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.
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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
- 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.
- 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.
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.
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.
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
- 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).