The BEST Chewy Chocolate Chip Cookies Recipe

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4.5 from 2 votes
Published: February 15, 2021Updated: March 22, 2021Author: Camille Beckstrand
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If you are looking for a soft and chewy chocolate chip cookie recipe, this is it! No chilling needed - just thick, dense, soft and chewy cookies every time.
The BEST Chewy Chocolate Chip Cookies Recipe

Chocolate chip cookie lovers – this recipe is for you; The Best Chewy Chocolate Chip Cookies!

I am always on the hunt for a delicious chocolate chip cookie and this really is the BEST Chewy Chocolate Chip Cookie recipe that I have found.

I prefer my chocolate chip cookies to be soft and chewy and this recipe hits the spot!

We have all kinds of versions of a chocolate chip cookie on our website (such as Oreo Filled Chocolate Chip Cookies, Almond Joy Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies), but not an actual tried-and-true chocolate chip recipe, so that is why I am sharing this recipe with you today.

What Makes These Chocolate Chip Cookies, Chewy?

I have found that having a larger, thicker mound of cookie dough helps to make the cookie chewier.

The key to a chewy cookie is to roll the ball of dough taller than they are wide. These tall, thick cookies will firm up quickly and the shape of the cookie dough helps to minimize spreading (thin cookies = crispy cookies).

The other important key to getting a soft and chewy cookie is to not overbake them – you might think that they are not quite done in the middle, but the cookies will continue to cook even after you remove them from the oven.

You will want to watch the edge of the cookies and when they start to barely turn a golden brown, it’s time to remove them from the oven.

The Basic Ingredients That Every Chocolate Chip Cookies Should Have:

  • all-purpose flour (I have not tried this recipe with gluten-free flour)
  • combination of white and brown sugar (I use light brown sugar, but dark will work too)
  • salt
  • eggs
  • baking soda (or some type of leavening agent)
  • butter (or another fat like shortening)
  • vanilla extract
  • and of course chocolate chips!
Stacked The BEST chewy chocolate chip cookies

Why Add an Egg AND and Egg Yolk?

I know that it seems strange to add an egg AND and egg yolk, but eggs are a CRUCIAL part of a chocolate chip cookie!

Because we are going for a soft and chewy texture, the extra added egg yolk will make your cookies a little more dense and fudgy. The egg yolk will add more fat to the cookies, hindering both the gluten forming in the cookie and air escaping from the cookie.

The end result from adding that extra egg yolk: more dense, fudgier, softer, chewier cookies.

So yes, add a whole egg and then that extra egg yolk!

Butter vs Margarine

For this recipe, we recommend unsalted butter. DO NOT use margarine for this recipe – you will not get the soft, chewy cookies that you came here for.

Margarine has about 20% more liquid in it than butter and that extra liquid is what causes all the problems of cookies being too crispy or flattening out to thin pancakes.

When it comes to baking the perfect cookie, go for the butter. The more fat, the softer and chewier these cookies will be.

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Chocolate Chip Cookies together

How to Make These Chewy Chocolate Chip Cookies:

Preheat the oven to 325 degrees F. Line your cookie sheets with parchment paper, or spray with non stick cooking spray.

In a large bowl sift together the flour, baking soda, and salt. Set aside.

In a medium bowl cream together the partially melted butter, brown sugar and granulated sugar until well blended.

Then beat in vanilla, egg, and egg yolk until light and creamy.

Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.

Drop cookie dough by 1/4 cup portions onto prepared cookie sheet. (Yes, these are big cookies!) Place cookies about 3 inches apart on pan.

Bake for 10-14 minutes in oven or until edges are just starting to turn golden brown.

Cool on baking sheet for a few minutes, then transfer to a wire rack to finish cooling. Then transfer to wire racks to finish cooling.

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Other Chocolate Chip Recipes to Try:

Baked chocolate chip cookies on pan
Serves: 20

The BEST Chewy Chocolate Chip Cookies Recipe

4.5 from 2 votes
These Chewy Chocolate Chip Cookies are so easy to make, and turn out perfect every time!
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Print Pin

Ingredients

  • 2 ¼ cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter partially melted
  • 1 cup brown sugar packed
  • 1/2 cup sugar
  • 1 Tablespoon vanilla
  • 1 egg
  • 1 egg yolk
  • 2 cups semi sweet chocolate chips

Instructions

  • Preheat the oven to 325 degrees F (165 degrees C). Lightly grease cookie sheets or line with parchment paper or a silicone baking liner.
  • In a large bowl, sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together partially melted butter, brown sugar and white sugar until well blended.
  • Beat in vanilla, egg, and egg yolk until light and creamy.
  • Mix in the sifted ingredients until just blended. Gently fold in the chocolate chips by hand using a wooden spoon.
  • Drop cookie dough 1/4 cup (yes, these are BIG cookies) at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 10 to 14 minutes in the preheated oven, or until the edges are just starting to turn a golden brown.
  • Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition

Calories: 280 kcal · Carbohydrates: 35 g · Protein: 3 g · Fat: 14 g · Saturated Fat: 9 g · Cholesterol: 37 mg · Sodium: 95 mg · Potassium: 135 mg · Fiber: 2 g · Sugar: 22 g · Vitamin A: 247 IU · Calcium: 27 mg · Iron: 2 mg

Equipment

  • Large Mixing Bowl
  • Cookie Sheet
  • parchment paper

Recipe Details

Course: Dessert
Cuisine: American
Author: Camille Beckstrand
baked chewy chocolate chip cookies

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  1. Taryn says:
    December 16, 2018
    Wow! These might be my families new favorite! Love them!
    Reply
  2. Hillary Murphy says:
    December 18, 2018
    Fantastic recipe! The blog post is a little confusing though, because it says "egg white" twice when it's supposed to say egg yolk. For example "The egg white will add more fat to the cookies...". Egg whites have no fat and the recipe only intends for a yolk to be added, so editing the post will clear things right up.
    Reply
    • Cyd says:
      December 20, 2018
      Thank you for catching that. I fixed the post.
      Reply
      • Robyn says:
        July 17, 2019
        Hey Cyd its still saying "I know that it seems strange to add an egg AND and egg white, but eggs are a CRUCIAL part of a chocolate chip cookie!" Cant wait to try them!
        Reply
      • Sandy says:
        January 6, 2020
        Have tried using milk chocolate chips?
        Reply
        • Cyd says:
          January 8, 2020
          Milk Chocolate Chips are my favorite hands down over semi sweet. :) Milk Chocolate will work great in these cookies too!
          Reply
  3. Sandee says:
    January 17, 2019
    Just not sure how you can get 20-24 cookies out of a recipe that has only 2 cups of flour when each cookie is 1/4 a cup. How many does this recipe actually make? 8?
    Reply
    • T. Wilson says:
      July 7, 2019
      Same; I am thinking that the 1/4 a cup is a mistake maybe. Mine seem so much bigger than the cookies pictured.
      Reply
    • Kyra says:
      September 25, 2019
      This exact recipe made 21 cookies for me and that’s with them being 1/4 scooped!
      Reply
  4. Bernie Pulliam says:
    March 16, 2019
    Made this recipe last night and everybody loved the cookies. I varied the recipe by mistake but it still came out great. When I made it I mixed all the dry ingredients and then added them to the egg, vanilla, and butter. It was easy to mix in the chocolate chips with the edges crisp and soft and chewy middle. They were not too thick but still very tasty, especially with milk or coffee.
    Reply
    • Riddhi Gandhi says:
      August 4, 2020
      Any alternative for eggs please..
      Reply
  5. Kim says:
    April 11, 2019
    when you say melted butter, do you mean just soft butter or liquid? thanks
    Reply
    • Cyd says:
      April 18, 2019
      We melt it in the microwave. So it's all the way to a liquid state.
      Reply
      • Deidra Meudt says:
        July 5, 2020
        Mine turned out really flat and I followed the recipe exactly. Any thoughts?
        Reply
        • Cyd says:
          July 17, 2020
          You could try chilling the dough, or adding a little more flour so that your dough will not be too sticky.
          Reply
    • Kristin says:
      July 25, 2019
      These were great! My three year old and I made them last night. I just ate one with my morning coffee!
      Reply
  6. Hailey Smith says:
    October 3, 2019
    Made these tonight! They turned out amazing! Left balled up to cook and they stayed thick and chewy. I have no idea the measurement for my scoops, but I cooked mine for 17 minutes and left on the cookie sheet for 5 minutes before moving them to the cooling rack. My new favorite chocolate chip cookies!
    Reply
  7. Danielle G says:
    October 11, 2019
    Best cookies ever ! This is now officially my go to recipe for chocolate chips cookies. Thanks so much.
    Reply
    • Cyd says:
      October 14, 2019
      Hi Danielle! We are so glad you like them. Thanks so much for leaving a comment and letting us know. Have a terrific week!!
      Reply
  8. Emily says:
    October 12, 2019
    Can you use self rising instead of all purpose?
    Reply
    • Cyd says:
      October 14, 2019
      The important thing about self-rising flour is to NOT use it as a substitute for all-purpose flour, or else you will experience severe disappointment in how your treats will turn out. Self-rising flour is unique in that it has had leavening agents (the ingredients that make the baked good rise) spread throughout the flour already. Most recipes like biscuits and other fluffy baked goods commonly call for this type of flour.
      Reply
    • Tonya says:
      June 6, 2020
      These turned out great. I made them much smaller so we could have more cookies but besides that followed the recipe exactly. Loved them!!
      Reply
  9. Merisa says:
    October 17, 2019
    I am wondering if you have any tricks or tips in high altitudes? Every time lately that I have tried to make cookies they turn out as one big giant flat cookie! I am dying for a good home baked cookie and I’m having no luck!
    Reply
    • Cyd says:
      October 23, 2019
      Hi Merisa. Sorry about the problems you are having with baking. The Best Chewy Chocolate Chip Cookies are one of our favorite recipes. You can always add a little more flour than suggested. Here are some pointers I found for you- Adjustment for 5000 feet: Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon. Reduce sugar: for each cup, decrease 0 to 2 tablespoons. Increase liquid: for each cup, add 2 to 4 tablespoons. Increase oven temperature by 25 degrees F.
      Reply
  10. Joy says:
    October 27, 2019
    These cookies are great! Made them with gluten free flour and they still taste amazing!
    Reply
    • Cyd says:
      October 28, 2019
      Hi Joy. So glad you liked the BEST chewy chocolate chip cookies recipe. We hope you'll come back for more easy and delicious recipes for your family.
      Reply
  11. Linda C says:
    November 6, 2019
    Just made them 11/6/19, and they look and taste so good..thank you so much for sharing
    Reply
  12. Billy says:
    November 21, 2019
    Any suggestions on how much cocoa powder to add if I wanted to make these chocolate chocolate chips cookies?
    Reply
  13. Rachel says:
    November 27, 2019
    I just made these and they taste delicious! I used a 1/4 cup scoop like stated in the recipe, but was able to only yield 12 cookies plus one bite extra. I'm in the process of batch number 2 (seriously the taste is so great) but am using a standard cookie scoop and the results are much better. I didn't have nearly as much spread and was able to yield 23 cookes.
    Reply
    • Claire says:
      December 23, 2019
      Thanks! Just made this and also yielded 12. I’ll adjust next time.
      Reply
  14. Claire Liu says:
    December 12, 2019
    Made it just now, came out amazing! Just curious tho, does it make a difference if you use holt melted butter straight out of the microwave vs if you use melted butter that's cooled to room temp?
    Reply
    • Cyd says:
      December 19, 2019
      If you melt it in the microwave, just heat it until melted and not any longer. You don't want it to be really hot.
      Reply
  15. Shay says:
    December 15, 2019
    I followed the recipe exactly. I ended up only having 1 1/2 cups of chocolate chips, but even then it was WAY too much. I would recommend doing 1 cup chocolate chips and definitely using light brown sugar (I only had dark available). I also made them smaller rather than doing the 1/4 cup spoonfuls. I also formed them taller rather than wider and they seemed to come out tall and fluffy. Overall very tasty but would tweak next time!
    Reply
  16. Melissa Schneider says:
    January 24, 2020
    Worst cookies I've ever made, do not recommend!! Followed the recipe to a t and I ended up with dough that was falling apart and thick cookies, and way too much chocolate. Just stick to the ones that do not use melted butter, very disappointed in this.
    Reply
    • Lisa says:
      January 29, 2020
      I agree!!! Cookies are WAY too big, did not look anything like the picture and too much chocolate!!
      Reply
  17. Rae says:
    February 1, 2020
    These were great! My family loved them!!!
    Reply
  18. Peg says:
    March 11, 2020
    Have any of you tried this recipe in salt lake area? Elevation of 4400.
    Reply
    • Cyd says:
      March 11, 2020
      We are north of Salt Lake at 4300 and it's great.
      Reply
    • Renee says:
      August 29, 2020
      The kids wanted cookies and chilling for hours was not going to cut it. I followed this recipe verbatim. I chilled for about 20 minutes only to get the,rest of dinner done. I loved the results! The pics speak loud and clear. Thank you! Definitely a repeater!
      Reply
  19. Peg Hambrecht says:
    March 26, 2020
    These were easy to make and turned out perfect! Thank You!!!
    Reply
  20. Jodi says:
    March 27, 2020
    I got this exact same recipe from Allrecipes.com years ago and love them! They turn out perfectly every time.
    Reply
  21. Steph says:
    April 2, 2020
    Made these today and they were flatter than pancakes and stick to the pan. Followed it to a T! Not sure what went wrong :(
    Reply
  22. Lisa Adking says:
    April 2, 2020
    I followed this recipe to the T and the dough was super liquidy and didn’t hold its dome shape. Any tips on what I may have done wrong?
    Reply
    • Mackenzie says:
      April 5, 2020
      I just ran into the EXACT same problem. I wouldn't say it was liquidy but it definitely was not firm and the cookies spread A TON. They still tasted okay, but nothing like the ones pictured unfortunately.
      Reply
      • Cyd says:
        April 8, 2020
        You could just partially melt the butter or just use softened butter, add a little more flour or chill the dough. Not sure what went wrong. We have not had a problem with these cookies.
        Reply
      • MommaJ says:
        March 7, 2021
        Same...but I added 1/2 C flour and went for it and they were amazing!

        4 stars

        Reply
    • Cyd says:
      April 8, 2020
      You could just soften the butter or add a little more flour. You could also refrigerate your dough for about 30 minutes before baking.
      Reply
  23. Lillith Luyster says:
    April 3, 2020
    These are the BEST chocolate chip cookies! I've tried dozens of recipes and keep returning to this one. My whole family agrees. I follow the recipe and end up with soft, chewy delicious cookies every time.
    Reply
  24. Teresa Waymire says:
    April 3, 2020
    The fat in the extra egg yolk isn’t all that is added to the cookie. There’s actual protein in there that helps give it structure. Can’t wait to try this recipe! Egg, yolk, raw Amount Per 1 large (17 g) Calories 55 % Daily Value* Total Fat 4.5 g 6% Saturated fat 1.6 g 8% Polyunsaturated fat 0.7 g Monounsaturated fat 2 g Cholesterol 184 mg 61% Sodium 8 mg 0% Potassium 19 mg 0% Total Carbohydrate 0.6 g 0% Dietary fiber 0 g 0% Sugar 0.1 g Protein 2.7 g 5% Vitamin A 4% Vitamin C 0% Calcium 2% Iron 2% Vitamin D 9% Vitamin B-6 5% Cobalamin 5% Magnesium 0% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
    Reply
  25. Stephanie says:
    April 4, 2020
    Made these with my daughter this afternoon. They are THE BEST chocolate chip cookie I’ve ever had! Sooo good!
    Reply
  26. Stephanie says:
    April 15, 2020
    I've used many different choc chip cookie recipes but these were easy and delicious...definitely will be my #1 go to recipe. My family is very picky and they LOVED these. Thanks for sharing!
    Reply
    • Cyd says:
      April 24, 2020
      Woohoo! So glad you like the cookies! They are delicious!
      Reply
  27. Ned says:
    April 25, 2020
    Hey I was wondering if you knew how many carbs were in these. It’s so I can track them for diabetes. Thanks!
    Reply
  28. Rachael says:
    May 14, 2020
    Mine turned out AMAZING & DELICIOUS! I used 1 cup of semi sweet chocolate and 1 cup chopped walnuts. I baked the first batch at 325 for 16 min. Perfect for my taste because I like them slightly undone. The second batch, I upped the temp to 340 for 14 min which made them a little more brown and crispier on the edges for my husband. I got 15 cookies and used slightly less than a 1/4 cup. Definitely will be my go to!
    Reply
    • Emme Diaz says:
      August 25, 2020
      would u mind putting the nutrition facts or at least the calories? Would be super helpful
      Reply
  29. Sarah says:
    May 24, 2020
    Am I missing something? It says in the blog that’s they key is a mix of white and brown sugar. And it says it in step 3 to mix brown sugar, white sugar and butter together. The problem is I can not find the measurement for the white sugar!! Am I going crazy!
    Reply
    • Cyd says:
      June 2, 2020
      You haven't scrolled down far enough for the complete recipe. Scroll down further in the post and you will see all the ingredient amounts and directions.
      Reply
    • Allison Fick says:
      July 27, 2020
      No, you aren’t going crazy. I’ve scrolled all the way down too, and it’s not there!
      Reply
  30. Hope Hiuse says:
    May 25, 2020
    Beautiful dough texture and delicious cookies!!
    Reply
  31. Leigh says:
    June 21, 2020
    Very disappointed. Followed the recipe exactly. These were the flattest cookies ever... Even after adding more flour.
    Reply
  32. Carol says:
    June 21, 2020
    AMAZING COOKIES!! I substituted 1 cup of flour with whole wheat flour and half the chocolate chips with peanut butter chips... I can't stop eating these and will likely gain back the weight I lost during covid time!
    Reply
    • Cyd says:
      June 22, 2020
      Hi Carol. So glad you like the cookies. Peanut butter chips sound amazing in these cookies! Stay safe!
      Reply
  33. isaiah says:
    June 28, 2020
    hi, can i make the dough, and then put in in the fridge to bake another day?
    Reply
    • Cyd says:
      July 17, 2020
      Yes, just cover the dough with plastic wrap.
      Reply
  34. Melissa says:
    September 30, 2020
    This is my new go-to cookie recipe. It is delicious! Have given these cookies as gifts too and they loved them as well. Thank you for such a great recipe!
    Reply
  35. Kimberley says:
    October 6, 2020
    Tried this recipe because the photo used looked the most aesthetically pleasing out of all i’ve seen. Followed the recipe and the TASTE and TEXTURE was sooo good! I chilled the dough for about an hour since I did not want to handle a very soft and wet mixture when scooping. (I used a small cookie scoop and it yielded 36 cookies) I saved 1/3 cup of chocolate chips from the 2 cups to stud the scooped cookie dough. REMEMBER TO STUD THE COOKIE BALLS WITH CHOCOLATE CHIPS OTHERWISE YOUR COOKIES WILL NOT LOOK ANYTHING LIKE THE PHOTOS HERE. I’m very happy with this recipe and I can really say this is the best chocolate chip cookie recipe I have tried!
    Reply
    • Momma Cyd says:
      October 15, 2020
      Hi Kimberley. We are so glad you liked the Chocolate Chip Cookies! They are some of our favorites!
      Reply
  36. Cherry says:
    December 10, 2020
    What's the best way to ship these to my daughter who's living abroad so that they maintain their 'chewiness' during days and days of shipping?
    Reply
    • Momma Cyd says:
      December 17, 2020
      All you can do is wrap them in an airtight container. You have no control of how long it takes to get there.
      Reply
  37. Amanda Jo says:
    December 12, 2020
    I have made this recipe several time and turns out amazing, last 4 times I make it the cookies flatten out like pancakes everytime. I am doing everything the same and using same ingredients and even bought new baking soda and I am STUMPED on how to fix this. Please please please help, the first time were the best cookies ever !!
    Reply
    • Momma Cyd says:
      December 17, 2020
      Hi Amanda. That is so strange where you had great luck with these cookies the first few times you made them. This is where I would make some changes. I would not melt the butter, maybe just soften it. Add a little more flour, or chill the dough. Those things should help so your cookies won't flatten.
      Reply
  38. Deneen Henderson says:
    December 30, 2020
    I just made this today. They were delicious. Mine were still fairly high so I let them bake a bit longer. But still turned out fantastic!!

    5 stars

    Reply
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