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! Like these? Try our extra fudgy brownie cookies too!
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.
Ingredients
- 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.
Kitchen tools
- 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.
Instructions
- 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.
Recipe tips
- 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.
FAQs
Why are my chocolate chip cookies flat?
Too much butter or too little flour.
Why are chocolate chop cookies cakey?
Too much flour. See tip 3 to ensure you’re flour is measured properly!
How to store chocolate chip cookies?
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.
📖 Recipe
The Best Chewy Chocolate Chip Cookie Recipe
- Total Time: 40 minutes
- Yield: 24
- Diet: Vegetarian
Description
If you’re looking for those bakery-style cookies that are big, chewy, and delicious, then this is the best chewy chocolate chip cookie recipe for you!
Ingredients
- Flour (3 Cups)
- Baking Soda (1 Teaspoon)
- Salt (¼ Teaspoon)
- Butter, Melted (1 Cup)
- Granulated Sugar (1 Cup)
- Brown Sugar, Packed (1 Cup)
- Eggs (2)
- Vanilla Extract (1 Teaspoon)
- Chocolate Chips (2 Cups or 1 Package of 250 Grams)
Instructions
- Prepare: Preheat oven to 350° F or 177° C. Prepare two baking sheets with parchment paper. Set aside.
- Dry ingredients: In a medium size bowl, combine the flour, baking soda, and salt.
- Wet ingredients: In a separate medium or large bowl, combine the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract.
- Combine: Slowly mix in the dry mixture into the wet mixture until fully combined and smooth. With a spatula, fold in the chocolate chips.
- Chill: Place the cookie dough in the fridge for 15 minutes.
- Bake: Scoop out about 1 heaping tablespoon of cookie dough per cookie and place it 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 place the remaining cooking dough back in 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.
- Cool: Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack.
Notes
Scroll up to the full blog post for FAQ and Tips.
- Prep Time: 10
- Cook Time: 30
- Category: dessert, cookies
- Method: bake
- Cuisine: american
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