Easy Chewy Chocolate Chip Cookies

The key ingredients that make this chocolate chip cookie so moist and chewy are the brown sugar and large chocolate chip chunks. As for the butter, I’ve tested both melted and room temperature butter and both types of butter produced the same results. So if you’re in a hurry, melt the butter in a microwave and let it cool for 5 minutes before mixing the ingredients together.

my inspiration

Growing up, I loved Entenmann’s chewy chocolate cookies. In fact, it was the first chocolate chip cookie I ever had. As a Korean American immigrant child, I discovered other cuisines watching TV families and or perusing the aisles of the grocery store. During a grocery run with my mother, I saw these perfectly round mini chocolate chip cookies through the clear window of the Entenmann’s box and I begged my mom for it. I can still remember biting into the soft chewy cookies for the first time. Since then, I love chewy moist cookies over crispy cakey cookies. Now I get to bake these cookies with my daughter and it’s become a mother-daughter tradition in our home. I hope you enjoy these cookies as much as our family does because they are truly a hug in every bite.

key ingredients

• All Purpose Flour: Instead of using a measuring cup, I highly recommend weighing the flour with a food scale. I used 156 grams of flour. People frequently end up adding more flour to the cookie dough because they measured the flour incorrectly with their measuring cup. If there is more flour in the batter, the cookies will not flatten in the oven. If you don’t own a food scale, here is a helpful resource on how to measure flour correctly using a measuring cup.
• Unsalted Butter: I’ve tested this recipe with room temperature butter and melted butter and both types of butter produced the same chewy cookies. If you’re in a rush, melt the butter in the microwave for about 30-45 seconds and let it cool for about 5 minutes before mixing in the sugars.
• Semi-Sweet Chocolate: I like to use the semi-sweet and dark chocolate blocks from Callebaut. I usually purchase mine from Whole Foods. Amazon also carries them as well.
• Dark Chocolate: Jaques Torres has great dark chocolate discs that are available on Amazon.
• Light Brown Sugar
• Egg
• Vanilla Extract
• Baking Soda
• Fine Sea Salt
• Flaky Salt

key steps

1. Whisk together the butter, light brown sugar and granulated sugar in a bowl until it becomes a smooth paste. The butter can be at room temperature or melted. If you are in a rush, melt the butter for 30-45 seconds in the microwave. Then let the melted butter cool for 5 minutes before adding in the sugar.
2. Then add the egg and vanilla extract to the butter and whisk until everything is well combined.
3. Add the flour, salt and baking soda to a bowl. Then sift the dry ingredients into the butter mixture. After all the dry ingredients are sifted, gently mix the wet and dry ingredients together with a spatula. Make sure not to over-mix. Over-mixing results in flatter cakier cookies.
4. Add the chocolate into the cookie dough. Gently mix the chocolate into the cookie dough.
5. Using a 2 oz ice cream scoop (equivalent to 4 tablespoons), scoop the dough onto a lined baking sheet.
6. Bake the cookies for about 10 minutes just until they brown on the edges. Sprinkle flaky salt on top and let the cookies rest for about 10 minutes before devouring. Enjoy!

best way to store cookies

Store the cookies in an airtight container with a slice of bread. The bread will keep the cookies chewy and moist for about 3-4 days.