Sweeten your day with mouthwatering homemade chocolate chip cookies! These chewy chocolate cookies have crisp edges, gooey centers and are loaded with chocolate chips. Topped with a pinch of flaky sea salt for the best chocolate chip cookies ever!
Why we love these chewy chocolate chip cookies
These chewy chocolate chip cookies have crisp edges and gooey centers, and they’re incredibly easy to make! The sweetness of the chocolate chips paired with flaky sea salt make the best sweet and salty combo! In my humble opinion, this is best chocolate chip cookie recipe!
Key Ingredients in this Recipe
I use both homemade brown and white sugar for these cookies. I love the flavor and texture that the molasses in brown sugar gives cookies, and a couple of tablespoons of white sugar gives it the perfect amount of crispiness! You can use light brown sugar or dark brown sugar. It’s all about personal preference.
If you only have salted butter on hand, reduce the additional amount of salt you add to the dough.
White sugar combines with molasses to make homemade brown sugar. You’re welcome to use store-bought, but homemade is so much more delicious! Use less molasses if you like the taste of light brown sugar in your cookies, and more if you like the dark brown sugar taste.
Vanilla extract acts like salt does on the savory side: It enhances all the other flavors in the cookie!
I used standard semisweet chocolate chips in this recipe but you’re welcome to use chocolate chunks, dark chocolate chips, or milk chocolate chips if you prefer.
All Purpose Flour
Why should I add molasses to my chocolate chip cookies?
There’s a lot of baking science behind which ingredients do what to cookies. A cookie’s texture will come out differently if you use white sugar versus brown sugar. Granulated white sugar caramelizes and therefore makes cookies browner. White sugar also creates a crisper chocolate chip cookie because it absorbs moisture in the dough. If you use white sugar, the cookie will also spread more than if brown sugar is used.
Brown sugar makes cookies moister and chewier than does white sugar. That’s because it contains molasses! The molasses adds moisture and, because it’s slightly acidic, causes the proteins in the cookie dough to firm up faster, creating a chewier texture. Additionally, molasses add moisture to any baked items, as well as extend the shelf life of the cookie! Rather than use brown sugar in this recipe, I added molasses to see if it made a difference, and I fell in love with the result!
Step By Step Instructions To Make These Chewy Chocolate Chip Cookies
Combine sugar and molasses with an electric mixer until no lumps remain.
In a large bowl or the bowl of a stand mixer, use the paddle attachment to combine the butter, brown sugar, white sugar and mix to combine. Add egg and vanilla and mix until fully incorporated. Scrape down the sides with a rubber spatula to ensure everything is incorporated.
In a separate bowl, mix the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until no flour can be seen.
Add the chocolate chips and stir to combine.
Using a cookie scoop or large ice cream scoop with release, form cookie dough balls. Place the balls of cookie dough in a plastic bag and place in the fridge for at least 2 hours, preferably overnight.
Remove from fridge and place chocolate chip cookie dough balls on a parchment paper lined cookie sheet bake in a preheated oven at 350F for 11-13 minutes or until golden brown on top.
Remove from the oven tap the pan firmly on the counter if you like flat cookies. Let them sit on the pan for a few minutes before transferring to a wire rack to cool. Sprinkle with sea salt if desired.
FAQ and Expert Tips
Chilling cookie dough before baking is a key step to making the best cookies! When the chocolate chip cookie dough is chilled, it allows the fat to solidify. When the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. Some spread is normal when baking cookies, but you don’t want your cookies to spread too much, because they can stick together and become thinner than you’d like. I chilled my dough for an hour, minimum. Ideally, I would chill them overnight for the best results. As I previously mentioned, I like to portion out individual cookie balls and stick them in a ziplock bag in the freezer! I bake them as I want or need them!
Once the cookies have cooled, to keep them soft and chewy, store leftover cookies in an airtight container! Additionally, you can also place a slice of bread on top of the cookies before sealing the container, which helps them stay fresh and have that soft texture. The cookies will absorb moisture from the bread, keeping them soft longer! White bread is best, as it won’t transfer its own flavors to the cookies.
Tips for making the best chocolate chip cookies
- Use high-quality chocolate! The better the ingredients, the better the cookie!
- Take the cookies out when they look slightly underbaked. There should be a couple of golden brown spots (like shown above) but the rest will look pale. If you like your cookies chewy, this is the sweet spot! Tap the pan firmly on the counter to allow the cookies to flatten out.
- Take them out and let them sit until they’ve almost completely cooled for the perfect cookie. They’ll look slightly puffy, but when they settle, those gorgeous crinkles will form and they’ll be ready to eat!
- Sprinkle with sea salt before baking! I love this sweet and salty combo!
Additional Recipes To Try
Want to enjoy a cocktail with these yummy chocolate chip cookies? Try these delicious drinks
Tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook!Print
Hands down the best chewy chocolate chip cookies you’ll ever eat! These cookies are chewy, chocolatey and oh so delicious!
2 sticks butter, softened
2 cups + 2tbl white sugar
2 tablespoons molasses
2 tsp vanilla
2 tsp baking soda
1 tsp salt
3 cups of flour
2 1/2 cups chocolate chips
Sea salt optional
Combine sugar and molasses with a hand mixer and Let sit for 1-hour minimum, overnight if possible.
Sift dry ingredients together. In a separate bowl, cream butter and sugars together. Add both eggs and vanilla and mix to incorporate. Add dry ingredients to the bowl, and mix to incorporate. Add the chocolate chips and stir to combine.
Let dough chill for 2 hours to overnight.
Preheat oven to 350 degrees F.
Using an ice cream scoop with release, scoop out cookie dough and place cookie scoop on a sheet pan lined with parchment or a silpat. Sprinkle with sea salt if desired.
Bake cookies for 11-13 minutes.
Want to pin this for later? Click on the image below!