Best Chewy Chocolate Chip Cookies Recipe via

Best Chewy Chocolate Chip Cookies Recipe

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This is simply the best chewy chocolate chip cookies recipe I’ve had the pleasure of enjoying. Why? Because it’s not only perfectly chewy and delicious, but it’s incredibly easy to make without any fancy techniques or ingredients.

Best Chewy Chocolate Chip Cookies

If you love thick and chewy chocolate chip cookies or crispy chewy chocolate chip cookies, this recipe will satisfy both.

For me, chocolate chip cookies all depend on my mood. If I want more plump, soft and chewy chocolate chip cookies, I’ll turn to my recipe for old-fashioned chocolate chip cookies.

But if I’m looking for those big, chewy chocolate chip cookies that have the crispy bottoms and edges, then this recipe is it.

chewy chocolate chip cookies image

These buttery chocolate chip cookies are made with a classic combination of ingredients, including:

  • All-Purpose Flour
  • Granulated Sugar
  • Brown Sugar
  • Unsalted Butter
  • Eggs
  • Salt
  • Vanilla Extract
  • Chocolate Chips
  • Baking Powder

What makes a chewy cookie?

It may or may not surprise you to see baking powder in a cookie recipe. Traditionally, baking soda is the leavening agent in cookies.

While baking soda can make a cookie chewy, if you’re baking your cookies long enough to get a crisp bottom and edges, it’s easy to lose that bit of softness you need for a cookie to be chewy rather than biscotti-like.

This is why you’ll sometimes find cookie recipes containing cornstarch in their list of ingredients; the cornstarch is a way to soften the cookie dough.

Baking powder, fortunately, contains both baking soda and cornstarch in it, which allows us to bake these cookies until they’re crisp, but still have a nice chewy bite.

stack of chocolate chip cookies image

How do you make chewy chocolate chip cookies from scratch?

One of the reasons I like to call this the best chewy chocolate chip cookies recipe ever is because of how simple it is to make.

There’s no need to way for it to refrigerate or make the dough ahead of time. You can whip up these cookies in 10 minutes and bake them in 13.

To make chewy chocolate chip cookies from scratch, all you have to do is combine the sugar with the unsalted butter in the recipe until creamy.

Once you’ve done that, add in an egg and some vanilla extract to combine. Then follow with the flour, salt, and baking powder. Once you’ve stirred it all to create a dough, mix in the chocolate chips.

Then you just scoop the dough out onto a baking sheet into slightly flattened balls and bake for 13 minutes, or until the edges are golden and the top is set but still looks soft.

After you let the cookies cool for a few minutes on the sheet, enjoy them warm with a cup of cold milk. 🙂

overhead image of chewy chocolate cookies image

How do you keep cookies chewy?

In the off chance that you do have leftover cookies, you’ll want to store them in a sealed container to keep them chewy and fresh.

I find that the best storage container for them is a ziplock bag or a pretty cookie jar with a good seal along the rim.

If the cookies are left out in a cake stand (even if its covered) or even a plate covered with plastic wrap, they never stay fresh as long as they do when they’re in a completely sealed container.

Even with the best storage methods, these chewy chocolate chip cookies are best eaten within 3 to 4 days.

Substituting Ingredients

It can be tempting to make ingredient substitutions when you’re in the kitchen. Sometimes it’s out of creative desire, other times it’s out of health necessities.

While I’m all for tweaking and playing around in the kitchen, please just remember that whenever you’re baking, you need to think of chemistry too.

For instance, if you slash the butter in this recipe in half, you’re going to end up with a different result. If you substitute the all-purpose flour with gluten-free flour, it’s going to look and taste differently too.

Making big substitutions like that should only be done if you’re very comfortable and familiar with baking.

The one substitution that I can really advocate for trying once you’ve given this classic version a try is coconut oil. If you’re able to get your hands on a good jar of coconut oil (I love Trader Joe’s), then substitute an equal ratio of coconut oil for unsalted butter and delight in the subtle coconut flavor of the cookies.

The coconut oil won’t make these cookies taste tropical, but that they add this very subtle something-something to the cookies that makes them really tasty.

You can also add a sprinkle of sea salt to the top of the cookie dough balls before you bake them for an extra salty finish.

Best Chewy Chocolate Chip Cookies Recipe via

Best Chewy Chocolate Chip Cookies Recipe

Yield: 12
Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes

A recipe for big, chewy and crispy chocolate chip cookies.


  • 1/2 cup granulated sugar
  • 1/2 cup golden brown sugar
  • 1/2 cup unsalted butter, softened (i.e. room temperature)
  • 1 egg
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 bag semi-sweet chocolate chips (6 oz)


  1. Preheat the oven to 375°F.
  2. To a large bowl, add the white and brown sugar. Stir together using a rubber spatula. Once combined, add the unsalted butter and beat together. It will take a couple minutes of stirring to get this mixture to go from clumpy to creamy.
  3. Add the egg and vanilla extract and stir to combine and create a wet, creamy batter. At first, it will feel difficult to incorporate the egg, but be patient and keep stirring.
  4. Pour in the flour, baking powder, and salt. Stir everything together until the flour has been incorporated and you've formed a cookie dough.
  5. Stir in the chocolate chips, taking care to distribute them throughout the dough as best as you can.
  6. Use a 1/8 cup measuring tool (or a tablespoon measurement), to scoop out 2 heaping tablespoons of dough per cookie dough ball. Roll the dough between your palms to create a ball, then place down on the baking sheet. Gently press down on the cookie dough ball to slightly flatten it halfway down. Space the cookie dough balls 2 inches apart.
  7. Bake the cookies for approximately 13 to 14 minutes, or until the edges are golden and the top no longer looks wet and gooey, but still looks soft. The cookies will continue to bake outside of the oven as they rest on the baking sheet for another few minutes.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 127mgCarbohydrates: 27gFiber: 0gSugar: 17gProtein: 2g

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  1. I very rarely leave comments but I just HAD to after making these cookies. I was on a quest to find a chocolate chip cookie that my family loved and came out consist each and every time. Well this recipe is it and I will never look back. In my quest I made at least 20 different varieties of chocolate chip cookies over an 8 month period. Each tasting round had 3 different versions and the best version from that round went against the next and the next and so on. To make it official it was a blind taste test and this recipe went up against the other recipes and won every single time. Every now and then I come across a recipe that looks interesting and I ask them if they are up to the challenge of eating more chocolate chip cookies in another taste test and as long as I include our OG they always say yes. Thank you for such cookie that is the BEST in our family.

    1. Oh, this makes me so happy to read, Kristina! Thank you so much for coming back to leave such a detailed review with your experience. I really appreciate it, and I know other readers will too! 🙂

  2. Not sure if I did something wrong but the cookies came out flat and had very little flavor. I followed the recipe step by step so I’m not sure what happened

    1. Hi Alexis, I wouldn’t be able to say without knowing more, but just some basic thoughts…perhaps your butter was too soft? Next time, to be safe, try popping your cookie dough balls into the freezer for 5 minutes before putting them in the oven to bake. You also want to make sure you cream your butter and sugar really well together as this helps develop flavor. When they’re baking the oven, make sure you get a nice golden brown hue to them for maximum flavor here too. 🙂

  3. I have made these cookies now 5 times and each time I have doubled the recipe. I have also had to substitute a liquid egg replacement because my grandsons are highly allergic to eggs. I have found the liquid egg substitute at Wegman’s and at Target. There are 2 of them: Just Eggs and Eggless. They do not take away from the crispy, chewy cookies. Furthermore both my son and daughter think they have a “butterscotch” flavor to them . The other thing is that I do not like very big cookies , but by doubling I manage to get 5 dozen (2 per cookie sheet) and they are still big enough. I am sorry I did not comment before. Also, they freeze very well too!

    1. Hi Hélène! So glad you have enjoyed this recipe! Thanks for sharing your eggless version too for those who have similar dietary needs. 🙂

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