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. Take, for example, oatmeal cookies. My preference is always “old fashioned” soft iced oatmeal cookies but my mom reaches for her crispy coconut oatmeal cookies recipe every time she makes oatmeal cookies.
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, and yes, my mom’s first choice.
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!).
I’ll get you started here and give you lots of helpful tips. As always, scroll down to check out the recipe card for complete instructions, measurements, and a printable version of the recipe.
What you’ll need
- 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.
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.
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.
We don’t recommend using anything but butter in these cookies! Butter will result in the best taste AND texture.
Cool the cookies completely before storing them in an airtight container. They’ll keep for at least a week at room temperature. It’s important that they are completely cooled before storing them. If they are still warm when you put them into a sealed container, condensation will form and the cookies may get moldy.
If you prefer, freeze the cookies in a freezer-safe container or bag.
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- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ¾ cup packed brown sugar (light or dark)
- ¾ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla bean 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.
- Makes about 2 dozen lacookies.
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.