There’s something magical about biting into a chewy chocolate chip cookie that’s perfectly golden on the edges yet soft and gooey in the center. These cookies, dubbed The Internet’s Best, deliver just that—a heavenly balance of rich, buttery dough and melty chocolate chips in every bite. With a prep time of just 25 minutes and a quick 12-minute bake, you’re moments away from a treat that’s as satisfying to make as it is to eat.
The texture is pure perfection—crisp on the outside, tender and slightly dense inside, with pockets of warm chocolate that melt on your tongue. Whether you’re baking for a crowd or treating yourself, these cookies are guaranteed to fill your kitchen with an irresistible aroma and leave everyone reaching for seconds. It’s no wonder they’ve earned their title as the ultimate chocolate chip cookie.
Ingredients for The Internet’s Best Chewy Chocolate Chip Cookies
- ½ cup (4oz/115g) butter, softened
- 1 ½ cups (9oz/255g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- ½ cup (4floz/115ml) olive oil* (can substitute with vegetable oil)
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 2 ¾ cups (14oz/397g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups (9oz/225g) bittersweet chocolate, chopped (or use chocolate chips)
Step-by-Step Instructions
- Using an electric hand mixer or stand mixer, whip the softened butter at high speed for about 1 minute until creamy.
- Add the dark brown sugar, granulated sugar, and olive oil. Cream together on medium-high speed for 4-5 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the chopped bittersweet chocolate.
- Cover the dough and chill in the refrigerator for at least 4 hours (or overnight for best results).
- Preheat the oven to 375°F (190°C). Line baking trays with parchment paper.
- Scoop a heaped tablespoon of dough, roll into a ball, and place on the tray, spacing them 3 inches apart.
- Bake for 12-13 minutes or until the edges are lightly golden but the center is still soft and doughy.
- Once baked, bash the pan on a hard surface to create crinkles. Let cool slightly before enjoying warm, or store in an airtight container for up to 2 days.
- To refresh, reheat cookies in a hot oven for a few minutes to restore their just-baked texture.
Storage and Reheating Tips for Perfect Cookies Every Time
Once your cookies have cooled, store them in an airtight container at room temperature for up to 2 days. To bring back that fresh-from-the-oven magic, pop them in a preheated 350°F (175°C) oven for 2-3 minutes. This will revive the gooey chocolate and soft texture, making them taste like they were just baked!
Time-Saving Hacks for Busy Bakers
Short on time? Skip the chilling step by using cold butter instead of softened butter. This helps the dough firm up faster. Alternatively, scoop the dough into balls and freeze them on a tray. Once solid, transfer to a freezer bag—ready to bake straight from the freezer, just add 1-2 extra minutes to the baking time!
Recipe Variations to Mix It Up
Want to switch things up? Try adding 1 cup of chopped nuts like walnuts or pecans for a crunchy twist. For a fun flavor boost, swap the bittersweet chocolate for white chocolate chips and dried cranberries. You can even sprinkle a pinch of flaky sea salt on top before baking for a sweet-and-salty finish.
Equipment Guidance for Cookie Success
For the best results, use a stand mixer or electric hand mixer to cream the butter and sugars until light and fluffy. A tablespoon cookie scoop ensures evenly sized cookies, while parchment paper prevents sticking and makes cleanup a breeze. Don’t forget to bash the pan after baking for those signature crinkles!
Common Questions Answered
Why chill the dough? Chilling helps the flavors meld and prevents the cookies from spreading too much. Can I use a different oil? Yes, but olive oil adds a unique richness—feel free to substitute with vegetable or coconut oil if needed. Why bash the pan? It creates those irresistible crinkles and helps the cookies settle perfectly!
The Internet’s Best Chewy Chocolate Chip Cookies
Equipment
- electric hand mixer or stand mixer
Ingredients
- ½ cup butter (softened)
- 1 ½ cups dark brown sugar
- ½ cup granulated sugar
- ½ cup olive oil
- 1 tablespoon vanilla extract
- 2 large eggs (room temperature)
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups bittersweet chocolate (chopped)
Instructions
- Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
- Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
- Add in the eggs, one at a time, and beat after each addition until well combined.
- Lastly, add in the vanilla extract.
- In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the butter mix and stir to combine.
- Lastly, stir in the chopped bittersweet chocolate.
- Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
- Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
- Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball.
- Place on the baking tray 3 inches apart.
- Bake for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)
- When the cookies are fully baked bash the pan on a hard surface to create those crinkles.
- I like to eat them fresh from the oven while the chocolate is still melty.
- Once the cookies are cool store them in an airtight container at room temperature for up to 2 days.
- To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.
