Get ready to fall in love with these chewy chocolate chip cookies. The melt-in-your-mouth cookies will easily be a staple in your baking recipes. You’ll be snacking on these treats all day long.
You really can’t go wrong when it comes to cookies. While there are so many to choose from, chocolate chip is always the best choice. Especially when these chewy chocolate chip cookies are on the table.
THE BEST CHEWY CHOCOLATE CHIP COOKIES
Have you ever met a chocolate chip cookie that you don’t like? From thin and crispy to thick and pillowy, all chocolate chip cookies are always delicious. However, these chewy chocolate chip cookies might take first place. The texture is truly out of this world.
So, what’s the secret to getting the perfect texture on these chewy cookies? It’s all in the chilling of the dough. It may seem like an unnecessary step, but trust me, you do not want to skip it! Chilling the dough lets it rest and helps them form into a much thicker and chewier cookie than if you just baked them right away.
I’m not lying when I say this is the chewiest chocolate chip cookie recipe I have ever had. The fluffy centers and the perfectly melty chocolate make it hard to eat just one cookie. They will easily be your new go-to everyday dessert, afternoon pick-me-up, and midnight snack!
INGREDIENTS FOR CHEWY CHOCOLATE CHIP COOKIES
- Unsalted butter – Set your butter out before you start so it is nice and soft at room temperature.
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking Soda – Make sure it has not expired before you add it to the dry ingredients.
- Semi-sweet or milk chocolate chip chips – You can use either variety in the cookies.
HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES
Preheat the oven to 350F and prepare a cookie sheet with parchment paper. Set aside.
2. MIX THE WET INGREDIENTS
In a large bowl, cream together the butter and sugars until smooth. Add the egg and vanilla and mix until combined.
3. ADD THE DRY INGREDIENTS
In a medium-sized bowl, mix together the dry ingredients. Whisk to fully combine and gradually add to the wet ingredients. Mix everything together on low speed until combined. You might have a few lumps in the mixture, which is fine. Just don’t overmix the batter. Stir in the chocolate chips.
Place the batter in the freezer for 30 to at least 1 hour. If you have the time (and the patience), freeze the dough for 2-3 hours.
When the dough is done chilling, scoop it out of the bowl and onto the cookie sheet. It will have a playdough-like texture once it comes out of the freezer and shouldn’t be sticky. Scoop the batter into 2 inch balls, about 2 tablespoons each.
Place the dough on the cookie sheet leaving about 2 inches between each cookie. Bake for 10-12 minutes, until the center looks super soft. Let the cookies cool in the pan for 5-10 minutes before moving them to a wired rack.
Note: Don’t substitute sugars. Both sugars should be used to get the best buttery and soft cookie. You can make these cookies only with white sugar, they will still taste good but there will be a difference.
Baking soda – always check the expiration date before using. Keep it in a dry place, properly sealed.
FAQ FOR CHEWY CHOCOLATE CHIP COOKIES
WHAT GIVES THE COOKIES A CHEWY TEXTURE?
There are a few factors that come into play to make the cookies super chewy. Using moist ingredients like brown sugar and eggs, chilling the cookie dough, keeping a stable baking temperature, and taking the cookies out of the oven when the centers are gooey are all keys to making sure the chewy texture stays when you pull the cookies out of the oven.
SHOULD I USE WHITE OR BROWN SUGAR FOR THESE COOKIES?
Don’t stray away from the recipe, and add the appropriate amount of brown and white granulated sugar into the mix. The brown sugar helps keep all of the moisture in the cookies, allowing for that soft texture. If you don’t have brown sugar on hand and can only use white granulated sugar, it won’t be the end of the world. However, your cookies won’t be as buttery and soft with the substitution.
CAN I FREEZE THESE COOKIES?
Of course! These cookies will be great in the freezer and will last about 3 months in an airtight container. You can even freeze the dough before it hits the oven. Simply scoop out the dough like you would before you are about to bake them and place them in the freezer instead. Then when you want just one or two cookies, preheat the oven and bake just like you would a big batch!
CAN I MAKE THESE COOKIES GLUTEN-FREE?
Yes! Most brands of 1:1 flour blends can be used instead of AP flour. Keep the rest of the recipe the same for super chewy cookies.
MORE DELICIOUS COOKIES
Chewy Chocolate Chip Cookies
- 8 tbsp unsalted butter softened to room temperature
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 ½ cup all-purpose flour can use a popular gluten free blend too instead
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup semi-sweet or milk chocolate chips I used milk chocolate chips
- Preheat oven to 350F. In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg vanilla. Mix on low until combined. Set aside.
- In a separate large bowl, combine dry ingredients. Whisk to combine and add to wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch.
- Mix until ingredients are almost combined, a few lumps here and there are fine.
- Stir in the chocolate chips. Freeze the batter for 30 minutes to an hour or at least 1 hour in the fridge (even better 2-3 hours). It is important to chill the batter between the batches too.
- The batter will resemble playdough and should not be sticky after chilling. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls.
- Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!
- Bake for 10-12 minutes (the time varies due to different ovens).
- The cookies will have a soft center inside. Once they cool down they will set well and the texture inside remains soft, chewy and buttery.
- Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.