My Favorite Chewy Chocolate Chip Cookies

Graduation is today. Notice the lack of an exclamation point.

I’ve never felt so incredibly underwhelmed about graduation. It is likely due to the fact that after every previous graduation (highschool and undergrad) I had the next step solidified, but now I am in limbo. It is a very helpless feeling not knowing whether you will get a job soon, where you are going to live, or how you are going to pay your bills. I am in a constant state of (barely) subdued panic. Of course my family has offered to take me in during my down time but I can’t expect them to pay my bills too (as I will likely need to rent a storage unit until I know where I am moving). Thankfully, I have been saving some money over the course of my 6.5 years in grad school and am hoping it’ll be help tide me over. Definitely not enough to live off of for longer than a month though. Transitioning to the real world stinks.

Also, despite the fact that I have been looking forward to moving out of Memphis for years I am now not liking the idea of leaving. Driving into lab the other day it struck me hard that all the people and things I love about Memphis will soon no longer be at my finger tips. Eventually I hope to be moving closer to those that I had previously moved further away from, but it doesn’t change the fact that moving sucks. I’ve been here for 6.5 years and it feels like I am being suddenly removed and my day-to-day life is about to implode. All of these realizations have been putting a damper on my ability to be excited about graduation. (Although I must admit it’s been hard not to flap my wings around like a bird in my graduation regalia – such huge sleeves!)

As a distraction, I have been working on perfecting my favorite chocolate chip cookie recipe for quite some time now. I nailed it a couple weeks ago but had to remake them because my friends inhaled them when they were in town visiting – a good sign though! And probably a smart idea to make sure I could reproduce them anyway. What did I do differently than in the past? I made some small changes that didn’t effect them too much such as reducing the brown sugar down to 1 cup and increasing the white to 1/2 cup. I have alternated between this and the original and haven’t noticed much difference. I also used mini semisweet chocolate chips instead of a mix of the regular sized ones, but type doesn’t matter it’s the quantity. I did notice however that when I once made these with only 2 cups (instead of the usual 3) they spread out more. The chocolate must aid in binding the dough together. I also felt like I got more consistent results using silicone baking mats versus parchment paper, but not drastic enough to swear off parchment.

My Favorite Chewy Chocolate Chip Cookies 1

The biggest changes came with refrigeration and the bake time. I refrigerate this dough for at least 24 hours and  have had great results even after being in there for a week! The next tricks are to make the dough balls slightly taller than wide, to reduce spreading, and finally – underbake! They will be very soft to the point that if you try to move them off the cookie sheet right away they will mush up. Be patient and let them cool for 10 minutes before moving to a cooling rack. Finally, I found that they were even better the second day after being sealed in an air-tight container.

My Favorite Chewy Chocolate Chip Cookies 2

Two years ago: Ron’s Chili

Three years ago: Oven-Fried Onion Rings


Makes approximately 4 dozen cookies


2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1 cup packed dark brown sugar

1/2 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

2-3 cups mini or regular semisweet chocolate chips (or 1 cup each semisweet, peanut butter, and white chocolate chips)


  1. Sift together the flour, baking soda, and salt; set aside.
  2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips by hand.
  3. Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
  4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
  5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
  6. Bake for 8 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from my Big, Fat, Chewy Multichip cookies.

Items you may need (affiliate links):


Share on Facebook415Pin on Pinterest66.5kTweet about this on TwitterShare on Yummly1104Share on Google+26Share on StumbleUpon1Print this pageEmail this to someone

50 Responses to “My Favorite Chewy Chocolate Chip Cookies”

  • Congratulations on graduation!! The cookies look like a delicious distraction to facing reality.

  • These. Look. Perfect.

    Also – congrats on graduation, regardless of the lack of exclamation. Totally know where you’re coming from on the limbo thing, but you should be super proud of this accomplishment. And flap those wings!

  • Don’t worry about not running in circles and busting high kicks – you can celebrate graduating in any way you see fit! And the limbo thing is totally weird….I actually went BACK to school because of it! haha Also, these cookies truly look perfect Erin! Love the recipe.

  • These look amazing! I’m glad that you found your perfect chocolate chip cookie! And congratulations on graduation, that is a huge accomplishment!

  • congrats grad–maybe you feel underwhelmed but it’s still a huge accomplishment! exciting things ahead!

  • these look amazing. i am a huge ccc fan!!!! all the pieces will soon fall into place i’m sure 😉

  • transitioning from school to real world effing SUCKS. Good luck hun, I know you’ll maneuver these waters well, even if you seem overwhelmed.

    and these cookies look so great, so classic, love em!

  • Susan:

    Erin, I feel for you about your limbo. We’re getting ready to take off on a long trip, and I’ve been in great suspense about whether I would get my camera back (thanks to phone calls by my husband I did) or if i’d get my snorkel mask back with the prescription lenses 9I’ve got it, but without prescription lenses) and now we’re waiting on FedEx labels for shipping luggage… thanks to the weather (we’re supposed to get those tags a week ahead of time, but they’re not here yet and pick up is Tuesday. The one thing I can assure you of, at least from my point of view, is that retirement is wonderful, not underwhelming – it’s wonderful, especially when you have plenty of outside interests. I know that’s a long way off for you, but at least it’s something you can look forward to. :-)

  • Congrats on finishing and graduating. You definitely deserve a little celebration, even if you feel stuck. I went the PostDoc route because I found it easier to get a postdoc than a job. Then you can be a postdoc for as long as your new professor will have you.

    (Novartis (NIBR) is on a major hiring spree if that fits your experience? They need people in Cambridge to work in oncology & translational biology, can you do an ELISA? :) )

  • That limbo does seem hard. I know a few people who are going through it at the moment and who had to move back in with families also while they search…not ideal but better than the alternative! You’ll find something!! I have confidence.

  • Megan:

    First off, congrats on graduating! I’m super excited for you:)
    I just got finished making these cookies, and sadly they didn’t turn out at all like they should have. I followed the recipe step by step, but my cookies are the total opposite of chewy…they are rather crunchy. Also, they spread out in a very weird way, so they’re super thin. I even turned the oven down to 350 and let them bake for a minute less for the second half of the batch, and I still got the same result; thin, brown, and crunchy. Any tips or advice as to what I may have done wrong? The only thing I can think of is that I didn’t use parchment paper. I don’t have any in the house at the time, so I just baked them straight on the cookie sheets. If you have any extra tips, I’d love to have them! Thanks!

    • spiffycookie:

      Thanks for the congrats! I am sorry these did not turn out for you. I am uncertain what could have gone wrong if you used the exact same ingredients and followed the steps exactly. It could be differences between the types of cookie sheets or even the oven – not all ovens bake at the temperatures they claim (and I am not excluding mine from this). I will admit I have noticed that my cookies do spread a little more when I don’t use a silpat or parchment paper. But it shouldn’t have caused that drastic of a change. One suggestion: try scooping the dough prior to refrigeration, then place straight onto the cookie sheets and bake. Being colder may help them spread less.

  • Ifdy:

    Just wanted to tell you I just baked these cookies and they came out FANTASTIC! They’re chewy, gooey, chocolatey, and delicious!

  • Miraj:

    just made it. and it came out excellent. thank you for sharing and your honesty! :)

  • […] started with this little number, found over at The Spiffy Cookie.  This is a wonderful, standard chocolate chip cookie – and […]

  • Flutterbye:

    OMGosh I’ve been looking ALL over for the perfect cookie recipe and I have FINALLY found it!!!!!!!! Sooooo So good! I followed the recipe exactly as written. I can throw away all my other recipes..seriously! Thank u for such an awesome recipe!! My husband and 4 kids loved them as well =)

  • […] adapted from the spiffy cookie  […]

  • Erica:

    I tried your recipe tonight, and they turned out SO well! I am a terrible baker, but these were absolutely perfect! Thanks so much for sharing.

    I hope the job search is going as well as job searches can go!

  • Vivien Heck:

    Oh my gosh i an\m 12 and love to bake. I have triedso many recipes but this was the best by far!!!

  • […] Adapted from My Favorite Chewy Chocolate Chip Cookies and Keep it Sweet […]

  • […] Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies. […]

  • Emma:

    Amazing cookies!!!! I have been searching far and wide for a recipe as good as this one! Thank you so much for posting this. Definitely will be sharing these cookies to friends and family!

  • Chanel:

    Tonight will be the second time I’m using your recipe, and both time they came out perfect! My 2 year old daughter loves them the most. Thanks for sharing!!

  • Amy:

    Maybe ccc making is your calling!

  • emeline:

    How many cookies does one batch make.

  • Quintanar1:

    These look so good! Do you use bleached or unbleached flour?

    • spiffycookie:

      Thanks! They are my favorite ;-). In answer to your question, I typically use unbleached but I sometimes vary between the two. I don’t notice that it makes a difference.

  • Tommy:

    I just made these cookies but skipped the refrigeration step, and OH MY GOD!! These are the BEST chocolate chip cookies I’ve ever had! I think probably due to the melted butter, but they are to just die for! Crunchy on the bottom, ooey, gooey, chocolatey goodness inside :-). I also buttered my pan instead of spraying and only used 2 cups of milk chocolate chips (which still seemed like a lot when making the balls). Thanks so much for the recipe, I’ll be keeping this one for sure!

    • spiffycookie:

      Yayy!! So glad you made them your own and enjoyed them so much! I agree, sometimes 3 cups can be a lot when using regular sized chocolate chips, but when I use the minis I prefer 2-1/2 to 3 cups.

  • Dawn:

    Hi Erin.Just wondering if I should let the butter cool before mixing it in? Thanks.

  • Dawn:

    I just went over the recipe, and got the answer to my question about the butter.Sorry

  • levisa:

    Me and my daughter tried this recipe and we LOVED it. Thanks for this amazing cookie recipe

  • andi:

    These were good! My cookie scoop is a 1T, so that’s what I used. Convection bake for 10 mins, pan rest for 10 mins. They were perfect! Thanks for a yummy recipe I will continue to use.

  • Katie:

    I wanted to thank you for this recipe. I came across it a year or so ago and it is my go-to and never fails to receive the highest of praises and an empty plate in less than 10 minutes! My absolute favorite recipe – thank you thank you

    • spiffycookie:

      YAY!!! That makes me so happy to hear Katie! I obviously agree that they really are the best and I’m glad you agree 😉

  • ac:

    I’m sure this recipe is good, because it’s almost the same as the one on a bag of Trader Joe’s semi-sweet chocolate chip morsels. Only difference is instead of 1 egg and 1 egg yolk it says 2 eggs. Also to make up for the lost liquid, you have 1 tablespoon vanilla. Trader Joe’s uses 1 tsp vanilla. So this is really Trader Joe’s recipe…

    • spiffycookie:

      AC, you are right, many of the better chocolate chip cookie recipes follow the same basic trend but I actually did come up with this recipe before I even knew what Trader Joe’s was! I tinkered with this recipe for many years to get it just the way I like it so I guess it is just a happy coincidence that it strongly resembles the recipe by Trader Joe’s.

Leave a Reply

  • Bake Sale
  • Bread Rolls Buns & Dough
  • Contests
  • DIY
  • Dressing Sauces & Condiments
  • Gift Ideas
  • Giveaways
  • Reviews
  • Salads
  • Side Dish
  • Slow Cooker
  • Travel
  • Uncategorized
  • Vegetarian
The Great Food Blogger Cookie Swap 2015