The Best Chewy Chocolate Chip Cookies
These cookies have been a favorite among my family and friends for years! They’re everything you could ask for in a classic chocolate chip cookie – so soft, chewy, perfectly sweet, and filled with thick melty chocolate chips. A simply irresistible recipe that is also gluten-free and dairy-free friendly.
Have you ever met a person that didn’t love a classic chocolate chip cookie? I don’t think they exist. To this day I have yet to meet a person that didn’t fall head over heels in love with this cookie recipe! It’s that good.
These melt-in-your-mouth cookies are made with melted butter and brown sugar for the ultimate chewy texture and then studded with thick Ghirardelli chocolate chips. They win in taste, texture, and have the perfect level of sweetness. What more could you ask for in a cookie?
To make this recipe you’ll need just 7 simple ingredients, 1 bowl for mixing, and 8 quick minutes to bake. And if you are gluten or dairy intolerant – fear not. This recipe can easily be adjusted to your needs without sacrificing taste and texture! It’s a win-win situation.
Ingredients Needed and Substitutions
Flour: I recommend all-purpose – make it gluten free friendly by using a 1-to-1 flour blend.
Brown sugar: I like using all brown sugar in this recipe to keep the cookies super soft and chewy. To use a healthier more natural sugar you can swap brown for coconut sugar which responds almost identically to baking recipes like brown sugar.
Butter: In this recipe I specifically melt the butter to help make a melt-in-your-mouth texture. You can use regular butter or for dairy-free use vegan butter.
Egg: I recommend vital farms pasture-raised eggs.
Baking soda: I like using quality baking soda that is specific for baking like this brand.
Ghirardelli chocolate chips: you can use any chocolate chip you have on hand, but Ghirardelli chocolate chips are my favorite because of how thick and melty they are when baked.
Chilling the Cookie Dough
This recipe calls for 30 minutes of chilling your dough – which is really all the time you need. Chilling cookie dough before baking solidifies the fat in the cookies. As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. This also results in a chewier, more flavorful chocolate chip cookie. Win-win!
Best Tips for Freezing & Keeping Cookies Fresh
Freezing: you can either freeze the cookie dough for 1 to 2 months then let thaw and bake cookies as instructed. Or you can bake the cookies and freeze in a ziplock bag or container for up to 2 months.
Keeping cookies fresh: you can store leftover cookies in a ziplock bag or container at room temperature. I also like to refrigerate them because it helps keep them fresh longer and keeps them firm but chewy.
Why We Melt the Butter
I know most cookie recipes call for room temperature butter, so you may be asking yourself why on earth are we melting it. Cold butter responds to cookies in more of a “cake” like texture. But since we want a super chewy texture, melted butter is one of the steps we need to take to achieve our goal.
More Chewy Cookies Recipes to Try
We are hard-core cookies fans. If you loved this recipe I think you may also enjoy these cookies too!
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These cookies have been a favorite among my family and friends for years! They're everything you could ask for in a classic chocolate chip cookie - so soft, chewy, perfectly sweet, and filled with thick melty chocolate chips. A simply irresistible recipe that is also gluten-free and dairy-free friendly.
- 1 1/2 cups all-purpose flour (see notes for gluten free flour suggestions)
- 3/4 cup brown sugar or coconut sugar
- 1 stick unsalted butter, melted (use vegan butter for dairy-free)
- 1 egg, room temperature
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp vanilla extract
- 3/4 cup Ghirardelli premium chocolate chips
Preheat oven to 350F.
Combine flour, baking soda and salt in a bowl. Mix and set aside.
In electric mixer add sugars, vanilla and melted butter. Beat until a smooth texture/fully combined. Add egg at last minute and on low speed gently mix into wet ingredients.
Add half of your flour mixture to your wet ingredients and mix until almost combined, repeat with the rest of the flour until all the way combined. Mix chocolate chips in last. Cover bowl and chill dough in fridge for 30 minutes.
Line a sheet pan with parchment paper or use a greased sheet pan. Form dough into round shapes using hands, space cookies 2-3 inches apart. Bake cookies for 8 minutes.
Do not over bake cookies: Cookies will appear slightly underdone but that’s what you want. Let cool for 5-10 minutes then enjoy!