Festive Chocolate Chip Cookie Chews

The Secret to a Chewy Cookie

These cookies are my favorite. They are thick and soft in the middle. The secret is an extra egg yolk. It makes them rich and chewy.

I learned this from my friend Margie years ago. She brought a batch to our book club. One bite and I had to know her secret. I still laugh at that. I asked for the recipe before I even finished my cookie!

Why This Recipe Works

Let’s talk about melted butter. It soaks into the flour just right. This gives you a chewy texture. It also makes the dough easy to mix.

Using more brown sugar than white is key too. Brown sugar has molasses. Molasses loves moisture. This keeps your cookies soft for days. Fun fact: That’s why cookie jars were invented! To keep soft cookies safe.

A Little Story From My Kitchen

My grandson Leo helps me bake these. He is in charge of the chocolate chips. He always sneaks a few for himself. I pretend I don’t see.

One time, we forgot to set the timer. The smell told us they were done. Doesn’t that smell amazing? That warm, buttery chocolate scent. It is the best alarm clock.

Let’s Make Some Dough

First, mix your dry things. Flour, baking soda, salt. Then, beat the melted butter and sugars. They will become smooth like caramel. Add the egg, extra yolk, and vanilla. It will smell so good.

Mix in the flour slowly. Then, stir in those chips by hand. This matters. A gentle hand keeps the cookies tender. Now, roll the dough into balls. Use two tablespoons for each. This makes them just the right size.

The Perfect Bake

Bake them one tray at a time. This helps the heat move evenly. Your oven’s lower-middle rack is the sweet spot. Bake until the edges are golden but the centers are puffy.

They will look underdone. That is perfect! Let them cool on the tray for ten minutes. They will finish cooking there. This step matters most for that chewy center. What’s your favorite part: crispy edges or a soft middle?

Sharing the Joy

I love these cookies with a cold glass of milk. They are also wonderful shared. I wrap them in a tea towel for a neighbor. It spreads a little happiness.

Food is about more than eating. It is about the memories you make. Do you have a baking helper like my Leo? Tell me about them. What is your favorite thing to bake with someone you love?

Ingredients:

Ingredient	Amount	Notes
All-purpose flour	2 cups plus 2 tablespoons (10 ⅔ oz / 302g)
Baking soda	½ teaspoon
Salt	½ teaspoon
Unsalted butter	12 tablespoons, melted and cooled
Light brown sugar	1 cup packed (7 oz / 198g)
Granulated sugar	½ cup (3 ½ oz / 99g)
Egg	1 large
Egg yolk	1 large
Vanilla extract	2 teaspoons
Semisweet chocolate chips	1 ½ cups (9 oz / 255g)

Instructions

Step 1: First, get your oven ready. Move a rack to the center. Heat it to 325 degrees. Line your baking sheets with parchment paper. Then, mix your flour, baking soda, and salt in a bowl. I give mine a little whisk. It feels like magic powder.

Step 2: Now, let’s make the dough. Beat the melted butter and both sugars together. Do this for two whole minutes. It will get smooth and lovely. Then add the egg, extra yolk, and vanilla. Mix it all in. The vanilla smell is my favorite part. Doesn’t that smell amazing?

Step 3: Time to add the dry ingredients. Turn the mixer speed to low. Add your flour mixture in three parts. Scrape the bowl sides with a spatula. (This prevents a flour pocket at the bottom!). Finally, stir in all those chocolate chips by hand. The dough will be thick and glorious.

Step 4: Let’s shape the cookies. Use two tablespoons of dough per cookie. Roll them into rough balls. Place them two inches apart on your sheet. They need room to become puffy. Do you like crispy edges or a chewy center? Share below!

Step 5: Bake one sheet at a time. This is important for even heat. Bake for 15 to 20 minutes. Rotate the sheet halfway through. The edges should be set, but centers soft. Let them cool on the sheet for 10 minutes. I still laugh at how I used to burn my tongue.

Creative Twists

These cookies are a perfect canvas. You can make them new every time. Try mixing in different treats. It’s a fun way to use what you have.

Sea Salt Sprinkle: Press a few flakes on top before baking. Sweet and salty is the best.

Pretzel Crunch: Swap half the chips for broken pretzel pieces. It adds a wonderful salty crunch.

Peanut Butter Pocket: Hide a small spoonful of peanut butter inside the dough ball. A delicious, melty surprise.

Which one would you try first? Comment below!

Serving & Pairing Ideas

A warm cookie is a happy thing. But it can be even happier. Try serving them with a scoop of vanilla ice cream. Let it melt a little over the top. You could also crumble one over a bowl of yogurt for breakfast. I won’t tell!

For drinks, a cold glass of milk is classic. It just works. For the grown-ups, a small glass of tawny port is lovely. It tastes like raisins and nuts. It sips nicely with the chocolate. Which would you choose tonight?

Keeping Your Cookie Chews Chewy

Let’s keep these cookies soft for days. First, let them cool completely. Then store them in a tight tin or container. Add a piece of plain bread to the tin. The cookies will steal its moisture and stay chewy.

You can freeze the dough balls too. I do this for surprise visits. Scoop the dough onto a tray and freeze it solid. Then pop the frozen balls into a bag. Bake a few anytime you want fresh cookies.

I once reheated a cookie in the microwave. Ten seconds made it warm and gooey again. It was like it just came from the oven. This matters because a good treat should last. Have you ever tried storing it this way? Share below!

Cookie Troubles? Easy Fixes Right Here

First common issue: flat, spread-out cookies. Your butter was likely too warm. Make sure your melted butter has cooled. Chilling your dough balls for 30 minutes also helps.

Second issue: cookies are too cakey. You might have measured the flour wrong. Spoon it into the cup and level it off. I remember when my grandson did the scoop-and-pack method. We got fluffy little cakes instead of cookies!

Third issue: not enough chocolate in each bite. Stir those chips in well by hand. Get them evenly mixed through the dough. Fixing small things builds your kitchen confidence. It also makes the flavor perfect every time. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free?
A: Yes. Use a good gluten-free flour blend. Add ¼ teaspoon xanthan gum if your blend lacks it.

Q: How far ahead can I make the dough?
A: You can chill it for up to 3 days. The flavor gets even better. You can also freeze it for 3 months.

Q: What can I use instead of chocolate chips?
A: Chopped chocolate bars or chunks work great. So do butterscotch or peanut butter chips. Use what you love.

Q: Can I double this recipe?
A: Absolutely. Just mix it in two separate batches. This keeps everything mixing evenly.

Q: Any optional tips?
A: A pinch of cinnamon is lovely. So is a sprinkle of sea salt on top before baking. *Fun fact: The lower oven temperature here is the secret to a chewy center!* Which tip will you try first?

From My Kitchen to Yours

I hope you bake a batch of these soon. Share them with someone you care about. The kitchen is my favorite place for making memories.

I would love to hear about your baking adventure. Tell me all about it in the comments. Have you tried this recipe? I read every note you leave for me.

Happy cooking!
—Elowen Thorn.