Why you’ll love it: 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!
How long it takes: 55 minutes
Equipment you’ll need: stand mixer or hand mixer, oven, cookie sheets
Servings: 24
Pin this now to find it later
Pin ItWhen 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.
Secrets to Chewy Cookies
Three things will help make your cookies super soft.
- The first is cornstarch. It works wonders!
- 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).
- 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.
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 or shortening. The butter must be softened, but not melted.
- 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.
How to Make Them
Mix dry ingredients. In a bowl, mix together flour, cornstarch, salt and baking soda. Set aside.
Cream butter and sugar. In the bowl of a stand mixer (you can also use a hand mixer), cream together butter and both types of sugar on medium speed until light and fluffy.
Add eggs and vanilla. Keeping the mixer on low, add in egg and vanilla. Return mixer to medium and mix until incorporated. Scrape sides if needed.
Add dry ingredients and chocolate chips. Keep your mixer on low and add the dry ingredient mixture gradually until dough forms. Stir in chocolate chips by hand.
Chill dough and bake. 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.
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.2 cups all-purpose flour, 1 tablespoon cornstarch, ¾ teaspoon salt, 1 teaspoon baking soda
- 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.¾ cup packed brown sugar, ¾ cup unsalted butter, softened, ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla bean paste
- 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.1 ½ cups chocolate chips, more for topping if desired
- 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!
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.
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!
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?
I typically use light brown sugar, and yes, always packed.
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”.
Thanks for the feedback! If you hit print, it should show “Rachel Cooks” on there. Are you not seeing that?