Chewy Chocolate Chip Cookies Recipe

I’ve baked a lot of chocolate chip cookies, but these chewy ones? They’re the ones I keep coming back to.
It started with a late-night craving and a little butter left on the counter.
One batch later, and now they’re a forever favorite in our kitchen.

They’re soft in the middle, with golden edges and just the right amount of chocolate in every bite.
Not too flat, not too cakey—just chewy and cozy like a warm hug.
Even better the next day… if they last that long.

Let’s bake them together. You’re gonna want to keep this recipe close.

Why You’ll Love This Recipe

• Perfectly Chewy: The inside stays soft while the edges develop a light crisp — just like your favorite bakery cookie.
• Easy and Reliable: This recipe is beginner-friendly and nearly foolproof with simple, clear steps.
• No Fancy Tools Needed: A bowl and a whisk (or a mixer if you prefer) get the job done.
• Great for Sharing: Makes about two dozen cookies, ideal for gifting or gatherings.
• Freezer-Friendly: You can freeze the dough or the baked cookies for future sweet cravings.

What You Need to Know Before You Start

Prep Time & Bake Time:
Prep Time: 15 minutes (plus 30 minutes chill time)
Bake Time: 10–12 minutes
Total Time: About 1 hour

Servings:
This recipe makes around 24 medium-sized cookies. You can double the batch easily if you’re baking for a crowd.

Difficulty:
Simple enough for kids to help, but with results that impress any cookie lover.

Required Kitchen Tools

• Large mixing bowl
• Hand or stand mixer (optional, but helpful)
• Measuring cups and spoons
• Whisk or spatula
• Baking sheets
• Parchment paper
• Cookie scoop or tablespoon
• Cooling rack

Ingredients for Chewy Chocolate Chip Cookies

Here’s what you’ll need (measurements are listed again in the recipe card):

Chocolate chips: Use semi-sweet for classic flavor or mix it up with chunks or dark chocolate.s that will become a staple in your baking repertoire. I hope you enjoy making and eating these cookies as much as I do. If you have any questions or want to share your cookie-making experience, leave a comment below. Happy baking!

All-purpose flour: Gives the cookies structure.

Cornstarch: The secret to softness. Just a bit makes the cookies tender.

Baking soda: Helps them rise just enough.

Salt: Balances the sweetness and enhances flavor.

Unsalted butter: Softened to room temperature for easy mixing.

Granulated sugar + Brown sugar: The mix of both gives a crisp edge and chewy middle.

Egg: Just one is enough to bind everything and add richness.

Vanilla extract: Adds depth and warmth to the dough.

Variations for Chewy Chocolate Chip Cookies

• Dark Chocolate Chunks: Swap in chopped dark chocolate for a richer, less sweet flavor.
• Nutty Twist: Add ½ cup chopped walnuts or pecans for extra texture.
• Sea Salt Finish: Sprinkle a little flaky sea salt on top of each cookie before baking for contrast.
• Peanut Butter Chips: Replace half the chocolate chips with peanut butter chips for a fun combo.
• Gluten-Free: Use a cup-for-cup gluten-free flour blend designed for baking.

How to Make Chewy Chocolate Chip Cookies — Step-by-Step Instructions

1. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set it aside.

2. Cream the Butter and Sugars

In a large mixing bowl, use a hand or stand mixer to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy — about 2 to 3 minutes.

3. Add the Wet Ingredients

Beat in the egg and vanilla extract, mixing just until everything is combined. Don’t overmix at this stage.

4. Combine Wet and Dry

Slowly add the dry mixture into the wet ingredients. Mix on low speed or fold gently by hand until the dough just comes together. It should be soft and slightly sticky.

5. Stir in Chocolate Chips

Fold in the chocolate chips with a spatula or wooden spoon until they’re evenly distributed.

6. Chill the Dough

Cover the bowl and refrigerate the dough for at least 30 minutes. This helps the flavors develop and keeps the cookies thick when baked.

7. Preheat and Scoop

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Scoop the dough into 1.5 to 2 tablespoon-sized portions and place them about 2 inches apart on the sheets.

8. Bake

Bake for 10 to 12 minutes, or until the edges are lightly golden. The centers might still look soft — that’s okay. They’ll continue to set as they cool.

9. Cool

Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Serving and Decoration Ideas

• Classic Pairing: Serve warm with a glass of milk — nothing fancy, just comfort.
• For Dessert Boards: Add to cookie trays with a mix of textures and flavors.
• Holiday Touch: Press a few extra chocolate chips on top before baking for a bakery-style finish.
• Gift-Ready: Package a few in a kraft paper bag or tin with parchment between layers.

Storing Chewy Chocolate Chip Cookies

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container — it helps retain moisture.
• Freezing the Dough: Scoop and freeze unbaked dough balls on a baking sheet until firm, then transfer to a zip-top freezer bag. Freeze for up to 3 months. Bake straight from frozen—just add a minute or two to the baking time.
• Freezing Baked Cookies: Once cooled, freeze cookies in a single layer or with parchment between layers for up to 2 months. Thaw at room temperature.

Tips and Tricks for Success

• Don’t Skip the Chill Time: Chilling the dough prevents spreading and improves flavor and texture.
• Room Temp Butter Only: Butter should be soft, not melted. It should give slightly when pressed but not be greasy or oily.
• Measure Flour Carefully: Use the spoon-and-level method to avoid packing too much flour, which can make cookies dry.
• Avoid Overbaking: The centers should look a little soft when you remove them — they’ll firm up as they cool, giving that perfect chewy middle.
• Consistent Size Matters: Use a cookie scoop for even baking and picture-perfect cookies.

Nutrition Information (Per Cookie – Approximate)

Nutrient	Amount
Calories	180 kcal
Total Fat	9g
Saturated Fat	5g
Carbohydrates	24g
Sugar	15g
Protein	2g
Fiber	<1g
Sodium	85mg
Cholesterol	20mg

FAQs: Chewy Chocolate Chip Cookies

Can I use melted butter instead of softened?
It’s best not to. Melted butter makes the dough too loose and leads to flat cookies that spread too much.

Can I add nuts to this recipe?
Absolutely. Add up to ½ cup of chopped walnuts, pecans, or almonds for a nutty crunch.

Why chill the dough?
Chilling firms up the butter and hydrates the flour, so cookies bake thicker and with better texture.

Can I use milk chocolate chips instead of semi-sweet?
Yes, but they’ll be sweeter. Semi-sweet helps balance the richness.

Conclusion

Chewy chocolate chip cookies don’t need to be complicated to be good. With a few pantry staples and a bit of chill time, you’ll have warm, golden-brown cookies that feel like home. They’re soft, satisfying, and made for sharing — or keeping all to yourself. Whether it’s for an after-school treat or a weekend bake, this recipe keeps things simple and delicious.