Chewy Chocolate Chip Cookies Recipe

If you’re anything like me, a soft, chewy cookie fresh out of the oven is the best kind of comfort food. I absolutely love this Chewy Chocolate Chip Cookies Recipe because it strikes that perfect balance between gooey, tender centers and slightly crisp edges — the way homemade cookies should be. Whether you’re baking for a casual snack, a cozy night in, or impressing friends and family, these cookies rarely disappoint.

What makes this recipe special is the little tricks I’ve picked up along the way, like using melted butter and tossing in cornstarch to get that incredible chewiness. When I first tried this recipe, I was blown away by how easily the dough came together and how the texture was just spot on. You’ll find that chilling the dough overnight is a game changer for stopping the cookies from spreading too thin, giving you thick, satisfying bites every time.

this …

Ingredients You’ll Need

Each ingredient in this chewy chocolate chip cookies recipe plays its part to make magic happen. I’ve found that using the right flour and sugars helps the cookies hold their shape while staying soft inside, and the melted butter is key for that tender chew.

• All-purpose flour: Using spooned and leveled flour keeps the cookies from turning out too dense or dry.
• Baking soda: This helps the cookies rise just enough and get those perfectly golden edges.
• Cornstarch: I discovered this trick when I noticed my cookies needed a bit more chewiness and softness – it works wonders!
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter: Melted and slightly cooled butter creates a smooth dough texture and richer flavor.
• Brown sugar: Adds moisture and a deep caramel flavor you’ll love.
• Granulated sugar: Gives a slight crispness on the edges for contrast.
• Large egg + egg yolk: The extra yolk adds to the chewiness and richness of the cookies.
• Pure vanilla extract: You can’t go wrong with pure vanilla for that classic cookie aroma.
• Semi-sweet chocolate chips or chunks: My family goes crazy for the melty chunks – chocolate chunks add a more rustic feel!

Variations

I often like to tweak my chewy chocolate chip cookies recipe depending on my mood or what’s in the pantry. Feel free to personalize it—you’ll enjoy experimenting with flavors and textures!

• Nutty Upgrade: Toss in a handful of chopped walnuts or pecans for that crunchy contrast. My family loves the extra texture this adds.
• Darker Chocolate: Swap semi-sweet chips for bittersweet or milk chocolate chunks to change the flavor profile — it’s a delicious twist.
• Oat Addition: For a bit more chew and nuttiness, add 1/2 cup of old-fashioned oats. I use this when I want a more wholesome cookie that still feels indulgent.
• Gluten-Free: You can substitute with a gluten-free all-purpose blend that includes xanthan gum. Just watch your baking time as gluten-free flours behave a little differently.

How to Make Chewy Chocolate Chip Cookies Recipe

Step 1: Mix the Dry Ingredients Carefully

Start by whisking together the flour, baking soda, cornstarch, and salt in a large bowl. This ensures everything is evenly distributed so your cookies will bake uniformly. I always double-check for clumps of flour or cornstarch because it can mess with texture if not mixed properly.

Step 2: Combine Wet Ingredients Until Silky Smooth

In a separate bowl, whisk the melted butter with brown and granulated sugars until completely smooth—no lumps! Then add the egg and extra yolk, and mix well. Pour in the vanilla and give it one final whisk. The mixture will look quite thin, which is normal, so don’t worry about that.

Step 3: Gently Fold Dry Into Wet

Pour the wet mixture into your dry ingredients. Use a large spoon or spatula to mix, just until combined. The dough will be soft, thick, and shiny. Don’t overmix—this helps keep your cookies tender. Finally, fold in the chocolate chips. Because of the melted butter, they might not stick perfectly at first, but just do your best.

Step 4: Chill for That Perfect Chew

Cover the dough tightly and pop it in the fridge for at least 2 hours, but ideally overnight. I can’t stress enough how much this step helps control spreading and enhances flavor. The dough firms up, making it easier to shape and bake into those thick, chewy cookies we all crave.

Step 5: Shape and Bake Your Cookies

Preheat your oven to 325°F (163°C) and line baking sheets with parchment or silicone mats. Use a cookie scoop or tablespoon to portion out the dough—about 3 scant tablespoons for extra-large cookies or 2 heaping tablespoons for medium-large. Roll into balls then gently shape into tall cylinders; this little trick helps them rise thick rather than spread wide. Place cookies about 3 inches apart on your trays.

Bake for 13–14 minutes, until the edges are just lightly browned but the centers still look soft. Remember, they’ll firm up as they cool. Let them rest on the baking sheet for 10 minutes before moving to a wire rack. If you want, press a few chocolate chips on top while warm — my kiddos adore that extra chocolate on top!

How to Serve Chewy Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple and press a few extra chocolate chips or chunks on top of warm cookies — it makes them look inviting and adds a melty finish. Sometimes, I sprinkle a tiny pinch of flaky sea salt on top to bring out the sweetness and deepen the chocolate flavor. It’s a small detail that guests often notice and love.

Side Dishes

These chewy chocolate chip cookies are a natural pair with a cold glass of milk or a warm cup of coffee or tea. For a fun dessert spread, serve alongside vanilla ice cream for an ice cream sandwich treat. I also like pairing them with fresh berries for a lighter contrast to the rich cookie.

Creative Ways to Present

For special occasions, I’ve made cookie stacks tied with colorful ribbons as gifts, which always get compliments. You can also create a cookie platter with different sized cookies and a variety of dipped-dipped chocolate chip cookies — some drizzled with white chocolate or sprinkled with nuts — for an eye-catching dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, separating layers with parchment paper to keep them from sticking. This keeps them fresh and chewy for up to a week — perfect for quick snacks all week long.

Freezing

If I want to save extra dough or baked cookies, freezing is my go-to. Cookie dough balls freeze beautifully when laid on a baking sheet first, then transferred to a freezer bag. Baked cookies freeze well wrapped tightly in plastic wrap and stored in a freezer-safe container, ready to thaw for an easy treat anytime.

Reheating

To reheat, I pop cookies in a preheated oven at 300°F (150°C) for about 5 minutes to restore softness and melted chocolate goodness. You can also microwave them for 10-15 seconds, but baking revives that fresh-baked texture best.

FAQs

Final Thoughts

I genuinely think this chewy chocolate chip cookies recipe is a keeper for any cookie lover’s repertoire. It’s a little bit magical how a few simple ingredients and helpful techniques come together to create something so comforting and satisfying. I can’t wait for you to try it — I’m sure you’ll enjoy the process and the delicious results as much as I do. Happy baking!

Print