Chewy chocolate chip cookies are my go-to recipe for a classic chocolate chip cookie. These cookies are chewy, perfectly sweetened, and filled to the brim with melty chocolate chips.
If you're on the hunt for a soft and chewy chocolate chip cookie, look no further. These cookies turn out perfectly chewy from the addition of melted butter, extra brown sugar, and a bit of cornstarch.
You'll love this recipe because it's made with simple baking ingredients and all you need is a bowl and a spoon. While it does require a bit of chilling time in the refrigerator, it's worth the effort. Refrigerating allows the flavors to meld and dough to firm up so it spreads perfectly in the oven.
Don't have time to wait? Try my chocolate chip cookie bars, which require no chilling time and are ready in less than an hour.
Ingredients and substitutions
- Unsalted butter - The butter and salt listed in the recipe can be substituted with salted butter if needed.
- Sugars - We're using a combination of granulated sugar and brown sugar in this recipe for optimal texture and flavor. Brown sugar adds a caramelized, molasses flavor and chewy texture to your cookies. Granulated sugar adds a little crispness to the edges as the cookies bake.
- Eggs - Room temperature eggs incorporate seamlessly into the dough and add moisture and structure.
- Vanilla extract - Enhances the flavor of your cookies.
- All-purpose flour - Adds structure to your cookies and balances the wet ingredients in the recipe. I haven't tested this recipe with other types of flours, so I can't say for sure how your cookies would turn out with substitutions. To avoid wasting ingredients, I highly suggest searching for a recipe that has been developed with the type of flour you'd like to use.
- Leavening - You'll need baking soda for this recipe - it cannot be substituted with baking powder, the two are not interchangeable.
- Cornstarch - It may seem like an unusual ingredient, but it's here for a reason. Adding cornstarch to cookies creates a more tender and chewy chocolate chip cookie.
- Salt - Enhances the flavor of your cookies and balances the sweetness without making your cookies "salty".
- Chocolate chips - I recommend semi-sweet chocolate chips or chunks for a classic chocolate chip cookie flavor. Chocolate chips can be substituted with your favorite baking chips like butterscotch, peanut butter, or white chocolate chips.
Cookie baking tips and tricks
Do not substitute or omit ingredients - Baking is an exact science. Each ingredient serves a purpose in this recipe. Halving the butter or sugar, for example, will result in a dry cookie. Adding extra flour will result in a dry cookie. Adding extra wet ingredients that aren't listed, like applesauce or sour cream, will result in a wet dough that spreads more in the oven and may turn out cakey instead of chewy.
Properly measure your flour - This is the most common issue in baking. If you have issues with your cookies not spreading, turning out extra thick, or having a bland flavor, you probably measured too much flour into your cookie dough.
To properly measure flour - I highly recommend using a kitchen scale. Measuring by weight ensures your ingredients are 100% accurate every time. If you don't have a kitchen scale, use the spoon and level method. Gently stir your flour, then use a spoon to add flour to your measuring cup. Last, level off the top with a knife. By scooping flour directly from a container with your measuring cup, you’re compacting the flour into the cup. This adds up to 25% extra flour to your dough. Check out my flour measuring test on my post 10 tips for baking cookies to see the weight difference of each measuring method!
Don't overmix the flour - This recipe requires only a spoon and bowl. There's no need to mix for a long period of time using a hand mixer or stand mixer. Overmixing the flour can overwork the gluten, causing your bars to turn out tough. Stir gently until you no longer see streaks of flour.
Use parchment paper - This helps prevent your cookies from spreading too much while baking. A greased baking pan causes your cookies to spread more than they should and also creates crispy thin edges.
Chilling cookie dough
Why chill cookie dough? - Chilling is important for several reasons. This time allows the flavors to meld, creating a tastier cookie. The flour has time to hydrate, which creates a chewier, thicker cookie. Lastly, some of the moisture evaporates, which creates a concentrated flavor and helps the dough spread less in the oven.
Chill longer for better texture and flavor - I try to chill my dough for at least 24 hours when I bake cookies for myself. Dough can be chilled for up to 3 days in the refrigerator if you'd like to make it ahead of a holiday or event.
Don't have 24 hours? - Anywhere in the 3 to 6 hour range greatly improves the overall texture of your cookies (take a look at the 6 hour chill above). If time is an issue, I highly recommend chilling for at least 1 hour minimum. I never recommend baking this dough straight after mixing.
Frequently asked questions
Cornstarch makes a wonderful addition to this cookie recipe for several reasons. First, cornstarch helps thicken the dough, resulting in a cookie that spreads less in the oven. This helps keep the cookies thick and chewy, rather than thin and crispy. Second, cornstarch helps soften the proteins in the flour, resulting in a chewier, softer cookie.
Your cookies will keep for up to 5-7 days in a tightly sealed container at room temperature. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
Yes, baked cookies can also be frozen for up to 3 months. Simply place on the counter top to thaw for about 30 minutes.
Dry baked goods can happen for several reasons. If any of the moisture-adding ingredients have been reduced, like sugar, butter, or eggs, this can cause baked goods to turn out dry. If too much flour was added (I recommend weighing your flour or using the spoon and level method), cookies can turn out dry or cakey. Lastly, baking too long in the oven can dry out baked goods.
We're utilizing a few techniques to ensure these cookies turn out chewy and soft, rather than crunchy or cakey. First, we're using melted butter, which produces a chewier cookie. Using more brown sugar than granulated sugar also adds a chewier texture. Cornstarch helps soften the proteins in the dough, resulting in a softer cookie. Resting the dough allows some of the water to evaporate, which results in a chewier cookie that spreads less in the oven. Using parchment paper helps cookies spread less and prevents the bottoms from getting too crispy, which can happen when using a greased baking sheet.
Chilling cookie dough allows the flavors to meld and firms up the dough so it spreads less in the oven. Some of the moisture in the dough evaporates, which prevents excess spreading in the oven. If you don't rest your dough, it's very likely that your cookies will spread into thin blobs on the baking sheet. See my section above, "chilling cookie dough", to see my chill time test results.
Recommended
📖 Recipe
Chewy Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) unsalted butter, melted
- 1 cup (213 g) brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2.5 cups (300 g) all purpose flour
- 1.5 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 g) chocolate chips
Instructions
- In a large bowl, add melted butter, brown sugar, and granulated sugar. Stir to combine. Add eggs and vanilla extract and stir until incorporated.
- In a separate bowl, sift together the flour, cornstarch, baking soda, and salt. Gradually stir dry ingredients into butter mixture until just combined. Add chocolate chips and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at least one hour (24 hours or more is ideal) in the refrigerator. Refrigerating helps the flavors meld, creates a chewier texture, and firms up the dough so it spreads less in the oven.
- Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper (do not grease your baking sheet, this causes the cookies to spread more in the oven). Set aside.
- Scoop dough using a medium cookie scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for about 10-13 minutes, or until lightly browned around edges and across the tops. Allow to cool for 5 minutes before transferring to a wire rack to cool completely.
Equipment Recommendations
Notes
- Cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- Raw cookie dough will keep in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.
- Be sure to check out my 10 tips for baking cookies, based on reader comments and questions!
Have you tried making a cookie cake with this recipe?
I have not tested this particular recipe as a cookie cake, but I do have a skillet cookie recipe that's made in a 10 inch round pan:
https://thetoastykitchen.com/cast-iron-skillet-cookie/