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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 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.

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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!

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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.

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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

4.37 from 133 votes
24 cookies
DifficultySuper Easy
Cooking Method(s)
  • Bake
Oven Temp350°
Prep Time
10 minutes
Cook Time
14 minutes
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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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

the Chocolate Chips

  • 2 cups semi-sweet chocolate chips


  • Set the eggs and butter out to warm to room temperature.

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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  • Theresa says:

    Hello Valerie
    Thank you so much for sharing this recipe. I had never put corn start nor put my cookie dough in the freezer prior, but I will from now on. Thank you so much!
    Your baking tips are fabulous.
    Burlington Ontario

  • Linda says:

    OK, I made the cookies following the recipe exactly. The turned out as flat little blobs. For the first batch, I weighed the flour. Well, weighing the flour doesn’t work with this recipe. Then I did the math and realized, I hadn’t made cookies in over 6 months. The baking soda and baking powder was far from being expired, but they were opened over 6 months ago. I decided to buy some more and try again. I also measured the flour instead of weighing it. The first 12 cookies I put in the oven turned out better, but they were still a little flatter than I wanted. So, I let the batter warm up for about 30 minutes. Then I added an extra 1/2 cup of flour and chilled it for 30 minutes in the freezer. I made the little balls and, since the dough was a little thicker, I flattened them ever so slightly. Just un case they didn’t spread. I also used mini-chocolate chips. I just like the mini’s better for cookies. Anyway, after adding the extra flour, they came out perfect. Flattening them slightly helped them spread beautifully. I made smaller cookies, so I only baked them for 10 minutes. Overall, this is an awesome recipe and I’ll definitely be making them again.

  • Becky says:

    These cookies are amazing

  • Bobbi Franco says:

    Seriously the BEST cookies I have ever made! I got about 36 small cookies and a cookie cake from the recipe. I didn’t use the hand mixer. My butter softened overnight to be truly softened. I also added a 1/2 tsp extra vanilla. The family almost ate all of them one night. Delicious tasting with a small crunch at the edges then soft and chewy on the inside. I think I will add toffee chips with the chocolate ones next time. This will be my recipe forever!!!! Thank you for sharing.

  • Laura H. says:

    These are great cookies! We doubled the batch, used a small cookie scoop and it made just a little more than 200 cookies. 😳 We used milk chocolate chips and peanut butter chips. Thanks for sharing the recipe!

  • Lesa says:

    I want to try these and I know everyone measures flour differently. Do you have the recipe in grams?

  • Lori says:

    I followed this recipe exactly (used the 10 min in freezer version) and they were perfect! Thanks for sharing. 🙂

  • Sheri says:

    Thank you for the recipe. I doubled it. Then split and refrigerated over night. It made 120 cookies. Im very pleased with the finished cookie. Thanks again. Happy Holidays!!

  • Amy says:

    Do these cookies stay soft in a container for a couple days?

  • Rina says:

    These were the best chocolate chip cookies i have ever made!!!!! Thank you for the recipe. Definitely a keeper my family LOVE them!!! Soft and chewy.

  • Isabel says:

    Yet another hit recipe!! These were absolutely delicious! Also, the ice water tip was so helpful.

  • Tara says:

    Made these today and they were a hit! Thank you for my new go to recipe!

  • Meygan says:

    Now I’m known as the best cookie maker thanks to your delicious recipe! thank you so much for sharing

  • Mamie says:

    These cookies a wonderful. Thank you for my new go to chocolate chip cookie recipe.

  • Tiffany says:

    Wow! Thank you for this amazing cookie recipe! This is my first time baking yummy cookies. I always struggled and now I am so proud of baking the perfect cookies. I highly recommend this recipe and will be sharing it with my family and friends!

  • Danyal says:

    Let me say, I’m not a “comment” person. Made these tonight, used a 2tsp scoop rather than 2 TBS. baked 8 minutes and yielded 5 dozen. AMAZING!!! Me and my husband love them! Thank you! Saving this recipe!

  • Miri says:

    I’ve always had difficulties reaching that perfect consistency with my cookies. Either they’re too crispy or not enough, but I can vouch that this recipe is the best I’ve ever tried! My family devoured them!! I definitely recommend it

  • Carolyn Bilyeu says:

    In the words of my husband, “These are perfect!” and coming from him, that is saying a LOT!

    • Hi Carolyn! Yay! I’m so happy he thought they were perfect! My son made a batch yesterday and we were all in heaven. We hadn’t made them in a bit so it was such a delicious treat! I appreciate you stopping by and sharing your results!

  • Amy says:

    Hello! Can I add peanut butter chips to this recipe?

  • Dori says:

    I made these for Easter and they were the most beautiful, delicious cookies I have ever baked in my life. Excited, I made them ago a couple days ago. They literally fell flat. They tasted great, but turned into skinny discs! I figured I left something out; maybe the baking soda? So I tried again. Even left the dough balls in the fridge over night. Made them this morning. Flat again! What am I doing wrong?! I even put the dough balls in the freezer for 10 minutes prior to cooking, AND lowered the cook time from 12 minutes (which was the sweet spot on Easter) to 9 minutes. Still flat. It’s driving me crazy! So now I call them the Lord’s cookies, because Easter was the only day I could get them right. 🤷🏻‍♀️

    • Hi Dori! The Lord’s cookies! That’s too funny. My first thought is the butter. It’s important that the butter is not melted, but instead, it should just be softened. Your best bet is to leave the butter out on the counter and let it soften by itself to room temperature. This way you will make sure you don’t end up melting the butter and end up with flat cookies. Please let me know if this seems like it was the problem! I would love for you to be able to eat the Lord’s cookies again!

  • Gina says:

    So good! My fiancé loves soft cookies and these did not disappoint!

  • Ashley says:

    Made these and my hubby, kids and their daycare friends LOVED them. I am horrible at making cookies but everyone said I could make these again! Super simple!

  • 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.

    • Hi Sarah! One is singular and one is plural. Same teaspoon though. I went ahead and changed them to spell out the word so there’s no confusion. Thanks for stopping by!

  • 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.

    • Hi! Hope they were great! Thanks for stopping by!

      • Cmamanurse says:

        Can leftover batter be frozen.

        • Hi! I have never done it, but I don’t see why not. Hope you enjoyed the cookies!

          • Cmamanurse says:

            They turned out better after being frozen! With the leftover batter I scooped and then hand rolled them so they would be easier to separate. I then wrapped them in the parchment and stored in a large ziploc. Baked on same degree for 15 minutes and they were perfect. I love your recipe. I may add 1/2 cup of sugar extra for just a little extra sweetness to the batter. Anyone who speaks ill of your recipe isn’t reading directions correctly so they only have their self to blame. Following this recipe exactly made really good homemade cookies. Thanks again

          • Hi! Thank you for your kind words! I’m happy to hear they turn out great after the batter is frozen! I appreciate you coming back to share your results!

  • 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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