Today we’re making one of life’s simplest pleasures- cookie dough that is the perfect basis for all the chewy cookie lovers out there. I’ve been playing with the ingredients to see what makes the cookie keep the right texture while remaining moist and, of course, delicious. I think we have the winner.
How To Keep It Chewy
- Butter is Better: Start with melted butter (or softened), not cold from the fridge. It creates that rich, moist base for your cookies.
- Brown Sugar Magic: Use a higher ratio of brown sugar to white sugar. Brown sugar adds moisture and a hint of molasses flavor.
- The Right Flour: Opt for all-purpose flour instead of bread flour. Bread flour can make cookies a bit too tough.
- Egg-citement: An extra egg yolk is the key to chewiness. The yolk adds richness and moisture to your cookies. It’s the yin to the white’s yang.
- Chill Out: Don’t rush the dough chilling process. Let it rest in the fridge for at least an hour (or overnight for maximum flavor). It helps the cookies keep their shape and chewiness.
- Just Enough Mixing: Don’t overmix the dough. Too much mixing can lead to tough cookies. Mix until the ingredients are just combined, and then stop.
- Perfect Timing: Keep an eye on your oven. Bake just until the edges start to turn golden, but the center is still soft. They’ll continue to cook a bit as they cool.
- Size Matters: Use a cookie scoop or consistent measuring utensil to ensure uniform size. This helps with even baking, and the cookies will have that consistent chewiness.
Make It Your Own
The best thing about these cookies is the dough, the base of the recipe, is really versatile. You can see below, I’ve tried them with chocolate chips, Reese’s chips, toffee bits, and even white chocolate with Macadamia nut. It works wonderfully with all sorts of fillings. So go ahead and use your favorite, you’re only going to love the recipe more.
Now that we’ve got the basics down, let’s bake the ultimate chewy cookies:
PrintThe Ultimate Chewy Cookie Dough
The ultimate base for those who love chewy cookies.
Ingredients
- 2 sticks (1 cup) of melted unsalted butter
- 1.5 cups brown sugar packed
- 1 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 2 teaspoons vanilla extract
- 2 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon of salt
- 1 cup chocolate chunks (or chocolate of your choice)
- Sea salt for garnish
Instructions
- In your bowl, mix butter, brown sugar, and granulated sugar.
- Add in eggs plus extra yolk and vanilla extract. Mix until creamy and well combined.
- Sift in flour, baking soda, and salt.
- Using a ladle, fold the batter in together.
- Add your chocolate chips and just slightly fold to not overmix the batter.
- Using a 1/4 cup scoop, form dough into balls and place on a baking sheet. Refrigerate for 1 hour minimum.
- Preheat oven to 375F when ready to bake. Place your dough balls on parchment paper and bake for 10 minutes. Note ovens vary and it may take a minute more or less to get the golden color you’re looking for.
- Remove from oven and sprinkle with sea salt. Cool on a wiring rack and enjoy!
If you prefer a cakey cookie, you’ll love these Peanut Butter Stuffed Cookies.
