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 come out 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!
I start with room temperature butter and eggs, which makes a great difference in your final product. Room temperature ingredients will more easily incorporate together, which will result in a creamy and smooth batter.
I also chill my dough for at least one hour prior to baking – preferably overnight. While this will take some planning, it really makes a difference.
Preparing my dough the night before means that it’s ready to go when I want to bake. It feels like less time is spent in the kitchen when you split the work between two days.
How to make Chewy Chocolate Chip Cookies
First, gather your ingredients.
For this recipe, you’ll need room temperature eggs, granulated sugar, brown sugar, room temperature eggs, all-purpose flour, vanilla extract, cornstarch, salt, and baking soda.
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!
First, add your butter and sugars to a large bowl and cream together until fluffy. Then, add your eggs and vanilla extract and mix again until fluffy.
Don’t forget to scrape down the sides of your bowl before continuing, to make sure all of your ingredients are evenly incorporated.
In a separate bowl, combine your dry ingredients and sift or whisk them together. This includes your all-purpose flour, cornstarch, salt, and baking soda.
Next, add your dry ingredients to your butter mixture and mix until just incorporated. Make sure not to over-mix your dry ingredients, because this can cause your cookies to turn out tough.
Last, stir in your chocolate chips and chunks. Now, your cookie dough needs to chill in the refrigerator for an hour or more, allowing the dough to firm up as well as your flavors to meld.
When your dough is ready, scoop it into 1.5 tablespoon balls. I like to use a medium cookie scoop, so all my cookies are uniform in size.
Place them 2 inches apart onto a parchment lined baking sheet. Once your cookies are done baking, transfer them to a cooling rack to cool to room temperature.
More Cookie Recipes
More Cookie RecipesLooking for more cookie recipes? Here are a few of my favorites.
- Dutch Cocoa Cookies
- White Chocolate Macadamia Nut Cookies
- Small Batch Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- Soft Molasses Cookies
- Brookies
Ultimate Chocolate Chip Cookies
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
[…] ready in 30 minutes? Yes please! If you’ve read any of my other cookie recipes, like my Ultimate Chocolate Chip Cookies, or my Dark Chocolate Hot Cocoa Cookies, you’ll see that I usually recommend chilling the […]