Chewy Chocolate Chip Cookies Recipe

Why You’ll Love This Chewy Chocolate Chip Cookies

Nothing beats the satisfaction of biting into a chewy chocolate chip cookies that delivers just the right mix of soft centers, crisp edges, and gooey chocolate. This recipe stands out for busy home cooks who crave classic treats without fuss. You’ll find it becomes a go-to for family gatherings or quick snacks.

• Ease of preparation: Whip up the dough in under 15 minutes with basic pantry staples. No special equipment needed beyond a mixing bowl and baking sheet. Bake in 10-12 minutes for fresh cookies any day of the week.
• Health benefits: Brown sugar adds natural molasses for better moisture and a touch of minerals compared to all white sugar. Opt for dark chocolate chips to boost antioxidants. Each cookie offers controlled indulgence around 200 calories when portioned right.
• Versatility: Easily tweak for vegan, gluten-free, or nut-free diets. Serve warm with milk, ice cream, or as ice cream sandwiches for kids and adults alike.
• Distinctive flavor: Extra brown sugar and a hint of cornstarch create that signature chew. Real vanilla and sea salt elevate the taste beyond ordinary chocolate chip cookie recipe.

Readers rave about how these soft chocolate chip cookies hold up days later. Perfect for most amazing chocolate chip cookies inspiration too.

Essential Ingredients for Chewy Chocolate Chip Cookies

Gather these simple items for the best chocolate chip cookies. Each plays a key role in texture and taste.

Main Ingredients:

• 2 1/4 cups all-purpose flour – Provides structure while keeping cookies tender.
• 1 teaspoon baking soda – Helps cookies rise and spread just right.
• 1 teaspoon cornstarch – Secret to extra chewiness by softening the dough.
• 1 teaspoon salt – Balances sweetness and enhances chocolate flavor.
• 1 cup unsalted butter, softened – Delivers rich, creamy taste without greasiness.
• 1 cup packed light brown sugar – Adds moisture and chewy texture from molasses.
• 1/2 cup granulated white sugar – Gives crisp edges and subtle crunch.
• 2 large eggs – Binds ingredients for perfect lift.
• 2 teaspoons pure vanilla extract – Infuses warm, aromatic notes.
• 2 cups semi-sweet chocolate chips – Melts into pockets of gooey goodness.
• 1/2 cup chopped walnuts (optional) – Adds crunch and nutty depth.

Special Dietary Options:

• Vegan: Swap butter for coconut oil or vegan margarine; use flax eggs (1 tbsp ground flax + 3 tbsp water per egg); choose dairy-free chocolate chips.
• Gluten-free: Replace flour with 1:1 gluten-free baking blend; add 1/2 tsp xanthan gum if blend lacks it.
• Low-calorie: Use light butter or Greek yogurt for half the fat; reduce chips to 1 cup and add oats for bulk.

How to Prepare the Perfect Chewy Chocolate Chip Cookies: Step-by-Step Guide

Follow this chewy chocolate chip cookies recipe for foolproof results. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Yields about 36 cookies.

First Step: Mise en Place

Measure all dry ingredients into a medium bowl: flour, baking soda, cornstarch, and salt. Whisk together to evenly distribute leavening agents. This prevents clumps and ensures uniform baking. Set aside while you prep wet ingredients. Takes 2-3 minutes.

Second Step: Cream Butter and Sugars

In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes. Mixture should turn light and fluffy. Scrape down sides midway for even creaming. This step builds air for tender cookies.

Third Step: Add Eggs and Vanilla

Beat in eggs one at a time, mixing fully after each. Add vanilla extract last. Batter may look curdled; that’s normal. Continue beating 1 minute to emulsify fats and liquids properly.

Fourth Step: Combine Wet and Dry

Gradually add dry mixture to wet in three parts, mixing on low speed just until combined. Overmixing toughens cookies. Dough will be thick and sticky.

Fifth Step: Fold in Chocolate Chips

Gently stir in chocolate chips and nuts with a spatula. Reserve a handful for topping baked cookies. Cover dough and chill 30 minutes to an hour. Chilling firms butter for thicker, chewier results.

Sixth Step: Scoop and Bake

Scoop 2-tablespoon mounds onto sheets, 2 inches apart. Flatten slightly and press extra chips on top. Bake 10-12 minutes until edges golden but centers soft. Rotate sheets halfway for even browning.

Final Step: Cool and Serve

Cool on sheet 5 minutes, then transfer to wire rack. Enjoy warm or store. Pro tip: Sprinkle sea salt flakes post-bake for gourmet touch. Total time: 1 hour including chill.

Chill the dough overnight for even better chew the next day.

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Dietary Substitutions to Customize Your Chewy Chocolate Chip Cookies

Protein and Main Component Alternatives

Swap eggs for binding with 2 tbsp applesauce or mashed banana per egg for moisture-packed vegan cookies. Use almond flour for half the all-purpose to lower carbs and add nutty flavor. Bread flour boosts protein for extra chew without changing much else.

Vegetable, Sauce, and Seasoning Modifications

Add 1/2 cup rolled oats or shredded zucchini for veggie boost and softness. Swap vanilla for almond extract or cinnamon (1 tsp) for seasonal twists. Dark chocolate chips or white chocolate mimic sauce-like meltiness.

These changes keep the easy chewy chocolate chip cookie recipe intact while fitting preferences.

Mastering Chewy Chocolate Chip Cookies: Advanced Tips and Variations

Take your homemade chewy chocolate chip cookies to pro level with these ideas.

Pro cooking techniques: Use a kitchen scale for flour accuracy; spoon and level to avoid packing. Bake one sheet at a time in the middle rack. Underbake slightly for ultimate softness.

Flavor variations: Mix in espresso powder (1 tsp) for mocha depth or peanut butter chips. Try sea salt caramel chips for sweet-savory. For spice, add 1/2 tsp cinnamon.

Presentation tips: Stack in jars for gifts or crumble over ice cream. Drizzle melted chocolate for shine.

Make-ahead options: Freeze dough balls up to 3 months; bake straight from freezer adding 1-2 minutes. Dough keeps in fridge 3 days, flavors deepen.

Love cookie twists? Check my lemon oatmeal cookies or churro cheesecake cookies for more baking fun.

How to Store Chewy Chocolate Chip Cookies: Best Practices

Keep your perfect chewy chocolate chip cookies fresh longer with smart storage.

• Refrigeration: Layer in airtight container with parchment between. Lasts 5-7 days. Revive crispness by microwaving 10 seconds.
• Freezing: Freeze baked cookies or dough balls in freezer bags up to 3 months. Thaw at room temp or bake frozen.
• Reheating: Oven at 300°F for 5 minutes restores warmth without sogginess. Avoid microwave for edges.
• Meal prep considerations: Bake half, freeze half for grab-and-go treats. Ideal for busy weeks.

Unlike store-bought chewy chocolate chip cookies, homemade stay superior.

FAQs: Frequently Asked Questions About Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

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• Author: Brandi Oshea
• Total Time: 57 minutes
• Yield: 36 cookies

Print Recipe

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Description

🍪 Achieve legendary chewiness in chocolate chip cookies with gooey centers and crisp edges, staying soft longer than standard recipes.
🍫 Foolproof home baking for the softest, most addictive treats—great for bake sales, family nights, or anytime cravings.

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Ingredients

– 2 1/4 cups all-purpose flour – Provides structure while keeping cookies tender.

– 1 teaspoon baking soda – Helps cookies rise and spread just right.

– 1 teaspoon cornstarch – Secret to extra chewiness by softening the dough.

– 1 teaspoon salt – Balances sweetness and enhances chocolate flavor.

– 1 cup unsalted butter, softened – Delivers rich, creamy taste without greasiness.

– 1 cup packed light brown sugar – Adds moisture and chewy texture from molasses.

– 1/2 cup granulated white sugar – Gives crisp edges and subtle crunch.

– 2 large eggs – Binds ingredients for perfect lift.

– 2 teaspoons pure vanilla extract – Infuses warm, aromatic notes.

– 2 cups semi-sweet chocolate chips – Melts into pockets of gooey goodness.

– 1/2 cup chopped walnuts (optional) – Adds crunch and nutty depth.

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Instructions

1-First Step: Mise en Place Measure all dry ingredients into a medium bowl: flour, baking soda, cornstarch, and salt. Whisk together to evenly distribute leavening agents. This prevents clumps and ensures uniform baking. Set aside while you prep wet ingredients. Takes 2-3 minutes.

2-Second Step: Cream Butter and Sugars In a large bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes. Mixture should turn light and fluffy. Scrape down sides midway for even creaming. This step builds air for tender cookies.

3-Third Step: Add Eggs and Vanilla Beat in eggs one at a time, mixing fully after each. Add vanilla extract last. Batter may look curdled; that’s normal. Continue beating 1 minute to emulsify fats and liquids properly.

4-Fourth Step: Combine Wet and Dry Gradually add dry mixture to wet in three parts, mixing on low speed just until combined. Overmixing toughens cookies. Dough will be thick and sticky.

5-Fifth Step: Fold in Chocolate Chips Gently stir in chocolate chips and nuts with a spatula. Reserve a handful for topping baked cookies. Cover dough and chill 30 minutes to an hour. Chilling firms butter for thicker, chewier results.

6-Sixth Step: Scoop and Bake Scoop 2-tablespoon mounds onto sheets, 2 inches apart. Flatten slightly and press extra chips on top. Bake 10-12 minutes until edges golden but centers soft. Rotate sheets halfway for even browning.

7-Final Step: Cool and Serve Cool on sheet 5 minutes, then transfer to wire rack. Enjoy warm or store. Pro tip: Sprinkle sea salt flakes post-bake for gourmet touch. Total time: 1 hour including chill.

Notes

🍪 More brown sugar ensures extra chewiness; don’t skip chilling dough.
🔥 Pull from oven when tops look underdone for perfect texture.
❄️ Bread flour boosts chew even more if you have it.

• Prep Time: 15 minutes
• Chilling: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 210 kcal
• Sugar: 22g
• Sodium: 150mg
• Fat: 11g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 28mg

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