Chewy Chocolate Chip Cookies Recipe

I absolutely adore sharing my Chewy Chocolate Chip Cookies Recipe because it’s a true crowd-pleaser that always delivers that perfect balance of soft, gooey centers and a slight crisp around the edges. Every bite feels like a warm, comforting hug, loaded with melty chocolate chips that just make the whole cookie experience unforgettable. I’ve found that this recipe is incredibly easy to follow and yields a batch of cookies that taste like they’ve come straight out of a high-end bakery, but made right in your own kitchen.

Why You’ll Love This Chewy Chocolate Chip Cookies Recipe

I think what sets this recipe apart is its brilliantly chewy texture combined with a rich, buttery flavor that’s mellowed by the brown sugar’s deep caramel notes. The blend of granulated and brown sugar along with the melted butter creates this incredibly tender yet substantial cookie. Honestly, these cookies remind me why chocolate chip cookies are a timeless classic—they hit that sweet spot of melty chocolate chunks surrounded by cookie dough that’s soft but never crumbly.

One of my favorite things about this Chewy Chocolate Chip Cookies Recipe is how straightforward it is to prepare despite how impressive the final product looks and tastes. It doesn’t require any fancy techniques or equipment; just some whisking, folding, and patience while the dough chills. Speaking of occasions, these cookies are perfect for anything—from after-school snacks to sharing at family gatherings or even bringing to a holiday party where they will absolutely disappear in no time. I always get compliments when I make these, and they quickly become the cookie everyone hopes I’ll bring again.

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you; each one is fundamental to achieving that classic chewy texture and rich chocolate flavor. Every element, from the melted butter to the cornstarch, plays a role in crafting cookies that bake up perfectly soft inside and wonderfully golden outside.

• All-purpose flour (2 and 1/4 cups): The sturdy base that gives the cookies structure without making them tough.
• Baking soda (1 teaspoon): Helps the cookies rise slightly and develop a lovely light crumb.
• Cornstarch (1 and 1/2 teaspoons): A secret ingredient that boosts softness and chewiness in the dough.
• Salt (1/2 teaspoon): Balances out the sweetness and enhances all other flavors.
• Unsalted butter, melted and cooled (3/4 cup): Gives the dough an ultra-rich mouthfeel and helps keep the cookies soft.
• Light or dark brown sugar (3/4 cup, packed): Adds moisture and a deep, caramel-like flavor.
• Granulated sugar (1/2 cup): Adds a little crunch and sweetness contrast.
• Large egg + 1 egg yolk: Binds everything together while contributing to the cookie’s tenderness.
• Pure vanilla extract (2 teaspoons): Boosts overall flavor with a warm, aromatic note.
• Semi-sweet chocolate chips or chunks (1 and 1/4 cups): The melty, gooey centers that make these cookies irresistible.

Directions

Step 1: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt. This ensures the leavening and softening agents are evenly distributed. Set this dry mixture aside for now.

Step 2: In a separate medium bowl, whisk the melted butter with the packed brown sugar and granulated sugar until the mixture is smooth and lump-free. Then whisk in the large egg and the additional egg yolk until thoroughly combined, followed by the vanilla extract. The mixture will be thin at this point, which is exactly what you want for that chewy texture.

Step 3: Pour the wet ingredients into the bowl with the dry ingredients. Use a large spoon or spatula to mix everything together gently until just combined. The dough will feel soft, thick, and shiny. Carefully fold in the chocolate chips; they might not stick initially because of the melted butter, but try to distribute them evenly.

Step 4: Cover the dough tightly with plastic wrap and refrigerate for at least 2 hours, though I highly recommend chilling it overnight if you can. This step is crucial for preventing the cookies from spreading too much during baking and helps develop the best flavor and texture.

Step 5: Preheat your oven to 325°F (163°C). Line your baking sheets with parchment paper or silicone mats. If your dough has chilled longer than 2 hours, let it sit out for around 15 minutes at room temperature to soften slightly.

Step 6: Scoop about 3 scant tablespoons (or 60g) of dough for extra-large cookies or 2 heaping tablespoons (about 50g) for medium-large ones. Roll each portion into a ball, then shape it taller rather than wider by pinching the dough into a cylinder shape—this helps the cookies bake up thick and chewy. Arrange them on your baking sheets about 3 inches apart.

Step 7: Bake the cookies for 13 to 14 minutes until the edges are just barely golden brown but the centers still look a bit soft. This softness at the center is what guarantees that chewy texture once cooled. Allow the cookies to rest on the baking sheet for 10 minutes before transferring to a wire rack. If you want to wow your guests, press a few extra chocolate chips into the still-warm cookies for a glossy, chocolatey top.

Step 8: Store the cooled cookies in an airtight container at room temperature where they will stay fresh for up to a week—if they last that long, that is!

Servings and Timing

This recipe makes about 16 hearty cookies, perfect for sharing or enjoying over several days if you’re lucky. The prep time, including chilling, is roughly 2 hours and 15 minutes, though most of that is hands-off while the dough rests in the fridge. The actual hands-on prep takes about 15 minutes, and baking time is around 13 to 14 minutes per batch. In total, from start to finish, including resting and cooling, you’re looking at about 2 hours and 45 minutes.

How to Serve This Chewy Chocolate Chip Cookies Recipe

I love serving these cookies warm or at room temperature. When freshly baked and just slightly cooled, they’re perfect for that melty chocolate experience that makes every bite heavenly. I often pair them with a cold glass of milk for a classic combo, but they also go wonderfully with a scoop of vanilla ice cream if I want to turn them into a dessert treat.

For a special occasion, I like to plate these cookies on a pretty serving dish lined with parchment paper, sprinkled with a pinch of flaky sea salt over the top to heighten the chocolate’s richness. They’re also darling when topped with a little dollop of whipped cream or served alongside fresh berries for a slightly tart contrast. If it’s a cozy night in, I might pour a small mug of hot cocoa or even a smooth latte to sip alongside the cookies while catching up with friends or family.

These cookies make fantastic treats for casual get-togethers, birthday parties, or as a sweet reward after a long day. I always recommend portioning one or two cookies per person depending on the appetite—these are rich and filling!

Variations

If you’re feeling adventurous or need to accommodate dietary preferences, I’ve experimented with several fun tweaks to this Chewy Chocolate Chip Cookies Recipe. Substituting half the all-purpose flour with whole wheat adds a nutty depth and extra fiber without sacrificing softness. For a gluten-free twist, I swap in a 1-to-1 gluten-free baking flour blend but make sure to let the dough chill longer to hold its shape better.

For a vegan-friendly version, I replace the butter with coconut oil or vegan margarine and use flaxseed meal mixed with water instead of eggs. The cookies turn out just as chewy and satisfying with these swaps. Chocolate-wise, I sometimes mix semi-sweet chips with chunks of dark chocolate or even add white chocolate and macadamia nuts to change up the flavor profile and texture.

Another fun alteration I’ve tried is baking the dough slightly thicker or freezing the dough balls before baking. Freezing them first lets you bake fresh cookies on demand, while thicker dough balls give a delightfully soft and cakey interior with crisp edges. You could even try baking them at a slightly lower temperature for a longer time if you prefer an ultra-soft cookie.

Storage and Reheating

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, layering parchment paper between to prevent sticking. This keeps them fresh and chewy for up to one week, though I have to say, they rarely last that long in my house! If you want to keep them a little softer for longer, add a slice of bread in the container to maintain moisture.

Freezing

These cookies freeze beautifully, either baked or as dough. If freezing baked cookies, place them in a freezer-safe container or bag between layers of parchment paper and freeze for up to 3 months. For the dough, roll it into balls as if you were going to bake, then freeze on a tray before transferring to a bag. When ready to bake, no need to thaw—just add a couple of extra minutes to the baking time for perfect results.

Reheating

The best way to reheat these cookies and bring back that fresh-baked softness is to warm them gently in a preheated oven at 300°F (150°C) for 5 to 7 minutes. Avoid microwaving as it can make cookies chewy in an unappealing way or dry them out quickly. If you want to enjoy them straight from the fridge, letting them sit out for about 10 minutes softens up the chocolate and dough nicely without losing texture.

FAQs

Can I use salted butter instead of unsalted in this recipe?

Yes, you can use salted butter if that’s what you have on hand. Just reduce or omit the additional salt in the recipe to avoid over-salting the cookies. I generally prefer unsalted butter so I can control exactly how much salt goes in, but salted butter will still yield delicious results.

Why is cornstarch included in the recipe?

Cornstarch is a bit of a secret weapon here—it helps produce a tender, chewy texture and prevents the cookies from spreading too much while baking. It softens the flour’s gluten formation, resulting in that perfect chewy bite that’s so addictive.

How important is chilling the dough?

Chilling the dough is essential for this recipe. It prevents the cookies from spreading too thin and helps develop richer flavor as the ingredients meld together on a chemical level. While waiting can feel tough, I promise the patience pays off with thick, chewy cookies every time.

Can I use different types of chocolate for this recipe?

Absolutely! I love mixing it up. Semi-sweet is classic, but bittersweet, milk chocolate, or even white chocolate chunks can bring a new dimension to the flavor. Just be mindful of the sweetness balance when mixing different types.

How do I keep my cookies soft for longer?

To keep your cookies soft, store them airtight with a slice of bread or a damp paper towel in the container. These help retain moisture. Avoid stacking cookies tightly without parchment paper as they can stick and get soggy or crumbly. Enjoy fresh cookies within a week for the best texture.

Conclusion

I’m genuinely excited for you to try this Chewy Chocolate Chip Cookies Recipe because it’s one of those rare recipes that hits every mark—super delicious, reliably chewy, and surprisingly simple to make. Whether you bake a batch for yourself or share them with loved ones, these cookies bring that special kind of joy that only homemade baked goods can deliver. Trust me, once you make them, this recipe will become a favorite you return to again and again.

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