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.
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.
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.
Make sure you double the batch! You'll want some for now and for later. Or for a lucky neighbor! Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Cream butter for one minute. Add sugars and cream for 2 additional minutes, scraping the sides halfway through. Add egg and mix until combined. Add vanilla extract and continue mixing until the mixture is light and fluffy. In a separate mixing bowl, combine the dry ingredients. With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Scrape the sides and mix for just a quick second, being careful not to overmix. Stir chocolate chips into dough by hand or very slowly with the mixer. Use a cookie scoop to evenly portion cookie dough. Use a #40 for small cookies and a #20 for med/large cookies. 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. When you're ready to bake, preheat the oven to 350℉. 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. Enjoy! Chewy Chocolate Chip Cookies
(89 votes, average: 3.65 out of 5)
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15 Comments
Jana
March 10, 2019 at 4:19 pmThe dough turned really crumbly and hard to hold form….any suggestions?
candaceheward
March 25, 2019 at 11:58 amHmmmm… 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!
Jenn Anderson
March 15, 2019 at 3:15 pmThese 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!
candaceheward
March 25, 2019 at 11:54 amSo happy to hear this!!! I’ve loved this recipe for years and I am so glad you love it, too!
Sunshine
July 1, 2019 at 5:11 pmI made this recipe for a party and it is my new favorite chocolate chip recipe–the perfect chewy cookie. My son wholeheartedly agrees.
Mimigrace
April 2, 2020 at 7:16 amJana, 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.
Al
May 6, 2020 at 8:51 pmMy dough came out in crumbles and I followed this exactly..! How sad such a waste of dough and ingredients 🙁
connie
May 13, 2020 at 10:10 pmHmmmm… 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!
Susan
July 11, 2020 at 9:29 amMy 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.
candaceheward
July 12, 2020 at 9:51 amHi 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.
Martha
June 21, 2021 at 4:11 pmDry and crumbly here too. I find that weighing ingredients is much more accurate. Perhaps you could convert this recipe?
Jamie Risenmay
July 25, 2021 at 5:57 pmJust made these today. They were delicious! Thanks for all the good stuff you share Gygi’s
Caren
February 25, 2023 at 8:20 pmThe recipe card I got in the mail with my order didn’t mention in the instructions when to put in the cornstarch and it also didn’t say how long to bake them. You might want to toss those recipe cards.
Caren
February 26, 2023 at 6:39 pmEven though the recipe card didn’t say what to do with the cornstarch (I put it with the flour, baking soda, and salt) and how long to bake (I baked them for 16 minutes because I used a large scoop – made 18 extra large cookies)… the cookies were SO YUMMY!!!! They were a big hit with all my family. A little crisp on the outside and chewy on the inside. My oldest wants me to make more tonight. I used Gygi’s milk chocolate snaps instead of chocolate chips.
london
February 28, 2023 at 5:43 pmSo sorry about the confusion. We recommend adding the cornstarch in with the dry ingredients.