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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Video Tutorial
How to Make Chewy Chocolate Chip Cookies
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..
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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!
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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
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- 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.
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- 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.
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- 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!
Chewy Chocolate Chip Cookies Ingredients
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- All-purpose flour and Cornstarch: Combined with the cornstarch to give your cookies the perfect texture!
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- Cornstarch: My secret ingredient which makes the texture of the dough softer and chewier. It’s like magic!
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- Salt: Especially important even in baking!
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- Leavener: baking powder and baking soda
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- Butter: If you don’t have unsalted butter, you can use regular butter, but you want to adjust the amount of salt slightly.
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- 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.
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- 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.
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- Vanilla extract: Use pure vanilla for the best flavor.
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- 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.
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)!!
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I have tried countless chocolate chip cookie recipes for many years. Every time I try a new recipe I seem to be disappointed in something with the cookie. I made these today and just sampled my first one. This has become effectively immediately my go-to chocolate chip cookie recipe. I love the fact that they don’t taste overpoweringly sweet. These cookies are terrific.
I just made these for my granddaughters and family, and they all said these are the best they ever had. I grind my own flour and used soft white wheat, so pastry flour, but whole grain. Also added pecans, cause I’m from Georgia and cookies must have them. The chilling for 2 hours makes a real difference, and am glad I’m not too old a dog to learn new tricks. Try these y’all, you will love them.
I LOVE these cookies and so does my family. Got people who don’t like me that much being nice to me for some! Lol!
These cookies are absolutely delicious. The perfect amount of chewy on the inside and golden goodness! My daughter, who eats all my cooking, said this was the best cookie recipe I have ever made!
You definitely have to chill the dough. I also used my convection oven at 325 degrees for about 11 minutes and they came out perfectly. This is on the top of my repeat pile for sure!! Thanks for sharing!
These were AMAZING! They are perfect! I added caramel chunks and it was so good! I definitely recommend for everyone.
P.S. make sure to chill them or they will be a pancake
OMG!!!!!! SO SO GOOD! I followed the instructions exactly and my cookies came out PERFECTLY. My fiance can’t stop eating them. I didn’t realize there was so much batter. So I saved the rest after the first batch and just made another batch of these YUMMIE MORSELS today. Sooo buttery and Sooo DELISH!!!
If you follow the directions you get the PERFECT COOKIES. I am definitely keeping this recipe in my files.
Thank you GBC, awesome. During this pandemic I wanted to perfect my baking skills. With your help and recipes I am on my way to better baking.
LOVE This recipe…
These biscuits are totally out of balance. Way too much sugar causing massive spread issues. I refrigerated mine for 5 hours and still ended up with two huge pancakes (one for each tray) rather than individual cookies. Waste of ingredients.
Absolutely not true but I’m going to let this comment stay. It is completely wrong but that’s cool. Seems like all of the other comments disagree.
I’m guessing that since you called these biscuits, you are from Britain or Commonwealth. Our sugar is not like yours. Go to a Chinese grocery and buy real brown sugar and real cane sugar, and there will be the difference. I lived in Europe for several years and the sugar there is from beets, and there is no real brown sugar except at the Chinese stores. The sugar ratio is very similar to most chocolate chip cookies, and the difference lies in the cornstarch and the chilling of the real cane sugar.
Easy but oh so good!
I have made this recipe twice and it hasn’t failed me yet. I have even added pecans to my recipe for my husband and they were still perfect. My family can not wait for me to make cookie!
Thanks so much for posting the recipe! Can’t wait to make these!
It’s not the same recipe, because the picture in the title doesn’t include the butterscotch chips & pretzels (but the recipe does). Do you still have the recipe for the soft & chewy cookies shown (Not the sweet & salty). I think that’s what some of the other commenters are asking as well.
Hi Elise, 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!