I passionately recommend my Homemade Chocolate Chip Cookies recipe. Featuring 2 1/4 cups all-purpose flour, melted unsalted butter, dark brown sugar and ample semisweet chocolate chips, these irresistibly soft cookies are perfectly chewy. Each bite is a delightful mix of rich flavors creating an enticing, unforgettable Valentine’s Day dessert indeed.

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I was really excited to share my newest creation: The BEST Chewy Chocolate Chip Cookies that are perfect for a fun Valentine’s Day treat. I first experimented with 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda (I always check if it is still fresh), and a teaspoon of baking powder to guarantee they have the right texture.

I then added about 3/4 cup unsalted butter that had been melted and let cool, mixed with 3/4 cup packed dark brown sugar and 1/2 cup granulated sugar for that perfect taste. I even used one large egg and one extra egg yolk along with a couple teaspoons of vanilla extract to give the dough a rich flavor.

The cookies are loaded with 2 cups semisweet chocolate chips and I like to finish them with just a tiny pinch of sea salt after baking. This recipe is one of my best chewy chocolate chip cookie recipes and I hope you enjoy it as much as I do!

Why I Like this Recipe

I’ve gotta say, I really love makin’ these cookies ’cause they’re just all-around awesome for a bunch of reasons. First off, the recipe is super simple and not too fussy so even if I’m having one of those days when I’m not feeling too brainy in the kitchen, I can still whip up a batch that turns out great. I love how the dough comes together easily and fills my kitchen with that warm, buttery smell that instantly makes me smile.

Also, these cookies come out perfectly chewy and soft all over with just the right amount of crunch at the edges. I really dig that texture because it feels like a warm hug when i take a bite. The chocolate chips are insane too! They melt mellow in your mouth, giving me delicious bursts of chocolate every time, which is no joke when you’re craving something sweet.

And honestly, there’s something fun about sprinkling just a tiny pinch of sea salt on top before baking. It gives the cookies a little extra punch that makes ’em even tastier.

Learn how to make the best chewy chocolate chip cookies for an easy Valentine’s Day dessert! I mean, these homemade cookies are soft, chewy, bursting with chocolate chips, and totally perfect for sharing (or keeping all to myself, no judgment here). They might not be perfect but they’re real, warm, and full of love, making them just the right sweet treat for any day you need a bit of extra sweetness.

Ingredients

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All-purpose flour provides carbohydrates for energy and helps bind the cookie dough.
Dark brown sugar adds moist chewiness and a deep molasses flavor that makes cookies extra tasty.
Melted butter enriches the cookies with a rich smooth taste and soft texture overall.
Eggs give extra protein and help set the batter for a perfect chewy bite.
Semisweet chocolate chips deliver bursts of sweetness in every delightful bite.
Vanilla extract amps up the overall flavor and warm aromas in every cookie.
Baking soda and baking powder create lift but are the invisible heroes in these treats.
A pinch of sea salt dusted on top accentuates the chocolatey sweetness in a subtle way.

Ingredient Quantities

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda (make sure its still fresh)

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup unsalted butter, melted and cooled a bit

3/4 cup packed dark brown sugar

1/2 cup granulated sugar

1 large egg and 1 extra egg yolk

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

Optional: a pinch of sea salt to sprinkle on top after baking

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.

3. In another bowl, mix 3/4 cup unsalted butter (melted and cooled a bit), 3/4 cup packed dark brown sugar, and 1/2 cup granulated sugar until smooth.

4. Add 1 large egg, 1 extra egg yolk, and 2 teaspoons vanilla extract into the butter/sugar mixture and beat well.

5. Slowly stir in the dry ingredients to the wet mixture until just combined, careful not to overmix.

6. Fold in 2 cups semisweet chocolate chips ensuring they are evenly distributed.

7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. If you like, sprinkle a pinch of sea salt over each cookie before baking.

9. Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers still look soft.

10. Let the cookies cool on the tray for a couple minutes and then transfer them to a wire rack to cool completely before enjoying.

Equipment Needed

1. An oven, preheated to 350°F
2. A baking sheet lined with parchment paper
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. A whisk for beating the dry ingredients together
5. Measuring cups and spoons for all the ingredients
6. A wooden spoon or spatula to mix the dough
7. A tablespoon or cookie scoop to portion out the dough
8. A wire cooling rack for the cookies after baking

FAQ

Question: Why does the recipe call for an extra egg yolk?

Answer: The extra yolk helps keep the cookies chewy and adds a richer flavor.

Question: Can I use salted butter instead of unsalted?

Answer: Yes you can, but you may want to cut back on the salt since salted butter already adds flavor.

Question: Why do I need to check the baking soda?

Answer: Old baking soda might not work properly, so checking its freshness helps the cookies rise just right.

Question: What makes these cookies so chewy?

Answer: Its mainly the extra egg yolk and dark brown sugar that lock in moisture and make them soft and chewy.

Question: Can I switch semisweet chocolate chips with milk chocolate chips?

Answer: Sure, you can experiment with different types of chocolate but semisweet gives a nice balance to the sweetness.

The BEST Chewy Chocolate Chip Cookies Recipe Substitutions and Variations

All-purpose flour: Try using whole wheat pastry flour or a gluten-free flour blend (keep in mind the texture may change a bit).
Baking soda: If you’re in a pinch, use baking powder instead. Use about three times the amount, but it might affect the cookie’s rise.
Unsalted butter: You can swap this with an equal amount of melted coconut oil or margarine for a slightly different flavor.
Dark brown sugar: Use light brown sugar by adding a teaspoon of molasses per cup if you want that deep caramel flavor.
Semisweet chocolate chips: Feel free to use dark chocolate chunks or chop up a quality chocolate bar if you prefer.

Pro Tips

1. Make sure your butter is melted but not too hot when you mix it in so it doesn’t cook the eggs by accident.
2. Be careful when stirrin in the dry ingredients – mix until just combined cause overmixing can make the cookies come out tough.
3. If you have time, chill the dough for about 30 minutes before scooping. It helps keep the cookie shape and gives you a better texture.
4. Sprinklin a tiny pinch of sea salt on top before baking really brings out all the flavors.
5. Always double-check that your leaveners (the baking soda and powder) are fresh so your cookies turn out soft and fluffy every time.

The BEST Chewy Chocolate Chip Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

200

kcal

Equipment: 1. An oven, preheated to 350°F
2. A baking sheet lined with parchment paper
3. Two mixing bowls (one for dry ingredients and one for wet ingredients)
4. A whisk for beating the dry ingredients together
5. Measuring cups and spoons for all the ingredients
6. A wooden spoon or spatula to mix the dough
7. A tablespoon or cookie scoop to portion out the dough
8. A wire cooling rack for the cookies after baking

Ingredients

2 1/4 cups all-purpose flour
1/2 teaspoon baking soda (make sure its still fresh)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, melted and cooled a bit
3/4 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg and 1 extra egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
Optional: a pinch of sea salt to sprinkle on top after baking

Directions

Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/2 teaspoon salt.
In another bowl, mix 3/4 cup unsalted butter (melted and cooled a bit), 3/4 cup packed dark brown sugar, and 1/2 cup granulated sugar until smooth.
Add 1 large egg, 1 extra egg yolk, and 2 teaspoons vanilla extract into the butter/sugar mixture and beat well.
Slowly stir in the dry ingredients to the wet mixture until just combined, careful not to overmix.
Fold in 2 cups semisweet chocolate chips ensuring they are evenly distributed.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
If you like, sprinkle a pinch of sea salt over each cookie before baking.
Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers still look soft.
Let the cookies cool on the tray for a couple minutes and then transfer them to a wire rack to cool completely before enjoying.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.