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Perfectly Soft and Chewy Chocolate Chip Cookies

The Softest, Chewiest, Most Delicious Chocolate Chip Cookies You’ll Ever Make!

You are about to make the best ever soft and chewy chocolate chip cookies! These cookies are the chewiest, most delicious cookies you've ever tried. They are addicting and I guarantee you will want to eat them all!

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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.

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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.

Best Bakeware

If you’re serious about baking, make sure you have these Essential Bakeware items in your kitchen. You’ll find a complete list of all the Best Bakeware that you’ll need to properly equip your kitchen for baking.

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.

soft and chewy chocolate chip cookies
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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!

chewy chocolate chip cookies sitting on parchment paper
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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.

a freshly made chocolate chip cookie with a bite taken out of it
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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!

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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

Rating
4.43 from 28 votes
Servings
24 cookies
DifficultySuper Easy
Cooking Method(s)
  • Bake
Oven Temp350°
Prep Time
10 minutes
Cook Time
14 minutes
Chill
15 minutes
Total Time
39 minutes
Recipe by: Valerie Cooper
These chocolate chip cookies are perfectly ooey gooey and chewy. They're the best soft and chewy chocolate chip cookies that you'll ever make.
Cuisine: American
Course: Dessert
Category: Cookies
chewy chocolate chip cookies
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Ingredients

for the Dry Mixture

  • 3 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon 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 teaspoons vanilla extract
  • 2 large eggs room temperature

the Chocolate Chips

  • 2 cups semi-sweet chocolate chips

Directions

  • 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.
  • Enjoy!

Nutrition Facts

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.

Calories: 287kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 162mg | Potassium: 144mg | Fiber: 2g | Sugar: 23g | Vitamin A: 269IU | Calcium: 33mg | Iron: 2mg
chewy chocolate chip cookies
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  • Vita says:

    Made this for a family time type of thing during quarantine😁 they turned out really good! They were super soft inside🤪 Also, you could put both of the pans inside the oven at the same time, as long as it’s in the same shelf your good👍 Thank you for this awesome recipe🙏🏼 Looking forward to make some more😊

  • Sarah says:

    Want to make these today. Can you please tell me the difference between tsps and tsp? I dont want to get my measurements wrong.

  • Cmamanurse says:

    Going to make these with my husband for date night during our shelter in place home quarantine. I will post back when we do. Thank you for the recipe.

  • Kelsey B says:

    Recipe says soft and chewy, and they are not. They turned out crumbly and dry. I followed the recipe exactly and was be thy disappointed. I had to throw the whole batch out.

    • Hi Kelsey! I’ve made these many times and they are always chewy. The only thing that would cause that would be overcooking them. A possibility would be the cooking time in regards to your elevation compared to mine or everyone else’s. Thanks for stopping by!

  • Angela says:

    This recipe is amazing!!! It is replacing my old choc chip cookie recipe from now on. I took a batch with white choc chips + peanut butter chips to work and they disappeared rapidly. They are that good. Nice and soft and chewy, it’s hard to stop eating them. Even the couple that went a little golden brown were delicious. Easy recipe too.

  • Bre says:

    This recipe is awesome. I cut the recipe in half. I’ve been looking for a perfect chocolate chip cookie recipe, and this is it. I’ve never baked with cornstarch before. It made the cookies beautifully thick chewy and delicious. I also used salted butter, and still added the salt. I added extra vanilla too, and dark brown sugar instead of light for a caramelized flavor. Chilling the dough is definitely a key step that I’ve never tried before this. I was worried they wouldn’t spread, but they did. These cookies turned out so soft, chewy, gooey, and so yummy.

  • noname says:

    this is the worst recipe. I followed this to a t and I got chocolate chip balls. was suppose to be for my son in-laws bdY BUT CHICKENS ARE GETTING THESE

    • Hi Karen. I’m sorry to say there’s no way this happened unless something was done wrong. These are cookies and the recipe has worked perfectly for many. I’m assuming a key ingredient was missed or they were left in the freezer too long. Thanks for stopping by!

  • Mónica Rosales says:

    Can I replace sugar with maple syrup?

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