My Chewy Chocolate Chip Cookies recipe has evolved over the years, but the core remains true to what Grandma taught me—butter at the right temperature, a touch more brown sugar than white, and never, ever overbaking.
The kids now gather around just like we used to, waiting for that moment when the cookies are cool enough to handle but still warm enough for the chocolate to melt on their fingertips.
Why You’ll Love This Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies strike that magical balance between crisp edges and soft, gooey centers that practically melt in your mouth.
They’re wonderfully simple to make—perfect for baking with children or whipping up when unexpected guests arrive.
The recipe is forgiving enough for beginners yet delivers results that will impress even the most discerning cookie connoisseurs in your life.
This Chewy Chocolate Chip Cookies recipe always brings a smile to my face, just like my Thick Peanut Butter Cookies and Chocolate Chip Cookie Bark. You’ve got to try them next!
Ingredients You Need for Chewy Chocolate Chip Cookies
- 2 1/4 cups all-purpose flour (I prefer unbleached for a slightly better flavor)
- 1 teaspoon baking soda
- 1 teaspoon salt (fine sea salt works beautifully here)
- 1 cup (2 sticks) unsalted butter, softened but still cool to touch
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar (dark brown gives a deeper flavor)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract (pure, not imitation)
- 2 cups semi-sweet chocolate chips (or chunks, or a mix of both!)
- 1 cup chopped walnuts or pecans (optional, but adds wonderful texture)
How to Make Chewy Chocolate Chip Cookies
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl or stand mixer, cream the butter and both sugars together until light and fluffy, about 3-4 minutes. Don’t rush this step—it’s key for that chewy texture!
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Over-mixing will make your cookies tough, so be gentle here.
- Fold in the chocolate chips (and nuts if using) with a wooden spoon or spatula.
- For even baking, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone. This is crucial for chewy cookies—they’ll continue to cook on the hot baking sheet.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
Tips for the Best Chewy Chocolate Chip Cookies
For truly chewy cookies, refrigerate your dough for at least 30 minutes before baking—this prevents over-spreading and intensifies the flavors.
I’ve found that using room temperature eggs creates a better texture than cold ones straight from the fridge.
For bakery-style cookies with crackly tops, try banging the baking sheet on the counter halfway through baking to deflate the cookies and create those irresistible ripples.
Print it out and keep it close—it’s a keeper!
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Chewy Chocolate Chip Cookies
- Total Time: 25-27 minutes
- Yield: 36 cookies
Description
Perfectly balanced cookies with crisp edges and soft, chewy centers loaded with melty chocolate chips.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F. Whisk dry ingredients. Cream butter and sugars until fluffy (3-4 min).
- Add eggs and vanilla. Gradually mix in flour mixture, then fold in chocolate chips.
- Drop rounded tablespoons onto lined baking sheets. Bake 10-12 minutes until edges are golden but centers look slightly underdone.
- Cool 5 minutes on sheets, then transfer to wire rack.
Notes
For extra chewiness, refrigerate dough for 30 minutes before baking. Cookies will stay fresh in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Why did my cookies spread too much?
If your cookies are spreading too thin, your butter might be too warm. The dough should feel cool to the touch before baking.
Pop it in the refrigerator for 15-30 minutes if it feels too soft. Another culprit could be too little flour—make sure you’re measuring correctly by spooning flour into your measuring cup and leveling it off.
Can I freeze this cookie dough?
Absolutely! I do this all the time. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer to a freezer bag and store for up to 3 months.
You can bake them straight from frozen—just add 1-2 minutes to the baking time.
How do I know when they’re done?
This is the trickiest part! The edges should be set and lightly golden, but the centers will look slightly underbaked and soft.
Trust me, this is exactly what you want for chewy cookies. They’ll firm up as they cool but stay wonderfully soft in the middle.
How should I store these cookies?
Store them in an airtight container at room temperature. I like to add a slice of bread to the container—it keeps the cookies soft for days!
For longer storage, they freeze beautifully for up to 3 months.
Serving Suggestions
These Chewy Chocolate Chip Cookies are divine when served slightly warm with a cold glass of milk—my kids’ favorite after-school treat.
For dinner guests, I love serving them alongside coffee or tea after a meal, sometimes with a small scoop of vanilla ice cream sandwiched between two cookies for an extra-special dessert.
During the holidays, I package them in decorative tins with a handwritten copy of the recipe—a tradition my friends now look forward to every year.