These Chewy Chocolate Chip Cookies are a classic favorite. Buttery, rich, and with plenty of gooey chocolate chips, they are the perfect dessert or snack to serve to your friends and family.
If you love chewy cookies, then you should try these Chewy Nutella Cookies and Chewy M&M Cookies.
Table Of Contents
Chewy Chocolate Chip Cookies Recipe Details
I love this classic recipe because it’s chocolaty and chewy and goes with everything. I mean, really, who doesn’t love chocolate chip cookies?
- TASTE: Chock full of chocolate chips, these buttery cookies are scrumptious.
- TEXTURE: Chewy and soft, they’re laced with melted chocolate for a deliciously gooey treat.
- TIME: These Chewy Chocolate Chip Cookies only take 30 minutes from start to finish.
- EASE: So simple, this recipe will get a lot of use. And you can freeze the dough for tasty chocolate chip cookies anytime.
What You’ll Need
Ingredient Notes
- Brown sugar– I prefer to use golden brown sugar but light or dark brown sugar will work too.
- Melted Unsalted Butter– if you don’t want to melt the butter, you can use softened butter, but this will require more mixing power, so at that point you will need to use an electric hand mixer.
- Eggs– The extra egg yolk makes these cookies chewier, so don’t leave it out.
- Semisweet chocolate chips– If you prefer milk chocolate, you can defintely use milk chocolate chips, but reduce that amount of granulated sugar by 1/4 cup or it might be too sweet.
How to Make Chewy Chocolate Chip Cookies
- Mix the wet ingredients. In a large bowl, add the sugars and melted butter. With a whisk, combine thoroughly until they are well incorporated. Then add the vanilla, egg, and egg yolk. Mix again.
- Sift in the dry ingredients. Once the eggs are well mixed, hold a fine-mesh sieve over the bowl and add in the all-purpose flour, baking soda, and salt. Then sift the dry ingredients right into the batter.
- Mix everything together. Use a spatula to gently mix the flour into the cookie dough until there are no patches of dry flour visible.
- Add the chocolate chips. Lastly, add in the semisweet chocolate chips.
- Scoop and chill the dough. Now scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper. You can leave them as is or roll them out into balls. Then let the dough chill in the fridge for at least 2 hours.
- Bake. Bake at 350 degrees Fahrenheit for about 8-10 minutes, depending on the size of your dough balls. Serve and enjoy!
Pro Tip: To make your Chewy Chocolate Chip Cookies look as good as they taste, roll them out into balls and dot them with extra chocolate chips.
Recipe Tips
- Mix the butter and sugar well- Whisk them for at least a minute so there are no lumps in your batter, ensuring that the cookies will turn out moist and chewy.
- Thoroughly mix in the dry ingredients– You don’t want dry patches in the dough, so make sure you’ve thoroughly incorporated the dry and wet ingredients.
- Chill the dough- This will keep the dough from spreading much during baking. It also dries up excess moisture, leading to chewier cookies.
- Vary the baking time based on cookie size- The bake time will vary depending on the size of the cookie scoop you use (I used a medium 1 1/2 inch cookie scoop). Add time for larger scoops, lessen it for smaller.
Add-ins and Substitutions
- Substitute the chocolate chips- Try different chips in this recipe, such as dark chocolate, white chocolate, peppermint, peanut butter, or even mini M&Ms.
- Add nuts- If you like a little crunch in your chocolate chip cookies, then add some chopped walnuts, macadamia nuts, or pecans.
- Make them gluten-free- Substitute gluten-free flour to make these classic cookies wheat-free.
- Double down on the chocolate- For the true chocolate lover, dip or drizzle the cookies with chocolate ganache or melted white chocolate. Let them set and then serve.
FAQs
What is the secret to chewy cookies?
If you love chewy cookies, make sure to add an extra egg yolk to the cookie dough. Also, slightly underbake the dough for a softer texture. Using more brown sugar than granulated sugar will also help develop a chewy texture.
Should I use melted butter or softened butter in my cookies?
The answer depends on what texture you want. For chewy cookies like these, you want to use melted butter. Softened butter will result in a more cake-like cookie.
Serving Suggestions
These classic Chewy Chocolate Chip Cookies can be served after meals, as a snack, or as part of a dessert table. Here are some ideas to try:
- After dinner: Serve these after a delicious meal of Braised Beef or Garlic Herb Crown Roast of Pork.
- Cakes: Add them to a dessert table with an Oreo Cheesecake (VIDEO) or Easy Napoleon Cake Recipe (VIDEO).
- Pies: For the holidays, these cookies are a hit with Homemade Apple Pie, Blueberry Pie (Video), and pumpkin pie.
- Cookies: If you’re putting these on a cookie platter, add some Chewy Oatmeal Raisin Cookies, Lofthouse Frosted Sugar Cookies, and Double Chocolate Cookies (VIDEO).
- Coffee: Serve a hot coffee or tea, Iced Caramel Macchiato, milk, or Caramel Frappuccino (Starbucks Copycat) with these sweet and chewy Chocolate Chip Cookies.
Make These Chewy Chocolate Chip Cookies in Advance
Make ahead: You can make the cookie dough balls in this recipe ahead of time and store them in the fridge or freezer until you are ready to bake and serve them.
Storing: Once they’ve cooled, store any leftover Chocolate Chip Cookies in an airtight container at room temperature for 5-7 days.
Freeze: You can freeze the chocolate chip cookie dough balls by placing them on a sheet pan and freezing for about 2 hours so they don’t stick together, then transferring them to a ziplock bag. Or you can allow the baked cookies to cool and then store them in a freezer-safe container for up to 8 months.
More Yummy Cookie Recipes!
- Double Chocolate Cookies (VIDEO)
- S’mores Cookies
- Monster Cookies
- Lofthouse Frosted Sugar Cookies
- Almond Flour Chocolate Chip Cookies
Full Recipe Instructions
Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are rich and buttery with tons of chocolate chips. This classic recipe is sinfully good and so easy to make!
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Servings: 55 small cookies
Calories: 124kcal
Ingredients
- 3/4 cup granulated sugar
- 1 1/2 cup golden brown sugar
- 1 cup unsalted butter melted
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp salt
- 2 cup semisweet chocolate chips
Instructions
- In a large bowl, add 3/4 cup granulated sugar, 1 1/2 cup golden brown sugar, and, 1 cup of unsalted melted butter. Now use a whisk to combine everything together. You want to mix for at least 1 minute so that the butter and sugar are well incorporated.
- Now mix in 2 teaspoons vanilla extract, along with 1 egg, and 1 egg yolk.
- Once the eggs are well mixed, hold a fine-mesh sieve over the bowl and add in 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 2 teaspoons salt. Then sift the dry ingredients right into the batter.
- Use a spatula to gently mix the flour into the cookie dough. Keep mixing until there are no patches of dry four visible.
- Lastly, add in 2 cups of semisweet chocolate chips.
- Once the chocolate chips are mixed in, scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper. You can leave the dough balls as they are or roll them out into balls. You can also dot them with extra chocolate chips to make them look prettier (optional). Then let the dough chill in the fridge for at least 2 hours.
- Bake at 350 degrees Fahrenheit for about 8-10 minutes. Note: bake time will vary depending on the size of the cookie scoop you use. I used a medium (1 1/2 inch cookie scoop).
Nutrition
Calories: 124kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 109mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 115IU | Calcium: 12mg | Iron: 1mg
Did you make this recipe? Snap a photo of it and tag me on Instagram @simplyhomecooked or use the hashtag #simplyhomecooked so I can see it and feature it!
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Abby says
I wasn’t expecting that you had to refrigerate the cookies for 2 hours. Dina, I think you should put 2 hours and 30 minutes, because it was shocking for me that I had to refrigerate the cookies for that long, well refrigerate at all really. Especially that it was my first-time making cookies. Overall, the cookies were delicious, will do it again!!
Dina says
Hi Abby, thank you for pointing that out! I must have missed that in the recipe card! I am so glad you enjoyed the flavor of these cookies though!
Tracey Cort says
First let me say I do not enjoy baking nor am I good at the task. These cookies were amazing and my son liked them which is a big plus Thank you for sharing and making this recipe clear and easy to follow. I won’t use any other recipe now that I found yours
Dina says
Wow Tracy, that’s awesome! Thank you so much for your kind feedback! I am so thrilled to hear that you and your son loved these cookies!
Victoria says
Can I add less sugar?
Dina says
Yes you can add a little less sugar if you’d like.
CookieRater2048 says
This recipe turned out pretty OK but not the best It was bitter I would give It A 3/10
Dina says
Hi, I am sorry to hear that you did not enjoy these cookies. Could please give me more details about the bitter taste? I am not too sure where that flavor is coming from. There really isn’t and ingredient in the recipe that would make these cookies bitter… unless there was too much baking soda added by accident or maybe you may have burnt them a little? I would love to help you troubleshoot the recipe, but I am a little confused by your comment.
Annalise says
I was so excited about trying this recipe but unfortunately they didn’t turn out for me at all. The cookies didn’t spread and I had to press them down and bake them for another 5 minutes and they were way too salty. I am not sure how they went wrong.
Dina says
Hi Annalise. I am sorry to hear that. If the cookies didn’t spread, it sounds like there might have been too much flour. This can often happen when flour isn’t measured properly. Did you scoop the flour straight into the measuring cup or did you spoon it in and level it off with the back of a knife? If you scoop it straight into the cup, it will be more compact and result in extra flour. Which can make the cookies dry and dense. As for the saltiness, I am not too sure why it seems salty. Did you use salted butter? I have never had this issue.
Tia says
Love this cookie recipe! My family’s favorite, thank you!
Dina says
Hi Tia 🙂 Happy to hear you and your family loved these cookies so much! Thank you for your feedback and support! 🙂
Vendy Vrtal says
First of all, thank you million!! for this recipe. I’ve made cookies thousand times before but never until now reached the desired chewiness !! These cookies are the bomb!!! I was also wondering if I could add peanut butter and make peanut butter cookies with this recipe?.. Thank you again! Take care.
Dina says
Wow, that is so awesome!! I am so thrilled that you loved these cookies so much! I love the idea of adding peanut butter. But it might throw off the consistency and make them too runny. I would have to experiment with getting the right flour to peanut butter ratio before telling you it will work. I hope that makes sense.
Darren S says
The recipe tasted great but this dough does not refrigerate at all. I wish there had been a note because it ruined the cookies. I don’t see how you could freeze the dough either as the instructions say. I just refrigerated it overnight in an airtight container and covered and it was dry dry dry the next day. A pastry cutter wouldn’t even cut it! Had to use a steak knife to cut into tiny pieces to warm up and add a tablespoon of milk to the dough
Dina says
Hi Darren, I am sorry to hear that. I have never had that issue, especially if the dough was in an airtight container.
Sally says
These are really great cookies. This recipe is a keeper!
Dina says
Thank you so much, Sally! I am so glad you loved these chocolate chip cookies!
julie audetat says
Oh my my. I too put peanut butter and butter for a total 3/4 cup. These are a keeper. I also add nuts as well.
Dina says
Thank you for the kind feedback Julie!