Name: Chewy Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted; 3/4 cup brown sugar, packed; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 1/3 cup all-purpose flour; 1/2 teaspoon baking soda; Pinch of salt; 1 cup chopped dark chocolate (or any chocolate of your choice); Flaky sea salt (optional)

Jump to Recipe· 4.7 from 57 reviews

If you’re anything like me and love sinking your teeth into a perfectly soft yet chewy treat, this Chewy Chocolate Chip Cookies Recipe is going to become your new best friend. I absolutely love how these cookies strike that magical balance between melty chocolate and chewy texture — trust me, once you try them, you’ll be hooked. Whether it’s an afternoon pick-me-up or dessert for guests, these cookies never disappoint.

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Why You’ll Love This Recipe

Simple Ingredients: You probably have most of these pantry staples already.
Perfectly Chewy Texture: Tackles that common cookie struggle of getting chewiness just right.
Quick Prep and Bake: Ready in under an hour, including chilling time.
Customizable: Easily tweaked by swapping chocolate types or adding your favorite mix-ins.

Several round cookies with a light golden-brown color are spread out on a white marbled surface. Each cookie has visible dark melted chocolate chunks distributed unevenly in the soft dough layer. On top, there are small flakes of white salt scattered, adding texture and contrast. The cookies have slightly darker, crispier edges with a chewier, lighter center. A clear glass bowl with coarse salt is visible in the upper left corner. photo taken with an iphone --ar 2:3 --v 7 - Chewy Chocolate Chip Cookies, best chewy chocolate chip cookies, easy chocolate chip cookies, homemade chewy cookies, soft chocolate chip cookies

Ingredients You’ll Need

These ingredients come together to make a cookie that’s chewy but not cakey, sweet but not overwhelming. I recommend using good-quality chocolate — it makes all the difference, and don’t skip the sea salt finishing touch if you can!

Flat lay of melted golden butter in a small white ceramic bowl, packed light brown sugar in a simple white bowl, granulated white sugar in another small white bowl, one large whole egg with a clean shell, a small white bowl of clear vanilla extract, white all-purpose flour in a neat mound on white ceramic plate, a small white bowl with fine baking soda powder, a pinch of coarse sea salt on white ceramic dish, roughly chopped dark chocolate chunks piled on a white ceramic plate, and a small white bowl holding flaky sea salt crystals placed in perfect symmetry, all arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chewy Chocolate Chip Cookies, best chewy chocolate chip cookies, easy chocolate chip cookies, homemade chewy cookies, soft chocolate chip cookies

Unsalted Butter: Melted for easy mixing and extra chewiness.
Brown Sugar: Packed for moisture and that deep caramel flavor.
Granulated Sugar: Adds just the right amount of sweetness and helps the cookies crisp at the edges.
Egg: Helps bind the dough and adds richness.
Vanilla Extract: Essential for warmth and depth of flavor.
All-Purpose Flour: Your cookie’s structure; measure it properly to avoid dryness.
Baking Soda: Helps with spread and browning.
Salt: Just a pinch enhances all the other flavors.
Chopped Dark Chocolate: I like dark for a bittersweet contrast, but use any chocolate you love.
Flaky Sea Salt (Optional): Sprinkled on top, it amps up the flavor with a pleasant salty crunch.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of my favorite things about this Chewy Chocolate Chip Cookies Recipe is how easy it is to make your own. Over time, I’ve played with all kinds of mix-ins and adaptations — and I encourage you to do the same to suit your taste buds.

Nutty Twist: I often add chopped walnuts or pecans for extra crunch; my family goes crazy for the added texture.
Chocolate Variety: Swap dark chocolate for milk or white chocolate chips depending on your preference — or even mix them!
Gluten-Free Version: I’ve successfully used a 1-to-1 gluten-free flour blend instead of all-purpose with wonderful results.
Vegan Adaptation: Try replacing butter with coconut oil, and use flax eggs to keep the chewiness.

How to Make Chewy Chocolate Chip Cookies Recipe

Step 1: Mix the butter and sugars for that perfect base

Start by melting your butter — I like to microwave it for about 30 seconds, just until melted but not hot. Combine the melted butter with brown sugar and granulated sugar in a bowl or mixer. Mix these together really well until you get a smooth, slightly glossy batter. This step is key because the sugars dissolve in the butter, giving you that chewy texture you want.

Step 2: Add the egg and vanilla for richness

Crack in your egg and pour the vanilla extract. Mix everything until it’s fully combined — no streaks of egg white should be visible. This step adds moisture and flavor that’s essential for chewiness.

Step 3: Incorporate the dry ingredients carefully

Next up, gently add the all-purpose flour, baking soda, and pinch of salt to the wet mixture. I always sift the baking soda with flour for an even rise. Mix just until you don’t see loose flour — overmixing here can mean cakey cookies, which we want to avoid.

Step 4: Fold in the chopped chocolate chunks

Here’s where the magic happens. Folding the chocolate by hand means the chunks stay juicy and scattered perfectly throughout your cookie. This also helps keep the dough from getting overworked.

Step 5: Chill the dough for chewy perfection

This is my secret weapon: pop those dough balls in the fridge for at least 20 minutes. I discovered this trick when my cookies spread too thin before — chilling solidifies the fat, so your cookies hold their shape and stay chewy instead of thin and crispy. You can also freeze these dough balls for busy days.

Step 6: Bake with care and finish with salt

Preheat your oven to 350ºF and line a baking sheet with parchment paper. Arrange your dough balls comfortably spaced out. Bake for 10-11 minutes until the edges are golden but the centers still look slightly soft — that’s exactly how you want them! Right out of the oven, sprinkle flaky sea salt on top if you like. Don’t worry if they feel soft; they’ll firm up as they cool.

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Pro Tips for Making Chewy Chocolate Chip Cookies Recipe

Butter Temperature: Melted but cooled butter creates a tender dough without cooking the eggs prematurely.
Don’t Overmix: Mixing flour too much activates gluten, which can make cookies tough instead of chewy.
Chill the Dough: Chilling solidifies fats and prevents spread, resulting in thicker, chewier cookies.
Check Early: Ovens vary, so start checking at 10 minutes to avoid overbaking, which dries out cookies.

How to Serve Chewy Chocolate Chip Cookies Recipe

The image shows several golden-brown chocolate chip cookies placed directly on a white marbled surface. One cookie is broken in half, revealing a rich, melted dark chocolate layer inside with gooey textures and slightly shiny melts. The cookie dough looks soft and chewy, with rough edges and cracks on top, showing the grainy texture and embedded chocolate chunks. Some flakes of white salt are sprinkled lightly on the cookies, adding a contrast to the warm brown color. Photo taken with an iphone --ar 2:3 --v 7 - Chewy Chocolate Chip Cookies, best chewy chocolate chip cookies, easy chocolate chip cookies, homemade chewy cookies, soft chocolate chip cookies

Garnishes

I love sprinkling a bit of flaky sea salt on top right after baking — it elevates the chocolate’s sweetness and adds a delicate crunch. Sometimes, I’ll add a tiny dollop of nut butter on warm cookies for an extra creamy surprise.

Side Dishes

Freshly brewed coffee or a chilly glass of milk are my go-to companions for these cookies. For a special treat, try pairing with vanilla ice cream for an indulgent dessert sandwich that everyone will rave about.

Creative Ways to Present

I’ve had great fun arranging these cookies on a pretty platter with colorful sprigs of mint or edible flowers for parties. Wrapping a few in parchment paper tied with twine also makes a charming homemade gift your friends will adore.

Make Ahead and Storage

Storing Leftovers

Store your leftover chewy chocolate chip cookies in an airtight container at room temperature. I like to add a slice of bread inside the container to keep them soft — it helps maintain perfect chewiness for days.

Freezing

Whenever I have extra dough, I freeze the cookie balls on a tray, then transfer them to a ziplock freezer bag. This way, I can bake fresh cookies anytime by thawing and baking straight from the fridge or freezer.

Reheating

To revive day-old cookies, I pop them in the microwave for 10-15 seconds or heat in a 300ºF oven for a few minutes. They come out warm and soft — almost like freshly baked!

FAQs

Can I use chocolate chips instead of chopped chocolate?

Absolutely! Chocolate chips work fine and make the process quicker since you don’t have to chop anything. I prefer chopped bars sometimes because you get uneven-sized chunks, which creates lovely melty pockets in the cookies.
Why do my cookies turn out cakey instead of chewy?

This usually happens if you overmix the flour when adding dry ingredients or bake too long. Make sure to mix just until combined and pull the cookies from the oven when edges are golden but centers still look slightly soft.
Can I make this dough Ahead of time?

Yes! I often make the dough the night before, let it chill in the fridge for several hours or overnight, and bake fresh cookies the next day. This actually improves the flavor and texture.
Is it okay to use salted butter instead of unsalted?

You can, but reduce or skip the additional pinch of salt in the recipe to avoid over-salting. I like unsalted butter to control salt levels precisely, especially when sprinkling flaky sea salt on top.
How do I keep cookies chewy for longer?

Store them in an airtight container with a slice of bread or a damp paper towel (replaced regularly). Avoid refrigeration, which can dry them out faster.

Final Thoughts

I used to struggle to get chewy cookies that weren’t just flattened discs or cakey bites — but this Cookied changed everything. Now, it’s my go-to recipe when I want something comforting, reliable, and just downright delicious. I hope you’ll find the same joy in making and eating these chewy chocolate chip cookies as I do. Bake a batch soon, and let me know what you think — I’m cheering you on from my kitchen to yours!