All Recipes, Cookies, Sweets

The Best Chewy Chocolate Chip Cookies

April 15, 2020 (Last updated September 7, 2021) · Nicole Triebe

Hands down the best chewy chocolate chip cookies you’ll ever eat! These cookies are chewy, chocolatey and oh so delicious!

We’re on quarantine day 746.  I never know what day it is.  I think it’s April but I’m pretty sure I saw snowflakes falling from the sky, so that may be wrong, too.  Everything is a blur, and I’ve baked and cooked more than ever before.  And these chewy chocolate chip cookies take the prize for the best thing I’ve made since staying home!  I had to restrain myself from not eating the entire batch, so I portioned out individual cookies and stuck them in my freezer.

chocolate chip cookie

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!

chocolate chip cookie

Why should I chill the dough before baking?

Chilling cookie dough before baking is key to this recipe!  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!
 
 

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 golden brown spots (like shown above) but the rest will look pale.  If you like your cookies chewy, this is the sweet spot! 
  • 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!

How do you store cookies to keep them soft?

Once the cookies have cooled, to keep them soft and chewy, store them in an air-tight 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 soft. 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.
 
I hope you loved this recipe!  If you’re still hungry, be sure to check out my double chocolate peppermint kiss cookies!
 
 
 
 

What should I serve with chocolate chip cookies?

Want a cocktail to go with these yummy chocolate chip cookies? Try these

Boozy Coconut Hot Chocolate

Mocha Irish Coffee

Chai Spiced White Russians

Print
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The Best Chewy Chocolate Chip Cookies

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 23 minutes
  • Yield: 2 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Ingredients

Scale

2 sticks butter, softened

2 eggs

2 cups + 2tbl white sugar

2 tablespoons molasses 

2 tsp vanilla

2 tsp baking soda

3 cups of flour

2 1/2 cups chocolate chips

Sea salt optional


Instructions

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!

chocolate chip cookie

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23 Comments

  • Reply Aundrea April 17, 2020 at 11:15 am

    These look amazing! I don’t have molasses, and it’s not like I can just run to the store for it these days. What would the brown sugar sub be for these? Then next time we do get groceries I’ll get molasses and make again and see which one we prefer!

    • Reply Nicole Triebe April 17, 2020 at 11:37 am

      Yep! Brown sugar is fine. Use 2 cups of brown sugar plus 2 tbl of white sugar.

      • Reply Maggie December 20, 2020 at 1:34 am

        What temp to these cookies bake at?

        • Reply Nicole Triebe December 20, 2020 at 1:55 am

          350 F

  • Reply Amy Richie-Zehr April 24, 2020 at 2:58 am

    Best chocolate chip cookies I’ve ever had!!!
    Seriously.

    Can’t wait to make them again!

  • Reply Jennifer April 24, 2020 at 3:03 am

    Thank you for sharing this awesome recipe. I had to use the brown sugar/white sugar combo as I did not have molasses on hand. If an altered version of these cookies are this tasty, I cannot wait to get my hands on molasses and try these again in the future. Now… how do I stop myself from eating them all in one sitting?!

  • Reply Kristin April 27, 2020 at 2:27 am

    Hi. If you freeze and then bake later do you need to defrost first?

    • Reply Nicole Triebe April 27, 2020 at 2:30 am

      No! Add a minute or so on to bake time, but no need to defrost

  • Reply Crystal Whitehead April 28, 2020 at 4:20 am

    Ok – I have made these cookies twice in two weeks. First time I made them for my family friends and their three kids and everyone loved them. Tonight I made a batch for myself, because why not! Even better the second time around. I never would’ve thought to substitute brown sugar for molasses, but it works. Trust me, these cookies a fantastic!!!

  • Reply Cathleen @ A Taste of Madness May 13, 2020 at 9:43 pm

    There are so many chocolate chip cookie recipes out there claiming to be the best. But this one actually DOES look like the best!! I am definitely giving this a go!

  • Reply Heidy May 13, 2020 at 9:53 pm

    These cookies look like just the thing to cheer me up—and I bet a huge cup of coffee wouldn’t hurt either! They look so moist and delish. I am headed to the market to get a few things and coming straight home to make them!

  • Reply Christie Gagnon May 13, 2020 at 10:08 pm

    Oh my, these cookies look absolutely divine! Can’t wait to make them!!

  • Reply Krissy Allori May 13, 2020 at 10:41 pm

    Chocolate chip cookies are my absolute favorite. I love chewy ones especially. The molasses in these sounds amazing. Saving to give them a try this weekend. I’ll report back.

  • Reply cookilicious May 13, 2020 at 11:22 pm

    oh wow..I fallen in love with these cookies! They look great and taste delicious

  • Reply Eric June 28, 2020 at 4:14 pm

    Amazing! I might do 11 or 12 minutes to bake for our oven but these are insanely chewy and delicious. I’m not regularly a baker but I tried these and they’re incredible! I love having some of the reasoning behind steps explained to me. Also love the tip to freeze the dough after the fact both for portion control and fresh cookies on demand!

  • Reply Sally July 13, 2020 at 3:03 am

    My new go-to cookie recipe. This recipe is absolutely foolproof and I make them regularly. I love pre-scooping them and tossing them in the freezer to make a few every other day so I don’t end up eating them all in one sitting (trust me, I would). Something about the molasses makes them super chewy but the outside still has the satisfying crunch. I’ve shared this recipe with all of my friends and highly recommend it!

  • Reply Terri Hartman August 1, 2020 at 7:13 pm

    My husband told me to throw away ALL of my other chocolate chip cookie recipes after trying this one! Nicole – you hit it out of the park!!! These are the absolute perfect balance of soft and chewy, but crisp on the outside edges, sweet and salty (I used Maldon Sea Salt to top mine). I will be sharing this recipe link with all of my family and friends. YUM!

  • Reply Corynn Cudworth August 22, 2020 at 1:32 am

    Just replaced all of my other chocolate chip cookie recipes with this one! Seriously, these are the BEST choco-chip cookies out there! And I love that they’re so unique with the molasses in place of brown sugar.

  • Reply Samantha September 1, 2020 at 10:03 pm

    LOOK NO FURTHER- this is the best chocolate chip cookie recipe I have found!! They are perfectly chewy on the outside and crispy on the edges! Highly recommend making this recipe, it is life changing!

  • Reply Kelly Madderom September 6, 2020 at 7:50 pm

    Hands down best chocolate chip cookie recipe. ???? I just recently had to go egg, gluten and dairy free so I subbed items and followed the same recipe and they still turned out incredible! Thank you for sharing your talent and recipes!! You are amazing!

  • Reply Allie Cooney January 31, 2021 at 11:02 pm

    These cookies are the BEST! Today is a snow day in Chicago, so what’s better than baking a couple dozen fresh cookies to share with my neighbors? …okay, and to gobble up myself. 🙂 I didn’t have chocolate chips on hand, but I did have M&Ms and some dark chocolate chunks – so I made due with this combo and I will 1000% be making these again! Already prepped more dough so I can do a cookie drop-off for my family in the area!

    • Reply Nicole Triebe January 31, 2021 at 11:36 pm

      I love that so much!

  • Reply Alain February 2, 2021 at 4:59 pm

    Do you mix the molasses with all of the white sugar (2 cups + 2 T) or some portion of it? I tried this out and mixed the molasses with all of the granulated white sugar and the texture didn’t come out quite as smooth as I would have anticipated (a little grainy with the sugar not quite as melted as might expect). I think the butter was still a little too firm when I mixed it and so the dough was crumbly rather than a good slightly wet firm scoopable dough. Going to try warming the butter a little more. I tend to fork stir the sugar eggs, flour to avoid overworking the dough. May need to use the hand mixer to see how it turns out. So
    Many little variables that make a difference. Love the recipe though – a new approach the broke me out of my 30 year mold for a cookie I thought I knew inside and out.

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