Step 3: Combine Butter and Sugars
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix thoroughly until smooth and slightly glossy. Melting the butter helps create a chewier texture because it allows the sugar to dissolve more completely.
Step 4: Add Eggs and Vanilla
Add the egg and extra yolk to the butter-sugar mixture, followed by the vanilla extract. Beat until the mixture is fully incorporated and slightly fluffy. The extra yolk adds richness and chewiness to the cookies.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing at this stage can make cookies tough, so stop once no flour streaks remain.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips (and nuts, if using). Be careful not to overwork the dough; you want the chocolate to remain slightly chunky and melty.
Step 7: Shape the Cookies
Use a cookie scoop or two spoons to drop roughly 2-tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra uniformity, you can roll the dough lightly into balls.
Step 8: Bake to Perfection
Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly undercooked. This is key for chewiness; the cookies will continue to set as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without losing their chewy center.
Tips for the Ultimate Chew
- Use room-temperature eggs – They blend better and improve texture.
- Melted butter vs. softened butter – Melted butter gives chewiness; softened butter gives fluffiness. For maximum chew, stick with melted.
- Brown sugar ratio – Higher brown sugar content keeps cookies moist.
- Chill the dough – If time allows, chilling the dough for 30–60 minutes before baking intensifies flavor and prevents excessive spreading.
- Do not overbake – Cookies should look slightly underdone in the center when removed from the oven.
These Ultimate Chewy Chocolate Chip Cookies are perfect for sharing or indulging all on your own. Soft, chocolatey, and irresistibly chewy, they’re a classic done right, guaranteed to impress family, friends, and your taste buds.
If you want, I can also make a version with step-by-step photos or a visual guide, so it’s even easier to follow and impossible to mess up.
Do you want me to do that?
Step 3: Combine Butter and Sugars
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Mix thoroughly until smooth and slightly glossy. Melting the butter helps create a chewier texture because it allows the sugar to dissolve more completely.
Step 4: Add Eggs and Vanilla
Add the egg and extra yolk to the butter-sugar mixture, followed by the vanilla extract. Beat until the mixture is fully incorporated and slightly fluffy. The extra yolk adds richness and chewiness to the cookies.
Step 5: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Overmixing at this stage can make cookies tough, so stop once no flour streaks remain.
Step 6: Fold in Chocolate Chips
Gently fold in the chocolate chips (and nuts, if using). Be careful not to overwork the dough; you want the chocolate to remain slightly chunky and melty.
Step 7: Shape the Cookies
Use a cookie scoop or two spoons to drop roughly 2-tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. For extra uniformity, you can roll the dough lightly into balls.
Step 8: Bake to Perfection
Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look slightly undercooked. This is key for chewiness; the cookies will continue to set as they cool.
Step 9: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them firm up without losing their chewy center.
Tips for the Ultimate Chew
- Use room-temperature eggs – They blend better and improve texture.
- Melted butter vs. softened butter – Melted butter gives chewiness; softened butter gives fluffiness. For maximum chew, stick with melted.
- Brown sugar ratio – Higher brown sugar content keeps cookies moist.
- Chill the dough – If time allows, chilling the dough for 30–60 minutes before baking intensifies flavor and prevents excessive spreading.
- Do not overbake – Cookies should look slightly underdone in the center when removed from the oven.
These Ultimate Chewy Chocolate Chip Cookies are perfect for sharing or indulging all on your own. Soft, chocolatey, and irresistibly chewy, they’re a classic done right, guaranteed to impress family, friends, and your taste buds.
If you want, I can also make a version with step-by-step photos or a visual guide, so it’s even easier to follow and impossible to mess up.
Do you want me to do that?
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