Introduction

There’s nothing quite like biting into a chewy chocolate chip cookie that’s soft, moist, and packed with melty chocolate. This ultimate chewy chocolate chip cookie recipe is easy to follow and yields delicious cookies with the perfect balance of sweetness and texture. Whether for a snack or dessert, these cookies never disappoint.

A close-up of several freshly baked chocolate chip cookies resting on a wooden surface, each cookie showing one layer of golden-brown dough with numerous glossy, dark brown chocolate chips embedded throughout. The cookies have a slightly soft texture with some cracks visible, and a few loose chocolate chips are scattered around them. The background is softly blurred, focusing on the cookies' round shapes and rich chocolate details, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips
Optional: 1/2 cup chopped nuts (walnuts or pecans)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 3: Using a stand mixer or hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
Step 4: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix well.
Step 5: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Avoid overmixing to keep cookies tender.
Step 6: Fold in the chocolate chips and nuts (if using) with a spatula until evenly distributed.
Step 7: For best chewiness, cover the dough and refrigerate for at least 1 hour to prevent spreading and enhance flavor.
Step 8: Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
Step 9: Bake for 10-12 minutes until edges are golden but centers remain soft and chewy.
Step 10: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra chewiness, slightly underbake your cookies and let them cool on the baking sheet.
Substitute all-purpose flour with a gluten-free blend to make gluten-free cookies.
Add sea salt sprinkled on top before baking to enhance flavor contrast.
Try mixing in white chocolate chips, dried fruit, or other nuts for variation.
Use cold dough drops to control spreading if you skip chilling.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days to keep their chewiness. For longer storage, freeze cookies in a sealed container for up to 3 months. Thaw at room temperature and re-crisp in a 350°F oven for a few minutes before serving.

How to Serve

Several round chocolate chip cookies are stacked closely together, each cookie having a light golden-brown base with dark brown, slightly shiny chocolate chips scattered generously on top and embedded within. The cookies have a soft, slightly cracked texture, and a few loose chocolate chips are scattered on the surface beneath them, which is a white marbled texture instead of wood. The image is focused on the cookie in the very front center, showing the contrast between the smooth, creamy dough and the slightly glossy chocolate chips, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these chewy chocolate chip cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to follow the blend’s specific instructions for best texture results.

How do I keep my cookies chewy instead of crunchy?

Chilling the dough before baking, avoiding overbaking, and storing baked cookies in an airtight container help maintain moisture for a perfect chewy texture.