Do you make chocolate chip cookies only to have them turn crunchy after they cool or overnight? Today, I’m revealing a HUGE secret to baking the most chewy chocolate chip cookies that stay soft even overnight!
Secret Ingredient for Chewy Chocolate Chip Cookies
What is it about chocolate chip cookies that brings out the kid in all of us? I don’t know about you, but the moment I bite into a warm cookie, I can feel the love baked right into them practically melting right down to my toes.
Even after all the years, I get the biggest reaction from people when I bring homemade chocolate chip cookies. I think people smell the fragrance and are sent right back to their childhood — they’re ubiquitous!
I don’t care if I dip them in milk, eat them when they’re too hot or have them waiting for me the next day. There’s just something about a chocolate chip cookie that can’t be beat.
I am a chocolate chip cookie fanatic. And, if I’m being honest, my absolute favorite version is an oatmeal chocolate chip cookie. But that’s a recipe to share on another day.
You may know how to produce chewier chocolate chip cookies — you have to remove them from oven when the outside edges are JUST starting to brown.
But to really bake chewy chocolate chip cookies, you need to use DARK brown sugar. The darker the sugar, the more moisture the cookie will absorb after baking, helping to keep those delicious cookies chewy and soft.
Seriously, you were expecting a touch of magic, weren’t you? But the fact is dark brown sugar is the secret ingredient!
And for even more tips for perfect cookies, check out my baking tricks.
- 3 sticks butter
- 2½ cup packed dark brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 egg yolks
- 2½ Tbsp vanilla
- 2 cup bread flour
- 2 cup all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- ¼ tsp baking powder
- 2 cup semi-sweet chocolate chips
- 2 cup milk chocolate chips
- Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition.
- Add vanilla and mix.
- Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
- Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
- Take out and roll lightly into 1″ balls.
- Place on a cookie sheet lined with non-stick foil (parchment paper is the best) and bake at 325 for 10-13 minutes.
- Remove from oven when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them just a tad bit crunchier.
And if you want to have fun, substitute dried cranberries and white chocolate for the milk and semisweet chips. You can also add in nuts or toss in some butterscotch chips. The possibilities are endless for this great cookie base.
For even more fun cookie recipes and tricks, consider the following affiliate links: