Baked to perfection, this is the best chewy chocolate chip cookie recipe. If you’re looking for those bakery-style cookies that are big, chewy, and delicious, then this recipe is for you!
These are the chewiest chocolate chip cookies with a soft middle and crinkly golden edges.
Reasons you'll love this recipe
- EASY: This is the best chewy chocolate chip cookie recipe and they're easy to make. You don’t even need an electric hand mixer!
- CLASSIC: Who doesn’t love a classic chocolate chip cookie? They are such a staple and are known to be paired very well with a glass of milk.
- TEXTURE: These are the chewiest cookies, with a crispy golden edge. The perfect cookie combination.
- FLOUR: This recipe uses all-purpose flour. You will need 3 cups.
- BAKING SODA: Baking soda will help the cookies rise. Just 1 teaspoon will do the trick.
- SALT: To enhance the flavour of your cookies! Use ¼ of a teaspoon.
- BUTTER: Unsalted or Salted butter will do. I always go for salted because salt elevates the flavour. The choice is yours! Use 1 cup of melted butter to get those crisp outer edges.
- SUGAR: Who likes sugar? Cause we use two kinds, brown and granulated sugar, for some extra flavour and sweetness. Use 1 cup of each!
- EGGS: Eggs are going to help make these cookies soft and chewy! Use 2 eggs for the perfect level of chewiness.
- VANILLA EXTRACT: For a hint of vanilla, use 1 teaspoon.
- CHOCOLATE CHIPS: This recipe uses milk chocolate chips. Fold in 2 cups or a 250-gram package.
- BAKING SHEET: For baking the cookies.
- HAND OR ELECTRIC MIXER: For combining the ingredients. This recipe can be easily used with a hand mixer if you do not have an electric mixer. That's how these cookies were made, but if you prefer to use an electric mixer, that will work too!
- MIXING BOWLS: You will want to use 2 separate medium/large mixing bowls; 1 for the wet ingredients and 1 for the dry ingredients.
- SPATCHULA: For folding in the chocolate chips into the raw cookie dough batter.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
- Preheat oven to 350° F or 177° C.
- Prepare two baking sheets with parchment paper. Set aside.
- Combine the flour, baking soda, and salt in a medium-size bowl.
- Combine the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract in a separate medium or large bowl.
- Slowly mix in the dry mixture into the wet mixture until fully combined and smooth.
- With a spatula, fold in the chocolate chips.
- Place the cookie dough in the fridge for 15 minutes.
- Scoop out about 1 heaping tablespoon of cookie dough per cookie and place on the baking sheet. Leave at least 1-inch between each cookie so they have room to expand while they bake. The cookies should be about the size of a golf ball. Use approximately half of the cookie dough and return the remaining cooking dough to the fridge while the first batch bakes.
- Bake cookies for 12-15 minutes or until the edges are golden.
- When removing the baked cookies from the oven, tap the pan firmly on the counter a few times to deflate the cookies and give the cookies crinkled edges.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack.
- Repeat steps 2, 7-11 for the second batch of cookies.
- Melt the butter. Melting the butter helps make the cookies chewy and helps avoid a puffy, cakey cookie texture.
- Let the butter cool. After melting the butter, cool down for a minute or two before combining it with other ingredients.
- Don’t pack the flour. To avoid fluffy, cakey cookies, just lightly scoop the flour into your measuring cup with a spoon and level it off with a butter knife. If you pack in the flour, you will have added too much flour, likely resulting in cakey cookies.
- Tap the baking sheet. This is the number 1 tip for achieving crinkly cookies! Tap the baking sheet with the baked cookies as soon as they come out of the oven. Give it 4 or 5 taps.
Too much butter or too little flour.
Too much flour. See tip 3 to ensure you’re flour is measured properly!
Store them in an air-tight container at room temperature for 1 week. Cookies can also be stored in the freezer for up to 3 months.