The best recipe for chewy chocolate chip cookies with baking powder and baking soda. They’re easy to make and there’s no chilling required. These brown sugar chocolate chip cookies are perfect for Christmas or anytime of the year! One of the best brown sugar dessert recipes you’ll ever have!
Easy Chewy Chocolate Chip Cookies Recipe
Sometimes I crave a good crispy chewy chocolate chip cookie with lots of flavor but I don’t want to spend forever making them or spend forever waiting for them to bake and that’s where this recipe comes in. It’s my go-to recipe for chewy chocolate chip cookies. Maybe I’ll create an even better recipe in the future but this one is pretty solid.
It’s a one-bowl recipe with simple ingredients that can be made without a mixer and comes together in minutes.
For the way these cookies turn out you’d think that you’d need to put in hours of work or add a special ingredient, but no. This recipe is quite simple.
I think that one of the best things about this recipe is that the cookie dough requires no chilling. Usually when it comes to chewy cookie recipes some amount of chilling is mandatory to yield cookies with that irresistibly delicious chewy texture but it’s not needed for this recipe. The flour to butter to leavening ingredient ratio is just spot on.
I try to use the word “best” sparingly on this blog because often times I find that a recipe can always be made better. So when I do use the word “best” it means that to the best of my knowledge there is absolutely nothing that can be done to make the recipe any better than it already is. These are honestly some of the best easy chewy cookies I’ve ever had.
Brown Sugar Chocolate Chip Cookies
I didn’t use white sugar in this recipe because I didn’t think to. I knew the type of cookie I was going for which is a chewy cookie. I know that brown sugar yields cookies with a chewy texture and I just love brown sugar in general when it comes to baking, so I left out the white sugar completely and I have no idea what these cookies would be like with it and I don’t want to find out because they turned great!
I know at first glance the amount of sugar in this recipe seems like a lot but remember that it’s spread out among almost 30 cookies. Also, all that brown sugar is what gives these cookies their chewy texture, the soft gooey centers, the flavor, and the moisture as well.
Tips for making Perfect Chewy Chocolate Chip Cookies
Many of the baking recipes here on Beat Bake Eat are foolproof however, this one is not that way entirely. Since this recipe is pretty easy I think that there’s only one way that you can mess it up royally which is by over baking the cookies, but there are a couple of other things that you may not do correctly, that you definitely should.
Melting the butter:
The brown sugar is not the only thing responsible for the chewy texture of these cookies. The melted butter helps in creating that as well. When melting the butter do not overheat it. I know it’s very easy to overheat butter, especially when doing this in the microwave. I find that it’s best if you melt most of the butter, leaving a few lumps. Then, stir the butter to allow the heat from the majority of it to melt the lumps. Remember, you don’t want the butter to be too warm otherwise it will cook the egg. However, if you do happen to go overboard and the butter ends up being too hot, let it sit until it cools down before adding any other ingredients into the bowl.
Measuring the flour:
I’d say that one of the most common mistakes when it comes to baking is not measuring the flour correctly. Use the ‘Spoon and level method’ to measure the flour. With this method all you do is spoon the flour into the measuring cup and level off the excess. The basic idea is to not pack the flour. It should sit loosely inside the measuring cup. Do not ‘dip n scoop’ (I’m guilty of doing this sometimes). This will ensure that the dough is the right consistency therefore yielding cookies that are actually chewy and not doughy or dry.
How to know when the cookies are done baking:
The cookies are done when the edges are set and the centers are soft and slightly under baked. If there’s a raw spot in the center of the cookies they need to be baked for a minute more. You don’t want them to be raw in the middle, just slightly under baked.
How to make Chewy Chocolate Chip Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
- In a large bowl combine butter and brown sugar. Slowly beat in the egg and vanilla extract.
- Add flour, baking powder, baking soda, and salt. Mix until the dough is formed. Fold in the chocolate chips.
- Form 2-tablespoon sized balls of dough and place onto the baking sheet, spaced evenly apart (10 per sheet). Gently press down each ball with your palm to flatten slightly.
*The more you flatten them the thinner, crispier and chewier they’ll be.
- Bake for 9 – 10 minutes until the edges are set and the centers are soft and slightly under baked. DO NOT over bake.
- Cool on the baking sheet for 10 minutes then remove to cool completely. Enjoy!
Substituting unsalted butter for salted butter:
This recipe calls for salted butter but if using unsalted butter add an extra 1/4 teaspoon of salt.
You’ll also notice that this recipe calls for 1 tablespoon of vanilla extract. No, it’s not a typo. Yes, I know that it is a bit more than average however, that is also what makes these cookies so flavorful.
You’ll find that the dough is very soft and may even be slightly greasy depending on how hot it is in your kitchen.
I purposely flattened a few of the balls a bit more than slightly and they came out even chewier!
I also rolled a few 1-tablespoon balls and those came out great too. The size didn’t affect the texture. They just didn’t need to be baked as long as the bigger cookies. But no matter the size they’re all crisp and chewy around the edges, and chewy, gooey and a little soft in the center.
Storing Chocolate Chip Cookies
How to keep chocolate cookies soft: Store them in an airtight container or food-safe resealable bag, removing as much air as possible. Additionally, you can add a half a slice of bread to the container which makes the cookies absorb the moisture of the bread to help keep them fresher and softer longer. White bread is best for this. I highly recommend doing this for these cookies.
Freezing Chocolate Chip Cookies
Can chocolate chip cookies be frozen? Yes. After the cookies have cooled completely the best way to freeze them is to place them on a baking sheet in a single layer, not touching each other. They can also be frozen like this in layers by separating each layer with parchment paper or wax paper. Once frozen solid, transfer the cookies to a food-safe resealable bag, squeeze out as much air as possible, close and freeze.
How long do Cookies last in the freezer? If stored correctly the cookies should last for up to 3 months.
More Easy Homemade Cookie Recipes:
- White Chocolate Chip Chocolate Cookies
- Soft & Chewy Peanut Butter Cookies
- Cream Cheese Chocolate Chip Cookies
- 3/4 cup (1 1/2 sticks) salted butter, melted
- 1 3/4 cups brown sugar, packed
- 1/2 teaspoon salt
- 1 egg
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/4 cups semisweet chocolate chips
Preheat oven to 350°F. Line a baking sheet with parchment paper or a nonstick baking mat and set aside.
In a large bowl combine butter, brown sugar, and salt. Slowly beat in the egg and vanilla extract.
Add flour, baking powder, and baking soda. Mix until the dough is formed. Fold in the chocolate chips.
Form 2-tablespoon sized balls of dough and place onto the baking sheet, spaced evenly apart (10 per sheet). Gently press down each ball with your palm to flatten slightly.
*The more you flatten them the thinner, crispier and chewier they’ll be.
Bake for 9 - 10 minutes until the edges are set and the centers are soft and slightly under baked. DO NOT over bake.
Cool on the baking sheet for 10 minutes then remove to cool completely. Enjoy!
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