The Best Chewy Chocolate Chip Cookies are simply the best cookies I've ever made and are just as the name implies - soft, chewy and delicious!
If you love soft chocolate chip cookies with lots of ooey gooey chocolate chunks in every bite, then this is the recipe for you. I've also made them with M&M's which adds an extra crunch and pop of color. You can find the Chewy Chocolate M&M Cookies recipe on my blog.
My GO-TO Chocolate Chip Cookie Recipe
Although I've been making this easy chocolate chip cookies recipe for many years, I've never actually posted it to my blog. It's about time, don't you think? This is totally my go-to chocolate chip cookie recipe. I love that you can just mix it up (by hand) in one big bowl. You don't even need your mixer.
Just in case you're reading this post and want to have a gluten free chocolate chip cookie, I've got ya covered. Try these Gluten Free Tollhouse Chocolate Chip Cookies.
How to make The Best Chewy Chocolate Chip Cookies
Place the dry ingredients into a large bowl and whisk until combined.
Add butter, sugar, brown sugar, eggs & vanilla. Stir by hand with a wooden spoon until ingredients are incorporated.
Stir in the chocolate chips (reserving ½ cup for later). Use your hands to blend them in, if desired.
Refrigerate dough for 30 minutes. You can skip this step if you're in a hurry. Chilled dough will make your cookie at bit thicker when baked.
Use a cookie scoop to scoop dough onto parchment lined half sheet pans (cookies sheets with raised edges). Using the reserved chips, place a small handful of chocolate chips onto each cookie and gently press.
Bake for 12-15 minutes or until light golden brown on the edges. Let cool.
Tips for perfect cookies
• Use room temperature ingredients (eggs, butter, etc.)
• For best results, use high quality chocolate (I used Scharffen Berger semi-sweet chocolate chunks.)
• Try vanilla bean paste for an extra robust vanilla flavor (find it online.)
• Chill you dough before baking.
• Scoop the dough with a cookie scoop.
• Placing extra chocolate chips on the tops of the cookies before baking makes them look professional.
• Don't overbake if you want them to be soft chocolate chip cookies.
• Let them cool completely before serving.
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The Best Chewy Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- 1 teaspoon salt
- ¾ cup unsalted butter, melted or 1 ½ sticks
- ¾ cup light brown sugar, loosely packed
- ½ cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla bean paste or vanilla extract
- 1 ½ cups semi-sweet chocolate chips, divided I used Scharffen Berger 62% Cacao chunks
- Toss together flour, baking soda, cornstarch and salt in a large bowl. Set aside. Measure ½ cup chocolate chips and place in small bowl. Set aside.
- In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
- Fold in the remaining 1 cup chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes. You can skip this step if you're in a hurry. Chilled dough will make your cookie a bit thicker when baked.
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll the dough into balls, about 2 tablespoons of dough each. Or use a cookie scoop to form the balls of dough. Place balls of dough 2 inches apart on cookie sheets. Use the remaining chocolate chips, press a handful of chocolate chips on top of the dough balls for dramatic effect. Bake the cookies for 11-14 minutes or until light golden brown on the edges. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.
- Cookies stay soft and fresh for 7 whole days at room temperature (if you can keep them from being eaten for that long). Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.