Chewy Chocolate Chip Cookies
Posted: 09/20/2019
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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.
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 my husband’s favorite, and the kids love them too.
The secret to making these extra chewy? Cornstarch! Give it a try, can’t wait to hear what you guys think of these.
They’re really easy to make, and only require about 30 minutes in the fridge before you bake them (longer is great, too, though!).
What you need
All the basic cookie ingredients! As always, scroll down to check out the recipe for ingredient measurements and a printable version of the recipe.
- All-Purpose Flour – We’ve tested this recipe with half whole wheat flour and half all-purpose flour and it turns out well, but we haven’t tested it with any other alternative flours.
- Cornstarch – The secret ingredient that makes these ultra-chewy and irresistible! Don’t skip it!
- Baking Soda & Salt – Usual suspects in cookies.
- Brown Sugar & Granulated Sugar – The combo indicated in this recipe will also help you get the chewiest cookies.
- Butter – Please don’t substitute with margarine!
- Egg – You’ll need one large egg for this recipe.
- Vanilla – We recommend either vanilla paste for a concentrated vanilla flavor, or a good amount of pure vanilla extract.
- Chocolate Chips! Save a few for putting on the top of each ball of cookie dough for a pretty appearance.
FAQ
What is the secret to soft cookies?
Three things will help make your cookies super soft. The first is cornstarch. The second is a higher amount of brown sugar than granulated white sugar (this recipe has 3/4 cup of brown sugar and 1/2 cup of white sugar). And lastly, you’ll want to make sure you don’t over-bake your cookies. Remember that they’ll continue to bake a little bit as they cool on the baking sheet.
Can I use melted butter instead of softened butter?
We don’t recommend it as it can’t incorporate with the sugars in the same way and may lead to flatter cookies. You want your butter and sugar mixture to get light and fluffy, and using melted butter will not allow for that.
Can I use margarine or shortening?
We don’t recommend using anything but butter in these cookies! Butter will result in the best taste AND texture.
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Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
servings
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!
Ingredients
- 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
Instructions
- 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.
Notes
- If desired, place 2-3 chocolate chips on top of each ball of dough before baking for a pretty appearance.
- Makes about 2 dozen cookies.
Nutrition Information
Serving: 1cookie, Calories: 135kcal, Carbohydrates: 19g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 22mg, Sodium: 124mg, Potassium: 25mg, Fiber: 1g, Sugar: 11g, Vitamin A: 187IU, Calcium: 10mg, Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Sheri says
HI,
I am lactose intolerant so I can’t use butter.
Why does using margarine make a difference?
What if I use Ghee? Would that work? I would love to make chewy chocolate chip cookies.
Rachel Gurk says
I haven’t tested these cookies with margarine or ghee so I can’t be sure. My guess is that they would turn out alright, but taste may be affected. Let me know if you try them!
Ray says
Did you use light or dark brown sugar? It makes a difference in the flavor and texture of the cookie and is it packed brown sugar or not?
Rachel Gurk says
I typically use light brown sugar, and yes, always packed.
Victoria Jacobs says
Please include “Rachel Cooks” somewhere in the top portion of the recipe. I save your recipes on my computer by hitting the “print” button, then copying to Word, deleting some material so the recipe fits on one page.
I always need to add “recipe from RachelCooks”.
Rachel Gurk says
Thanks for the feedback! If you hit print, it should show “Rachel Cooks” on there. Are you not seeing that?
Ray says
I made this once per directions and I loved the flavor and texture. I made this recipe again today, in between 4th of July grilling. I decided to half the recipe, just so I would not eat 10 cookies myself. So, with chicken thighs and zucchini on the grill, and making a second margarita, I failed to take into account using 1/2 an egg. The cookies came out great (again) but tending toward chewy-cakey texture. This just may be the compromise when you and mom take a cookie break.
Rachel Gurk says
I’m so glad you like them! Thanks for taking the time to leave a comment!
Isla Brampton says
When I came to mix everything together the mixture was quite dry there was lots of flour left what do I do usually if the flour isn’t mixing in! What do u do to loosen them up? But they do taste incredible
Rachel Gurk says
It should look like normal cookie dough, thick but not floury. Did it come together once you stirred it a little more?
Ray says
Did you use a small or large egg and did you pack (flatten it down) in the flour when you measured? Using to small of an egg can mess up the recipe and sadly most recipes don’t tell you if you need a small, medium or large egg so it’s a guessing game. Another problem is that people like the flatten out the flour which presses it down to create more room for more flour which will leave you with more than you need and (if you use all) make your cookies very dry. I’d try adding more egg or butter to help with the dryness next time and do a practice round of baking before you add chocolate chips.
That’s what I do when using a new recipe, I take a tablespoon or two of cookie dough, add a few chocolate chips then bake it to see if the texture is what I like and if the flavor is there because I’ve had one to many times where the recipe has failed me and the cookies turn out like cookie brittle or taste bland and I end up losing $4 worth of chocolate that I can’t reuse.
Erick says
I wanted to ask what does the cornstarch do to the chocolate chip cookies just wondering?
Rachel Gurk says
It makes them have a really soft, chewy texture!
Coryn says
These cookies were great! I accidentally melted the butter out of habit but added some extra dough refrigeration time to compensate. They were some of the best chocolate chip cookies I’ve made in a long time!
Rachel Gurk says
I’m so glad they still turned out and were a hit! Thanks for taking the time to come back and leave a comment.
Jett Whitfield says
Yummy! The only change would be to add some cinnamon. Other than that, these sound amazing =)
Thanks for sharing the secret!
Rachel Gurk says
I love the addition of cinnamon with chocolate!
denise says
I could go for one of these right now.
Rachel Gurk says
SAME
Jennie Shipman says
Regarding Sharon’s comment about baking at altitude: I live at 5300 feet and did not make any adjustments for altitude and the cookies came out just right.
Rachel Gurk says
Thanks for sharing!
Jennie Shipman says
My family gobbled these up! My daughter and I made them exactly as the recipe stated and they were enjoyed right out of the oven and throughout the day.
Rachel Gurk says
Awesome! I’m so glad to hear it! Thanks for taking the time to come back and leave a comment. :)
Sharon Wunderle says
I am at 4,500 feet up a mountain. Do you have to add extra flour or anything else to the recipe for high altitude? Thank you.
Rachel Gurk says
Living in Michigan, cooking at high altitudes is not something I know much about. This website might help you.
denise says
I love a fresh from the oven crispy chocolate chip cookie, but it has a bit of chew to it, too. Unfortunately, that crispiness doesn’t last. So, a good chewy cookie works for me.
Rachel Gurk says
That’s so true! I agree!