Introduction
Chocolate chip cookies are a timeless treat that never goes out of style. Whether you grew up with a family recipe or are just learning to bake them for the first time, the search for the perfect cookie often comes down to one question: crispy or chewy? For me, chewy wins every time. This recipe for The BEST Chewy Chocolate Chip Cookies strikes the perfect balance of golden edges, soft centers, and melty chocolate throughout. Each bite is the ultimate indulgence, with a satisfying texture that makes them irresistible.
In this post, I’ll walk you through everything you need to know about baking these cookies to perfection. From the ingredient breakdown to expert tips, substitutions, and troubleshooting, you’ll be equipped with all the tools to bake bakery-style cookies right in your own kitchen.
My recipe story
Like many bakers, my journey with chocolate chip cookies started as a child standing on a chair in the kitchen, helping stir the dough while sneaking chocolate chips from the bag. Over the years, I tried countless recipes, from thin and crispy versions to bakery-style giants. But I always came back to one goal: creating the ultimate chewy cookie. After experimenting with cornstarch for softness, adjusting sugar ratios for that caramel-like chew, and testing chilling times, I finally landed on the recipe I’m sharing with you today. It’s the one that never fails to impress friends and family, and the one that keeps disappearing from the cookie jar faster than I can bake them.
💡 Why You’ll Love This Recipe
- Soft and chewy centers with golden, slightly crisp edges.
- Packed with gooey chocolate chips in every bite.
- Easy to make with pantry-friendly ingredients.
- Dough can be chilled or frozen for make-ahead convenience.
- Perfect for bake sales, holiday trays, or everyday snacking.
Ingredient breakdown
What makes these cookies extra chewy and flavorful comes down to a thoughtful balance of ingredients. Each component has a specific role to play in creating the ideal texture and taste.
All-purpose flour: The foundation of the cookie, flour provides structure. This recipe uses just the right amount to keep cookies soft while still holding their shape.
Cornstarch: This little secret ingredient is key for chewy cookies. Cornstarch softens the dough and keeps the centers tender without making them cakey.
Sugars: A blend of white and brown sugar gives cookies their caramel notes and chewy texture. Brown sugar adds moisture and depth, while white sugar helps with crispness and spread.
Butter and eggs: Butter adds richness and flavor, while eggs bind the dough. Using room-temperature butter ensures an even texture, and the extra yolk helps boost chewiness.
Chocolate chips: Semi-sweet chocolate chips are classic, but you can mix in dark, milk, or even chunks for variety. The melty pockets of chocolate are what make these cookies unforgettable.
Equipment you’ll need
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Baking sheets
- Silicone baking mat or parchment paper
- Cookie scoop for even portions
- Wire cooling rack
Step-by-step directions
Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This ensures even baking and prevents sticking while giving your cookies a golden underside.
Step 2: In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. This step ensures the leavening agents are evenly distributed, so your cookies rise consistently and maintain that chewy center.
Step 3: In a large mixing bowl, beat softened butter, brown sugar, and white sugar until light and fluffy. This creaming process incorporates air into the dough, creating a lighter texture while helping sugars dissolve into the butter base.
Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. These ingredients build flavor and bind the dough together, giving cookies their rich, sweet base.
Step 5: Gradually add the dry ingredients into the wet mixture, mixing on low until just combined. Be careful not to overmix, as this can toughen the cookies. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 6: Fold in the chocolate chips using a spatula. For maximum chocolate distribution, reserve a small handful to press onto the tops of each cookie just before baking.
Step 7: Scoop cookie dough onto prepared sheets, spacing about 2 inches apart. If you prefer thicker cookies, chill the dough for 30 minutes before baking. This helps prevent spreading and intensifies flavor.
Step 8: Bake for 10–12 minutes, until the edges are golden but centers still look slightly underbaked. They’ll continue to cook on the hot sheet after removal, ensuring chewy centers without dryness.
Step 9: Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This step locks in texture and prevents breakage while moving.
Variations & substitutions
These chewy cookies are endlessly customizable. Try adding chopped walnuts, pecans, or almonds for a nutty crunch. Swap semi-sweet chips for dark chocolate or white chocolate chunks. For a seasonal twist, mix in crushed candy canes during the holidays or caramel bits for extra indulgence. Gluten-free flour blends can work well here too, just make sure they contain xanthan gum for proper structure.
💡 Expert Tips & Troubleshooting
- If cookies spread too much, chill dough for at least 1 hour before baking.
- For extra chewy texture, slightly underbake and allow them to set on the sheet.
- Always measure flour properly—scoop and level to avoid dense cookies.
- Use room-temperature butter for better creaming and smoother dough.
Storage, freezing & make-ahead
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a freezer-safe bag for up to 3 months. To freeze unbaked dough, scoop portions onto a tray, freeze until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 1–2 minutes to the bake time. Chilled dough can also be kept in the refrigerator for up to 72 hours, making it easy to bake fresh cookies anytime.
Serving ideas & pairings
Few things beat a warm chocolate chip cookie with a glass of cold milk, but the possibilities don’t end there. Stack them into ice cream sandwiches with vanilla or cookie dough ice cream, or crumble them over sundaes for a homemade topping. Pair with coffee or hot cocoa for an afternoon pick-me-up, or package in a box with ribbon for the perfect edible gift.
FAQ
Can I use salted butter instead of unsalted?
Yes, but reduce added salt by half to keep flavors balanced.
Do I have to chill the dough?
Not required, but chilling prevents spreading and enhances flavor.
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend that includes xanthan gum.
Why did my cookies turn out cakey?
Too much flour or overmixing can create cakey cookies. Be sure to measure carefully.
How do I get perfectly round cookies?
Use a cookie scoop and, if needed, shape cookies gently with a spoon right after baking while still soft.
Final thoughts
These chewy chocolate chip cookies are everything you want in a homemade treat—comforting, delicious, and incredibly satisfying. Whether you’re baking them for a holiday, a party, or simply to enjoy with a warm beverage, they’ll quickly become your go-to recipe. With a few key ingredients and tips, you can achieve bakery-quality cookies every single time. So grab your mixing bowl, preheat that oven, and get ready to bake up the best cookies of your life.
Print
The BEST Chewy Chocolate Chip Cookies
- Total Time: 1 hour 30 minutes
- Yield: About 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and loaded with gooey chocolate chips, these cookies are bakery-style perfection. Perfect for every cookie craving.
Ingredients
- 2 â…“ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and slightly cooled
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1 ½ cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, corn starch, and salt until evenly combined.
- In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar until smooth and well blended.
- Add the egg, egg yolk, and vanilla extract, mixing until creamy and fully incorporated.
- Gradually stir the dry ingredients into the wet mixture until a thick dough forms. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Cover the bowl with plastic wrap and chill the dough for at least 1 hour to enhance flavor and texture.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie, rolling into balls, and place 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are golden but centers look slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
 For extra chewy cookies, don’t skip the chilling step. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Prep Time: 15 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American