Chewy Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies Recipe

This slightly chewy slightly crispy cooking is the perfect balance of texture and flavor  but the perfect chocolate chip cookie is only part recipe; technique and removal from the oven is crucial as well. The trick for a great cookie is not allowing the cooking to over cook in the oven. The cookie should look only cooked on the edges when you take it out of the oven and it will set as it continues to cool and chilling the dough before baking keeps the cookies from becoming too flat as they bake. For a richer tasting cooking always use Plugra butter.

Tools Needed

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  • Parchment Paper or [php snippet=4]
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Flour, all-purpose 100 265g 2 cups & 3 tbsp
Butter, unsalted 64 170g 1 1/2 stick
Brown Sugar, dark 71.5 190g 1 cup
White Sugar 35.8 95g 1/2 cups
Baking Soda 1 2.5g 1/2 tsp
Salt 1.5 4g 3/4 tsp
Egg Yolk 15 40g 2 large
Egg White 11.5 30g 1 large
Vanilla Extract 5.3 15g 1 tbsp
Cinnamon, ground 1.1 3g 1/2 tsp
Semisweet Chocolate Chips 62 165g 1 3/4 cups
* Use volume measurement for anything under 10 grams for digital scales measuring in 1 gram increments as measuring 5 grams on a 1 gram accuracy scale leaves you with a 20% possible variance at best.


  1. Line baking pan with parchment paper or silicone baking mat. If neither grease with butter.
  2. Mix flour, baking soda, cinnamon and salt together.
  3. Mix together softened butter and both sugars in a separate bowl.
  4. Whisk in vanilla, egg white and egg yolks until light and creamy with the butter and sugar. Approximately 3 minutes with a vigorous whisking action.
  5. Mix in the sifted dry ingredients until just blended with a spatula. (Don’t over mix!)
  6. Fold in the chocolate chips.
  7. Cover and put dough in refrigerator for 90 minutes.
  8. Preheat oven to 325°F (165°C). If you have an oven thermometer use it to double check oven temperature.
  9. Use ¼ cup scoop, roll into a ball and place on cookie sheet 3” apart.
  10. Bake for approximately 15 minutes in preheated oven. Remove them when the slightest change in color starts to appear.
  11. Allow to cool on the baking sheet for 10 minutes before removing. Store in sealed container.


Removing the cookies before they look as if they are fully cooked when still in the oven is crucial to having moist chewy cookies because as they cool and continue to loose moisture they will ‘set’. Allowing them to cool on the parchment paper or silicone mat is important otherwise removing them while hot will result in them falling apart.