Chewy Chocolate Chip Cookies

Soft and chewy chocolate chip cookies with perfectly crispy edges. These delicious cookies are one of my most requested recipes and do not disappoint!

Everyone has their favorite recipe chocolate chip cookie recipe – there go-to for holidays or whenever the craving hits. This recipe for Chewy Chocolate Chip Cookies is it for me.

We take our chocolate chips pretty seriously around here, which is why I have played around with my recipe for years, trying to achieve the perfect chocolate chip cookie to dunk in my glass of milk. My perfect chocolate chip cookie is soft and chewy in the middle with sightly crispy edges. This contrast in textures is it for me.

These are easily one of my most requested cookies – up there with my Lemon Crinkle Cookies, Chewy Ginger Molasses Cookies, and Soft & Chewy Snickerdoodles. We make them often and pretty much always keep a freezer stash at the ready for those days a cookie is needed.

This recipe is super easy to whip up, especially if you have a stand mixer or hand mixer – perfect for a novice baker. You wind up with 18 cookies, which means even if you over-indulge a bit (too easy to do with cookies this good), you still have plenty to share with family and friends!

I highly recommend doubling up the recipe so you can have a freezer stash ready to go.

Ingredients in Chewy Chocolate Chip Cookies

• Butter: softened.
  
  
• Sugar: granulated sugar and brown sugar.
  
  
• Egg: 1 large egg.
  
  
• Vanilla extract
  
  
• Flour: all purpose flour.
  
  
• Leavener: baking soda
  
  
• Cornstarch: while this recipe isn’t one you always see in chocolate chip cookie recipes, it is included in the ingredients for many recipes as it helps cookie achieve a tender, chewy texture.
  
  
• Salt: a little salt is added to the cookie dough to enhance the flavor.
  
  
• Chocolate chips: I use semi-sweet chocolate chips (which are used in most classic ccc recipes), but you can switch things up by using milk chocolate chips, dark chocolate, or even chocolate chunks.

**Note: Ingredient quantities and full instructions are in the recipe card at the end of this post.**

How to Make Chewy Chocolate Chip Cookies

1. Cream butter and sugar together. In the bowl of a stand mixer or using a hand mixer, cream together the butter and sugars until fluffy.
   
   
2. Add wet ingredients. Add the egg and vanilla extract and mix to combine.
   
   
3. Mix in dry ingredients. In a separate bowl, mix together the flour, baking soda, cornstarch and salt. Slowly add the dry ingredients to the wet ingredients until just combined.
   
   
4. Fold in the chocolate chips and chill. Using a spatula, fold in the chocolate chips. Cover the bowl with plastic food wrap and place the dough in the fridge to chill for 1-2 hours. The dough should be cold and rather stiff.
   
   
5. Prep. Preheat oven to 350F and line 2 baking sheets with parchment paper.
   
   
6. Roll cookies. Scoop 1 1/2 tablespoon portions of cookie dough and roll them into balls. Place them onto the baking sheet, leaving space around each portion to allowing space for them to spread.
   
   
7. Bake. Bake for 10-12 minutes or until the edges begin to turn golden brown. Allow the cookies to rest for 5 minutes on the baking sheet and then carefully transfer them to a cooling rack to cool completely. [Note: Be careful not to over-bake your cookies. They should have slightly golden brown edges but they may still look soft in the center when they come out of the oven. They will continue to bake on the pan while they set for the 5 additional minutes.]

Tips for making perfect cookies

• Cream the butter and sugar well. Spend a few minutes creaming the butter and sugar together until light and fluffy.
  
  
• Measure the flour correctly. While many bakers swear by measuring your flour on a kitchen scale, using the scoop and level method has always served me well. Begin by scooping the flour into your measuring cup using a spoon. Over fill the cup slightly and then use the back of a knife to scrape off the excess flour. Avoid using your measuring cup as the scoop. This tends to compact the flour and you run the risk of using too much of it.
  
  
• Don’t over-mix your dough. Once you add the dry ingredients to your dough, you want to mix until everything is incorporated and then stop.
  
  
• Chill the dough. Cold dough will prevent over-spreading. Warm dough will spread, causing very thin cookies that will spread into one massive mess.
  
  
• Don’t over-bake. You want to bake the cookies until the edges begin to brown. The middle of the cookie will look puffy and pale in color. This is okay. As the cookies rest on the pan, the cookies will begin to “deflate” and flatten out in the center, causing those perfect wrinkles and a gooey, chewy center.

Storing cookies

Cooled cookies can be placed in an airtight container and stored at room temperature. They will last several days stored this way – if you can make them stick around for that long!

Can I freeze cookie dough?

We always keep a freezer stash of chocolate chip cookie dough in the freezer, ready to bake. To freeze cookie dough, I roll out my cookie dough balls and then place them on a parchment lined baking sheet. I then place the entire baking sheet in the freezer and freeze them for a couple of hours. Once the cookie dough balls are frozen, I transfer them to a freezer bag. Freezing the dough balls on a baking sheet first prevents them from sticking to each other. This way you can easily separate and bake as many cookies as you want.

When you want to bake cookies, you can take out your dough balls and place them on a parchment lined baking sheet. I let them thaw on the counter first and then pop them in the oven and bake according to the recipe.

More chocolate chip cookie recipes we think you’ll love:

Chocolate Chip Skillet Cookie
Chocolate Chip Shortbread Cookies
Vegan Chocolate Chip Cookies
Healthy Peanut Butter Chocolate Chip Cookie Dough
Pumpkin Chocolate Chip Cookies
Easter Chocolate Chip Cookies
Double Chocolate Chip Cookies
Chocolate Chip Snowball Cookies