The Best Chewy Chocolate Chip Cookies + Video
Happy Weekend, all!
I figured I’d bring back this recipe for a moment. I also re-took the pictures AND we made a recipe video! Exciting things. But not as exciting as these cookies are themselves.
If you are in need of a classic cookie recipe you’ve come to the right place. This one is tried and true and loved by many!
Now I know I post many recipes. But does anything really compete with a good old fudge-y, chewy, chocolate chip cookie? I didn’t think so. I titled these as the BEST chocolate chip cookies because they truly are, guys.
There are two different types of chocolate chip cookies in the world. You can either make super crispy, buttery, browned cookies that are perfect for dunking in milk/coffee. Or you can enjoy cookies like THESE – gooey, ultra chewy, melt-in-your-mouth cookie that is all kinds of yum. These are a dream, and I find myself making them quite… um, often.
They are also fabulous for freezing! I actually kinda love them frozen. All the more excuse to make a ton and ya know…freeze them for later of course.
Now for these cookies, choosing the chocolate chips is the most important part. I have grown to love Ghirardelli Chocolate Chips. They are very different than original chocolate chips. These are the most melted, gooey, chocolate pieces but the way they set at room temperature or even refrigerated, are so fudge-y and rich. I highly recommend this brand when making this recipe! I’ve converted quite a few people to them as well.
If you make this recipe, comment below/rate it and let me know what you think! I love hearing your feedback on my recipes. Now, excuse me while I shovel some of these into my mouth like a lady.
- 1 1/2 cups all-purpose flour use gf if needed
- 3/4 cup brown sugar
- 1 stick unsalted butter, melted
- 1 egg
- 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 pop in freezer for 15 minutes for dough to slightly harden.
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 10 minutes. Store in sealed container in refrigerator or at room temperature on counter + freezer friendly as well.