Chewy Chocolate Chip Cookies Recipe

I absolutely love this Chewy Chocolate Chip Cookies Recipe because it hits that perfect sweet spot between soft, thick, and chewy—never cakey or crunchy. When I first tried this recipe, I was amazed at how the melted butter and cornstarch combo made the cookies so tender and fudgy, giving them a homemade feel that you just don’t get from boxed mixes.

If you’re like me and crave that rich, gooey texture that makes you want to grab another cookie (or three), this recipe is definitely worth trying. You’ll find that the secret to success is chilling the dough overnight, which helps the cookies stay thick and prevents them from spreading too much in the oven—plus, it deepens the flavor in the best way.

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Ingredients You’ll Need

These ingredients come together beautifully to create the ultimate chewy cookie experience. Each plays a special role, so I recommend using quality vanilla and fresh baking soda for the best results.

• All-purpose flour: Spoon and level it for accurate measurement to keep your cookies from getting tough or dry.
• Baking soda: Gives the cookies that subtle rise and lightness without puffing them up like a muffin.
• Cornstarch: This little trick keeps cookies tender and chewy by softening the flour’s proteins.
• Salt: Enhances the sweetness and balances the flavors perfectly.
• Unsalted butter: Use melted and slightly cooled butter to achieve the soft, shiny dough that bakes into chewy cookies.
• Brown sugar: Adds moisture and a hint of caramel flavor that deepens with chilling.
• Granulated sugar: Balances sweetness and helps with crisp edges without sacrificing chewiness.
• Egg and egg yolk: The egg yolk adds richness and chew, while the whole egg ensures structure.
• Vanilla extract: Pure vanilla makes all the difference in flavor depth.
• Semi-sweet chocolate chips or chunks: I love mixing chunks in for melty pockets of chocolate throughout.

Variations

I love that this Chewy Chocolate Chip Cookies Recipe is so adaptable — you can swap, add, or leave out ingredients based on what you have or your taste preferences. Experimenting can be half the fun, and it makes the cookie experience truly your own.

• Add nuts: My family goes crazy when I toss in toasted walnuts or pecans for some crunch and extra richness.
• Use different chocolates: Try milk chocolate, dark chocolate, or even white chocolate chips for varied sweetness levels.
• Make them vegan: Substitute vegan butter and use a flax egg instead of regular eggs, and you’ll still get a tasty chewy result.
• Flavor boosters: A pinch of cinnamon or espresso powder can add subtle depth to these chocolatey treats.

How to Make Chewy Chocolate Chip Cookies Recipe

Step 1: Whisk Dry Ingredients Together

Start by combining the all-purpose flour, baking soda, cornstarch, and salt in a large bowl. I like to whisk these together thoroughly—it ensures even distribution of leavening agents, which helps the cookies bake evenly without unwanted lumps.

Step 2: Mix Wet Ingredients

In a separate bowl, whisk the melted butter together with both the brown and granulated sugars until smooth and lump-free. Then, whisk in the whole egg and the egg yolk until combined, followed by the pure vanilla extract. This mixture will be thin and shiny, which is exactly what you want for those chewy cookies.

Step 3: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry and gently mix with a large spoon or spatula. The dough will be soft, thick, and shiny from the melted butter, and that’s a great sign. Don’t worry if the chocolate chips don’t completely stick at this point — just fold them in carefully to distribute evenly.

Step 4: Chill the Dough

Cover the dough tightly and pop it in the fridge for at least 2 hours, but honestly, overnight is best. Chilling solidifies the butter, thickens the dough, and helps prevent the cookies from spreading too much while baking. Trust me, this step takes your cookies from good to outstanding!

Step 5: Preheat and Shape

When ready to bake, preheat your oven to 325°F (163°C) and line your baking sheets with parchment paper or silicone mats. Let the dough rest at room temperature for 15 minutes if it’s been in the fridge for longer than 2 hours, making it easier to scoop.

Use a cookie scoop or tablespoon to measure out dough—3 scant tablespoons for larger cookies or 2 heaping tablespoons for medium ones works well. Roll the dough into balls, then shape them taller rather than wider like little cylinders. This helps the cookies bake thick and chewy rather than flat and crispy.

Step 6: Bake and Cool

Bake for 13–14 minutes until edges are just lightly browned but centers look soft. Don’t be alarmed if the middle looks underdone—that’s what makes them chewy! Let cookies cool on the sheet for 10 minutes before transferring to a rack. If you want to get fancy, press a few extra chocolate chips on top while warm for that picture-perfect finish.

How to Serve Chewy Chocolate Chip Cookies Recipe

Garnishes

I like to garnish these cookies with a few extra chocolate chips pressed gently on top right after baking for that extra melty chocolate look. Sometimes, a tiny sprinkle of sea salt on top takes the flavor to the next level by balancing the sweetness beautifully.

Side Dishes

These cookies pair wonderfully with a cold glass of milk, of course, but I also love serving them alongside a scoop of vanilla ice cream or a warm cup of coffee or tea for an indulgent treat that feels like pure comfort.

Creative Ways to Present

If you’re making these for a party, try stacking them with parchment paper in between on a pretty plate, tied with rustic twine. I’ve also wrapped individual cookies in cellophane with a ribbon as little gifts—they always get rave reviews for being homemade and heartfelt!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, and they stay moist and chewy for up to a week. Be sure to keep them away from anything crispy or dry to maintain that soft texture.

Freezing

This cookie dough freezes beautifully if you want to prep ahead. Scoop the dough balls onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag. When you’re ready to bake, no need to thaw—just add a couple extra minutes to the baking time and enjoy fresh cookies anytime.

Reheating

To revive leftover cookies, I pop them in a 300°F oven for about 5 minutes or zap them in the microwave for 10 seconds—this gives you that fresh-baked warmth and chewiness back in a flash.

FAQs

Final Thoughts

This Chewy Chocolate Chip Cookies Recipe is one of my all-time favorites because it delivers consistently on flavor, texture, and that cozy homemade vibe everyone loves. I encourage you to try it exactly as is the first time, then start making it your own with your favorite mix-ins or tweaks. Trust me, once you taste these cookies fresh from your oven, they’ll become your go-to recipe for any occasion or just a sweet pick-me-up. Happy baking!

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