Chewy Chocolate Chip Cookies Recipe
If you’ve been on a lifelong quest to bake the ultimate Chewy Chocolate Chip Cookies, you’ve just stumbled upon your new go-to recipe. Imagine cookies with luscious, gooey centers, perfectly golden edges, and chocolate in every single bite—a texture and flavor that is totally irresistible. Whether you’re baking for a special occasion or just want to treat yourself on a cozy afternoon, these cookies are the perfect way to spread pure joy (and maybe a little chocolatey mischief!) in your kitchen.
Ingredients You’ll Need
Chewy Chocolate Chip Cookies come together with just a handful of pantry staples, each one playing a critical role in the final cookie. Don’t underestimate the magic of these simple components—their balance is what creates a cookie worth dreaming about!
- All-purpose flour: The foundation for chewy structure—measure carefully for the perfect consistency.
- Baking soda: Gives every cookie that distinctive rise and a soft, snackable finish.
- Cornstarch: The secret agent for extra-soft and chewy centers—trust me, don’t skip this!
- Salt: Just a pinch brings all the flavors into focus.
- Unsalted butter (melted & cooled): Melted butter guarantees that crave-worthy chew and toasty flavor.
- Brown sugar: Adds moisture and that irresistible depth of butterscotch, which is key for chewiness.
- Granulated sugar: For sweetness and those classic crisp edges we all love.
- Large egg + 1 egg yolk: The extra yolk amps up richness and keeps cookies soft for days.
- Pure vanilla extract: A splash of vanilla makes the chocolate shine—don’t skimp!
- Semi-sweet chocolate chips or chunks: Loads every bite with pockets of melting chocolate—use your favorite brand, or even a mix!
How to Make Chewy Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
Grab your largest mixing bowl and whisk together the flour, baking soda, cornstarch, and salt. This creates the foundation for your dough, ensuring the end product will be chewy, thick, and beautifully balanced. A quick, even blend at this stage means no streaks of baking soda later!
Step 2: Combine Wet Ingredients
In a medium bowl, mix the melted (but slightly cooled) butter with packed brown sugar and granulated sugar until it’s totally smooth and lump-free. Whisk in the egg and extra yolk to bring it all together—expect a rich, thin, caramel-hued mixture. Finally, stir in the vanilla for a subtle floral kick that takes Chewy Chocolate Chip Cookies to another level.
Step 3: Make the Dough
Pour the wet mixture over your whisked dry ingredients and grab a sturdy spoon or spatula. Mix gently until just combined—the dough will look thick, glossy, and feel a bit sticky. Fold in all those glorious chocolate chips or chunks; they might try escaping, but don’t worry—just keep folding until they’re as evenly distributed as you can manage.
Step 4: Chill the Dough—It’s Worth the Wait!
Cover the dough tightly with plastic wrap and slide it into the fridge. Letting it chill for at least 2 hours is key, but overnight is even better. The wait allows the flavors to meld and ensures your cookies don’t spread too much in the oven, keeping them thick, soft, and chewy—totally worth the patience!
Step 5: Shape the Cookies
Once chilled, let your dough sit at room temperature for 15 minutes if it’s very stiff. Scoop big mounds of dough (about 2 to 3 tablespoons each, depending on your cookie size preference). Roll into balls and gently squeeze the balls so they’re taller than they are wide—that little trick guarantees those thick, bakery-style Chewy Chocolate Chip Cookies.
Step 6: Bake to Perfection
Arrange your shaped dough balls on lined baking sheets, leaving plenty of space between them (about 3 inches). Bake at 325°F for 13–14 minutes, just until the edges turn a delicate golden brown and the centers still look slightly undercooked. This is the moment of truth: they’ll finish setting up beautifully as they cool, resulting in that dreamy chewy texture.
Step 7: Cool and Finish
Let the cookies cool on the baking sheet for 10 minutes before moving them to a rack. For a bakery-worthy finishing touch, press a few extra chocolate chips into the tops while they’re still melty and warm—who could resist that extra burst of chocolate?
How to Serve Chewy Chocolate Chip Cookies
Garnishes
There’s nothing quite as stunning as a just-baked Chewy Chocolate Chip Cookie, still warm from the oven with a few glossy chocolate chips on top. If you want to elevate them even further, try a pinch of flaky sea salt, a dusting of powdered sugar, or even a drizzle of melted chocolate for an ultra-decadent finish.
Side Dishes
Classic pairings are always a hit—serve these cookies with a tall glass of cold milk, creamy coffee, or a scoop of homemade vanilla ice cream for a real treat. If you’re entertaining, they pair perfectly with fresh berries or a selection of other homemade cookies for a dazzling dessert spread.
Creative Ways to Present
Channel your inner hostess and make ice cream sandwiches by nestling a scoop of your favorite gelato between two Chewy Chocolate Chip Cookies. For gifts, stack a few in a cellophane bag tied with ribbon, or present them nestled in a pretty box lined with parchment—thoughtful, delicious, and always welcome!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chewy Chocolate Chip Cookies stored in an airtight container at room temperature. They’ll stay chewy and fresh-tasting for up to a week—though let’s be honest, they rarely last that long!
Freezing
Make your life easier by prepping extra dough! You can scoop and freeze unbaked dough balls on a lined tray, then transfer to a zip-top bag for up to three months. Bake straight from the freezer (add a minute or two to the bake time), or freeze baked cookies and let them thaw before snacking.
Reheating
For that just-baked, gooey-middle magic, pop a cookie in the microwave for 8–10 seconds. The chocolate will melt ever-so-slightly, and the centers will become temptingly soft—like freshly baked Chewy Chocolate Chip Cookies, any day of the week.
FAQs
Can I use dark chocolate instead of semi-sweet chips?
Absolutely! Dark chocolate chunks or chips add a deeper, more intense chocolate flavor and pair beautifully with the chewy base—just use the same amount as the recipe calls for.
Do I really need to chill the dough?
Yes, chilling the dough helps prevent overspreading in the oven and intensifies the cookie’s flavors, giving you the signature thick and chewy texture you crave in Chewy Chocolate Chip Cookies.
Can I make the dough ahead of time?
Definitely! This dough can chill for up to three days in the fridge. Just let it soften slightly before scooping and baking for best results.
Why do my cookies sometimes turn out flat?
If your cookies spread too much, double-check your flour measurement and ensure you’ve chilled the dough long enough. The melted butter and proper chilling time are crucial for achieving those gorgeous thick Chewy Chocolate Chip Cookies.
What’s the best way to get picture-perfect cookies?
Shape your dough into tall mounds (not just balls) and press a few extra chocolate chips on top before baking. These small touches create bakery-style cookies that look every bit as delicious as they taste!
Final Thoughts
Baking these Chewy Chocolate Chip Cookies is just as rewarding as sharing them—every bite is loaded with melty chocolate, soft centers, and pure nostalgia. I truly hope this recipe finds its way into your regular baking rotation and brings smiles to anyone lucky enough to steal a cookie from your kitchen. Happy baking!
Print
Chewy Chocolate Chip Cookies Recipe
- Total Time: 2 hours 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chewy Chocolate Chip Cookies are a delightful treat for any occasion. With a perfect balance of sweetness and chocolate, these cookies are sure to please any crowd. The chewy texture and rich flavor make them a favorite for both kids and adults.
Ingredients
Dry Ingredients:
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup (170g/12 Tbsp) unsalted butter, melted & cooled for 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chocolate chunks
Instructions
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- Wet Ingredients: In a separate bowl, whisk melted butter, brown sugar, and granulated sugar until smooth. Add egg, egg yolk, and vanilla extract, mix until combined. Pour wet mixture into dry ingredients, stir until well combined. Fold in chocolate chips.
- Cover the dough and refrigerate for at least 2 hours.
- Preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
- Scoop chilled dough, shape into balls, and place on baking sheets. Bake for 13–14 minutes.
- Cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
- Optional: Press additional chocolate chips on top of warm cookies. Store in an airtight container.
Notes
- Chilling the dough enhances flavor and texture.
- Adjust chocolate chip amount to preference.
- Ensure cookies are adequately spaced on baking sheets.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: chewy chocolate chip cookies, homemade cookies, dessert recipe
