The Chewy
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The Chewy is a soft, dense cookie built on brown sugar and butter with egg yolk for structure and chew. The recipe delivers a consistently tender crumb that stays chewy for days.
CookOS may earn a commission from Instacart orders.
The Chewy is a soft, dense cookie built on brown sugar and butter with egg yolk for structure and chew. The recipe delivers a consistently tender crumb that stays chewy for days.
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Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
Sift together the flour, salt and baking soda onto a paper plate. Pour the butter into your stand mixer's work bowl. Add the sugar and brown sugar and beat with the paddle attachment on medium speed for 2 minutes.
Meanwhile, whisk together the whole egg, the egg yolk, milk and vanilla extract in a measuring cup. Reduce the mixer speed and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
Using the paper plate as a slide, gradually integrate the dry ingredients, stopping a couple of times to scrape down the sides of the bowl. Once the flour is worked in, drop the speed to "stir" and add the chocolate chips. Chill the dough for 1 hour.
Preheat the oven to 375 degrees F and place racks in the top third and bottom third of the oven.
Scoop the dough into 1 1/2-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through. Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.
Store in an airtight container at room temperature up to 5 days; place a slice of bread inside to maintain softness. Freeze baked cookies up to 1 month.
Ensure butter is at room temperature but not warm, and refrigerate dough for 15–30 minutes before baking to prevent excessive spread.
Yes. Wrap dough in plastic and refrigerate up to 3 days, or freeze up to 1 month. Thaw slightly before scooping.
Remove from the oven when edges are set but center still looks slightly underbaked. Store in an airtight container with a slice of bread to retain moisture.
The yolk adds richness and fat, which promotes chew and tenderness while the whole egg provides structure and lift.
You can, but reduce the kosher salt to ½ teaspoon to avoid over-salting.
