Is There A Perfect Chewy Chocolate Chip Cookie Recipe?

Written by Roar Elias

Is there a perfect chewy chocolate chip cookie recipe?

One has to question if there is actually one chocolate chip recipe out there that is, indeed perfect. I wouldn't think that everyone would come to an agreement about one particular recipe because everyone has different tastes and preferences. So many people have moved away from the original chocolate chip cookie recipe, finding ways to experiment with other ingredients and adding more texture into the cookie.

For example, a good chewy chocolate chip cookie recipe is something that is a nice change once in a while and it is definitely something different because of the texture it provides. It's great to know you can find something that you know is a winner. A recipe that is flop proof will come to good use when you are in a tight spot, especially when it comes to chocolate chip cookies.

When I heard about this recipe, which makes fantastic quality, thick and chewy chocolate chip cookies, I just had to share it. I really think it's the extra egg yolk that does the trick. Eggs work wonders with baking so when in doubt, just add a yolk and you will see the difference. Another thing to pay attention to is just to keep an eye out on the oven. You want a nice soft centre, but the outsides should be set. You don't want to leave them in the oven beyond this point because they will carry on cooking when they are cooling on the rack.

Here is a great chewy chocolate chip cookie recipe for you to try out:


  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 tablespoons butter, melted
  • 1 ½ cup brown sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 cups semisweet chocolate chips


  1. Heat the oven to 325 degrees F /180 degrees C
  2. Line two baking trays with parchment paper.
  3. Combine the flour, baking soda and salt in a bowl and set this aside.
  4. Mix the butter and the sugar with a beater until it is well combined.
  5. Beat the eggs with the vanilla and add this to the dry ingredients. Now you can add in the chocolate chips.
  6. All of the cookies should weigh the same so weigh them beforehand. They should weigh about 2.15 oz.
  7. Start by rolling a little into a ball, weigh this until you get the right amount and then place it on a baking tray. Press this down, but this doesn't have to be perfect. Rather try and create the jagged look effect around the edges with a fork. Space the cookies about 2 1/2 inches apart so they don't come to close to each other.
  8. Bake these until the cookies are golden brown with the outer edges of the cookies set and the centre still soft. It should take between 15-18 minutes if you have weighed them out correctly. Ideally you should swap the baking sheets between the top shelf and the bottom shelf of the oven half way to distribute the heat evenly.
  9. Finally, cool the cookies on a wire cooling rack. You can just remove them with a spatula.

It would be strange if there was one perfect chocolate chip cookie recipe, if you think about it. That would make life a little boring.

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The history of chocolate chip cookies is maybe a bit off topic, but is definitely an interesting read.

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