My Recipe Box

Chewy Chocolate-Chip Cookies


Yields about 9 dozen 2-1/2-inch cookies.

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.

  • 10-3/4 oz. (1-1/3 cups) unsalted butter, cold 
  • 1-1/2 cups packed light brown-sugar
  • 1 cup granulated sugar
  • 2 large eggs, cold
  • 1 Tbs. pure vanilla extract  
  • 17 oz. (3-3/4 cups) unbleached all-purpose flour
  • 1-1/4 tsp. table salt
  • 1 tsp. baking soda
  • 12 oz. semisweet chocolate chips

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.

Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.

In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.

Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.

nutrition information (per serving):
Size : per cookie, Calories (kcal): 70, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 2, Protein (g): 1, Monounsaturated Fat (g): 1, Carbohydrates (mg): 10, Polyunsaturated Fat (mg): 0, Sodium (g): 40, Cholesterol (g): 10, Fiber (g): 0,

Photo: Scott Phillips

hands down the best chewy chocolate chip cookie. make sure to follow the directions about beating. it makes all the difference

Excellent - this was like eating dough... Nice and soft.

This our go to recipe! We have made these since our very first issue of Fine Cooking arrived in our post box (#56). We makes these cookies regularly and especially when we have a chocolate craving! They freeze beautifully and keep us supplied in cookies for almost a week.

This has been my family's favourite chocolate chip cookie recipe since it first appeared in the magazine in 2003. Now my son is in his first year at university and has asked for the recipe so he can make it too.

I was looking for a better chocolate chip cookie recipe. This is a much better cookie. I added both semi-sweet chips and bitter sweet chips as well as walnuts. They were great. Here is the most important thing about this recipe: It calls for 1 1/4 tsp of table salt. This is wrong!!! It is way too salty. I think it is a misprint.

Pretty darn good! A solid chocolate chip cookie recipe. I halved the recipe and made 7 jumbo cookies and added walnuts. Great texture and very addictive. I would make them again.

This is absolutely the best chocolate chip cookie I've ever made. I use bittersweet chocolate chips instead of semi-sweet and it's a delicious switch.

I've made these 5 times. Each time they have been delicious. It's my new go-to chocolate chip cookie recipe. Before putting the dough onto the cookie sheet I chill it for an hour or so.

Quite possibly the best chocolate chip cookie you'll ever eat. Toll House is fine, but this recipe adds more brown sugar and butter -- transforms ordinary into extraordinary. Weigh your flour, don't omit the salt and use a full Tablespoon of good vanilla. You will not be dissappointed. I have been making this recipe for years now and it never fails to draw rave reviews.

These aren't a super-chewy big cookie. Maybe if you made them bigger than the suggested 1 t. drop of cookie dough, you'd get a bigger, chewier cookie. But we liked them as they were, just a bit more chewy and buttery than the Tollhouse recipe.

Very nice chocolate chip cookie. Much better then Tollhouse.

The cookie did not measure up to my expectations. Too close to being a crispy cookie, not a chewy one. Toll House CCCs are just too awesome to beat, I guess :O(.

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