Some days just need a cookie. Not a fancy one just a warm, soft, chewy chocolate chip cookie that makes everything feel a little better. Whether it’s a cozy night in or a snack after dinner, these cookies fit the moment.
Table of Contents
Why I Love This Recipe
These cookies are thick, soft, and packed with gooey chocolate chips. I love how easy they are to make no mixer, no special equipment. The melted butter and brown sugar make them taste rich and chewy, while a quick chill in the fridge helps them bake up thick and golden. Every bite is pure comfort, and the dough freezes perfectly for cookies anytime.
What You’ll Need
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (170g or 12 tbsp) unsalted butter, melted and cooled for 5 minutes
- 3/4 cup (150g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk (at room temperature)
- 2 teaspoons vanilla extract
Add-Ins
- 1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
How to Make Chewy Chocolate Chip Cookies
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, cornstarch, and salt. Set aside.
Step 2: Mix the Wet Ingredients
In a separate bowl, stir the melted butter, brown sugar, and granulated sugar until smooth and combined.
Add the egg, egg yolk, and vanilla. Mix until fully blended.
Step 3: Combine and Fold in Chocolate
Pour the wet mixture into the dry ingredients. Stir with a spatula or wooden spoon until a soft dough forms.
Fold in the chocolate chips they may not stick at first, so press them in gently.
Step 4: Chill the Dough
Cover the dough and refrigerate for at least 2 hours, or overnight. This helps prevent spreading and deepens flavor.
Step 5: Scoop and Shape
Preheat your oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.
Scoop 2 heaping tablespoons of dough per cookie (or 3 tablespoons for XL size).
Roll each scoop into a tall, rough ball not a smooth one.
Step 6: Bake
Place cookie dough balls 3 inches apart on baking sheets.
Bake for 13 to 14 minutes, until edges are just turning golden and centers look soft.
Step 7: Cool and Enjoy
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack.
While warm, gently press in a few extra chocolate chips on top if you like.
Tips for the Best Chewy Cookies
Chill Time Is Non-Negotiable
Chilling helps control spread and improves the texture. If the dough is too firm, let it rest at room temp for 10–15 minutes.
Shape Matters
Roll dough into tall, uneven shapes — not smooth balls. This creates those soft, craggy bakery-style tops.
Room Temp Eggs Only
Cold eggs will make the butter clump. Bring eggs to room temperature or soak them in warm water for 5 minutes.
Freezing and Make-Ahead Tips
How to Freeze the Dough
Scoop dough after chilling, place on a tray, and freeze until solid.
Transfer to a freezer bag and store for up to 3 months.
Bake frozen dough balls as usual, adding 1 extra minute.
How to Freeze Baked Cookies
Let baked cookies cool fully. Freeze in layers between parchment for up to 3 months.
Pro Tip
Scoop after chilling the dough. It’s easier to shape and portion evenly.
Custom Cookie Add-Ins
You can add up to 1 to 1¼ cups of extras. Try:
- White chocolate chips
- Chopped nuts (walnuts, pecans)
- Reese’s Pieces or M&Ms
- Butterscotch chips
- Dried cranberries or sprinkles
For more seasonal cookies, check out Pumpkin Cheesecake Cookies for Fall Treats or Classic Pumpkin Chocolate Chip Cookies.
More Cookies to Try
- Soft Gingerbread Cookies for Holiday Baking
- Banana Bread Chocolate Chip Cookies Recipe
- Pumpkin Cheesecake Cookies for Fall Treats
Chewy Chocolate Chip Cookies Recipe
Print
Chewy Chocolate Chip Cookies | Soft, Thick & Delicious
- Total Time: 2 hours 30 minutes
- Yield: 20 cookies
Description
These chewy chocolate chip cookies are soft, thick, and full of gooey chocolate. Easy to mix, no mixer required, and perfect for any day you need a sweet treat.
Ingredients
2 and 1/4 cups (281g) all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons cornstarch
1/2 teaspoon salt
3/4 cup (170g) unsalted butter, melted and cooled 5 min
3/4 cup (150g) packed brown sugar
1/2 cup (100g) granulated sugar
1 large egg + 1 egg yolk (room temperature)
2 teaspoons vanilla extract
1 and 1/4 cups (225g) semi-sweet chocolate chips or chunks
Instructions
1. Whisk flour, baking soda, cornstarch, and salt in a large bowl.
2. In a separate bowl, mix melted butter, brown sugar, and granulated sugar until smooth.
3. Add egg, egg yolk, and vanilla. Mix until combined.
4. Stir wet ingredients into dry ingredients using a spatula. Dough will be soft and shiny.
5. Fold in chocolate chips.
6. Cover and chill dough for at least 2 hours or overnight.
7. Preheat oven to 325°F (163°C). Line baking sheets with parchment or silicone mats.
8. Scoop 2 heaping tablespoons of dough per cookie. Roll into tall, rough balls.
9. Place cookies 3 inches apart on baking sheet.
10. Bake 13–14 minutes until edges are golden and centers look soft.
11. Cool on sheet for 10 minutes before transferring to rack.
12. Optional: Press extra chocolate chips on top while warm.
Notes
Chilling the dough is essential for thick, chewy cookies.
To warm eggs quickly, place them in warm water for 5 minutes.
If dough is too firm to scoop after chilling, let it sit for 10–15 minutes.
Scoop dough after chilling for easier shaping.
Freeze unbaked dough balls for up to 3 months; bake from frozen by adding 1 extra minute.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
FAQs
What is the secret to chewy chocolate chip cookies?
Melted butter, brown sugar, and a chilled dough make all the difference. They keep the cookies moist and thick.
How do I get my cookies to be chewy?
Use more brown sugar than white, don’t skip the chill, and bake just until the edges are golden but the centers are soft.
What are three factors that contribute to a chewy cookie?
Melted butter, the use of brown sugar, and proper chilling before baking.
What does it mean if a cookie is chewy?
It means soft, slightly dense, and moist not cakey or crispy. The center stays soft when you bite into it.
Final Thoughts
These chewy chocolate chip cookies are everything I want in a homemade treat easy, reliable, and full of flavor. The texture is soft and thick, the edges are just golden, and the chocolate stays melty in every bite. Once you try them, you’ll want to make them again and again.
Save this recipe on Pinterest or share your cookie creations on Facebook. I’d love to see what you bake!