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.
These buttery chocolate chip cookies are made with a classic combination of ingredients, including:
- All-Purpose Flour
- Granulated Sugar
- Brown Sugar
- Unsalted Butter
- 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.
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. 🙂
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.
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.
- 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)
- Preheat the oven to 375°F.
- 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.
- 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.
- Pour in the flour, baking powder, and salt. Stir everything together until the flour has been incorporated and you've formed a cookie dough.
- Stir in the chocolate chips, taking care to distribute them throughout the dough as best as you can.
- 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.
- 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