Chewy Chocolate Chip Cookies

At my house, there is one rule we live by… “Always make a double batch of cookie dough.” One batch disappears too quickly. But if you make two batches, you’ll have enough to enjoy and enough to share. I adopted this rule from a roommate, and as long as there’s enough butter in the fridge, I always make a double batch of these Chewy Chocolate Chip Cookies.

This recipe is a favorite. They are soft and chewy, thanks to a little bit of cornstarch in the mix. There’s more brown sugar than granulated sugar, which I prefer. Plus, there is a perfect ratio of chocolate to cookie. I use milk chocolate chips when my kids are involved. But semisweet chocolate when they’re just for me!

The dough comes together quickly, ready to bake in 10 minutes or less! If you can display more self control, refrigerating the dough for a bit will prevent the cookies from spreading, resulting in a thicker cookie with a softer middle. Choose whichever option suits your level of patience! Either way, they are delicious.

Chewy chocolate chip cookies and dough lined up next the #40 scoop and a ruler.
Cookie made with a #40 scoop. The cookie is 2 3/4″ wide.

I love using a cookie scoop to make the process even faster. Use a #40 scoop for small cookies and #20 scoop for a large cookie. Both options are delicious. Mmmmm.

Chewy chocolate chip cookie, dough, and cookie scoop lined up next to a ruler.
Cookie made with a #20 scoop. The width the cookie is 3 1/4″.

Just take care not to over bake these guys. You will lose allllll the chewy in these chewy chocolate chip cookies if they are baked too long. Keep and eye on the edges and middle! Once you notice the tiniest bit of browning, pull them out!!! Even if the middle seems soft. They will finish cooking out of the oven. And they will be soft. And chewy. And delicious.

Chewy Chocolate Chip Cookies

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By Candace Heward Serves: 2 - 2.5 dozen cookies
Prep Time: 10 minutes plus chilling Cooking Time: 8-9 minutes

Make sure you double the batch! You'll want some for now and for later. Or for a lucky neighbor!

Ingredients

  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon kosher salt
  • 1 1/2 cups chocolate chips

Instructions

1

Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Cream butter for one minute.

2

Add sugars and cream for 2 additional minutes, scraping the sides halfway through.

3

Add egg and mix until combined.

4

Add vanilla extract and continue mixing until the mixture is light and fluffy.

5

In a separate mixing bowl, combine the dry ingredients.

6

Slowly add the the dry ingredients the wet goodies until they are just combined. Scrape the sides and mix for just a quick second. Be careful not to overmix!

7

Stir chocolate chips into dough by hand or very slowly with the mixer.

8

Use a cookie scoop to evenly portion cookie dough. Use a #40 for small cookies and a #20 for med/large cookies.

9

Place the balls of dough on a baking sheet lined with parchment paper or a silicone baking mat. Leave space for the cookies to spread. For flatter, thinner cookies, bake right away. For taller, thicker cookies, cover with plastic wrap and chill for an hour in the fridge.

10

When you're ready to bake, preheat the oven to 350℉.

11

Bake for 8-9 minutes, just until the tiniest bit of browning appears. Remove from oven and let cool for 3-4 minutes. Move to a cooling rack to continue cooling.

12

Enjoy!

Get your Chewy Chocolate Chip Cookie Supplies:

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10 Comments

  • Reply
    Jana
    March 10, 2019 at 4:19 pm

    The dough turned really crumbly and hard to hold form….any suggestions?

    • Reply
      candaceheward
      March 25, 2019 at 11:58 am

      Hmmmm… I haven’t experienced this before with this recipe! I would guess there is not enough moisture to keep it soft and doughy. So… make sure your eggs are large eggs and make sure you’re not adding too much flour by packing the flour when measuring. Hopefully this helps!

  • Reply
    Jenn Anderson
    March 15, 2019 at 3:15 pm

    These are my new favorite chocolate chip cookies! I’ve been looking FOREVER – actually about 20 years – for a chocolate chip cookie recipe with cookies that stay soft. These DO! Finally! These cookies have been approved by my teenage boys and my husband!

    • Reply
      candaceheward
      March 25, 2019 at 11:54 am

      So happy to hear this!!! I’ve loved this recipe for years and I am so glad you love it, too!

  • Reply
    Sunshine
    July 1, 2019 at 5:11 pm

    I made this recipe for a party and it is my new favorite chocolate chip recipe–the perfect chewy cookie. My son wholeheartedly agrees.

  • Reply
    Mimigrace
    April 2, 2020 at 7:16 am

    Jana, add a little bit of milk if the dough is too stiff. Try a splash at a time, no more than 2 tsp, until it’s the right consistency.

  • Reply
    Al
    May 6, 2020 at 8:51 pm

    My dough came out in crumbles and I followed this exactly..! How sad such a waste of dough and ingredients 🙁

    • Reply
      connie
      May 13, 2020 at 10:10 pm

      Hmmmm… I haven’t experienced this before with this recipe! I would guess there is not enough moisture to keep it soft and doughy. So… make sure your eggs are large eggs and make sure you’re not adding too much flour by packing the flour when measuring. Hopefully this helps!

  • Reply
    Susan
    July 11, 2020 at 9:29 am

    My dough was also dry and crumbly 🙁 I followed the recipe, didn’t refrigerate it.. The dough balls hadn’t spread at all after 9 minutes. So weird! Will skip this recipe next time.

    • Reply
      candaceheward
      July 12, 2020 at 9:51 am

      Hi Susan! Bummer this recipe didn’t work for you. Did you measure your flour with the spoon-and-sweep method or did you scoop directly with the measuring cup? If you do the second method, I’ve found there is too much flour in the dough. Also, using large eggs can make the difference.

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