Name: Chewy Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 cup (226g) unsalted butter, melted and cooled; 1 cup (200g) brown sugar, packed; 1/2 cup (100g) granulated sugar; 1 large egg; 1 egg yolk; 2 teaspoons vanilla extract; 2 1/4 cups (280g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 1/2 cups (260g) dark chocolate chunks or chopped chocolate; Flaky sea salt for topping (optional)

Biting into a warm, chewy chocolate chip cookie brings back the kind of joy that’s hard to match. I’ve tested countless batches to land on this perfect recipe: cookies that have crisp edges, a soft center, pools of melty dark chocolate, and just the right amount of buttery richness. If you’re anything like me, one bite of a perfectly chewy chocolate chip cookie takes you right back to childhood—or turns an ordinary day into something special.

These aren’t your average cookies. This recipe leans into brown sugar for deep flavor, extra egg yolk for that soft, fudgy center, and a careful chill time to ensure bakery-level texture. Every bite bursts with chocolate and just a touch of sea salt to keep you coming back for more. It’s not just a cookie—it’s comfort, indulgence, and happiness all wrapped in one.

Why You’ll Love This Chewy Chocolate Chip Cookies Recipe

Incredible Texture: Crispy on the edges, thick and gooey in the center.
Bold Chocolate Flavor: Loaded with dark chocolate chunks that melt beautifully.
Sweet and Salty Balance: A pinch of sea salt brings the flavor to life.
Easy to Make: No fancy equipment or techniques—just pantry staples and simple steps.
Make-Ahead Friendly: Dough chills beautifully and can be frozen for cookie cravings anytime.
Better Than Bakery: Thick, chewy, and oh-so-satisfying—these beat store-bought every time.

All About the Chewy Chocolate Chip Cookies Recipe

What Kind of Chocolate Should I Use?

This recipe thrives on high-quality chocolate chunks or chopped chocolate bars. While classic chocolate chips work, chunks create those irresistible melted pools of chocolate throughout the cookie. I often opt for dark chocolate (around 60–70% cacao) to balance the sweetness of the dough. If you prefer a milder flavor, semi-sweet chips or even milk chocolate chunks can do the trick.

For that photo-worthy finish and rich texture, skip the pre-packaged chips once in a while and try chopping your own chocolate bar. The mix of small flecks and big chunks melts beautifully and creates depth in every bite.

Options for Substitutions

Whether you’re out of an ingredient or adjusting for dietary needs, here are some easy swaps that still yield delicious results:

Butter: Use plant-based butter for a dairy-free version. Make sure it’s a good-quality block version, not margarine.
Eggs: For an egg-free alternative, use 1/4 cup unsweetened applesauce or a commercial egg replacer for each egg.
Flour: All-purpose flour is best, but you can sub half with whole wheat flour for a nuttier flavor. For gluten-free, use a 1:1 gluten-free baking flour blend.
Brown Sugar: If you’re out, combine 1 cup white sugar with 1 tablespoon molasses as a homemade version.
Chocolate: Substitute with peanut butter chips, white chocolate, or caramel chunks for fun variations.
Sea Salt: You can skip the finishing salt, but it really enhances the flavor—try flaky Maldon or kosher salt for the best effect.
Vanilla Extract: Almond extract is a fun twist but should be used sparingly (½ teaspoon max).

Ingredients for Chewy Chocolate Chip Cookies Recipe

Each ingredient in these chewy chocolate chip cookies plays a key role in creating the perfect balance of texture and flavor. Here’s what you’ll need and why:

Unsalted Butter
This is the base of the cookie, adding richness and moisture. Using unsalted butter gives you control over the salt level.
Brown Sugar
The secret to that chewy, moist texture. Brown sugar adds depth and a slight caramel flavor thanks to its molasses content.
Granulated Sugar
Helps create those crisp edges and balances the sweetness with the brown sugar.
Egg + Egg Yolk
The whole egg binds the dough, while the extra yolk boosts chewiness and tenderness in the center.
Vanilla Extract
Essential for that classic cookie aroma and flavor. It ties everything together with warmth and sweetness.
All-Purpose Flour
Provides structure to the cookies. Just the right amount ensures they don’t spread too much or get cakey.
Baking Soda
Helps the cookies rise and spread slightly for a soft, thick result.
Salt
Enhances flavor and balances the sweetness. A little goes a long way.
Dark Chocolate Chunks or Chopped Chocolate
The heart of the cookie. Choose high-quality chocolate for maximum gooey goodness and bold flavor.
Flaky Sea Salt (optional, for topping)
Sprinkled on just before baking, it brings out the chocolatey richness and adds a gourmet touch.

Step-by-Step Instructions for Chewy Chocolate Chip Cookies

Step 1: Brown the Butter (Optional but Recommended)

If you want extra flavor, start by browning the butter. Melt it in a saucepan over medium heat, stirring constantly until it foams and turns golden brown with a nutty aroma. Let it cool for 10–15 minutes before using. This step deepens the flavor but can be skipped if you’re short on time.

Step 2: Mix Wet Ingredients

In a large mixing bowl, combine the cooled melted butter, brown sugar, and granulated sugar. Whisk until smooth. Add the egg and egg yolk, then whisk again until the mixture is glossy and slightly thickened. Stir in the vanilla extract.

Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Mix until just combined—don’t overmix, or the cookies may turn out tough.

Step 4: Fold in the Chocolate

Add your chocolate chunks or chopped chocolate to the dough. Gently mix until evenly distributed. Reserve a few big chunks for pressing into the tops later for that bakery-style look.

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for at least 1 hour, or up to 48 hours. Chilling helps the flour hydrate, the flavors develop, and the cookies bake up thicker with a chewier texture.

Step 6: Preheat Oven and Scoop Dough

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into balls about 2 tablespoons in size. Place them 2 inches apart on the baking sheet.

Step 7: Bake

Bake for 10–12 minutes, until the edges are golden and the centers still look slightly underbaked. That’s key for a chewy center. Optional: halfway through baking, gently press extra chocolate chunks and a pinch of flaky sea salt on top of each cookie.

Step 8: Cool and Set

Let cookies cool on the baking sheet for 5–10 minutes before transferring to a wire rack. This allows them to firm up without overbaking.

How Long to Cook Chewy Chocolate Chip Cookies

How Long to Cook the Cookies

For that signature chewy center with lightly crisped edges, bake the cookies at 350°F (175°C) for 10 to 12 minutes. They should look set around the edges but still appear a bit soft and underdone in the middle when you take them out—don’t worry, they’ll finish setting as they cool on the baking sheet.

Here’s a quick baking guide by size:

Small cookies (1 tbsp dough): 8–9 minutes
Standard cookies (2 tbsp dough): 10–12 minutes
Large cookies (3+ tbsp dough): 12–14 minutes

Watch your first batch closely—ovens can vary!

Tips for Perfect Chewy Chocolate Chip Cookies

Don’t skip chilling the dough: Even just an hour helps control spread and improves flavor. For ultimate results, chill overnight.
Use room temperature ingredients: Let eggs and butter come to room temperature before starting. This helps with even mixing.
Underbake slightly: Remove the cookies when they still look a bit soft in the center—this ensures chewiness.
Use a cookie scoop: Keeps all cookies the same size so they bake evenly.
Reserve chocolate for topping: Press a few chunks on top right before or after baking for those gooey, melty spots.
Cool on the baking sheet first: Don’t move them too soon—they’ll firm up as they cool.
Use high-quality chocolate: It makes a noticeable difference in taste and texture.
Try a sprinkle of flaky sea salt: It elevates the entire cookie and brings out the chocolate flavor.

Watch Out for These Mistakes While Cooking

Even simple cookies have their sneaky pitfalls. Here are the most common mistakes to avoid when making chewy chocolate chip cookies:

Skipping the Chill Time: Warm dough spreads too fast and makes cookies flat. Chill for at least an hour for thick, chewy cookies.
Overmixing the Dough: Stirring too much after adding the flour develops excess gluten, leading to tough cookies.
Using Cold Butter: It doesn’t blend as smoothly and can leave uneven pockets, affecting texture.
Overbaking: Remember, cookies continue cooking on the sheet after being pulled from the oven. If you wait until they look fully cooked, they’ll be too hard once cooled.
Incorrect Measuring: Always spoon and level your flour. Too much flour can make the cookies dry and cakey.
Low-Quality Chocolate: Skimping here robs your cookies of rich, indulgent flavor.
Oven Temperature Off: An oven thermometer helps. Even a 10–15 degree difference can change the final cookie.
Crowding the Baking Sheet: Leave enough space (at least 2 inches) so cookies don’t merge into one giant blob.

What to Serve With Chewy Chocolate Chip Cookies

Nothing wrong with enjoying these cookies straight off the baking sheet, but if you want to take things to the next level, here are some fun ideas:

1. Glass of Cold Milk

The classic duo. Dunking cookies in ice-cold milk is pure nostalgia.

2. Vanilla Ice Cream

Create the ultimate dessert sandwich—warm cookies and a scoop of vanilla ice cream between them.

3. Hot Coffee

The slight bitterness of coffee pairs beautifully with the sweetness of the cookies.

4. Hot Chocolate

For peak coziness, pair them with a big mug of rich, creamy hot chocolate.

5. Whipped Cream

Light, airy whipped cream makes for a playful and indulgent side.

6. Fresh Berries

The tartness of berries (especially raspberries) contrasts nicely with the sweet cookies.

7. Salted Caramel Sauce

Drizzle over cookies or dip them for extra decadence.

8. Greek Yogurt with Honey

For a lighter twist, pair with a bowl of thick Greek yogurt drizzled with a bit of honey.

Storage Instructions for Chewy Chocolate Chip Cookies

How to Store

Room Temperature:
Store baked cookies in an airtight container at room temperature for up to 5 days. To keep them extra chewy, add a slice of bread inside the container—the cookies absorb moisture from the bread and stay soft longer.
Refrigerator:
While not usually necessary, you can refrigerate baked cookies if your kitchen is very warm. Just let them come back to room temperature or microwave for a few seconds before eating.
Freezing Baked Cookies:
Let cookies cool completely, then place them in a freezer-safe bag or container. They freeze well for up to 3 months. Reheat in the microwave for 10–15 seconds for a fresh-baked feel.
Freezing Cookie Dough:
Scoop dough balls onto a tray, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen, adding 1–2 extra minutes to the bake time.

Estimated Nutrition for Chewy Chocolate Chip Cookies

These chewy chocolate chip cookies are pure indulgence! Here’s a rough estimate per cookie (assuming the batch makes about 24 cookies):

Calories: 210–230
Fat: 11–12g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 120mg
Carbohydrates: 28–30g
Fiber: 1g
Sugar: 18–20g
Protein: 2–3g

Note: Nutritional values will vary slightly based on exact ingredients and portion size.

Frequently Asked Questions About Chewy Chocolate Chip Cookies

1. Can I skip chilling the dough?

You can, but I don’t recommend it. Chilling controls spread and enhances flavor, giving you thick, chewy cookies instead of flat, crispy ones.

2. Why are my cookies hard after baking?

They were probably overbaked or had too much flour. Always take cookies out when they still look slightly underdone in the center, and measure flour correctly using the spoon-and-level method.

3. Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

4. How do I get perfectly round cookies?

Right after baking, use a round cookie cutter or a mug to swirl around the hot cookie edges and shape them into perfect circles. It’s a baker’s secret for that tidy, uniform look!

5. Can I add nuts to the dough?

Absolutely! Chopped walnuts or pecans are amazing additions. Stir about 1/2 to 3/4 cup into the dough with the chocolate.

6. My cookies are too puffy. What happened?

It might be that the dough was over-chilled or you used too much flour. Let the dough warm slightly before baking and always measure carefully.

7. Can I double the recipe?

Definitely! Just be sure to mix thoroughly and chill the dough well. You can freeze extra dough balls for future baking emergencies.

8. How do I make these cookies even chewier?

Increase the brown sugar slightly (and decrease the granulated sugar a bit) for an even softer, more decadent chew. Also, underbaking by just a minute can give an even fudgier center.

Conclusion

If you’ve been on the hunt for that perfect chewy chocolate chip cookie—the kind with a golden edge, gooey center, and rich chocolatey pockets—this recipe will win your heart. It’s simple, indulgent, and flexible enough to fit your cravings, whether you’re baking for a party, a cozy weekend, or just because.

Once you master this chewy cookie magic, you’ll want to make them over and over again. So grab your favorite mixing bowl, turn on some good music, and let’s get baking! The smell alone is pure happiness.