Ultimate Chewy Chocolate Chip Cookies are my go-to recipe for a classic chocolate chip cookie. These cookies are chewy, soft, sweet, and filled to the brim with chocolate chips and chocolate chunks.
If you’re looking for a soft and chewy chocolate chip cookie, look no further. You’ll love this recipe for ultimate chewy chocolate chip cookies because they turn out perfectly every time.
These cookies are soft in the middle, chewy, and filled with chocolate chips and chocolate chunks.
The best part is that they’re made from scratch and only require simple ingredients. The only “secret” is in following the recipe!
Ingredients and substitutions
Cornstarch may seem like an unusual ingredient, but it’s there for a reason. Adding cornstarch to cookies will produce a more tender and chewy chocolate chip cookie. It’s worth it!
Unsalted butter and salt can be substituted with salted butter.
Chocolate chips and chocolate chunks can be substituted with your favorite baking chips, like butterscotch, peanut butter, or white chocolate chips.
Cookie baking tips and tricks
Room temperature ingredients will help your cookies have a consistent, creamy, and even dough. When beaten, the eggs and butter form an emulsion, which traps air in the dough, which bakes up into a soft and fluffy cookie.
Properly measuring flour is an issue I see frequently. If you have issues with your cookies not spreading, or turning out extra thick and tall, you probably measured too much flour into your cookie dough.
To properly measure flour, use a spoon to add flour to your measuring cup, then level off with a knife. By scooping flour directly from a container with your measuring cup, you’re compacting the dough into the cup. This can add up to 25% more flour to your dough.
Using parchment paper helps prevent your cookies from spreading too much while baking. A greased baking pan will guarantee your cookies spread more than they should, so I always suggest parchment paper (or a reusable baking mat) instead.
Ultimate Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 3/4 teaspoon salt
- 1 cup chocolate chunks
- 1 cup chocolate chips
- In a large bowl, cream together butter and sugars. Add eggs and vanilla extract. Beat until fluffy, about 1 minute.
- In a separate bowl, sift together the flour, baking soda, cornstarch, and salt.
- Gradually stir dry ingredients into butter mixture until just combined.
- Add chocolate chips and chocolate chunks, stirring until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough 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.
More cookie recipes
- Dutch Cocoa Cookies
- White Chocolate Macadamia Nut Cookies
- Small Batch Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Soft Molasses Cookies
- Chocolate Chip Shortbread Cookie Dippers