Chewy Chocolate Chip Cookies

These are the chocolate chip cookies with soft, chewy centers, crisp golden edges and puddles of melted chocolate. No mixer needed, just a bowl and a whisk.

Two things make them chewy: melted butter, which makes a denser dough than creamed butter, and more brown sugar than white, which adds moisture and a light caramel flavor.

A short 30 minute chill keeps them thick instead of spreading thin. Gram weights are included because baking works best when you measure precisely.

Why You’ll Love This Recipe

• Chewy centers and crisp edges
• No mixer needed
• Dough freezes for fresh cookies anytime
• Gram weights for reliable results

Ingredient Notes

Melted butter: Let it cool for about 5 minutes after melting so it does not scramble the eggs or melt the chocolate.

Flour: Weigh it if you can (280 g). Too much flour makes thick, cakey cookies.

See the recipe card below for full measurements.

How to Make Chewy Chocolate Chip Cookies

1. Mix dry ingredients

   Whisk the flour, baking soda and salt together in a bowl and set aside.

2. Mix butter and sugars

   In a large bowl, whisk the melted butter, brown sugar and granulated sugar for about 1 minute until smooth and glossy.

3. Add eggs and vanilla

   Whisk in the eggs one at a time, then the vanilla, until the mixture looks lighter and creamy.

4. Make the dough

   Add the flour mixture and stir with a spatula just until combined. Fold in the chocolate chips.

5. Chill

   Cover and refrigerate the dough for at least 30 minutes, or up to 3 days for deeper flavor.

6. Bake

   Heat the oven to 350°F (175°C) and line baking sheets with parchment. Scoop 2 tablespoon balls of dough about 2 inches apart. Bake 10 to 12 minutes, until the edges are golden and the centers still look slightly underbaked.

7. Cool

   Let the cookies cool on the baking sheet for 5 minutes, then move them to a wire rack. They firm up as they cool.

Tips for the Best Results

• Pull cookies when the centers still look soft. They finish setting on the hot pan.
• For bakery-style tops, press a few extra chocolate chips onto each ball before baking.
• Bake one sheet at a time in the center of the oven for even browning.
• A pinch of flaky sea salt on top right after baking balances the sweetness.

Common Mistakes to Avoid

Substitutions

• Semisweet chips: Milk chocolate chips, dark chocolate chunks or a chopped chocolate bar.
• Light brown sugar: Dark brown sugar for a deeper molasses flavor.
• 2 eggs: 1 egg plus 1 egg yolk for an even chewier cookie.

What to Serve With It

• A cold glass of milk
• Vanilla ice cream for cookie sandwiches
• Hot coffee or cocoa

Storage and Reheating

Fridge: Store baked cookies at room temperature in an airtight container for up to 5 days. Dough keeps in the fridge up to 3 days.

Freezer: Freeze scooped dough balls for up to 3 months and bake from frozen, adding 1 to 2 minutes. Baked cookies freeze for up to 3 months.

Reheat: Warm a cookie in the microwave for 8 to 10 seconds for a just-baked feel.

Tools That Make This Easier