The Best Chewy Chocolate Chip Cookies - Broken Oven Baking Company (2024)

5 from 82 votes

Best CCC EVER!! I have made 3 batches, each one better than the previous. I've added nuts, butterscotch chips. Delicious!

⭐️⭐️⭐️⭐️⭐️ - our reader, Cheryl

Ingredients:

• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Unsalted Butter
• Light brown sugar
• Granulated sugar
• Large eggs
• Vanilla extract
• Chocolate chips or chunks

Equipment:

• Baking sheet
• Mixing bowls
• Stand mixer with paddle attachment, wooden spoon, or hand mixer
• Measuring spoons
• Whisk
• Kitchen scale (recommended) or measuring cups
• Parchment paper (optional)
• Cookie scoop (small or large)
• Cooling rack (optional)

Can I make these with shortening?

Yes, you can substitute half (½ cup) of the butter for shortening. This should yield slightly thicker cookies.

How should I store these?

In an airtight container with a slice of bread at room temperature for up to 1 week. The bread will absorb moisture and keep the cookies soft and fresh!
They can also be stored in the freezer for up to 1 month.

Can I make these ahead of time?

Of course! I recommend making the dough, forming the cookie dough balls, and freezing those. When you're ready to bake them, take them out of the freezer and place them on the baking sheet while the oven preheats.

Do I have to chill the dough?

No, but you certainly can for even more flavorful cookies! The dough can be refrigerated for up to 2 days.

Can I make these gluten free?

I have not tested this recipe with gluten free ingredients, but if you try this I'd love to hear how they turn out!

• ▢ 3 cups (375 g) all-purpose flour weighed in grams or spooned and leveled
• ▢ 1 teaspoon (4 g) baking soda
• ▢ ¼ teaspoon (1 g) baking powder
• ▢ 1 teaspoon (6 g) salt
• ▢ 1 cup (227 g) unsalted butter room temperature
• ▢ 1½ cup (300 g) light brown sugar packed
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 large (2 large) eggs room temperature
• ▢ 1 tablespoon (14.79 ml) vanilla extract
• ▢ 2¼ cups (380 g) chocolate chips and/or chunks
• ▢ 2 tablespoons (36 g) coarse salt optional, for topping

• Preheat oven to 350°F and line baking sheet(s) with parchment paper (optional, for easier cleanup).

• Whisk together the flour, baking soda, baking powder and salt. Set aside.

• Cream together the butter and sugars on medium speed for 2 minutes, scraping the bowl sides as needed. Add the egg and then the vanilla, mixing well after each addition.

• Gradually add the dry ingredients to the wet ingredients and mix until just combined.

• Gently fold in the chocolate chips.

• Scoop balls of dough at least 2 inches apart onto parchment lined baking sheets (optional: add mini chocolate chips to the tops of the dough balls). The recipe should make about 16 large cookies or 24 smaller cookies.

• Bake at 350°F for 10-14 minutes or until the edges are lightly tan.

• Sprinkle coarse salt on top of the cookies (optional). After a few minutes, transfer them to a cooling rack. Enjoy!

If you want less chocolatey cookies, use about 1½ cups of chips (255g) instead.

1 cup of butter is typically equal to 2 sticks in the U.S. but please double check your packaging.

Store in an airtight container with a slice of bread for up to 1 week or in the freezer for up to 1 month.

To make ahead: make the dough, then form and freeze the dough balls. When you want to bake them, place them on a baking sheet while the oven preheats.

The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.

Calories: 388kcalCarbohydrates: 55gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 60mgSodium: 1115mgPotassium: 66mgFiber: 1gSugar: 36gVitamin A: 403IUCalcium: 32mgIron: 1mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.