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Home » Recipe Search » Cookies

Jul 24, 2017(last updated October 31, 2021)

Chewy Chocolate Chip Cookies

4.50 from 2 votes
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These chewy chocolate chip cookies are buttery, light, and so easy to make. Plus, you probably already have all the ingredients on hand!

stack of four chewy chocolate chip cookies in front of large glass of milk

These are the BEST chewy chocolate chip cookies.

Do you ever get in that “I need to bake something right now” mood? You know, when it gets dark and stormy outside in the middle of the day and you just want to either curl up on the couch in comfy clothes with a good book, or have something delicious smelling coming from your oven…

Well it was one of those days and I decided on the latter. I was just in the mood to make something easy and classic, no real crazy experimentation, just something that would go along with the mood of the day. Chewy chocolate chip cookies it was — who doesn’t love a good chewy, buttery, melt in your mouth chocolate chip cookie (or 6)?

chewy chocolate chip cookies on parchment paper scattered with chocolate chips

Creating these chewy chocolate chip cookies

I browsed through some homemade chocolate chip cookie recipes I had, making sure the measurements that I wanted to use were on the right track and then stepped foot into the kitchen determined to make my own. Truth be told, there aren’t that many different ingredients that go into chewy chocolate chips cookies, but it all depends on how you use them.

Take butter, for example. You can use the same 1 cup of butter in a recipe, but there’s a world of a difference in the cookies if you are using melted butter, or butter that has just been softened. Melted butter will yield a cookie that is flatter and chewier.

Softened butter will give you a more cakey texture. The same goes for your mixing method. If you cream your sugar and butter together for a long time, it will result again in a more spread out cookie, but if you cream just until incorporated, you have less of a chance of your cookies spreading as much.

I don’t get it either, it’s science. But good news is that even though I failed chemistry three times in college, I learned to do this and so can you!

After getting all my ingredients together, mixing, forming, baking, and cooling the cookies, I went in for a bite and realized I left out salt and didn’t put enough sugar in.

Ok, like I said its science. Also helpful if you don’t forget a major ingredient, but I digress. So I went back for round two and after doing all the above steps again and adjusting my recipe, it was a success!

These cookies are light, chewy, sweet, and so buttery tasting. And I’m also proud to say that it is my very own recipe, so suck it chemistry 101!

BTW I rocked it in Biology… just saying.

chewy chocolate chip cookie dough balls on parchment paper

How to make chocolate chip cookies extra chewy

To make this simple chocolate chip cookie recipe, you’ll first need to mix the butter and sugars together just until smooth. Follow that up with the eggs and vanilla extract, then turn the mixer off and dump in the dry ingredients. Turn the mixer to its lowest speed so the flour doesn’t puff up into your face, and stop once everything is combined.

I like to stir in the chocolate chips by hand so I don’t break any of them up, but you do you.

Once the cookie dough is made, form balls with your hands or a small ice cream scoop and bake on a parchment paper-lined baking tray until the edges of the cookies are golden.

So easy, right? But like I said, the trick to making truly chewy chocolate chip cookies is mixing the ingredients together the right way.

stack of four homemade chocolate chip cookies

How to store chocolate chip cookies

Keep these homemade chocolate chip cookies in an airtight container on your counter. They should last for a few days if stored correctly. But if they become a little stale, just dunk them in a big glass of milk — you won’t taste the difference, promise!

Can you freeze chocolate chip cookies?

Yup! Just let the chewy chocolate chip cookies cool completely on your counter, then pop them in a freezer bag. When you’re ready to eat the frozen cookies, either let them come to room temperature on your counter or reheat them in a 350ºF oven for around 10 minutes (or until the chocolate starts to become gooey again).

dunking half of a chewy chocolate chip cookie into a large glass of milk

Need more cookie recipes?

  • Chocolate Chunk Coffee Cookies
  • Crispy and Chewy Giant Funfetti Cookies
  • Salted Caramel Chocolate Chip Cookies
  • Chocolate Orange Shortbread Cookies
  • Irresistible Cookie Butter Biscotti

Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are buttery and delicious and will become a favorite in your house!
4.50 from 2 votes
Print Pin SaveSaved! Rate
Course: Cookies
Cuisine: American
Keyword: best chewy chocolate chip cookies, chewy chocolate chip cookies, easy chocolate chip cookies, homemade chocolate chip cookies, simple chocolate chip cookie recipe
Prep Time: 10 minutes
Cook Time: 12 minutes
Servings: 24 cookies
Calories: 208kcal
Author: Sam Adler

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup chocolate chips

Instructions

  • Preheat your oven to 350ºF and prepare a baking sheet with parchment paper.
  • In the bowl of an electric mixer, cream the 1 cup butter, 1 cup granulated sugar, and 3/4 cup brown sugar and mix on low-medium until smooth. Add in one egg at a time, incorporating into the mixture, then add in the 1 tsp vanilla.
  • Turn off the mixer and add in the 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp kosher salt. Mix on medium speed until a firm dough forms, about 1-2 mins.
  • Add in the chocolate chips and mix with a wooden spoon or spatula.
  • Using a small cookie scoop or a tablespoon size spoon, drop even sized balls of dough onto the baking sheet separating them by at least 1 inch. Bake for 12-14 mins then cool on a rack.

Notes

You can make the cookies larger by using a larger cookie scoop, bake for 16-17 mins. 

Nutrition

Nutrition Facts
Chewy Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 208 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 35mg12%
Sodium 102mg4%
Potassium 28mg1%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 20g22%
Protein 2g4%
Vitamin A 273IU5%
Vitamin C 1mg1%
Calcium 30mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cookies Tagged With: Chocolate

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Karly says

    August 08, 2017 at 6:55 pm

    I could really use one (or a dozen) of these ocokies right about now. They look perfect!

    Reply
    • Sam says

      August 08, 2017 at 10:11 pm

      Thanks Karly! They are such a treat!

      Reply
  2. Helen Phillips says

    February 20, 2020 at 11:53 am

    Just made these cookies and they are a 10/10! Thanks Sam for the recipe!

    Reply
    • Sam says

      February 20, 2020 at 3:49 pm

      Thank you so much Helen!!! That makes me so happy to hear!

      Reply
  3. Emilie says

    July 01, 2020 at 7:46 am

    4 stars
    Soooo good. They are crunchy on the edges and so soft inside. Also, the amount of chocolate chip is perfect. And they spread so much. I let them rest for 1h because … I was lazy and it has a really great flavor ! But I wanted to know if not-overly-sweet cookies exist…

    Reply
    • Sam says

      July 03, 2020 at 5:56 pm

      Thanks Emilie! I would try reducing the sugar by two tablespoons and see if you like that better.

      Reply
  4. Joanie Simon says

    August 25, 2020 at 5:04 pm

    Awesome and super easy! They literally came together in minutes and baked up beautifully. 10/10 recommend.

    Reply
    • Sam says

      August 26, 2020 at 1:04 pm

      Thank you so much Joanie!! Love Sam the cookie man LOLOL

      Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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samadlerphotography

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#ad This year for Chanukah we’re switching it up #ad This year for Chanukah we’re switching it up from classic sufganiyot to make these fun donut fries! Puffy, golden, and delicious, dip your “fries” into melted chocolate or raspberry jelly and celebrate all week long! @aldiusa makes it super easy with their amazing selection of high quality products at seriously unimaginable prices. Run to your nearest @aldiusa to find all the ingredients you need to make these and have a Happy Chanukah!
Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
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fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
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mixing.
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lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
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•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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145 shares