I mean they should, they’re the size of your hand! I literally couldn’t stop thinking about these after my Aunt brought them over from a bakery she hits up in the city.
Here’s your Blue Ribbon Worthy Recipe
I’m telling you, if you’ve been trying to find the perfect chocolate chip cookie recipe, your hunt is over. I’ve made a bunch of different recipes for them from over the years. Thin and crispy ones, thick ones I thought may have been our forever favourite (until now). There was a long stretch there where these oatmeal chocolate chip ones were always coming out of the oven too.
Whenever I made one of those other recipes though, there was always one person in the house who was kinda meh over them. For the first time ever, everyone loved these chewy chocolate chip cookies. That includes every one of the kids friends who has come to the house when these are on the counter (so hide them, lol, because if you don’t they’ll disappear right quick on you!).
I know you’re going to love these, and I’d love to hear from you in the comments after you try them!
- 1 1/4 cups all-purpose flour (loosley scooped into the measuring cup)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup brown sugar (packed)
- 1/3 cup white sugar
- 2 teaspoons vanilla
- 1/2 cup butter, melted and cooled slightly until warm
- 1 cup milk chocolate chips (or semi-sweet, use what you like), plus an additional 1/4 cup for sprinkling on the top after baking
- Preheat your oven to 350°F with a rack in the middle position.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a second medium bowl, whisk together the sugars, vanilla, and melted butter until it forms a paste, about 30 seconds.
- Add the egg to the sugar and butter mixture and whisk until evenly combined.
- Pour the flour mixture into the sugar mixture and stir to incorporate with a wooden spoon. Don't over mix this, just stir until there are only a few streaks of dry flour remaining.
- Add 1 cup of chocolate chips to the bowl and stir in with the wooden spoon.
- Use a large cookie scoop (about 3-4 tablespoons of dough per cookie) to place big balls of cookie dough on your sheet. I can fit 6 on a sheet.
- Bake the cookies for 10-12 minutes, until the edges are golden brown and caramelized looking. The centre will still look a little puffy and pale, that's perfect.
- As soon as you take the cookie sheet out of the oven, sprinkle a few more chocolate chips onto the top of each cookie.
- Let the cookies completely cool while still on the baking sheet. The residual heat from the cookie sheet will finish cooking the centre of the cookies so that they're perfectly chewy without being raw.
It is very important that you don't pack the flour into the measuring cup before adding it. If there is even just a bit too much flour in the recipe, the cookies can turn out dry instead of chewy.
It's also important that you don't over mix the cookies. Too much mixing and they won't spread out as well. Mix with a spoon until there are a few streaks of dry flour in the dough, then add the chocolate chips and finish mixing it together.