Our chewy chocolate chip cookies have a slightly crisp outside with a chewy, soft inside. They stay soft and chewy for days!
Soft and Chewy Chocolate Chip Cookies
I’m admittedly a chocolate chip cookie snob. Actually, I’m an overall cookie snob. I absolutely hate hard cookies unless it is an Oreo. I want my cookies soft and chewy. I’ve made a lot of chocolate chip cookies over the years, but this recipe for Chewy Chocolate Chip Cookies is by far my favorite version. They are soft and actually stay soft for several days if cooked right and stored in an airtight container. If you’re looking for a crunchy, hard cookie, these are not it!
I feel like I should also preface with this. I hate having to use extra dishes, so as much as the “right” way might mean mixing your dry ingredients together separately and then adding them to the wet, I don’t do that. Pretty much ever. I’m a rebel like that I guess. But honestly, it’s just another bowl to wash and I never notice a difference. So if you want the extra dishes, by all means go ahead, but if you don’t, go ahead and just throw them in the bowl in the order on the recipe!
Chewy Chocolate Chip Cookie Recipe Ingredients
- Butter
- Brown Sugar
- White, Granulated Sugar
- Eggs (1 whole + 1 yolk)
- Vanilla Extract
- All Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips
What makes Chocolate Chip Cookies Chewy?
The amount of brown sugar and egg (fat) used in the dough will affect how chewy your overall chocolate chip cookies are.
What is the best type of chocolate chips to use in Chocolate Chip Cookies?
Dark or semisweet chocolate chips work best in chocolate chip cookies. Using milk chocolate chips can result in an overly rich cookie.
Chocolate Chip Cookie Ingredient Variations and Add-Ins
Some great add-ins for chocolate chip cookies include:
- Nuts
- Coconut flakes
- M&Ms
- Dried cranberries
- Peanut butter chips
- Chopped candy bars
How to make Soft Chocolate Chip Cookies
(full recipe card below)
- With an electric or hand mixer, cream together the butter and sugars until it’s fully combined and fluffy.
- Add in the egg, yolk, and vanilla. Mix to combine.
- Add in the flour and mix until it’s fully combined.
- Add in the baking soda and salt and mix until combined.
- Put your mixer aside and fold in the chocolate chips by hand.
- Bake in the oven for about 10 minutes and you’re done!
For Chewy Chocolate Chip Cookies, is it necessary to chill the dough before baking?
No, it is not necessary to chill the dough before baking chewy chocolate chip cookies.
Can Soft and Chewy Chocolate Chip Cookies be made ahead of time?
Yes. In fact, I usually make the dough in advance and either put it in the fridge or freezer and then get it out and bake when ready. You could also put them into individual cookies (pre-baked) and freeze them until ready. You can also freeze the baked cookies. You have tons of options in regards to preparing them in advance.
Can you freeze Chewy Chocolate Chip Cookies? Is it better to freeze them before or after baking?
Yes, you can freeze chewy chocolate chip cookies. You can freeze them in any of the following ways:
- Freeze the dough as an entire batch. You can take the dough, roll it into a tube, wrap it in cling wrap, and place in an airtight container. Freeze it until you’re ready to use.
- Scoop the balls of dough onto a parchment lined baking sheet and freeze. Once they are frozen through, remove them from the baking sheet and put them in an airtight container. Take them out one by one and bake as needed.
- Freeze the baked cookie. You can take the entire baked cookie and freeze them in an airtight container.
I personally prefer to freeze them as scoops of dough balls. When done this way, you can have freshly baked cookies anytime you’d like. Even if you only want to bake one cookie at a time.
Tips for the Best Chewy Chocolate Chip Cookies
- The number one trick for chewy cookies is to NOT OVERCOOK THEM! Take them out just when the edges just begin to set up. They’ll finish cooking, but you don’t want to go until they are hardened.
- Use softened butter. Not melted, not sort of softened. Actual softened butter.
- Store them in an air tight container. That will keep them chewy longer. You can click here to see what container I use to store mine.
- Don’t melt your butter. I know some recipes call for this, but don’t do it.
Yes. You can make this recipe gluten free by swapping out the all purpose flour for a gluten free 1:1 flour of your choice.
To keep your cookies soft and chewy, be sure to store them properly. They are best stored in an airtight container (no cookie jars) at room temperature.
ALTERATIONS FOR PICKY EATERS
- Swap out the chocolate chips to their liking. Some people prefer semi-sweet, some bitter sweet, some dark chocolate, etc. Use the one they like best.
- Heat them up and serve with ice cream!
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Soft and Chewy Chocolate Chip Cookies
Ingredients
- 12 tbsp butter softened
- 1 cup brown sugar
- 1/2 cup granulated white sugar
- 1 egg + 1 egg yolk
- 1 tbsp vanilla extract
- 2 cups + 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt optional – I usually don’t do it, but some prefer it
- 1 3/4 cup chocolate chips
Instructions
- Preheat oven to 325°F.
- Using a hand or stand mixer, cream together your butter and sugars until they are light and fluffy.
- Add in the egg, egg yolk, and vanilla extract, mixing to combine.
- Gently add in the flour, baking soda, and salt (if using). Mix until it is completely combined and mixed through.
- Set mixer aside and fold in the chocolate chips by hand so they do not break.
- Using a 2 tbsp cookie scoop, scoop your dough onto a silpat lined baking sheet. Leave plenty of space between the cookies to allow them to spread.
- Bake in the oven for about 8-10 minutes. You want to pull them out just when the edges begin to set. Do not over bake them.
- Remove them from the oven and allow them to cool for 1-2 minutes before transferring to a cooling rack to cool completely.
- Store in an airtight container.
Notes
- Use softened butter. Do not use melted or cold butter.
- Don’t over bake them. Take them out when the edges just barely start to set up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m so upset. I really wanted cookies and your recipe said baking soda instead of powder. They came out like soup.
Hi Brylee,
I’m so sorry this recipe didn’t work out for you. The recipe is correctly written as baking soda. There’s no circumstance (whether using baking powder or baking soda) that the dough should be soup consistency. I’d love to help you troubleshoot what may have happened. Did you make it exactly as written as far as using softened (not melted) butter, 325°F, and taking them out just when they begin to set? Also, can you let me know what type of baking sheet you used?
I used to be a die hard fan of the recipe on the back of tollhouse cookies, but I will NEVER make them again after trying these!! I used sweet cream unsalted butter and added the 1/2 tsp salt and they were to die for. Will make again and again.