Let’s face it: Almost all chocolate chip cookies are chewy when warm out of the oven. But how do you preserve that texture even when the cookies are cool? After lots of testing (no complaints here), we found three keys to the perfect texture and lasting chew: melted—not just softened—butter; extra fat, which we got from an extra yolk; and cooking time, which is less than you’d think.
With these few simple tweaks, we had chocolate chip cookies with rich chocolate flavor and a whole lot of tenderness and chew. Now that’s the taste of sweet success.
STEP #1 Use Melted Butter: Using melted butter in the dough helps make the cookies chewy. Of course you can melt the butter on the stovetop, but we find using a microwave easier.
STEP #2 Beat the Melted Butter with Sugar: Even though the butter is melted, we still beat it with the sugar first—it makes it easier to incorporate the other ingredients into a cohesive dough.
STEP #3 Add the Flour on Low Speed: Adding the flour on low speed keeps it from flying out of the bowl. If using a hand mixer, it can be tricky to add the flour and mix at the same time; if so, just add the flour in small batches, stopping the mixer as needed.
STEP #4 Roll the Dough Into Balls: Working with 2 tablespoons of dough at a time, roll the dough into balls. Simply dropping the cookie dough onto the baking sheet from a spoon causes jagged, unevenly shaped cookies.
STEP #5 Bake on Parchment Paper: We line our baking sheets with parchment paper to keep the cookies from sticking and for easy cleanup.
STEP #6 Underbake the Cookies: Pull the cookies from the oven while they are still slightly underbaked and let them set for 10 minutes on the hot baking sheet. The cookies will finish baking as they sit. Doing this ensures moist, chewy cookies.