Chewy Chocolate Chip Cookies

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
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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. Plus check out my video tutorial below walking you through the whole thing.

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Overhead of several best chewy chocolate chip cookies against wire rack and white background

Video Tutorial

How to Make Chewy Chocolate Chip Cookies

  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.
Mixing the flour and dry ingredients, creaming the butter and sugar, adding the egg, and finally the flour is added to the bowl.

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.
Mixing the chocolate chip cookie dough and adding the chips before covering it with plastic to chill.

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..

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Cookies scooped out onto a tray and then after they're baked on the right side.
Overhead of soft and chewy chocolate chip cookies directly on the table with a little container of chips to the side.

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!
4.67 from 104 votes
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 20 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 34 cookies

Equipment

Ingredients

  • 2 1/2 cups all-purpose flour 367 grams
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter room temperature (2 sticks)
  • 1 ½ cups packed brown sugar 300 grams
  • ½ cup granulated sugar 100 grams
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2- 2 cups chocolate chips divided (up to 388 grams)

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 1/2 cups of chocolate chips.
  • Scoop cookie dough in balls the size of 2 tablespoons 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 30 minutes.
  • Preheat oven to 350 degrees. Bake 11-13 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: 229kcal | Carbohydrates: 32g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 132mg | Potassium: 28mg | Fiber: 1g | Sugar: 24g | Vitamin A: 231IU | Vitamin C: 0.1mg | Calcium: 42mg | 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

Do I have to use cornstarch to make soft and chewy cookies?

Yes, you do! It’s one of the key ingredients needed to produce the texture you’re looking for.

Why aren’t my cookies soft?

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.

Can I make large-sized 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.

Overhead of BEST chewy chocolate chip cookie in center against white background

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Filed Under:  Christmas, Cookies, Dessert and Baking, Oven

Comments

  1. Sorry I didn’t care for these they are excessively sweet. I’m a great cook but found these dry.
    Not at all what I expected, I have made many of your other recipes and have been vey pleased with the outcome.
    Thank you

    Reply

    1. Hi Jacque, I think you really may have done something wrong here. These are never dry cookies. Did you read the rest of the reviews? They come out super moist and chewy. I am happy to help you troubleshoot because I’m just not sure how you ended up with dry cookies especially when there are so many additional ingredients to help them stay super moist.

  2. What kind ofchocolate chips did you use?
    Semi sweet, milk or dark and which do you think tastes the best with the butterscotch chips?

    Thanks so much

    Reply

  3. Can anyone tell me where to find the soft and chewey chocolate chip recipe please. I Only see this one with butterscotch, thank you

    Reply

    1. You are at the right recipe. I just changed the title and made some updates. Same as the soft and chewy.

    2. Hi so sorry for the issue. This has been replaced with the original. For some reason, the recipe card duplicated the sweet and salty cookies and added them here by mistake. I apologize again but the original is back. Let me know if you need anything else!

    1. Hi Jacque, sorry for the issue. This has been replaced with the original. For some reason, the recipe card duplicated the sweet and salty cookies and added them here by mistake. I apologize again but the original is back. Let me know if you need anything else!

  5. The longer you chill the dough, the better the cookie. I chilled the first batch an hour and they were very cake like- which I personally don’t like. I kept the dough chilling and retried them after a few days and they came out perfect- chewy, soft and not cake like. Important to keep them in a sealed container to keep them soft. I added orange zest and walnuts the last time I made them and let the dough chill a few days- perfection. Addictive.

    Reply

    1. Oh I love the idea of adding orange zest and walnuts!!! Amazing. So glad you enjoyed them.

  6. Hi i forgot how much chocolate chip it was in the old recipe ?
    The original one that was only chochips?
    I loveddd that recipe

    Reply

    1. Hi Maritza, this is the exact same recipe, just a new title. No changes were made to the actual recipe so you can still use it as usual.

    2. Hi, sorry for the issue. This has been replaced with the original. For some reason, the recipe card duplicated the sweet and salty cookies and added them here by mistake. I apologize again but the original is back. Let me know if you need anything else!

    2. I don’t understand how this is the same recipe if it has butterscotch chips & pretzels? Are you saying just omit those ingredients?

    3. Hi, sorry for the issue. This has been replaced with the original. For some reason, the recipe card duplicated the sweet and salty cookies and added them here by mistake. I apologize again but the original is back. Let me know if you need anything else!

  8. Amazing,the best chocolate cookie. Had to make a second batch. I put some in freezer and they still came out perfect. Just roll out to. nice size balls and place in freezer. Thank you so much for this amazing recipe

    Reply

  10. These cookies look so delicious! I love soft and chewy chocolate chip cookies – definitely my favorite kind ♥

    Reply
4.67 from 104 votes (37 ratings without comment)

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