These chocolate chip cookies are not just perfect, they’re everything boos! I’m talking buttery, chocolatey, and soft and chewy like you wouldn’t believe! Whoever thought perfection was unattainable clearly never got a taste of these Soft and Chewy Chocolate Chip Cookies. This recipe? It’s a little hat tip to those classic, homey cookies we all adore, but with a sprinkle of something extra that just takes them over the top. Imagine sinking your teeth into a cookie that hits that chewy sweet spot, with chocolate chips that just melt right in your mouth, mingling with that rich, buttery dough like a dream. Y’all, it’s a cookie revelation!
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Just about everyone I know is all about that moment of pure bliss with a fresh-from-the-oven, soft and chewy chocolate chip cookie! It’s like a warm hug for your soul, sweetening up game days, kiddo sleepovers, bake sales, and those binge-watch sessions on Netflix, making them all the more fabulous!
Now, let me tell you what takes these chewy chocolate chip cookies to the next level. It’s all in the mix – a little cornstarch magic for that soft bite, a duo of sugars bringing that rich, deep flavor, and just the perfect splash of vanilla for that homemade scent we’re all crazy about. And, baby, let’s not gloss over those generous handfuls of chocolate chips – because, let’s keep it real, that’s the game changer that transforms a good cookie into a downright amazing one.
This recipe? Oh, it’s been tried and tested more times than I can count to make sure it’s the ultimate soft and chewy cookie masterpiece.
The Heart And Soul Of This Recipe
Cuisine Inspiration: American
Primary Cooking Method: Baking
Dietary Info: Vegetarian
Key Flavor: This soft chocolate chip cookie recipe is full of sweet flavors with little hints of caramel and the rich sweet-bitterness of chocolate.
Skill Level: Beginner
Sweet Spots
- Soft and Chewy Texture: The combination of ingredients and method of preparation ensure your cookies bake up with the soft and chewy texture you want in your cookies!
- All-Occasion Cookie: They’re perfect for parties, bake sales, picnics, potlucks, food gifts, or simply just because! You simply can’t go wrong with baking up a fresh batch of these cookies.
- Easily Customizable! There’s definitely room to add in nuts, different chips, or make them larger.
- Chocolate Chip Perfection. These cookies have the ideal balance of chocolate chips to cookie dough. You get a bite of chocolate in each bite of cookie.
- Cookie Recipe Perfect for All Levels of Bakers. Drop cookie recipes are an easy place to start for beginner bakers and you will find plenty of tips along the way to help you get the best results. If you’re an expert – feel free to jump right to the recipe and get started baking.
Ingredients to Make Soft and Chewy Chocolate Chip Cookies
This cookie recipe uses basic baking ingredients you can easily find in most grocery stores. Here’s a brief look at the highlights but you will find the full list and quantities of each in the recipe card.
- All-purpose flour: 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: Gives chewy chocolate chip cookies their rich buttery flavor.
- 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: Use semi-sweet chocolate chips for a nice balance of sweetness and bitterness.
How to Make Chewy Chocolate Chip Cookies
Here’s how to make chocolate chip cookies that turn out soft and chewy!
Step 1: Make the Cookie Dough
- Whisk together the flour, cornstarch, salt, baking powder, and baking soda in a bowl.
- Cream the butter with the granulated and brown sugars for 3-4 minutes on high until light and fluffy.
- 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.
- Add the flour mixture in three intervals.
Step 2: Add the Chocolate Chips
- Mix the flour in on low speed after each addition until well-combined.
- Add the chocolate chips to the bowl.
- Fold the chocolate chips into the cookie dough.
- 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
- 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.
- Bake the cookies and then allow them to cool for at least 4-5 minutes before serving..
Tips for Making the Best Soft Chocolate Chip Cookies
These tricks and tips really are my secret to creating the best Chewy Chocolate Chip Cookies recipe.
- 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!
Popular Substitutions & Additions
- Add Nuts: Nuts make a tasty addition to these cookies. Try them with some chopped peanuts, walnuts, hazelnuts, or pecans.
- Use a Different Type of Chocolate: Semi-sweet chocolate chips are traditionally used for chocolate chip cookies but you can use milk chocolate for a sweeter cookie or a dark chocolate chip for a cookie with a deeper chocolate flavor. Even better — use a mix of chips!
- Salted Butter: If you don’t have unsalted butter, you can use regular butter, but you want to adjust the amount of salt slightly. The reason I prefer baking with unsalted butter is that the amount of salt in regular varies by brand, so it’s more difficult in recipe development to get the salt just right.
- Add Some Warming Spices: Cinnamon goes great with chocolate! If you’re looking for a chocolate chip cookie that’s a little bit different, I highly recommend adding a touch of cinnamon.
- Mix It Up: Replace some of the chocolate chips with peanut butter chips or M&M candies!
What to Serve with Soft and Chewy Cookies
- Soft and chewy cookies are perfect for picnics and potlucks, along with favorites such as grilled chicken kabobs, baby back ribs, and grilled corn.
- Add them to a cookie tray along with other classic favorites such as Sugar Cookies, Shortbread Cookies, and Oatmeal Raisin Cookies.
- Make these into chocolate chip cookie sandwiches filled with Vanilla Ice Cream or Buttercream Frosting.
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!
Frequently Asked Questions
Yes, you do! It’s one of the key ingredients needed to produce the texture you’re looking for.
Make sure you followed the base dough recipe without substitutions and that everything was measured properly. Most importantly, avoid scooping your flour which may lead to you adding to much flour to the dough. Also, don’t over-mix the dough. Make sure you chill it, and slightly underbake your cookies. All these tips will help you achieve perfectly soft cookies.
Yes, if you prefer to make giant cookies, you can roll the dough into two tablespoons. Be sure to space the cookies apart on the baking tray, as they will spread slightly. Due to the extra cookie dough, you may need to extend the cooking time a few minutes but avoid overbaking.
Honey, when you pull these Soft and Chewy Chocolate Chip Cookies out of the oven, get ready for a magical transformation of an ordinary moment into something extraordinary. Picture it: those golden, crispy edges, the pillowy centers, and those ooey-gooey chocolate chips melting right before your eyes – it’s more than just a cookie, it’s a bite of pure, unfiltered joy. Every single batch is like a love letter to life’s simple pleasures, the ones that we often find wrapped up in the cozy warmth of a kitchen and that heavenly aroma of homemade cookies.
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
*Did you make this recipe? Please give it a star rating and leave comments below!* Post a photo of how your version of the recipe came out on Instagram (using #grandbabycakes)!!
Chewy Chocolate Chip Cookies
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Equipment
Ingredients
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened to room temperature
- ½ cup granulated sugar
- 1 ½ cups packed brown sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 2 cups chocolate chips divideda
Instructions
- Preheat oven to 350 degrees.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.
- Place dough in the refrigerator for at least 1 hour. Two hours is even better.
- 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.
- 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.
- 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!
Nutrition
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This is my go to recipe. I have a request for adding walnuts, should I split 1 cup chocolate chips and 1 cup walnuts?
Yes that is the easiest and best way to do it so you don’t overwhelm the dough.
I will never use another chocolate chip cookie recipe! I’ve used numerous, but none compare to this one. The extra time it takes to chill is worth the wait. Thank you for sharing this recipe.
This was my first chocolate chip baking experience where the cookies turned out chewy and moist. They are amazing. I can’t stop eating them, I added some white chocolate chips to the ones I made. So perfect. Thank you for sharing!
Fantastic CC Cookie recipe. I pride myself on searching and testing the best recipes, but they are really as good as a CC cookie gets! We recently found your blog and every recipe has been top quality. Highly recommend the Pizza dough recipe! Really rare to be able to be consistent with so many recipes. Congratulations and thanks for sharing!
Fantastic recipe. Follow all the steps. you’ll have an amazing cookie. I’ve always hated baking cookies I would just take a recipe and make it into bar cookies. I’m so thankful and excited I found your site.you’ve taught this Nana to love baking again.
I used to think I made the best chocolate chip cookies and then I made these! This recipe is perfection — the best chewy chocolate chip cookie! The only bad part is trying to keep people from eating them all up!
I used to think I made delicious chocolate chip cookies and then I made these! Truly the best chewy chocolate chip cookie — hands down!! Only bad part — keeping everyone from eating them all up! Thank you for another amazing recipe!
Hii! Can I add chocolate chunks rather than chocolate chips?
Love this recipe! I added walnuts to min and I wasn’t as accurate on the sugar (I tend to use less sugar than the recipe calls for). Wonderful! Thank you for sharing!
THE BEST chocolate chip cookie recipe out there! I’ve made tons of choc chip cookies in my lifetime, some average, some delicious but THESE, these are the cookies you dream of! Chewy, soft, the taste of butter and chocolate all melting in your mouth. I think it helps that the recipe is at once simple and nuanced with explanations of why you do what you do to produce this magic. There’s nothing difficult here, just follow the recipe and don’t skip anything. Dee-licious!
I thought I posted a comment before but I guess it never posted. Anywho…. These cookies are amazing! I have scoured the internet for years testing different recipes and have always failed to produce what I look for in a perfect chocolate chip cookie. The only thing I cant seem to fix is the spread. I let my dough sit overnight in the fridge but they seem to always come out thin and chewy, which I dont necessarily mind but I still want a thicker cookie and I’m not sure how to troubleshoot the recipe to fix this issue. I follow the recipe to the T. Could creaming the butter and sugar too much cause this problem?