The Best Chewy Chocolate Chip Cookies recipe you’ll ever taste, these cookies are golden and crisp around the edges, soft and gooey in the center, and studded with melty chocolate chips in every mouthwatering bite. Made with just ten simple ingredients, they bake in less than 15 minutes and turn out perfect every time. Keep a batch on hand for a tasty treat whenever a craving strikes!
Table of Contents
- What These Are the BEST Chewy Chocolate Chip Cookies You’ll Ever Make!
- The Pantry Staple Ingredients You Need
- How to Make These Soft and Chewy Chocolate Chip Cookies
- Secrets To The Best Soft and Chewy Chocolate Chip Cookies
- Flavor Variations
- Make Ahead Options
- How to Store
- Common Questions About This Soft and Chewy Chocolate Chip Cookies Recipe
- More Ways to Enjoy Easy Chocolate Chip Cookies
- The Best Chewy Chocolate Chip Cookie Recipe Recipe
What These Are the BEST Chewy Chocolate Chip Cookies You’ll Ever Make!
However, while we love all the fun variations, we have to admit that classic chocolate chip cookies are still one of our all-time favorite treats. And after years of experimenting, we’ve finally cracked the code to make the best chewy chocolate chip cookies you’ll ever eat.
- Uses just ten pantry staple ingredients.
- Has a bake time of less than 15 minutes with a total time of just over 30 minutes.
- Results in soft cookies that are baked until golden brown with slightly crispy edges.
- Yields a thick, bakery-style cookie with a chewy texture.
- Is studded with decadent chocolate chips in every scrumptious bite.
The Pantry Staple Ingredients You Need
Believe it or not, you don’t need a million fancy ingredients to make bakery-worthy cookies at home! We’ll show you how to make the best thick and chewy chocolate chip cookies with just a handful of ingredients you can easily find at your local grocery store.
- Flour – Regular all-purpose flour forms the base of the chocolate chip cookie dough. We haven’t tested this recipe with gluten-free flour, but it should work just fine with a 1:1 gluten-free alternative.
- Baking Soda – A crucial leavening agent, this helps the cookies rise and expand as they bake. For the best results, make sure it’s fresh!
- Kosher Salt – Just a pinch helps enhance the flavor of the rest of the ingredients.
- Unsalted Butter – Melted butter is the key to creating rich cookies that are softer and chewier than your average recipe.
- Light Brown Sugar – This is crucial to enhance the sweetness of the dough while keeping it soft and moist.
- Organic Cane Sugar – Used in combination with brown sugar, white sugar helps dry the batter just a bit which allows the cookies to spread.
- Vanilla Extract – Use high-quality pure vanilla extract.
- Large Eggs – We use both a whole egg and an extra egg yolk to add provide extra richness and a tender texture while still binding the dough.
- Semi-Sweet Chocolate Chips – A staple in the best cookies.
- Dark Chocolate Chunks – We love to include dark chocolate chips for extra goodness, ensuring you always get plenty of chocolate in every bite.
How to Make These Soft and Chewy Chocolate Chip Cookies
This recipe comes together in a matter of minutes and is so easy even the kids can do it! You’ll get the perfect cookies from the very first time you bake!
- Mix the Dry Ingredients. Add all the dry ingredients to a large bowl, and whisk to combine.
- Cream the Butter. In a separate bowl, use a hand mixer or stand mixer set to medium speed to cream the butter and both sugars until they’re thoroughly blended.
- Beat. Add the vanilla, egg, and egg yolk to the butter mixture, and beat until the ingredients are light and fluffy.
- Combine the Wet and Dry Ingredients. Slowly add the dry ingredients to the bowl of wet ingredients, whisking just until the batter is smooth. Be careful not to overmix! Fold in the chocolate chips.
- Portion. Use a cookie scoop to portion the dough into 1/4 cup-sized cookie dough balls, and place them on a greased or
parchment paper-lined baking sheet, leaving space in between the balls of dough.
- Chill. Transfer the cookies to the fridge to chill.
- Bake. Place the baking sheet in the oven until the dough has expanded and the cookies are light golden brown around the edges.
- Cool. Allow the cookies to cool for a couple of minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy! Serve your cookies warm or at room temperature on their own, with a glass of cold milk, or a scoop of ice cream!
Secrets To The Best Soft and Chewy Chocolate Chip Cookies
- Don’t Overmix. It’s crucial to avoid overworking the dough. Otherwise, your cookies are likely to turn out tough and dense. For the best results, mix just until no streaks remain.
- Use a Silicone Mat. Although not completely necessary, using a silicone mat can help the cookies bake more evenly and prevent them from spreading too much.
- Avoid Overbaking. Remove the cookies from the oven as soon as the edges turn light brown. They’ll look slightly underdone but will continue to bake and set as they cool!
- Chill the Dough. While not technically necessary (We often don’t!), chilling the dough before you bake reduces how much they spread, resulting in thicker, softer cookies.
- Measure Accurately. As with any baking recipe, measuring accurately is imperative for success. For the best results, we recommend using a food scale to eliminate any guesswork. Or, if that isn’t an option, the spoon and level method is the next best alternative.
We like to keep this recipe simple but feel free to include different add-ins to suit your personal preference. For example, some great ways to switch up the flavor include:
- Adding to or replacing the chocolate chips with white chocolate chips or milk chocolate chips.
- Including chopped nuts like walnuts, almonds, and pecans.
- Using extras like toffee pieces, pretzels, coconut flakes, or even candy pieces.
Make Ahead Options
If you’re anything like us, you’ll want to keep a batch of these cookies on hand at all times! Luckily, the dough is easy to make in advance and keep fresh.
We recommend rolling the dough into a log and wrapping it super tightly with plastic wrap. Store the dough in the fridge for two to three days or in the freezer for up to three months.
To bake, slice the dough into discs, and bake from frozen, adding extra baking time as needed. Or, let it thaw in the fridge first.
How to Store
We don’t call these the best chewy chocolate chip cookies for nothing! They tend to disappear almost immediately.
However, if you happen to have leftovers:
- Baked cookies can be stored in an airtight container at room temperature for up to one week.
- Once fully cooked, leftover cookies can be transferred to an airtight container and stored in the freezer for up to three months.
Common Questions About This Soft and Chewy Chocolate Chip Cookies Recipe
Yes! When baking soda is mixed with an acid, it produces bubbles and carbon dioxide gas, which causes cookie dough batter to rise and become chewy as it bakes.
If your cookies turn out flat, it’s most likely because the oven is too hot. At extremely high temperatures the butter melts before the rest of the cookie has baked and shaped. As a result, as the butter melts and spreads, so does the cookie.
More Ways to Enjoy Easy Chocolate Chip Cookies
Looking for more chocolate chip cookie recipes? Try out more of our favorite recipe options below!
- Mini Chocolate Chip Cookies
- Salted Tahini Chocolate Chip Cookies
- Date Cookies with Chocolate Chips and Walnuts
- Browned Butter Chocolate Chip Cookies
The Best Chewy Chocolate Chip Cookie Recipe
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup unsalted butter, melted
- 1 cup loosely packed light brown sugar
- 1/2 cup organic cane sugar
- 2 teaspoons vanilla extract
- 1 egg + 1 egg yolk, room temperature
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
- Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper. Set it aside.
- In a large bowl, add the flour, baking soda, and salt. Whisk to combine, and set aside.
- In a separate bowl, add the melted butter, brown sugar, and white sugar. Use a hand mixer or stand mixer to cream until smooth.
- Add the vanilla, whole egg, and egg yolk to the butter mixture, and beat until the ingredients are light and fluffy.
- Slowly add the dry ingredients to the bowl of wet ingredients, and mix just until smooth. NOTE: It is important not ot overmix, or the cookies will not turn out soft and chewy!
- Gently fold in the chocolate chips.
- Cover the bowl, and place the cookies in the fridge to chill for at least 30 minutes.
- Using a cookie scoop, portion the dough into ¼ cup balls. Arrange them on the prepared baking sheet, leaving space in between each cookie.
- Bake for 13-14 minutes or until the edges are light golden brown. Be careful not to overbake!
- Remove the baking sheet from the oven, and let the cookies stand for a couple of minutes to solidify. Transfer the cookies to a wire rack to cool completely.
- Serve warm with a glass of milk or ice cream, if desired!
- Store in an airtight container at room temperature for up to 1 week.
Nutrition information is automatically calculated, so should only be used as an approximation.