Taste: Big butterscotch flavor without being too sweet. These cookies taste like what you imagine a chocolate chip cookie should taste like! Texture: The best part! These babies are big, thick, super chewy yet soft on the inside and crisp at the edges. When they’re fresh from the oven the chocolate is all warm and gooey. Perfection!!! Ease: Very easy, though I do use two different flours and there is a chilling period so patience is involved. You can make a double batch, shape the dough into balls, then freeze the balls. Defrost and bake when the cookie craving comes! Appearance: A stack of these cookies would turn anyone into the cookie monster. Pros: My all time favorite cookie recipe. Cons: None. Would I make this again? A thousand times yes, I’ve made this recipe a handful of times already and have extra dough stashed in the freezer at all times.
I‘m super duper excited to share with you my version of the Ultimate Chewy Chocolate Chip Cookies complete with a video to show you exactly how they’re made.
This is a perfect recipe to learn some of the basics of the science of baking because with cookies it’s so easy to see how different tweaks impact the final result!
If you’re anything like the hundreds of people who have taste tested and tried this recipe, you’re going to love it! (Just read some of the comments below!)
You may be asking yourself, what makes this recipe the “ultimate?” Well, let me tell you. I’ll start with flavor because these cookies have HUGE butterscotch flavor and that is exactly what I adore in a chocolate chip cookie. Beyond the flavor is the texture, which is nothing short of incredible.
These cookies have my version of the ultimate texture combination: thick, super chewy, soft and a little gooey in the middle, crisp and slightly crunchy at the edges, with ooey chocolate chips throughout. Does anything get better than that? I don’t think so. I would want these cookies to be a part of my last meal on earth, that’s how much I love them!
This recipe utilizes half bread flour which lends chewiness to the cookies. It also uses a bunch of brown sugar which lends that butterscotch flavor and thick and soft texture. The extra egg yolk in this recipe also helps keep these cookies soft yet chewy and adds richness in flavor.
You can think of the 24 – 72 hour chilling period as a “marinating” period. The flavors intensify and the texture will become thicker and chewier. It’s pretty amazing.
Do I really need to use bread flour?
You don’t absolutely HAVE to use bread flour, but it adds a ton of chewy texture to these cookies that’s worth the extra trip to the store. If you can’t get bread flour, then use all AP flour.
Do I really need to chill the dough?
The last key element is the 24 to 72 hour chilling period which is a huge pain in the butt, I know, but it is so completely worth it. The flavor and texture only improves as the dough chills, promise! If you’re absolutely strapped for time, you can bake off some cookies as soon as the dough is done. But I’d definitely encourage you to try chilling and see all the wonders it works on your dough 🙂
Once the dough has chilled, allow it to sit at room temperature just long enough so that you can scoop it. The colder the dough, the thicker the cookies!
I hope you make these cookies soon!
Step by Step Video
If you want to watch me demonstrate how to make this cookie dough LIVE, with all of my scientific explanations, tips, and tricks, check out this live Facebook video I did a while back!
2sticks (227 grams) unsalted butter, at room temperature
1/2cup(100 grams) granulated sugar
1 1/4cups(247 grams) lightly packed brown sugar
2large eggs plus 1 egg yolk, at room temperature
2cups(340 grams) semi sweet chocolate chips
Preheat oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.
In a medium bowl combine the flour, baking soda, baking powder, and salt.
In the bowl of an electric mixer beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla Gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.
Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets.
Bake for 12-15 minutes, or until golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
This recipe was originally published October 2013 and recently updated with more baking tips and new photos. Photos by Constance Higley.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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