The Best Chewy Chocolate Chip Cookies
Jun 05, 2023
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Discover the ultimate chewy chocolate chip cookies recipe with a crispy base and gooey middle- packed with rich flavors, these cookies boast a perfect balance of sweetness and a hint of saltiness, providing an irresistible chewy texture!
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Easy Gooey Chocolate Chip Cookies
If you love perfect, soft, chewy cookies with a crispy, crunchy bottom and a hot and gooey center – this will be your next favorite cookie recipe!
Pour yourself a tall glass of ice cold milk, and get ready for a stack of cookies with a classic taste just like from grandma’s kitchen. (Though one of my grandmas, my great-grandma Curly, was famous for serving us raisins and Kool-Aid instead of cookies and milk – but that’s a far less interesting recipe, I assure you.)
These chocolate chip cookies are my absolute favorite – so easy and the perfect when you’re in the mood for a classic.
This recipe was a request from my friend Adam for his friend Vanessa who was in search of the perfect chewy chocolate chip cookie… while this is not the coolest shoutout of his week, I hope these cookies are the tastiest part! We tested a few different methods of chocolate chip cookies, and settled on our tried and true method below for the absolute perfect cookies – we hope you love them!
We love this easy, classic recipe for chewy chocolate chip cookies – it is simple enough for even beginner cooks to make perfect, every time!
- These cookies have the perfect nostalgic cookie flavor – just like grandma used to make them!
- Chewy chocolate chip cookies don’t require any special equipment – if you have a mixer you can use one, but a spoon does the trick, too.
- These cookies don’t require any chilling time – no chill time means chewy chocolate cookies fast!
- You can make a big batch and freeze cookies individually so you can bake one fresh anytime the craving hits.
- Be sure to have a big glass of cold milk to dunk these cookies in – it’s practically required to have cookies and milk!
- These cookies are meant to have a hot, gooey center with a crunchy base for chewy cookies that are melt in your mouth delicious!
How to Make Chewy Chocolate Chip Cookies
To make these super-chewy chocolate chip cookies, we will use the following ingredients:
- 1¼ cups granulated sugar: Granulated sugar is used to add sweetness to the cookies. It also promotes a crispy texture due to its ability to draw in and retain moisture.
- 1¼ cups firmly packed light brown sugar: Brown sugar contributes to both sweetness and moisture. The molasses in brown sugar attracts water, which helps keep the cookies moist and chewy. It also adds a depth of flavor with its subtle caramel-like taste.
- 1½ cups salted butter: Butter provides flavor and richness. It’s also key for the texture. When beaten with sugars, it creates air pockets that make the cookies tender and light. Butter also helps in browning and spreading.
- ¼ cup light corn syrup: Corn syrup is a type of invert sugar, which means it retains moisture and prevents crystallization. It helps keep cookies soft and chewy. It also adds a bit of sweetness.
- 2 teaspoons vanilla: Vanilla enhances the flavors in baked goods. It adds a depth of flavor that complements the sweetness of the cookies.
- 3 large eggs: Eggs help to bind the ingredients together and create structure within the cookie. The water in eggs also provides steam for leavening (or rising). The fat in the yolks adds richness and flavor.
- 4¼ cups all-purpose flour: Flour provides the basic structure for the cookie. The protein in the flour mixes with the water in your recipe to form gluten, which gives the cookies their body and shape.
- 2 teaspoons baking soda: Baking soda is a leavening agent. It reacts with acidic components (brown sugar and corn syrup in this recipe) in the dough, creating carbon dioxide gas and causing the cookies to rise and become light and tender.
- ½ teaspoon salt: Salt enhances flavor by balancing out the sweetness, and it also strengthens the protein structure in the dough.
- 2 to 3 cups chocolate chips, divided: The star of the show! Chocolate chips add flavor and texture to the cookies. The “divided” part might mean that some are mixed into the dough, and some are placed on top before baking, so that you get a nice distribution of chocolate in every bite.
Once you’ve gathered your ingredients, we will use the following process:
- Prep. Preheat the oven to 375 degrees – it is absolutely essential the oven is preheated properly for your cookies to bake evenly.
- Mix. Cream together butter and sugar well before adding in eggs, one by one. Add dry ingredients to a bowl to mix before adding into sugar, butter, and eggs – mix in 3 separate additions to ensure and even, lump free dough. Stir in two cups of the chocolate chips.
- Bake cookies. Form into cookies and bake on ungreased cookie sheet.
- Add extra chocolate chips to top after baking! Press additional chocolate chips into top of cookies while still hot for additional chocolate flavor! They will melt slightly into cookie and make your cookie look great from the top.
Tools you might need to make these cookies:
- Two mixing bowls – one medium sized and one large
- Long, sturdy spoon like a wooden spoon; stand mixer; or hand mixer
- Nonstick baking sheet (any metal sheet will do, but we like nonstick kinds since we will not be using baking spray or greasing the pan in any way)
- Metal wire cooling rack
- Cookie scoop – not mandatory, but makes measuring even cookies easier
Tips To Perfect Chewy Chocolate Chip Cookies
While these classic chocolate chip cookies are super simple and easy to make, there are a couple tips to make them perfect, every time.
Use ungreased cookie sheet. Bake on an ungreased cookie sheet. Using an ungreased sheet will give a slightly crispy bottom to your cookie, with a soft, chewy, and gooey middle.
Use parchment for puffy cookies. For puffier cookies, you can use a sheet of parchment paper underneath the cookies – but they will not have the classic crunchy bottom and gooey center.
Corn syrup adds to the texture. Don’t skip the corn syrup – corn syrup gives these cookies the classic chewy texture and flavor!
Add extra chocolate chips after baking! You can press additional chocolate chips into the top before or right after baking for a really loaded chocolate chip cookie that kids LOVE! This makes up for the extra 1 cup of chocolate chips per batch, which is optional.
Quality of Ingredients: Use high-quality ingredients. The flavor of your cookies is largely determined by the ingredients used. Go for good quality chocolate chips and pure vanilla extract.
Measure Accurately: Use the right measurements for your ingredients. Baking is a precise science, and a little more or less of something can drastically change the results.
Don’t Overmix: Once the flour is added, mix just until it’s incorporated. Overmixing can lead to tougher cookies because it develops more gluten.
Chill the Dough: For thicker, chewier cookies, chill the dough for at least an hour, or even overnight if possible. Chilling the dough solidifies the fats in the dough. As the cookies bake, the fats take longer to melt than they would at room temperature, allowing the cookies to rise before spreading.
Room Temperature Butter and Eggs: Make sure your butter and eggs are at room temperature before starting. Room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured dough.
Brown Sugar: The recipe you have uses both white and brown sugar. Brown sugar contains molasses, contributing to a chewier texture.
Baking Soda: Make sure your leavening agents (like baking soda) are fresh. They help the cookies rise and give them their texture.
Don’t Overbake: To keep the cookies chewy, don’t overbake them. They should be just golden around the edges and look a bit undercooked in the middle when you take them out of the oven. They will firm up as they cool.
Cookie Sheet: Use a cool, not warm, cookie sheet. A warm cookie sheet could cause the cookies to start spreading before they start baking.
Resting: Allow the cookies to cool and set on the baking sheet for 5 minutes before transferring them to a cooling rack. This helps them firm up and enhances the chewy texture.
Chewy Chocolate Chip Cookies Recipe FAQs
You can keep cookies in an airtight container for up to 4 days at room temperature.
We tested this recipe numerous ways and found for a crunchy base and gooey center, it is important to bake on an ungreased cookie sheet with no parchment paper.
If you’re concerned with cookies sticking, you can use a nonstick metal cookie sheet – but don’t use cooking spray or butter!
When the edges around the cookies have browned, and the sides have started to brown a bit, the cookies are done – just at about 10 minutes.
We recommend making cookie dough and scooping with a cookie scoop and freezing as individual cookie dough circles – then you can place them directly on a baking sheet and bake when you want fresh baked cookies!
Baked cookies can be frozen for up to four months. Since you’ll need to bake them to reheat – or let them thaw for a few hours – we prefer just freezing dough and baking cookies fresh from frozen dough instead.
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The Best Chewy Chocolate Chip Cookies Recipe
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- 1¼ cups granulated sugar
- 1¼ cups firmly light brown sugar, packed
- 1½ cups salted butter
- ¼ cup light corn syrup
- 2 teaspoons vanilla
- 3 large eggs
- 4¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 to 3 cups chocolate chips, divided
- Preheat the oven to 375 degrees F.
- In a large bowl, combine sugar, brown sugar and butter; beat until light and fluffy.
- Add the eggs one at a time, mixing between each addition. Add vanilla and mix until fully combined.
- Add the flour, baking soda, and salt to a large bowl and whisk to combine. Add the dry ingredients to the wet ingredients in 3 separate additions.
- Stir in 2 cups of the chocolate chips.
- Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until light golden brown. Cool and remove from the cookie sheet.
- It’s really important to bake these on an ungreased cookie sheet. When baked on parchment paper the texture changes completely and it is more puffy. The ungreased cookie sheet gives these a slightly crisp and golden edge with a slightly undercooked and chewy center.
- I like to press additional chocolate chips into the top before or right after baking for a really loaded chocolate chip cookie. This accounts for the additional 1 cup of chocolate chips. This is optional!
- To bake from frozen: Bake directly from the freezer for 10 to 12 minutes at 350 degree F or thaw in the refrigerator and bake as you would with a fresh batch.
- Store cookies in an airtight container for up to 4 days at room temperature.
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Nordic Ware Round Cooling Grid, 13-inch diameter, Copper
Calphalon Nonstick Bakeware, Baking Sheet, 2-Piece Set
Gorilla Grip Premium Stainless Steel, Spring-Loaded Scoop for Fruit, Cookie and Ice Cream, Easy Squeeze and Clean Release, Comfortable Handle, Large 4 TBSP Scooper Size 16, Uniform Portions, Pink
Mixing Bowls - Babyltrl Mixing Bowls Set, 18pcs Kitchen Tools Stainless Steel Nesting Mixing Bowls with Lids, Size 7, 6, 5, 4, 3, 2, 1.5 QT, 7 Colors Kitchen Bowls for Mixing, Serving & Prepping
KitchenAid Classic Series Stand Mixer, 4.5 Q, Onyx Black
Nutrition InformationYield 48 Serving Size 1
Amount Per Serving Calories 244Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 27mgSodium 130mgCarbohydrates 34gFiber 2gSugar 23gProtein 3g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.