Chewy Chocolate Chip Cookies
These are the best chewy chocolate chip cookies, and they’re so easy to make! They’re going to quickly become a go-to in your house!
When it comes to cookies, what side are you on? Are you team chewy or team crispy? Or maybe crispy edges and a chewy center? Cakey? So many delicious options!
I’m solidly on team chewy, while my mom is 100% team crispy.
These cookies most definitely fall into the chewy category. They’re thin, ultra chewy, and just the perfect amount of crispiness around the edges. If you like crispy chocolate chip cookies, make sure to check out my whole wheat chocolate chip cookies. They’re more on the crispy side, with chewy centers.
About these chewy chocolate chip cookies
These chocolate chip cookies are a take on my popular M&M cookies (read the reviews, people love those so much!). You can really put anything you’d like in those cookies and end up with a perfectly chewy cookie. If we could have peanut butter in our house, I’d 100% be putting Reese’s pieces in them.
However, you can’t go wrong with the classic chocolate chip! They’re Ben’s favorite, and the kids love them too.
They’re really easy to make, and only require about 30 minutes in the fridge before you bake them (longer is great, too, though!).
The secret to making these extra chewy? Cornstarch! Give it a try, can’t wait to hear what you guys think of these.
More great cookie recipes:
- Snickerdoodle Recipe
- Andes Mint Cookies
- Chocolate Chip Blondies
- Slice and Bake Lemon Poppy Seed Cream Cheese Cookies
- Double Cinnamon Crinkle Cookies
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 3/4 cup brown sugar
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or 1 tablespoon vanilla extract
- 1 ½ cups chocolate chips, more for topping if desired
- In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
- In the bowl of a stand mixer (or using a hand mixer), cream together butter and both sugars on medium speed until light and fluffy (2-3 minutes). With the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
- With the mixer on low, add dry ingredient mixture gradually until dough forms. Stir in chocolate chips by hand. Refrigerate dough for at least 30 minutes. Preheat oven to 350ºF and line baking sheets with parchment paper or Silpat, and set aside.
- Form balls from approximately 1 tablespoon of dough. Bake for 9-11 minutes or until edges are just barely golden. Remove from oven and let cool for a couple of minutes on baking sheet before removing and placing on wire rack to finish cooling. Store in airtight container.
- If desired, place 2-3 chocolate chips on top of each ball of dough before baking for a pretty appearance.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 23mgSodium: 125mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: Ben is always so happy when I make chocolate chip cookies.
Changes I would make: None at all!