Chewy Chocolate Chip Cookies Recipe

Looking for a chewy chocolate chip cookies recipe that gives you gooey centers, crisp edges, and big chocolate puddles without a bakery degree? You’re in the right kitchen. I bake these weekly, and yes, people “just swing by” when they hear the mixer start—coincidence? Not even a little. Ever crave that bakery chew without the cakey center or greasy bottoms? Same. This formula nails it every single time, and it’s easy enough to whip up between emails. Let’s bake happiness, one chewy cookie at a time.

Why these cookies slaps

These cookies land right in that perfect texture zone: soft and chewy middles, buttery caramelized edges, and melty chocolate in every bite. I keep the dough simple, rest it briefly for flavor, and use the right sugar ratio for that signature chew. Ever notice how some cookies puff up and taste bland? We fix that with a few pro moves and zero drama.

What makes cookies chewy?

Chew doesn’t just “happen.” It comes from three big levers: sugar ratio, fat temperature, and bake time. I use more brown sugar than white sugar to lock in moisture. I keep butter soft—not melted—to prevent spread. Then I pull cookies early and let carryover heat finish the bake. You get shiny crackles and chewy middles without raw dough vibes. FYI, chilling for a short time boosts texture and flavor without making you wait all day.

Ingredients

Use room-temperature ingredients for consistent results. Cold eggs and overheated butter can mess with spread, so treat this like cookie yoga—warm, relaxed, zen.

• 1/2 cup unsalted butter, softened to cool room temperature
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup semi-sweet chocolate chips or chopped bar chocolate
• Optional: 2 tablespoons mini chips for topping
• Optional finishing: flaky sea salt

Pro tip: Chop a chocolate bar for pools and mix with some chips for structure. That combo gives you gorgeous puddles and consistent bite.

Equipment

You don’t need fancy gear, but a few things help with consistency.

• Mixing bowls and a hand mixer or stand mixer
• Kitchen scale (IMO, best investment for baking accuracy)
• Sturdy spatula
• 2 rimmed baking sheets
• Parchment paper or silicone mats
• 2-tablespoon cookie scoop

Want evenly baked cookies with clean edges? Line your sheets and use a scoop. It keeps size consistent and baking time predictable.

Chewy Chocolate Chip Cookies Recipe: Step-by-step

Make the dough

1. Cream the butter and sugars
   Beat the softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes until the mixture looks creamy and slightly fluffy. You want lightened color and no greasy lumps. Ever wonder why creaming matters? It traps air so your cookie doesn’t go dense.
2. Add egg and vanilla
   Mix in the egg and vanilla until combined and glossy, about 30 seconds. Don’t overbeat here—you want smooth, not frothy. Overmixing can make cookies tough, and nobody wants gym-cookie energy.
3. Whisk dry ingredients
   In a separate bowl, whisk flour, baking soda, and salt. Keep it even so the leavener doesn’t clump and create weird bubbles.
4. Combine wet and dry
   Add the dry ingredients to the wet in two additions, mixing on low until just combined. Stop when you see the last streak of flour disappear. Overmixing builds gluten, which steals chew and adds bounce you didn’t ask for.
5. Fold in chocolate
   Use a spatula to fold in chocolate chips or chopped chocolate. Save a small handful for topping—those extra pieces on top look bakery-level and melt into irresistible pools.

Chill (but not forever)

Chill the dough for 20–30 minutes. This quick rest hydrates the flour, deepens flavor, and prevents spread. Short chill, big payoff. Don’t want to wait? You can bake immediately—just expect slightly more spread.

Scoop and top

Scoop 2-tablespoon-sized balls and place them on lined sheets with 3 inches between. Press 3–4 extra chips on top of each ball. Those top chips create that iconic chocolate-studded look.

Bake

• Preheat oven to 350°F (175°C).
• Bake one sheet at a time for 9–11 minutes. Pull them when the edges look set and lightly golden but the centers still look soft and slightly pale. The cookies should puff a bit and show shiny crackles.

Think they look “underdone”? That’s the sweet spot. Carryover heat finishes the centers while keeping them chewy.

Finish and set

Sprinkle a pinch of flaky sea salt on hot cookies if you love salty-sweet magic. Let cookies cool on the sheet for 7–10 minutes before moving to a rack. They set up as they cool, so resist the urge to rush them—patience pays in chew.

Why this method works

Sugar science

• More brown sugar than white equals more moisture and chew.
• Brown sugar brings molasses notes that boost caramel flavor.
• A touch of white sugar helps crisp the edges for contrast.

Butter choice

• Softened butter gives lift and structure.
• Melted butter can make cookies spread and turn greasy.
• Cold butter under-creams and leads to uneven texture.

Bake time and carryover heat

• Shorter bake keeps centers soft.
• Edges set first; centers finish on the sheet.
• That timing gives you the coveted chewy middle.

Variations you’ll actually use

Because once you nail the base, you’ll want to play.

• Browned butter: Brown the butter and cool until solid but soft, then use as written. You’ll get nutty, toffee vibes and extra depth. Watch spread and chill a bit longer if needed.
• Espresso delight: Add 1–2 teaspoons instant espresso powder to the dry ingredients for a mocha cookie that pairs dangerously well with coffee.
• Bakery chunk mix: Use half chips, half chopped dark chocolate. Chopped pieces melt into puddles; chips hold their shape. Best of both worlds.
• Toasted nut crunch: Fold in 1/2 cup toasted pecans or walnuts. Toasted nuts add buttery crunch and balance the sweetness.
• Double chocolate: Swap 2 tablespoons of flour for cocoa powder and use dark chocolate chips. It’s rich without going brownie-dense.
• Sea salt caramel: Add 1/2 cup caramel bits and finish with flaky salt. Expect soft caramel pockets and happy chaos.

Troubleshooting: save a “bad” batch

Even pros have off days. Here’s how to course-correct like a ninja.

• Cookies spread too thin
  Chill the dough longer, use a cooler sheet, and ensure butter started truly soft, not melty. Add 1–2 tablespoons flour if the dough feels slick.
• Cookies bake too cakey
  Use accurate flour measurements. Weigh if possible. Too much flour puffs the cookie and dulls flavor. Also, don’t over-cream past 3 minutes.
• Centers bake raw
  Bake 1–2 minutes longer and let cookies rest on the sheet. Check your oven temp with an oven thermometer; ovens lie like it’s their hobby.
• Edges brown too fast
  Use light-colored sheets and bake one tray at a time in the center of the oven. Dark sheets accelerate browning.
• Flat and greasy
  Your butter likely started too warm. Soften until it dents slightly with a press, not until shiny or oily.

Make-ahead, storage, and freezing

• Store baked cookies in an airtight container at room temperature for 3–4 days. Tuck in a slice of bread to keep them soft. Weird trick, solid results.
• Freeze dough balls on a tray until firm, then bag and label. Bake from frozen at 350°F (175°C) for 11–13 minutes.
• Freeze baked cookies in a single layer, then bag. Rewarm in a 300°F (150°C) oven for 4–6 minutes for just-baked vibes.

Pro move: Portion the dough before chilling to make scooping painless later.

The chewy cookie blueprint: quick hits

• Use more brown sugar than white.
• Keep butter softened, not melted.
• Mix until just combined—no marathon stirring.
• Chill 20–30 minutes for better structure and flavor.
• Bake until edges set, centers soft and pale.
• Let cookies finish on the hot sheet.
• Add extra chips on top for looks and chocolate payoff.
• Finish with flaky salt for contrast.

Highlight for the skimmers: pull early, trust the set, and let that sheet do the rest.

Ingredient swaps and dietary tweaks

Want chewy without compromise? These swaps keep texture on point.

• Gluten-free: Use a 1:1 GF baking blend that includes xanthan gum. Chill at least 45 minutes and bake 1 minute longer as needed.
• Dairy-free: Use a high-fat vegan butter stick, not a tub. Choose dairy-free chocolate. Expect slightly more spread, so chill and bake on silicone mats.
• Less refined sugar: Use coconut sugar in place of brown sugar and organic cane sugar for white. The cookies bake slightly darker but stay chewy and caramel-y.
• Egg-free: Use 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, rested 5–10 minutes). Expect a touch more spread and a softer center.

Simple flavor boosters that matter

• Vanilla upgrade: Use a high-quality vanilla extract or a half-scraped vanilla bean for extra aroma.
• Salt balance: Fine sea salt in the dough + flaky sea salt on top equals layered flavor.
• Chocolate medley: Mix semi-sweet and dark for depth. Toss in a few milk chocolate chunks if you like a sweeter finish.

Common questions (and fast answers)

• Do I have to chill the dough?
  No, but a 20–30 minute chill improves flavor and control. If you skip it, the cookies still taste great—just expect more spread.
• Why do my cookies dry out the next day?
  Overbaking and storage cause that. Pull them earlier and store airtight with a slice of bread or a marshmallow to keep moisture in.
• Can I double the recipe?
  Yes. Use two baking sheets and rotate between batches. Keep the second sheet cool to prevent premature spread.
• Should I use chips or chopped chocolate?
  Both. Chips give structure; chopped chocolate gives pools. That combo hits maximum-delicious mode. IMO, this is the move. 🙂

Final bite

You want a chewy chocolate chip cookies recipe that never fails, and this one delivers with soft centers, caramelized edges, and big chocolate puddles every time. Bake a batch, stash a few dough balls in the freezer for surprise cravings, and watch these become your go-to “I bring the cookies” flex. Ready to preheat that oven or do we pretend we didn’t just crave cookies at 10 a.m.? 😉

Chewy Chocolate Chip Cookies Recipe

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

210

kcal

Total time

55

minutes

Soft-and-chewy chocolate chip cookies with caramelized edges, glossy chocolate puddles, and a quick 20–30 minute chill for perfect texture every time. No fuss, no cakiness—just bakery-style chew at home.

Ingredients

• 1/2 cup (113 g) unsalted butter, softened to cool room temperature

• 1/2 cup (100 g) packed light brown sugar

• 1/4 cup (50 g) granulated sugar

• 1 large egg, room temperature

• 2 teaspoons pure vanilla extract

• 1 1/3 cups (160 g) all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1 cup (170 g) semi-sweet chocolate chips or chopped bar chocolat

• Optional: 2 tablespoons mini chips for topping

• Optional finishing: flaky sea salt

Directions

• Cream butter and sugars
  Add softened butter, brown sugar, and granulated sugar to a mixing bowl. Beat on medium speed for 2–3 minutes until creamy and slightly fluffy with lighter color. Scrape the bowl once to ensure even creaming.
• Add egg and vanilla
  Beat in the egg and vanilla for about 30 seconds until smooth and glossy. Avoid overmixing here.
• Whisk dry ingredients
  In a separate bowl, whisk flour, baking soda, and fine sea salt until evenly combined.
• Combine wet and dry
  Add the dry ingredients to the butter mixture in two additions. Mix on low just until the last streak of flour disappears. Stop as soon as it comes together to avoid tough cookies.
• Fold in chocolate
  Fold in the chocolate chips or chopped chocolate with a spatula. Reserve a small handful for topping the scooped dough.
• Chill briefly
  Cover and chill the dough for 20–30 minutes. This short rest hydrates flour, deepens flavor, and controls spread. For thicker cookies, chill 45–60 minutes.
• Preheat and prep
  Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
• Scoop and top
  Scoop 2-tablespoon dough balls and space them 3 inches apart. Press 3–4 extra chips on top of each ball for a bakery-style look.
• Bake
  Bake one sheet at a time for 9–11 minutes. Pull when edges look set and lightly golden while centers look soft, pale, and slightly underbaked. Expect light surface crackles.
• Finish and cool
  Optional: Sprinkle a pinch of flaky sea salt over hot cookies. Cool on the sheet for 7–10 minutes to let carryover heat set the centers, then transfer to a rack.

Notes

• Notes:
  Texture keys: Use more brown sugar than white, start with softened (not melted) butter, mix only until combined, and pull cookies while centers look soft.
  Spread control: Chill dough 20–30 minutes; use cool baking sheets and parchment.
  Chocolate puddles: Use half chips and half chopped dark chocolate; place a few pieces on top before baking.
  Oven accuracy: Bake times vary by oven and sheet color. Light-colored sheets brown more gently.
• Make-Ahead, Storage, Freezing:
  Store baked cookies airtight at room temp for 3–4 days. Place a slice of bread in the container to keep them soft.
  Freeze unbaked scooped dough on a tray until firm, then bag and label. Bake from frozen at 350°F (175°C) for 11–13 minutes.
  Freeze baked cookies in a single layer, then bag. Rewarm at 300°F (150°C) for 4–6 minutes.
• Nutrition (per cookie; estimate):
  Calories: 210 kcal
  Fat: 11 g
  Saturated Fat: 7 g
  Carbohydrates: 26 g
  Sugar: 17 g
  Protein: 2 g
  Fiber: 1 g
  Sodium: 140 mg