The Best Chewy Chocolate Chip Cookies Recipe
This is The Best Chewy Chocolate Chip Cookies Recipe EVER! If you’re looking for perfectly chewy, yet soft and rich chocolate chip cookies, your search is over. This tried and true recipe is the only one you need!
For more delicious Cookie Recipes, be sure to check out my White Chocolate Lemon Sugar Cookies, Soft Molasses Cookies, and Strawberry Cake Mix Cookies.
If you’re looking for the perfect chocolate chip cookie recipe, you’ve come to the right place!
I know we all have different opinions about what constitutes a great chocolate chip cookie. For me,
The Requirements for The Best Chocolate Chip Cookies are:
- a soft, yet chewy texture
- buttery, golden edges
- not too thick or cakey
- not too thin or crisp
- full of rich chocolate flavor
These cookies have it all, and that’s why this is the best chewy chocolate chip cookies recipe, and the only one you need!
I’ve been making this recipe for years and it never disappoints. You get perfect cookies every time, no chilling required, and they’re super simple to make.
I also have a couple of tips/techniques for making perfectly chewy chocolate chip cookies that I’ll share below!
Ingredients for The Best Chewy Chocolate Chip Cookies
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- unsalted butter
- granulated white sugar
- brown sugar
- eggs
- vanilla extract
- baking soda
- salt
- all purpose flour
- semi-sweet chocolate chips
How to Make The Best Chewy Chocolate Chip Cookies Recipe – Step by Step
A full list of ingredients, measurements, and instructions are located in the recipe card below.
- Combine wet ingredients in a large bowl and beat until creamy.
- In a separate bowl, sift together the dry ingredients. Gradually add the dry ingredients to butter/sugar mixture, beating over low speed.
- Add the chocolate chips to the dough. Drop dough by rounded tablespoons onto baking sheets.
- Add a few more chocolate chips to the top of the dough balls. Bake for 10-12 minutes, then cool completely on a wire rack.
Tips and Notes
- Measure your ingredients accurately. Use precise measurements for your ingredients, especially for the flour. Use the “scoop and level method,” where you use a spoon to scoop the flour into your measuring cup and then level it off with the back of a knife. This will ensure that you don’t add too much flour to the dough which can result in drier, crispier cookies.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Use vanilla bean paste in place of vanilla extract. I LOVE using vanilla bean paste when baking. It gives such great depth of flavor and richness to baked goods. If you can find vanilla bean paste at your grocery store (I buy mine from Trader Joe’s) you can do an even 1:1 swap with the vanilla extract. Try it!
- Don’t overbake! Your cookies will continue to bake on the hot cookie sheet even after they are removed from the oven, so take them out when they are just slightly golden around the edges. They will continue to set as they cool, resulting in soft and chewy cookies.
- Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.
My #1 Chewy Chocolate Chip Cookie Baking Tip
Most chocolate chip cookie recipes recommend baking at 350 degrees Fahrenheit (176 degrees Celsius.) This is a solid approach if you enjoy a thinner, more crisp cookie. However, if you like a thicker cookie with a softer center, baking at 375 degrees Fahrenheit (190 degrees Celsius) for a slightly shorter period of time will give you excellent results. The higher temperature crisps the edges while allowing the center to remain nice and soft. You also bake them for a few minutes less than you would at 350 so they don’t spread as much.
Freezing Cookie Dough
To freeze, place the prepared cookie dough into a freezer safe container and freeze for up to 3 months. I like to go ahead and roll the dough into balls before freezing so that they are ready to bake when you take them out of the freezer.
You can either thaw the dough in the fridge before baking, or you can bake them frozen by adding 2-4 minutes onto your bake time.
To freeze fully baked Chewy Chocolate Chip Cookies, place in a freezer safe container or zipper freezer bag and freeze for up to 3 months. Thaw on the counter before enjoying.
FAQs
Line your cookie sheets with parchment paper or silicone baking mats to prevent the cookies from spreading too much and to help them keep their shape. Also, even though this recipe does not require chilling, you can always place your dough in the fridge for a bit to help prevent the dough from spreading too much during baking.
Yes, you can make gluten-free chocolate chip cookies by using a gluten-free flour blend as a substitute for all-purpose flour. I recommend using either Bob’s Red Mill Gluten Free baking blend or King Arthur Flour Gluten Free.
Yes, you can make vegan chocolate chip cookies by using plant-based substitutes for eggs and dairy, such as flaxseed or chia seed mixed with water as an egg replacement, and vegan butter or coconut oil as a substitute for butter. You can also use vegan chocolate chips, like Lilly’s.
Yes, feel free to use any type of chocolate that you prefer. This recipe is made with semi-sweet chocolate chips, but you can also use milk chocolate, dark chocolate, or even white chocolate, depending on your preference. You can also try using chopped chocolate bars instead of chocolate chips; yum!
More Chocolate Chip Cookie Recipes You Should Try!
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
Recipe: The Best Chewy Chocolate Chip Cookies Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Measure your ingredients accurately. Use precise measurements for your ingredients, especially for the flour. Use the “scoop and level method,” where you use a spoon to scoop the flour into your measuring cup and then level it off with the back of a knife. This will ensure that you don’t add too much flour to the dough which can result in drier, crispier cookies.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Use vanilla bean paste in place of vanilla extract. I LOVE using vanilla bean paste when baking. It gives such great depth of flavor and richness to baked goods. If you can find vanilla bean paste at your grocery store (I buy mine from Trader Joe’s) you can do an even 1:1 swap with the vanilla extract. Try it!
- Don’t overbake! Your cookies will continue to bake on the hot cookie sheet even after they are removed from the oven, so take them out when they are just slightly golden around the edges. They will continue to set as they cool, resulting in soft and chewy cookies.
- Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.
I am making these cookies today. I love to always have cookies on hand!
These cookies are seriously amazing!! A new staple treat at my house!
I would love to try these! They sound incredible!
Looks amazingly delicious! Can’t wait to make a batch of this!
Thin, chewy chocolate chip cookies are like a bit of Heaven in your mouth. These look great, and I can’t wait to make them.