I cannot tell you enough how amazingly chewy and delicious these chocolate chip cookies are! They are thick, soft and so chewy, and the flavor is ridiculous! They’re so good! If you want the best chocolate chip cookies ever, look no further!
What Makes a Chewy Chocolate Chip Cookie?
So how exactly do we get chewy chocolate chip cookies? There are several elements to my recipe that ensure you end up with the softest and chewiest chocolate chip cookie possible.
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The first secret is adding corn starch. A little bit of cornstarch makes your cookies perfectly chewy. I learned this from the Food Network! Another thing you’ll want to do to make sure you end up with thick and chewy cookies is chill the dough. Finally, you’ll want to make sure not to overbake them. You want to take out the cookies before they start browning.
How to Make Chewy Chocolate Chip Cookies
My recipe, as you probably expected, is easy to make. There are a few steps you don’t want to skip in this one, though, since they will give you the chewiest, best cookies ever! You will need fully softened, partially melted unsalted butter for these cookies. You’ll also need flour, eggs, brown and white sugar, vanilla, semi-sweet chocolate chips, baking soda, baking powder, cornstarch, and salt.
You will start by mixing the dry ingredients in a large mixing bowl (flour, cornstarch, baking soda, baking powder, and salt). In a separate large mixing bowl, you will use a hand mixer to mix the softened butter with the sugars. Start at low speed and work up to medium-high speed until the butter and sugars are completely mixed. Next, you’ll add the vanilla and the eggs, one at a time, and continue mixing with your hand mixer.
Kitchen Prep Tools, Utensils & Appliances
Here is a list of the kitchen prep tools, utensils, and appliances I used to make this recipe.
Prep Tools & Utensils
These are the kitchen tools and utensils that I used to make these perfectly chewy cookies.
- hand mixer
- baking sheet
- parchment paper sheets
- measuring cups
- measuring spoons
- mixing bowls
- large wood spoon
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Gradually fold the dry ingredients into the butter and egg mixture until completely mixed. Once everything is nicely combined, you will fold in the chocolate chips. Now, it’s time to chill the dough.
Tips for Chilling Cookie Dough
There are several ways you can chill your prepared cookie dough. My preferred and fastest way uses the freezer. I’ll explain below. But if you don’t have room in your freezer, then you can simply cover the bowl with the prepared dough, and let it sit in your refrigerator for approximately 2 hours.
Now, if you ask me, that’s a long time to wait for my cookies!! So there are a couple of ways to chill the dough in the freezer, which makes it way faster. You can cover the bowl and place it in the freezer for about 30 minutes. That’s much better!
Now for my favorite way to chill the dough, which takes only about 10 minutes. This is definitely the best way to go if you have the room in your freezer. You will need to roll up the dough into balls on your prepared cookie sheet. I use pre-cut parchment paper on my cookie sheets. Once you have the cookie dough balls on the cookie sheets, you just need to chill them in the freezer for 10 minutes before baking. That’s it!
Now you can go ahead and preheat your oven to 350 degrees while the cookie dough chills.
You will bake your cookies straight out of the freezer after chilling the dough. Chilling the dough will ensure your cookie dough balls will not start spreading too fast before cooking. This makes for a thicker and therefore chewier cookie. They are perfection!
I know you will absolutely love these soft and chewy chocolate chip cookies. I can’t wait to hear about it when you try them. Leave me a comment below and let me know how good they were!
Soft and Chewy Chocolate Chip Cookies
Perfectly Chewy Chocolate Chip Cookies with a Soft Center
for the Dry Mixture
- 3 cups all-purpose flour
- 2 tsps cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp fine sea salt
for the Wet Mixture
- 1 cup unsalted butter 2 sticks, fully softened
- 1 cup light brown sugar tightly packed
- 1 cup granulated sugar
- 2 tsps vanilla extract
- 2 large eggs room temperature
the Chocolate Chips
- 2 cups semi-sweet chocolate chips
- Set the eggs out to warm to room temperature.
soften the Butter
- To soften the butter, slice each stick of butter into 16 to 18 pieces. Add the pieces to a small glass bowl. Then heat one cup of water in the microwave for one minute and pour the hot water into a larger bowl. Place the small bowl of butter into the larger bowl of hot water, place the two bowls back into the warm microwave, close the door and let sit for 10 minutes until the butter is soft and partially melted.
- Remove the bowls from the microwave, mix any unsoftened butter into the melted butter and let sit for another couple of minutes to fully soften.
prepare the Dry Mixture
- In a large mixing bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Set aside.
prepare the Wet Mixture
- In a separate large mixing bowl, use a hand mixer to mix the softened butter, light brown sugar, and granulated sugar. Start at low speed and increase to medium-high until the ingredients are completely mixed.
- Add the vanilla and then the eggs, one at a time, mixing at medium speed until completely combined.
combine the Wet & Dry Mixtures
- Gradually add the dry mixture, about a third at a time, to the wet mixture and mix by hand with a large spoon or spatula, folding in and mixing until they are completely combined to make the cookie dough.
- Fold the chocolate chips into the cookie dough.
chill the Cookie Dough
- Line two cookie sheets with parchment paper and scoop out 2 tablespoons of cookie dough and roll into smooth balls. Place each ball at least 2 inches apart on the cookie sheet. Twelve cookies should fit on each baking sheet. To get a perfectly smooth ball of dough and make this much easier and less messy, keep a bowl of ice water and some paper towels nearby to very slightly dampen and clean your fingertips and palms before rolling each cookie. This will keep the dough from sticking to your hands and allow you to roll a smooth ball of dough.
- Place each baking sheet in the freezer for 10 minutes to chill before baking.
- Alternatively, if you do not have room in your freezer for the cookie sheets, cover the bowl of dough with plastic wrap and allow to chill in the freezer for 30 minutes or refrigerator for 2 hours.
bake the Cookies
- Preheat oven to 350° F.
- Bake each sheet of cookies separately. Remove the first baking sheet from the freezer and immediately place on the middle rack of the oven and bake for 13 to 15 minutes or until the edges just begin to set but before they start to brown. The cookies will look slightly undercooked when taking them out of the oven. This is important to ensure a soft exterior and chewy middle.
- Place the second sheet of cookies in the freezer and repeat the baking instructions.
- Remove the cookies from the oven and allow to cool for 10 minutes.
While every effort is made to correctly calculate these nutritional facts, they should be used as general guidance as they may not be 100% accurate.