Chewy Chocolate Chip Cookies

This is my all time favorite chocolate chip cookie recipe that will give you the perfect chewy chip cookie. I've tried so many different recipes over the years and I have now, finally, landed in my very own recipe that will give you the most perfect chocolate chip cookie!

Chocolate chip cookies have the number one spot of my all-time favorite cookie, together with my chewy caramel cookies. You never get tired of the taste from a perfect chewy chocolate chip cookie! I like my cookies very chewy, with a lot of taste and A LOT of chocolate chips. My special ingredient also gives them the perfect little touch with even more chewiness.

This recipe give you about 20 medium-sized cookies.

NOTE! When it comes to chocolate chip cookies I always weigh the ingredients instead of using a measure. The reason for that is because you usually see a HUGE difference in the final result of the cookie (not in a good way) if you for example put in a little bit of extra flour in the dough.

Chocolate chip cookies:

360 g all-purpose flour

1 tsp baking soda

1 tsp baking powder

3 tsp cornstarch

1 pinch of salt

150 g butter, at room temperature

50 g cream cheese (with high amount of fat)

260 g light brown sugar

90 g granulated sugar

2 tsp vanilla extract

2 eggs at room temperature + 1 egg yolk

150-200 g chocolate chips/chopped chocolate

Instructions:

1. Preheat oven to 350 °F. Prepare baking sheets and line them with parchment paper, put aside.

2. Combine flour, baking soda, baking powder, corn starch and salt in a medium bowl. Put aside.

3. Use an electric mixer and beat the butter, cream cheese, brown sugar and granulated sugar until creamy and fluffy, for about 3 minutes. Here you really have to whisk for 3 minutes and not be sloppy.

4. Add in the vanilla, eggs and egg yolk one at a time and mix well between each.

5. Gradually add the flour mixture, little by little, and combine to a dough.

6. Stir in the chocolate chips in the dough (save some for extra garnish).

7. For best result, allow the dough to chill in refrigerator for at least 2 hours (preferably over night). This will make the dough more firm and the final result will be even more chewier, thicker and tastier cookies. Of course you can bake the cookies right away if you prefer.

8. After chilling, let the dough sit at room temperature for a couple of minutes before you scoop it up on baking sheets.

9. Pull of a piece of dough and form it, a bit sloppy, to a round ball (I like it when it's not perfect round cookies) and drop it onto prepared baking sheets. Keep a bit of space between the cookies.

10. Bake for 10-11 minutes. Make sure to take them out in time, otherwise they will not have that chewy and gooey inside. Take them out just before they look fully baked.

11. Put in a few extra chocolate chips if you want to, right after the cookies is fully baked.

12. Let them cool for a couple of minutes before removing them to wire racks. The cookies will continue to bake on the hot baking sheet if you not remove them and will then loose their chewiness and height.

13. The cookies can be stored in the refrigerator for a few days or in the freezer. Also, you can freeze the dough, take it out and bake when you're feeling that craving for a chocolate chip cookie!