The Best Chewy Chocolate Chip Cookies
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These are The Best Chewy Chocolate Chip Cookies with crisp edges. Created in one bowl with dark chocolate chips throughout for that iconic chocolate chip cookie!
Chewy Chocolate Chip Cookies Recipe
Chewy chocolate chip cookies are a quintessential cookie that never fail to deliver comfort and delight with their wonderfully chewy texture.
These cookies could be found in your corner bakery shop they’re that delicious and stuffed with chocolate chips!
They’re made in one bowl and boast a soft and chewy center with crisp edges. This chocolate chip cookie recipe is perfect for anyone looking to recreate that irresistible bakery-fresh taste at home!
Ingredients to Make Chewy Chocolate Chip Cookies
How to Make Chewy Chocolate Chip Cookies
A full and detailed recipe card is at the bottom of this post.
Mix Butter and Sugars: Pour the melted butter into a large mixing bowl. Add both sugars and whisk for 20 seconds until well combined.
Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
Sift Dry Ingredients: Sift over flour, cornstarch, and baking soda. Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms; it will be thick.
Incorporate Chocolate Chips: Add the chocolate chips and mix through until well distributed.
Chill the Dough: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl.
Preheat the Oven: While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
Shape Cookies: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Note: Without a food scale, use 3 level tablespoons per cookie.
Arrange on Tray: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won’t all fit on one tray.
Bake: Bake for 10-12 minutes or until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
Remove: Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
Cool Cookies: Allow cookies to cool on tray for 15 minutes. Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages. Enjoy!
Expert Tips
- Measure your baking ingredients accurately: This helps you achieve the best results. Find out how to measure brown sugar for these cookies too.
- Chill the Dough: Don’t skip chilling the dough; it’s essential for preventing the cookies from spreading too much while baking.
- Do not flatten balls: No need to flatten the dough balls on the baking sheet. Keeping them tall allows them to spread naturally during baking in the oven.
How do you make cookies chewy?
Using a higher proportion of brown sugar than white sugar introduces more moisture, resulting in softer, chewier cookies. Adding cornstarch also softens the gluten in the flour, ensuring your cookies remain chewy and tender.
What does cornstarch do in cookies?
Cornstarch in cookies acts as a tenderizing agent. By disrupting the formation of gluten from the flour, it helps make the cookies softer and more tender, giving them a wonderfully delicate texture. This makes cornstarch a great addition if you’re aiming for cookies that are chewy yet melt-in-your-mouth soft!
What can I use if I don’t have cornstarch?
If you don’t have cornstarch, you can use arrowroot flour as an alternative. Like cornstarch, arrowroot flour will help keep your cookies tender and soft.
Why didn’t my cookies spread out during baking?
Over-measuring flour can dry out the dough, inhibiting spread. Properly balanced recipes don’t need extra flour, even if the dough feels sticky. Check out my guide on accurately measuring flour to ensure perfect results.
How to Store Chewy Chocolate Chip Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Best Chocolate Cookie Recipes
- Indulge in the comforting warmth of Easy Chocolate Chip Oatmeal Cookies, a perfect blend of chewy oats and rich chocolate chips for a hearty, satisfying cookie!
- These decadent Condensed Milk Chocolate Chip Cookies are where creamy condensed milk meets classic chocolate chips for a luxuriously rich flavor!
- The intense cocoa sensation of these Double Chocolate Oatmeal Cookies is a double dose of chocolate mixed with wholesome oats for an irresistibly rich and chewy cookie experience!
- The gooey richness of Chewy Caramel Chocolate Chip Cookies combines smooth caramel with chocolate chips for a deeply satisfying, melt-in-your-mouth cookie!
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
The Best Chewy Chocolate Chip Cookie Recipe
Ingredients
- 160 g unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup lightly packed brown sugar, how to measure brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 1/2 cups (225g/8 oz.) all-purpose flour, scoop & leveled
- 2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet/dark chocolate chips
Instructions
- Melt the Butter: Melt butter in a small saucepan over low heat, stirring occasionally. Alternatively, melt in the microwave in 30-second intervals.
- Cool the Butter: Pour melted butter into a large mixing bowl and set aside to cool for 5-10 until it’s only slightly warm. Ensure it doesn’t firm back up.
- Mix Sugars: Add both sugars to the slightly warm butter and whisk for 20 seconds until well combined. Note: The mixture will thicken gradually; avoid leaving it too long as it will become harder to whisk the egg in the next step.
- Add Egg and Vanilla: Whisk in the egg and vanilla until well combined, about 15 seconds.
- Sift Dry Ingredients: Sift over flour, cornstarch, and baking soda. Using a rubber spatula or wooden spoon, fold and mix until a soft cookie dough forms; it will be thick.
- Incorporate Chocolate Chips: Add the chocolate chips and mix through until well distributed.
- Chill the Dough: Chill the cookie dough in the refrigerator for 45 minutes, or if the bowl is too large, wrap the dough and refrigerate without the bowl.
- Preheat the Oven: While the dough chills, preheat the oven to 356ºF (180ºC). Line a large baking sheet with parchment paper and set aside.
- Shape Cookies: Scoop and weigh 45g (1.5oz) of dough for each cookie; roll into balls and place on the lined tray without flattening. Note: Without a food scale, use 3 level tablespoons per cookie.
- Arrange on Tray: Repeat with remaining dough, spacing cookie balls 10cm (4 inches) apart to allow for spreading, and leaving gaps near tray edges. Bake in batches, as they won’t all fit on one tray.
- Bake: Bake for 10-12 minutes or until edges are lightly golden. Centers may look slightly under-baked; that’s what keeps them soft and chewy.
- Finish Baking: Remove from oven and tap the tray on your bench top or stove top 3 times to help slightly deflate.
- Cool Cookies: Allow cookies to cool on tray for 15 minutes. Carefully transfer cookies to a wire rack to cool completely. They’ll still be soft and delicate so handle with care to avoid breakages. Enjoy!
Video
Notes
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 1 week.
- Freezing: Wrap individual cookies in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
First published in 2021, this recipe was updated in May 2024 to include new information and easier to follow method steps in the recipe card. No ingredients have been changed.
I made these cookies and was super careful to measure/weigh the butter and flour just as you instructed. (I read your guide) and they taste good, but they are SO flat and spread out that you can almost see through them!! They were in the fridge a little over an hour and I used a light colored baking sheet with parchment paper. I also checked my oven temp. What do you think I did wrong?
Hi Greta, I appreciate you trying the recipe and following the instructions closely. Flat cookies can occur if the melted butter was still too warm when mixed, if there was a slight under-measurement of flour, or if the dough needed more chilling time. Using a heavier baking sheet might also help as it can distribute heat more evenly, minimizing spread. For future attempts, consider adding a bit more flour and ensuring your oven is properly calibrated for even heating. Sam 🙂
Samantha, these really are the best! Chewy, soft and yet a beautiful light crispness on the edges. Thank you! I’ve been searching years for a recipe like this!
Hi Lynne! I’m thrilled to hear that you loved this cookie recipe, and it’s wonderful that it met your expectations for the perfect balance of chewy, soft, and crisp! Your kind words mean a lot, and I’m so glad my recipe could be the one you’ve been searching for. Happy baking, and I hope you continue to enjoy many more delicious treats from my blog! Kindest, Sam x
Love this recipe, thank you for sharing!
Just was wondering, instead of scooping the dough, could you roll it into a log and slice them?
Hi Karyn! So happy you enjoyed this choc chip cookie recipe, it’s one of my favorites too. You could definitely try that yes! I would recommend rolling the dough into a log before it chills in the fridge. If there is too much dough to handle, you can create two logs. Wrap the log in plastic wrap and then refrigerate for the 1 hour. I hope this helps! Sam 🙂