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close up view of a tray filled with chocolate chip cookies

Chewy Chocolate Chip Cookies


  • Author: Heidi Clark
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: one hour + 20 minutes
  • Yield: 42 cookies 1x

Description

If you are serious about chocolate chip cookies this is the only recipe you need!  Made with melted butter so you can satisfy your cookie craving quickly!  This cookie is thick, chewy, and stuffed with two and a half(!) cups of chocolate chips!  You’re welcome!


Scale

Ingredients

2 sticks of butter, melted {see notes}

1/2 cup granulated sugar

1 packed cup light brown sugar

2 large eggs, at room temperature {see notes}

1 + 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup bread flour

2 Tbsp dry instant vanilla pudding mix {see notes}

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 + 1/2 cups semi-sweet chocolate chips


Instructions

In a small saucepan, melt the butter over medium heat. When melted, remove the pan from the heat. Transfer the melted butter to a bowl to cool.

Preheat the oven to 350°.  Line cookie sheets with parchment paper. 

In a large bowl, whisk the dry ingredients together.

Into a large mixing bowl add the cooled melted butter and the sugars.  Beat on medium speed for one minute. Scrape the bowl down.  Add the eggs and vanilla extract. On medium speed, beat an additional minute. Scrape the bowl down. Add the dry ingredients. Mix on low speed until there are just a few traces of flour left in the dough. Stop the mixer and add the chocolate chips.  Mix on low speed until the flour and chips are fully incorporated. 

Using a 1-ounce scoop, portion 12 cookies per cookie sheet. Place each cookie sheet on the middle rack of the oven when baking. Halfway through the bake time, rotate the tray so the front faces the back for the remainder of the bake.

Bake the cookies for 12-15 minutes. The outer edges will be golden brown and set. There will be a few golden patches across the top of the cookies, as well. Remove the tray of cookies from the oven, placing the tray on a wire cooling rack. Proceed with baking the remainder of the cookies.

Store cookies in an airtight container for up to a week.

For longer storage, transfer completely cooled cookies to Ziploc bags and freeze for up to 3 months. 


Notes

Pop the bowl of melted butter into the freezer for a few minutes if it’s not completely cooled when you are ready to make the cookie dough.  Don’t let it solidify!

To bring the eggs to room temperature quickly, put the eggs in a small bowl and fill it with hot tap water. Let the eggs hang out in the water until you are ready to crack them.

Bake one sheet of cookies at a time. This ensures the cookies bake evenly!  Besides, if you only have 2 cookie sheets the first sheet used will have time to fully cool while the second sheet is in the oven!

Only use INSTANT vanilla pudding mix.  The cook and serve style will not work in this recipe!

  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: chocolatechipcookies cookies chocolatechip chewy chocolate chip cookies