Best Ever Chewy Chocolate Chip Cookies
Prep time
Cook time
Total time
So easy to make - slightly crispy border with a softer, chewy middle. It's tongue-slap-your-brain good!
Recipe type: dessert, cookies
Serves: 32
  • 2 ½ cups (300g) all-purpose flour
  • 1 ¼ teaspoon (5.75g)baking soda
  • 1 ¼ teaspoon (7.11g) salt
  • 2 sticks (1/2 lb.) (226g) unsalted butter, room temperature
  • ½ Tablespoon (6.3g) pure vanilla extract (not imitation)
  • 1 cup (198g) granulated sugar
  • 1 cup (213g) packed light brown sugar
  • 2 large eggs
  • 1 cup (175g) milk chocolate chips
  • 1 cup (175g) dark chocolate chips
  • Himalayan pink salt or sea salt for “dusting”
  1. Position rack to lower third of oven and preheat to 350℉ (176℃). Line two cookie sheets with parchment paper or silicone baking mat.
  2. In a medium bowl, sift together flour, baking soda and salt. Set aside.
  3. In a large mixing bowl, cream together butter, vanilla and both sugars until light and fluffy (approximately 2-3 minutes).
  4. Add both eggs and mix for approximately 45 seconds – eggs will not be fully blended.
  5. For this next step, mix on low speed and slowly add flour mixture – approximately ½ cup (64g) at a time. When fully incorporated, stir in chocolate chips.
  6. Space a heaping tablespoon of dough approximately two inches apart, as the dough will spread while baking.
  7. Sprinkle the salt (just a pinch) on each heap of dough and bake for approximately 9 minutes.
  8. Rotate cookie sheet half-way through bake time to ensure cookies are baked evenly.
  9. The cookies will be golden on the edges and appear to be lighter in the center. Let cool on wire rack. Store in airtight container for up to three days.
For best results, the cookies are ready to come out of the oven when the edges are slightly brown but the middle is not.
The dusting of salt added just prior to baking really compliments the sweetness of the cookie.
Recipe by The Pastry Palette at