Who doesn’t love a chocolate chip cookie? Seriously, is there a better smell than warm cookies baking in the oven? But let’s be real, not all cookies are created equal. Some are crispy, some are cakey, but the *best* cookies? They’re chewy, with slightly browned edges and a soft center. That’s exactly what you get with this Chewy Chocolate Chip Cookies Recipe! I’ve spent years perfecting this recipe, tweaking it here and there until I landed on cookie perfection. I’m telling you, these are the cookies everyone will be begging you to make. Trust me, I’ve been baking for over 20 years, and this chewy chocolate chip cookie recipe is my absolute go-to.

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Why You’ll Love This Chewy Chocolate Chip Cookies Recipe

Okay, so why *this* recipe? Well, let me tell you, it’s got everything you could want in a chocolate chip cookie! Seriously, get ready to fall in love:

Perfectly Chewy Texture

Forget those crumbly, dry cookies! This Chewy Chocolate Chip Cookies Recipe delivers that soft, bendy, oh-so-satisfying chew that everyone craves. You just have to try it!

Easy to Make

Don’t worry, you don’t need to be a pro baker. This recipe is super straightforward. Even if you’re a newbie, you can totally nail these cookies! I promise!

Irresistible Flavor

That classic chocolate chip cookie taste? Yep, it’s here! Warm vanilla, rich butter, and melty chocolate…seriously, what’s not to love? They’re SO good!

Ingredients for the Best Chewy Chocolate Chip Cookies Recipe

Alright, let’s talk ingredients! Good cookies start with good stuff, right? Here’s what you’ll need for these amazing chewy chocolate chip cookies. Don’t skimp – it makes a difference!

Flour, Baking Soda, Cornstarch, and Salt

You’ll need 2 and 1/4 cups (that’s 281g, folks!) of all-purpose flour. Make sure you spoon it into your measuring cup and level it off – trust me on this one! Plus, 1 teaspoon of baking soda, 1 and 1/2 teaspoons of cornstarch, and 1/2 teaspoon of salt. Easy peasy!

Butter and Sugars

Grab 3/4 cup (170g, or 12 Tablespoons) of unsalted butter. Melt it, then let it cool for about 5 minutes – don’t want it too hot! You’ll also need 3/4 cup (150g) of packed light or dark brown sugar (I usually go for light!), and 1/2 cup (100g) of granulated sugar.

Eggs and Vanilla

Get one large egg AND one large egg yolk – both at room temperature, okay? This is important! And don’t forget 2 teaspoons of pure vanilla extract. The *real* stuff. It makes all the difference!

Chocolate Chips

And finally, 1 and 1/4 cups (225g) of semi-sweet chocolate chips or chocolate chunks. I’m a chunk kinda gal, but chips work great too! Use whatever you like best. More is more, in my book!

How to Make the Ultimate Chewy Chocolate Chip Cookies Recipe: Step-by-Step Instructions

Okay, here we go! Time to turn those ingredients into the best darn chewy chocolate chip cookies you’ve ever tasted! Just follow these steps, and you’ll be golden.

Combining Dry Ingredients

First, grab a big bowl – big enough so you don’t make a mess! Whisk together that flour, baking soda, cornstarch, and salt. Whisking helps get rid of any lumps and makes sure everything’s evenly distributed. Set it aside for now.

Mixing Wet Ingredients

In another bowl (medium-sized this time), whisk together the melted butter, brown sugar, and granulated sugar. Whisk until there are no lumps – you want it smooth! Then, whisk in the egg and egg yolk until everything’s combined. Finally, whisk in the vanilla extract. The mixture will be kinda thin – don’t worry, that’s normal!

Combining Wet and Dry Ingredients

Pour the wet ingredients into the bowl with the dry ingredients. Grab a big spoon or spatula and mix it all together. The dough will be soft, thick, and even a little shiny! Fold in those chocolate chips. They might not want to stick because of the melted butter, but do your best to get them evenly mixed in there.

Chilling the Dough

This is *super* important: Cover the dough tightly and refrigerate it for at least 2 hours. I *highly* recommend chilling it overnight. Trust me, it prevents the cookies from spreading too thin while baking. Patience, my friend, patience!

Baking the Cookies

Alright, preheat your oven to 325°F (163°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats – this keeps the cookies from sticking. If your dough has been chilling for longer than 2 hours, let it sit at room temperature for about 15 minutes before scooping.

Using a cookie scoop (or a Tablespoon measuring spoon), scoop out the chilled dough. Roll it into a ball, then use your fingers to make it taller rather than wide – almost like a little cylinder. This helps the cookies bake up thicker. Repeat with the rest of the dough, placing them about 3 inches apart on the baking sheets.

Bake those babies for 13–14 minutes. The edges should be *very* lightly browned, and the centers will still look soft. They’ll keep setting as they cool. Careful, don’t overbake ’em!

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Cooling and Serving

Let the cookies cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool completely. While they’re still warm, I like to press a few extra chocolate chips into the tops – totally optional, but it makes them look extra pretty! And that’s it! Enjoy your amazing chewy chocolate chip cookies!

Tips for the Best Chewy Chocolate Chip Cookies Recipe

Want to take your chewy chocolate chip cookies from good to *amazing*? Of course, you do! Here are my top tips for cookie perfection:

Don’t Overmix the Dough

Seriously, resist the urge! Overmixing develops the gluten in the flour, and that leads to tough, not-so-chewy cookies. Mix until just combined, okay?

Chill the Dough Properly

I know, it’s hard to wait! But chilling the dough is KEY for preventing those cookies from spreading too thin. Overnight is best, but at least 2 hours is a must!

Bake at the Right Temperature

325°F (163°C) is the sweet spot. Baking at a lower temperature helps the cookies bake evenly and stay chewy. Trust me, don’t crank up the heat!

Ingredient Notes and Substitutions for your Chewy Chocolate Chip Cookies Recipe

Okay, so maybe you’re missing an ingredient or wanna try something different? No problem! Here are a few notes and swaps you can make for these chewy chocolate chip cookies! I’ve tried ’em all, so I got you!

Flour Options

I usually use all-purpose flour for this recipe, and it works great! But if you’re feeling adventurous, you *could* try using bread flour. It’ll make the cookies even chewier! Whole wheat flour? Eh, I wouldn’t recommend it – it’ll make them a bit too dense. But hey, experiment!

Sugar Substitutions

Out of brown sugar? You can use molasses and granulated sugar. I have a recipe to make it! As for the granulated sugar, coconut sugar works in a pinch, but might change the flavor a bit. Just a heads up!

Chocolate Chip Variations

Semi-sweet chocolate chips are my go-to, but feel free to get creative! Milk chocolate chips will make them sweeter, dark chocolate chips will add a richer flavor, and white chocolate chips? Why not! You can even use chopped-up chocolate bars for a gourmet touch. Get wild!

Storing Your Chewy Chocolate Chip Cookies Recipe

So, you’ve baked these amazing chewy chocolate chip cookies…and somehow, you have leftovers? Wow! Here’s how to keep ’em fresh and delicious!

Storage Instructions

The key to keeping these cookies chewy is to store them in an airtight container at room temperature. Seriously, that’s it! They’ll stay soft and delicious for up to a week (if they last that long!).

Reheating Instructions

Want that warm, gooey cookie experience again? Pop a cookie in the microwave for about 10-15 seconds. Careful, don’t burn it! Or, you can warm them in a 300°F oven for a few minutes. Either way, pure bliss!

Frequently Asked Questions About This Chewy Chocolate Chip Cookies Recipe

Got questions? I got answers! Here are some of the most common questions I get about this Chewy Chocolate Chip Cookies Recipe. Hopefully, this helps!

Why are my cookies flat?

Ah, the dreaded flat cookie! Usually, it’s because the butter was too warm, or you didn’t chill the dough long enough. Make sure your butter is melted *and* cooled, and don’t skimp on the chilling time! Also, make sure your oven is at the right temperature. I know, it’s annoying, but it’s worth it!

Can I freeze the cookie dough?

Absolutely! This is one of my favorite tricks! Just scoop the dough into balls, place them on a baking sheet, and freeze ’em solid. Then, transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven (you might need to add a minute or two to the baking time). So easy, right?

What makes these cookies chewy?

The secret’s in the cornstarch and the chilling! Cornstarch helps to create that soft, chewy texture, and chilling the dough allows the flavors to meld together and prevents the cookies from spreading too thin. It’s a magical combo!

Estimated Nutritional Information

Okay, so here’s the deal: Each of these chewy chocolate chip cookies clocks in around 250 calories. You also get roughly 15g of fat, 3g of protein, and 30g of carbs. But hey, it’s an estimate! Enjoy!

Enjoy Your Homemade Chewy Chocolate Chip Cookies Recipe!

There you have it! Now, go bake these amazing cookies and share them with everyone you love (or keep them all for yourself – I won’t judge!). Don’t forget to leave a comment and rate the recipe! Share this with your friends and family on social media too!