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.
About these 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 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’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.
More great cookie recipes
- Snickerdoodle Recipe
- Lofthouse Cookies – flavor & frosting options!
- Lemon Sugar Cookies
- Andes Mint Cookies
- Chocolate Chip Blondies
- Slice and Bake Lemon Poppy Seed Cream Cheese Cookies
- Double Cinnamon Crinkle Cookies
Chewy Chocolate Chip Cookies
Ingredients
- 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
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 lacookies.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
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.
I’m so glad you like them! Thanks for taking the time to leave a comment!
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
It should look like normal cookie dough, thick but not floury. Did it come together once you stirred it a little more?
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.
I wanted to ask what does the cornstarch do to the chocolate chip cookies just wondering?
It makes them have a really soft, chewy texture!
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!
I’m so glad they still turned out and were a hit! Thanks for taking the time to come back and leave a comment.
Yummy! The only change would be to add some cinnamon. Other than that, these sound amazing =)
Thanks for sharing the secret!
I love the addition of cinnamon with chocolate!
I could go for one of these right now.
SAME
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.
Thanks for sharing!
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.
Awesome! I’m so glad to hear it! Thanks for taking the time to come back and leave a comment. :)
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.
Living in Michigan, cooking at high altitudes is not something I know much about. This website might help you.
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.
That’s so true! I agree!