Chewy Chocolate Chip Cookies

Folks call my Chewy Chocolate Chip Cookies legendary. It took me years to develop and perfect so that the cookie texture remained soft and buttery even days later. When you try these, trust me, you won’t try another recipe again.

How to Make Chewy Chocolate Chip Cookies

Step 1: Make the Cookie Dough

1. Whisk together the flour, cornstarch, salt, baking powder, and baking soda in a bowl.
2. Cream the butter with the granulated and brown sugars for 3-4 minutes on high until light and fluffy.
3. Add the eggs one at a time beating after adding each one until it’s incorporated. Add the pure vanilla extract and beat until smooth.
4. Add the flour mixture in three intervals.

Step 2: Add the Chocolate Chips

1. Mix the flour in on low speed after each addition until well-combined.
2. Add the chocolate chips to the bowl.
3. Fold the chocolate chips into the cookie dough.
4. Cover with plastic and refrigerate the cookie dough for at least 1 hour. Two hours is even better.

Step 3: Scoop and Bake the Cookies

1. Scoop the cookie dough into balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1 1/2 inches apart. Add some of the remaining chocolate chips on top of each dough ball.
2. Bake the cookies and then allow them to cool for at least 4-5 minutes before serving..

Chewy Chocolate Chip Cookies Recipe

The massive amazing reviews are in, and these perfect soft, buttery and unbelievably Chewy Chocolate Chip Cookies are the BEST you will ever find!

4.66 from 99 votes

Print Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 34 cookies

Equipment

• Cookie Scoop
• Stand mixer
• Sheet Pans

Ingredients

• ▢ 2 3/4 cups all-purpose flour
• ▢ 2 teaspoons cornstarch
• ▢ 1 teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 3/4 cup unsalted butter cold
• ▢ ½ cup granulated sugar
• ▢ 1 ½ cups packed brown sugar
• ▢ 1 large egg at room temperature
• ▢ 1 large egg yolk at room temperature
• ▢ 1 tablespoon pure vanilla extract
• ▢ 2 cups chocolate chips divided

US Customary – Metric

Instructions

• In a medium sized bowl, whisk together flour, cornstarch, salt, baking powder and baking soda and put aside.
• In the bowl of your mixer, add butter and both granulated and brown sugars and cream together for 3-4 minutes on high until light and fluffy.
• Next add in eggs one at a time beating until incorporated. Then add in pure vanilla extract and beat until smooth.
• Turn down your mixer to low and add in flour mixture in three intervals beating after each addition until well-combined. Lastly, add in 1 1 2/ cups of chocolate chips.
• Scoop cookie dough in balls the size of a tablespoon and place on parchment paper lined cookie sheet at least 1 1/2 inches apart.
• Add some of the remaining chocolate chips on top of each dough ball. Refrigerate for at least an hour or 2.
• Preheat oven to 350 degrees. Bake 10-13 minutes then allow cookies to cool for at least 4-5 minutes then serve.

Video

Notes

• • Chill time: My chewy cookies need a little bit of chilling time. By chilling the dough, you create a firmer base that slows spreading and thinning as it bakes. This step is crucial and should not be skipped. Plan ahead when attempting these cookies.

• • Baking Time: This is one of the most important steps for chewy cookies. You must slightly under bake your cookies. Underdone cookies are the key to soft cookies for days though I don’t think these delicious treats will stick around that long.

• • Changing the Ratio of Sugar. If you omit the brown sugar in this recipe and replace it with granulated sugar, you will create a totally different texture of cookie. It will likely still taste great but will not be soft and chewy like it would when made as written.

How to Store Chocolate Chip Cookies

If you happen to have any left, here’s how to store them so you can enjoy these chocolate chip cookies over time! Place your cookies in an airtight container and store them at room temperature. Keep them someplace cool and away from direct sunlight.

How long will soft chocolate chip cookies last?

Well, they may not last that long since they’re so good! If you have leftovers and store them properly, they will last up to a week stored at room temperature or up to three months in the freezer.

Can I freeze soft and chewy chocolate chip cookies?

Yep fo sho! You can freeze the dough or baked cookies. If freezing the dough, I find it’s easiest to shape the dough into balls and flash freeze them on a baking tray. Once they’re frozen, you can transfer them to a freezer-safe storage bag or container and freeze them for up to three months. This way, you can take exactly the number of cookies you want to bake.

Place them straight from the freezer onto a baking tray and add 1-2 minutes to the cooking time. No need to thaw!

• • Use Low Speed to Mix the Flour. You want to avoid over-mixing your cookie dough which can make your cookies less soft and chewy. Turn the mixer down to low speed, add the flour in three intervals, and mix just until combined.

• • Save Some Chocolate Chips. Press some chocolate chips on the top of the cookie dough balls so you have chips showing on the top of the cookies. You can also place some on top right when they come out of the oven. They will melt slightly into the cookie and look like bakery cookies!

Ingredient Swaps and Information

Chewy Chocolate Chip Cookies Ingredients

• All-purpose flour and Cornstarch: Combined with the cornstarch to give your cookies the perfect texture!
• Cornstarch: My secret ingredient which makes the texture of the dough softer and chewier. It’s like magic!
• Salt: Especially important even in baking!
• Leavener: baking powder and baking soda
• Butter: If you don’t have unsalted butter, you can use regular butter, but you want to adjust the amount of salt slightly.
• Sugar: This recipe uses a combination of granulated sugar and brown sugar but with a higher amount of the brown sugar. Adding more brown sugar in this recipe increases moistness due to the addition of molasses.  It changes the texture dramatically.
• Egg and egg yolks: This cookie recipe replaces on whole egg with two egg yolks. By omitting the egg white, the end result is softer and moister.  Egg whites can stiffen the dough somewhat taking away the moistness we want.
• Vanilla extract: Use pure vanilla for the best flavor.
• Chocolate chips: I use semi-sweet chocolate chips for a nice balance of sweetness and bitterness. Milk chocolate, bittersweet or even chocolte chunks also work.

Nutrition

Calories: 179kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 126mg | Potassium: 28mg | Fiber: 1g | Sugar: 19g | Vitamin A: 164IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

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Recipe Tips

• Chill time: My chewy cookies need a little bit of chilling time. By chilling the dough, you create a firmer base that slows spreading and thinning as it bakes. This step is crucial and should not be skipped. Plan ahead when attempting these cookies.
• Baking Time: This is one of the most important steps for chewy cookies. You must slightly underbake your cookies. Underdone cookies are the key to soft cookies for days though I don’t think these delicious treats will stick around that long.
• Changing the Ratio of Sugar. If you omit the brown sugar in this recipe and replace it with granulated sugar, you will create a totally different texture of cookie. It will likely still taste great but will not be soft and chewy like it would when made as written.
• Use Low Speed to Mix the Flour. You want to avoid over-mixing your cookie dough which can make your cookies less soft and chewy. Turn the mixer down to low speed, add the flour in three intervals, and mix just until combined.
• Save Some Chocolate Chips. Press some chocolate chips on the top of the cookie dough balls so you have chips showing on the top of the cookies. You can also place some on top right when they come out of the oven. They will melt slightly into the cookie and look like bakery cookies!

Recipe Help

More Chocolate Chip Cookie Recipes

• Oatmeal Chocolate Chip Cookies
• Gluten-Free Chocolate Chip Cookies
• Mrs. Fields Chocolate Chip Cookies
• Caramel Chocolate Chip Cookies
• Sweet and Salty Homemade Chocolate Chip Cookies
• Lavender Chocolate Chip Cookies

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