Nothing beats a batch of chewy chocolate chip cookies fresh from the oven. These cookies have golden edges, soft centers, and loads of melty chocolate in every bite. With no mixer needed, this recipe is quick to whip up, customizable with your favorite mix-ins, and perfect for baking ahead.
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Why You’ll Love This Recipe
Chewy chocolate chip cookies are the ultimate comfort dessert, and this recipe delivers everything you want. The centers stay thick and chewy while the edges turn slightly crisp, giving you the best of both worlds. You don’t need a stand mixer, which makes cleanup simple and quick. The dough can be chilled ahead of time, so you can prepare it one day and bake the next whenever the craving hits. This flexibility is especially handy for busy schedules or when you want fresh cookies on demand.
What makes this recipe even better is the adaptability. You can fold in classic semi-sweet chips, swap in chunks for extra gooey bites, or add in fun mix-ins like nuts or M&Ms. The extra egg yolk brings richness, while melted butter creates that chewy, soft texture everyone loves. With proper chilling, the cookies hold their shape and bake into bakery-style mounds. Once you try these chewy chocolate chip cookies, they’ll become your go-to for family nights, parties, or even just a quiet treat with a glass of milk.
Key Ingredients for Chewy Chocolate Chip Cookies
Melted Butter for Chewiness
Using melted butter instead of creamed butter changes the texture completely. It binds with the sugar differently, helping the cookies bake up soft and chewy. Since it’s melted, no mixer is required, which also makes this recipe quicker.
Brown Sugar for Soft Texture
Brown sugar has molasses, and that moisture locks into the dough. It adds a caramel-like sweetness and helps keep the cookies soft for days. Together with granulated sugar, it balances chewiness and crisp edges.
Cornstarch for Thickness
A little cornstarch works wonders in cookie dough. It tenderizes the flour proteins and prevents spreading. The result is cookies that stay tall and thick, with soft, pillowy centers.
Extra Egg Yolk for Richness
Adding just one extra yolk gives the dough more fat, which means richer flavor and a creamier texture. This small step is key for that irresistible chew.
Chocolate Chips or Chunks
Of course, no chocolate chip cookie is complete without the star ingredient. Semi-sweet chips or chunks melt into gooey pockets that balance the sweetness. You can even press a few extra on top after baking for a bakery-style look.
Step-by-Step Instructions
Mix the Dry Ingredients
In a large bowl, whisk together flour, baking soda, cornstarch, and salt. This ensures everything is evenly distributed so the cookies rise and spread correctly.
Combine Wet Ingredients
In another bowl, whisk the melted butter with both sugars until smooth. Then add the egg, extra yolk, and vanilla. Whisk again until the mixture looks glossy.
Bring Wet and Dry Together
Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or spoon, not a mixer, and stir gently until combined. This keeps the dough from becoming tough.
Fold in Chocolate Chips
Add your chocolate chips or chunks and fold until evenly spread through the dough. Be careful not to overmix, or the cookies may lose their soft texture.
Chill the Dough (Why This Matters)
Chilling is the secret to chewy chocolate chip cookies. It allows the flour to hydrate and the butter to firm up, preventing flat cookies. Chill at least 2–3 hours, but overnight gives the best results.
Shape and Bake the Cookies
Preheat the oven to 325°F (163°C). Scoop about 2 tablespoons of dough for medium cookies or 3 tablespoons for extra-large ones. Roll into balls and make them slightly taller than wide. Space them out on a lined baking sheet. Bake for 13–14 minutes until edges look golden and the centers still appear soft.
Cooling and Finishing Touches
Let the cookies cool on the baking sheet for 10 minutes before moving to a wire rack. While still warm, press in a few extra chocolate chips for a bakery-style finish.
Success Tips for Perfectly Chewy Cookies
Chill Time is Non-Negotiable
Skipping this step means cookies that spread too thin. Chill long enough, and you’ll get thick, chewy cookies every time.
Shaping Dough into Taller Mounds
By shaping the dough taller rather than flat, the cookies bake into thick centers with chewy texture. This trick makes them look bakery-style too.
Measuring Ingredients Precisely
Use a kitchen scale if possible. Too much flour makes dense cookies, while too little causes spreading. Exact measurements keep the texture just right.
Adding Extra Chocolate Chips on Top
For that picture-perfect look, gently press chocolate chips into warm cookies right out of the oven. It adds extra chocolate flavor and makes them visually irresistible.
Storage, Freezing, and Make-Ahead Options
Store chewy chocolate chip cookies in an airtight container at room temperature for up to one week. They’ll stay soft thanks to the brown sugar. For longer storage, freeze baked cookies for up to three months. To enjoy later, let them thaw or warm briefly in the microwave.
You can also freeze unbaked cookie dough balls. Place them on a tray to freeze solid, then store in a freezer bag. Bake straight from frozen, adding just one extra minute to the oven time. This is perfect for small batches or when you want fresh cookies anytime. Preparing ahead this way means you’ll never be without a warm, chewy cookie when the craving hits.
Variations and Add-Ins
Chewy chocolate chip cookies are versatile and welcome plenty of add-ins. Try swapping half the chocolate for white or dark chocolate chunks. Stir in chopped walnuts or pecans for crunch. For a colorful twist, mix in M&Ms. You can also add dried cranberries or cherries for a sweet-tart flavor.
If you like richer cookies, swirl in a spoonful of peanut butter before baking. Around the holidays, crushed peppermint candies make a fun seasonal option. The base dough is sturdy yet soft, so it can handle almost any mix-in without losing its chewy charm.
Frequently Asked Questions
What’s the secret to chewy chocolate chip cookies?
Using melted butter, brown sugar, and an extra egg yolk creates a soft and chewy texture. Chilling the dough is also key.
How do I get my cookies to be chewy?
Chill the dough, use the right sugar ratio, and avoid overbaking. Remove them when centers look slightly soft.
What are three factors that contribute to a chewy cookie?
Moisture from brown sugar, richness from extra yolk, and proper chilling all contribute to chewiness.
Which ingredient is used to make cookies soft and chewy?
Brown sugar is the star for softness, while melted butter enhances chewiness.
Conclusion
These chewy chocolate chip cookies check all the boxes: soft centers, golden edges, and loads of chocolate. The recipe is simple, flexible, and perfect for bakers of any level. With easy make-ahead options and endless variations, this will quickly become your family’s favorite cookie. Give them a try, add your own twist, and share the joy of fresh, warm cookies with those you love. And if you’re craving something different, check out my crispy air fryer churro bites recipe or browse even more dessert recipes. For baking inspiration, follow along on Pinterest too.
Chewy Chocolate Chip Cookies
Equipment
- Mixing bowls
- Whisk
- Spatula
- Baking sheets
- Parchment paper or silicone mats
- Wire rack
- Measuring cups and spoons
Ingredients
- 2 ¼ cups all-purpose flour (281g)
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter, melted and cooled (170g)
- ¾ cup packed brown sugar (150g)
- ½ cup granulated sugar (100g)
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups semi-sweet chocolate chips or chunks (225g)
Instructions
- Whisk flour, baking soda, cornstarch, and salt in a large bowl.
- In a separate bowl, whisk melted butter with both sugars until smooth. Add egg, egg yolk, and vanilla. Mix until combined.
- Stir the wet mixture into the dry ingredients with a spatula until just combined.
- Fold in the chocolate chips or chunks.
- Cover the dough and chill for 2–3 hours, or up to 3 days.
- Preheat oven to 325°F (163°C). Scoop 2–3 tablespoons of dough, roll into balls, and place on lined baking sheets 3 inches apart.
- Bake 13–14 minutes until edges are golden and centers are soft. Cool on baking sheet 10 minutes, then transfer to a wire rack.
