Chewy Chocolate Chip Cookies – The Best Soft and Gooey Cookie

There’s something universally comforting about chewy chocolate chip cookies. Maybe it’s the way the smell wraps around you like a warm blanket, or the soft, gooey center that reminds you of after-school snacks and late-night baking sessions. These cookies aren’t just dessert—they’re nostalgia in edible form. I’ve baked these more times than I can count, and every single time, they’re met with smiles and quiet “mmm” sounds from the first bite.

What makes this chocolate chip cookie recipe stand out is its perfect balance. You get that golden, slightly crispy edge that gives way to a soft, chewy center. The chocolate stays melted just long enough to feel indulgent, and the buttery base is rich without being overwhelming. A touch of cornstarch gives these cookies that bakery-style softness, while a mix of brown and granulated sugar layers the flavor with just enough complexity to keep things interesting.

I first stumbled upon this variation after years of tweaking and testing. I’d tried dozens of chocolate chip cookie recipes—some too cakey, others too flat—and always felt like something was missing. Then I tried adding cornstarch, increasing the brown sugar slightly, and making sure the butter was perfectly softened, not melted. That’s when everything clicked. Suddenly, my cookies came out exactly the way I imagined: thick, tender, gooey, and golden.

Whether you’re baking for a special occasion, a school bake sale, or just a cozy night in, this recipe is a no-fail favorite. It’s simple enough for beginners but delivers results that even seasoned bakers will appreciate. And honestly, once you make them, you might never go back to store-bought cookies again.

Why You’ll Love This chewy chocolate chip cookies Recipe

There are dozens of chocolate chip cookie recipes out there, so what makes this one truly special? Let’s dive into why these cookies deserve a permanent spot in your baking rotation.

First and foremost, these cookies are incredibly easy to make. You don’t need any fancy equipment or hard-to-find ingredients. Everything on the ingredient list is something you likely already have in your pantry or fridge. From start to finish, you can have warm cookies on your table in under 30 minutes.

Secondly, the texture is spot on. Thanks to the perfect ratio of butter to sugar to flour, the cookies bake up with lightly golden, crisp edges and irresistibly soft, chewy centers. The cornstarch is a key player here—it’s the secret to that soft-batch bakery texture we all crave.

Another reason to love this recipe is the flavor. The brown sugar adds a deep, molasses-like richness that complements the vanilla and butter. And let’s not forget the chocolate. Whether you use chips, chunks, or a mix of both, every bite delivers melted, chocolaty goodness. You can even switch it up with dark or milk chocolate, depending on your mood.

These cookies are also incredibly versatile. Want to make them ahead? Go for it—the dough freezes beautifully. Want to add a little crunch? Toss in some chopped nuts. Need a fun twist? Try mixing in white chocolate chips and dried cranberries. The base dough is forgiving and customizable, which means you can adapt it for any craving or occasion.

And finally, they’re crowd-pleasers. No one can resist a freshly baked chocolate chip cookie, especially when it’s still slightly warm and the chocolate is gooey. Whether you’re baking for your family, friends, or yourself (no judgment), these cookies never disappoint.

Health Benefits of these chewy chocolate chip cookies

Let’s be real—cookies are a treat, not a health food. But that doesn’t mean you can’t feel good about indulging in one or two, especially when you understand what’s going into them. This chocolate chip cookie recipe, while definitely a dessert, is made with real, wholesome ingredients that you can pronounce and trust.

To start, we’re using unsalted butter, which provides flavor and richness without the need for artificial additives. Butter also contains small amounts of fat-soluble vitamins like A, D, and E, which contribute to overall health. When consumed in moderation, butter can be part of a balanced diet.

The brown sugar in this recipe isn’t just for sweetness—it adds moisture and depth of flavor. It also contains trace minerals like calcium, potassium, and iron. While the amounts are small, it’s always nice to know your ingredients have a bit more to offer.

Eggs contribute more than just structure and stability to the cookie dough. They’re packed with protein and essential nutrients like choline, which supports brain health. Using just one large egg keeps the cookie light while still adding richness.

Flour, of course, is the base of the dough, and while it’s often viewed as just filler, it actually contains B vitamins and iron, especially if you use an unbleached or enriched variety.

Even the chocolate chips have benefits. Dark chocolate in particular is rich in antioxidants, which help fight inflammation and support heart health. Chocolate also releases endorphins, which can lift your mood—so yes, cookies really can make you feel better.

When enjoyed in moderation, homemade cookies like these can be a satisfying treat that doesn’t come with the added preservatives and mystery ingredients of store-bought versions. You’re in control of every ingredient, and that in itself is a step toward healthier indulgence.

Preparation Time, Servings, and Nutritional Information

Before we dive into the mixing and baking, let’s go over the practical stuff—how much time you’ll need, how many cookies this recipe makes, and what you can expect nutritionally from each delicious bite.

Preparation Time:
Making these cookies from scratch is surprisingly quick and easy. Here’s a breakdown:

• Prep Time: 15 minutes
• Bake Time: 9–11 minutes per batch
• Cooling Time: 5–10 minutes

In total, you’re looking at around 30 minutes from start to finish, depending on how many trays you’re baking at once. This makes it perfect for a spontaneous baking session or a quick dessert when guests are on the way.

Servings:
This recipe yields approximately 24 medium-sized cookies, depending on how generously you scoop the dough. If you use a standard cookie scoop, you’ll end up with consistent, bakery-style cookies that are just the right size—not too small, not too jumbo.

Nutritional Information (Per Cookie):

• Calories: 210
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 75mg
• Carbohydrates: 28g
• Fiber: 1g
• Sugars: 18g
• Protein: 2g

Keep in mind, these are estimations and can vary slightly based on exact ingredient brands and portion sizes. If you add extras like nuts or change the type of chocolate, your values may shift.

Despite being a sweet treat, these cookies offer a fairly balanced nutritional profile. They contain fats, carbs, and a little protein—enough to satisfy your sweet tooth without leaving you feeling weighed down.

Ingredients List of these chewy chocolate chip cookies

Let’s take a closer look at each ingredient you’ll need and why it’s essential to making the best chocolate chip cookies ever.

¾ cup (1½ sticks) unsalted butter, softened
Butter is the backbone of the flavor in these cookies. Softened butter helps create that fluffy texture when creamed with sugar, and it gives the dough richness and moisture. Using unsalted butter allows you to control the salt level precisely.

¾ cup brown sugar
Brown sugar brings depth, softness, and a subtle molasses flavor to the cookies. It also helps retain moisture, resulting in a chewy texture.

¼ cup granulated sugar
While brown sugar adds chewiness, granulated sugar provides crispness. The balance between the two gives these cookies their classic soft-in-the-center, crispy-on-the-edge feel.

1 large egg
Eggs bind the dough and help it hold its shape. They also contribute to the richness and provide structure during baking.

2 teaspoons vanilla extract
Vanilla enhances all the other flavors in the cookie. It adds warmth and depth, even though it’s only a small part of the recipe.

2 teaspoons cornstarch
Cornstarch is the secret ingredient here. It makes the cookies extra soft and thick by tenderizing the dough and reducing gluten formation.

½ teaspoon baking soda
Baking soda is the leavening agent that helps the cookies rise and spread properly. It also contributes to browning.

¼ teaspoon salt
A touch of salt balances the sweetness and brings out the flavors of butter and chocolate.

2 cups all-purpose flour
Flour gives the cookies structure and helps them hold their shape. Be sure to measure it accurately to avoid dense or dry cookies.

2 cups semi-sweet chocolate chips (or a mix of chips and chunks)
The chocolate is the star of the show. Semi-sweet chips offer the perfect balance of sweetness and intensity, but feel free to mix in some chunks for extra texture and melted pockets of chocolate throughout.

Step-By-Step Cooking Instructions of these chewy chocolate chip cookies

Now that we’ve gone over the ingredients, it’s time to put everything together. Follow these detailed step-by-step instructions, and you’ll have a batch of irresistible chocolate chip cookies ready to enjoy in no time.

Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (177°C). It’s important to give your oven enough time to fully heat so your cookies bake evenly from the start. While it preheats, line two baking sheets with parchment paper. This will prevent sticking and ensure your cookies bake evenly on the bottom without overbrowning.

Step 2: Soften the Butter
Make sure your butter is properly softened—not melted, not cold. You can set it out about an hour before baking or speed up the process by cutting it into cubes and letting it sit at room temperature. Softened butter is key to properly creaming with the sugars, which helps incorporate air into the dough and gives the cookies their structure and tenderness.

Step 3: Cream the Butter and Sugars
In a large mixing bowl, add the softened unsalted butter, brown sugar, and granulated sugar. Using a hand mixer or stand mixer, beat on medium speed until the mixture is light and fluffy, about 2–3 minutes. This step is essential for achieving that melt-in-your-mouth texture. The goal is to dissolve the sugar slightly into the butter, creating air pockets that will expand during baking.

Step 4: Add the Egg and Vanilla
Crack in one large egg and pour in the vanilla extract. Mix on low to medium speed just until combined. Scrape down the sides of the bowl with a spatula to make sure everything is evenly mixed. Don’t overmix at this stage; you just want everything incorporated.

Step 5: Combine Dry Ingredients Separately
In a separate medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed, so you don’t end up with salty pockets or uneven rise.

Step 6: Mix Dry Ingredients into Wet Mixture
Gradually add the dry ingredients to the wet mixture. Do this in 2–3 additions, mixing on low speed each time just until the flour is incorporated. Avoid overmixing, which can lead to tough cookies. You’ll know the dough is ready when it pulls together and no dry streaks of flour remain. It should be thick but soft.

Step 7: Fold in the Chocolate Chips
Using a spatula or wooden spoon, gently fold in the chocolate chips (or a combination of chips and chunks). Stir just until evenly distributed. You can save a few chips to press into the tops of the dough balls later for that bakery-style look.

Step 8: Scoop the Cookie Dough
Use a medium cookie scoop or a spoon to scoop the dough into even portions. Aim for about 1.5 to 2 tablespoons of dough per cookie. Roll each portion gently into a ball and place it on the prepared baking sheet, leaving about 2 inches of space between each one. This allows room for the cookies to spread as they bake.

Step 9: Optional—Chill the Dough (for Thicker Cookies)
If you prefer thicker cookies that don’t spread as much, chill the dough balls in the refrigerator for 30 minutes before baking. This step is optional, but it helps firm up the butter and results in a taller, softer cookie.

Step 10: Bake to Perfection
Place your baking sheet in the preheated oven and bake for 9 to 11 minutes. You’re looking for lightly golden edges with centers that still look slightly underbaked. That’s the secret to a chewy center—the residual heat will finish baking them after they come out of the oven.

Step 11: Cool the Cookies
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. This allows them to set and firm up slightly before you move them. Then, transfer the cookies to a wire rack to cool completely (or at least cool enough to not burn your mouth—if you can wait that long).

Step 12: Repeat with Remaining Dough
Repeat the baking process with the remaining cookie dough, using a new baking sheet or cooling the first one before adding another batch.

Bonus Tip: Make Ahead and Freeze
If you want fresh cookies on demand, freeze the cookie dough balls on a baking sheet. Once solid, transfer them to a freezer bag. When you’re ready to bake, place them directly on the baking sheet and bake as directed—just add 1–2 minutes to the baking time.

These steps may seem detailed, but they’re easy to follow and will reward you with picture-perfect cookies every time. Whether you’re baking with kids, prepping for a party, or just treating yourself, this process makes cookie baking foolproof and fun.

How to Serve

Once your cookies are out of the oven and cooled just enough to handle, the question becomes—how should you serve them? The great news is that there’s no wrong way to enjoy a chocolate chip cookie, but here are some delicious and creative serving ideas.

First, nothing beats the classic approach: warm cookies with a glass of cold milk. Whether it’s dairy, almond, oat, or soy milk, the pairing is iconic for a reason. The creaminess of the milk contrasts beautifully with the rich, sweet cookie, making every bite even better.

If you’re serving dessert to guests, turn your cookies into a more formal treat. Stack them on a pretty dessert plate with a dusting of powdered sugar or a drizzle of melted chocolate. You can also sandwich a scoop of vanilla or chocolate ice cream between two cookies to make the ultimate ice cream sandwich. For an extra-fancy twist, roll the sides in mini chocolate chips or chopped nuts.

Cookies also pair beautifully with coffee and tea. Serve them as an afternoon treat with your favorite hot beverage, and you’ll feel like you’re at a cozy café.

Hosting a gathering? Make a cookie dessert board. Surround the cookies with small bowls of fruit, marshmallows, melted chocolate, and caramel sauce. Add some pretzels or nuts for a salty contrast and you’ve got an interactive dessert spread everyone will love.

And of course, these cookies are perfect for gifting. Stack a few in a clear treat bag, tie with a ribbon, and you’ve got a homemade gift that anyone would appreciate. They also ship well, so consider mailing a batch to a friend or loved one—you’ll absolutely make their day.

Pairing Suggestions

Although chocolate chip cookies are pretty perfect on their own, they pair beautifully with a wide range of foods and beverages. Here are some of my favorite pairings to elevate your cookie experience, whether you’re hosting or simply indulging.

Beverage Pairings:

• Milk: The ultimate classic, of course. The creaminess of milk tempers the sweetness of the cookie while cleansing the palate between bites.
• Coffee: A freshly brewed cup of coffee, especially something bold like an espresso or dark roast, complements the richness of the cookie and enhances the chocolate notes.
• Chai Latte: The warming spices in chai are a surprising but delightful match with the buttery, vanilla tones of the cookie.
• Hot Cocoa: For a double dose of chocolatey goodness, serve your cookies with a mug of thick, creamy hot cocoa. It’s cozy, comforting, and indulgent.

Food Pairings:

• Fruit: Fresh berries, especially strawberries and raspberries, offer a tart contrast to the sweetness of the cookies. Try them together for a refreshing twist.
• Cheese Plate: Yes, you read that right. A mild, creamy cheese like brie or mascarpone paired with a chocolate chip cookie offers an unexpected but sophisticated flavor pairing.
• Whipped Cream or Chocolate Mousse: If you want to go decadent, serve your cookies with a dollop of lightly sweetened whipped cream or a scoop of rich mousse. The textures and flavors play beautifully together.

Dessert Pairings:

• Ice Cream: You can’t go wrong with cookies and ice cream. Vanilla, caramel, or chocolate are obvious choices, but don’t shy away from flavors like coffee, pistachio, or salted caramel.
• Milkshake: Blend one or two cookies into a vanilla or chocolate milkshake for a cookies-and-cream-style drink that’s over-the-top delicious.

Whether you’re looking for a cozy night in or planning a dessert spread for friends, these pairing ideas can help you make the most of your freshly baked cookies.

Storage, Freezing & Reheating Instructions

Once you’ve baked a perfect batch of chocolate chip cookies, the next step is making sure they stay fresh and delicious. Whether you’re prepping ahead, saving leftovers, or wanting to enjoy them over time, proper storage and reheating methods make a huge difference.

Storing at Room Temperature:
To keep your cookies soft and chewy, store them in an airtight container at room temperature. They’ll stay fresh for up to 4–5 days. For best results, place a slice of sandwich bread in the container with the cookies. The bread helps maintain moisture by balancing humidity levels, keeping the cookies from drying out. Don’t worry—the cookies won’t taste like bread. It’s just a neat little trick that works wonders.

Refrigeration (Optional):
If your kitchen is particularly warm or humid, you can refrigerate the cookies. Place them in an airtight container, and they’ll last up to one week. Note, however, that refrigeration can slightly firm them up, so allow the cookies to come to room temperature or microwave for a few seconds to bring back that soft texture.

Freezing Baked Cookies:
These cookies freeze beautifully. Once they’re completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe bag or container. They’ll keep for up to three months. When you’re ready to enjoy them, simply let the cookies thaw at room temperature for about 15–20 minutes or pop them in the microwave for 10–15 seconds for a warm, just-baked feel.

Freezing Cookie Dough:
If you prefer to freeze the dough instead of baked cookies, scoop and shape the dough into balls first. Place them on a baking sheet to freeze individually, then store in a freezer bag. You can bake them straight from frozen—just add 1–2 extra minutes to the baking time. This is a perfect solution for busy weeks when you want fresh cookies without starting from scratch.

Reheating Cookies:
To reheat cookies and restore that fresh-from-the-oven taste, use the microwave or oven. In the microwave, warm a cookie for 10–15 seconds for a soft, gooey center. If reheating several at once, pop them in a 300°F oven for 5–6 minutes. This gently warms them without overbaking.

Proper storage and freezing not only extend the life of your cookies but also keep the texture and flavor just as dreamy as the day they were baked.

Common Mistakes to Avoid

Even simple recipes have their pitfalls, and chocolate chip cookies are no exception. Here are some common mistakes people make when baking cookies—and how you can avoid them to get perfect results every time.

Using Butter That’s Too Soft or Melted:
Softened butter is important for creaming, but there’s a difference between soft and melted. If your butter is too soft or partially melted, your cookies may spread too much and become flat. For best results, the butter should be soft enough to press a finger into but still hold its shape.

Overmixing the Dough:
Once you’ve added the dry ingredients to the wet, be gentle with the dough. Overmixing can develop the gluten in the flour too much, leading to tough cookies. Mix just until the flour is incorporated, and then stop.

Incorrect Flour Measurement:
Too much flour can make your cookies dry and cakey. Always spoon flour into your measuring cup and level it off with a knife. Avoid scooping directly with the measuring cup, as it packs the flour down and gives you more than you need.

Skipping the Chill Time (Optional but Helpful):
If you’re in a rush, you can bake the cookies right away—but chilling the dough for even 30 minutes helps control spreading and improves flavor. The flavors meld and deepen in the fridge, and the firmer dough bakes up thicker.

Overbaking the Cookies:
This is a big one. Cookies should be removed from the oven when the edges are golden but the centers still look slightly underbaked. They’ll continue to cook from residual heat, and that’s how you get that soft, gooey center. Leaving them in too long can lead to dry, crispy cookies.

Crowding the Baking Sheet:
Cookies need space to spread. Placing them too close together can cause them to merge into one big blob. Always leave about 2 inches between each dough ball.

Using Expired Leavening Agents:
If your baking soda is past its prime, your cookies may turn out flat or dense. To test its effectiveness, drop a bit into vinegar. If it bubbles actively, it’s still good.

By steering clear of these common mistakes, you’ll ensure that every batch turns out soft, chewy, and full of flavor.

Pro Tips

Want to take your chocolate chip cookies from great to legendary? Here are my best baking secrets and pro-level tips that make all the difference.

Use Room Temperature Ingredients:
This includes your butter and egg. Room temperature ingredients incorporate more smoothly into the dough, creating an even texture. Cold eggs can cause the butter to seize, leading to uneven mixing.

Weigh Your Ingredients:
For precise results, especially with flour, consider using a kitchen scale. This ensures consistency every time you bake. Flour, in particular, is easy to over-measure with a scoop, but 240g (2 cups) will give you exactly what you need.

Mix Chips and Chunks:
Instead of using only chocolate chips, try combining them with chopped chocolate chunks. Chips hold their shape, while chunks melt into gooey pockets. The variety creates a more luxurious chocolate experience.

Press Extra Chips on Top Before Baking:
Right after scooping the dough onto the sheet, press a few extra chocolate chips into the tops of each ball. This simple trick gives your cookies that picture-perfect, bakery-style look.

Let the Dough Rest Overnight:
If you’ve got the time, chilling the dough overnight does wonders. It helps the flavors deepen, the sugar hydrate, and the texture improve. It’s not mandatory, but if you can plan ahead, the results are noticeable.

Underbake Slightly, Then Let Cool on the Sheet:
For that gooey, melt-in-your-mouth center, take your cookies out when the middle still looks just a little raw. Letting them rest on the hot pan for a few minutes finishes the cooking process perfectly without drying them out.

Rotate the Baking Sheet Halfway Through Baking:
This helps ensure even baking, especially if your oven has hot spots. Midway through the baking time, turn the tray 180 degrees so all cookies bake evenly.

Use a Cookie Scoop:
For evenly sized cookies that bake consistently, a medium cookie scoop is your best friend. It also keeps your hands cleaner and helps portion out the dough quickly.

With these pro tips in your pocket, your cookies will be next-level delicious—crispy, chewy, and absolutely bakery-worthy.

Frequently Asked Questions (FAQs)

When it comes to baking the perfect chocolate chip cookie, even the most seasoned bakers have questions. Here are the most frequently asked questions, along with clear, helpful answers to guide you through every stage of the process.

Can I use salted butter instead of unsalted?
Yes, you can use salted butter in a pinch, but you’ll want to reduce or eliminate the added salt in the recipe. Since the amount of salt in salted butter varies by brand, it’s trickier to control the flavor. For consistent results, unsalted butter is best.

What if I don’t have cornstarch?
Cornstarch helps make cookies soft and thick, but if you don’t have it, you can leave it out. The cookies will still turn out great—they just might be a touch less tender. Alternatively, you can substitute with the same amount of arrowroot powder or reduce the flour slightly to adjust the texture.

Can I make the dough ahead of time?
Absolutely! You can refrigerate the dough for up to 72 hours before baking. In fact, letting it rest even overnight can enhance the flavor. Just be sure to cover it well in plastic wrap or an airtight container to prevent it from drying out.

How do I prevent my cookies from spreading too much?
Several factors affect spread. Make sure your butter isn’t too soft or melted when you begin. Chilling the dough for 30 minutes also helps. Lastly, double-check that your flour measurement is accurate and avoid greasing the pan—parchment paper works best.

Why do my cookies turn out hard after baking?
Overbaking is usually the culprit. Remember to take them out when the edges are golden and the centers still look slightly underbaked. They’ll continue to cook as they cool on the baking sheet.

Can I freeze the dough or cookies?
Yes and yes! Dough can be frozen in balls and baked straight from frozen (add 1–2 minutes to the baking time). Baked cookies can also be frozen and enjoyed later by reheating gently in the oven or microwave.

Do I need to use both brown and white sugar?
Using both sugars creates the ideal texture—brown sugar keeps them moist and chewy, while white sugar adds crisp edges. You can technically use one or the other, but the cookies may not turn out as balanced.

Can I add nuts or other mix-ins?
Definitely. Chopped walnuts, pecans, or even macadamia nuts add crunch and flavor. You can also mix in toffee bits, coconut flakes, dried fruit, or peanut butter chips for fun variations.

What’s the best way to get that bakery-style look?
Scoop your dough uniformly with a cookie scoop and press a few extra chocolate chips on top before baking. Also, don’t skip the resting period after baking—letting them sit on the sheet for five minutes helps them set beautifully.

Can I make these gluten-free?
Yes, simply substitute the all-purpose flour with a cup-for-cup gluten-free baking blend. Make sure the blend contains xanthan gum for structure, or add ½ teaspoon separately. The texture may vary slightly but will still be delicious.

These FAQs should cover most of what you need to know, but don’t hesitate to experiment and find your own perfect cookie method. Baking is as much about creativity as it is about precision.

Conclusion & Call to Action

And there you have it—the ultimate chewy chocolate chip cookie recipe that brings together everything you love about home baking. With golden edges, gooey centers, and rich pockets of melted chocolate, these cookies are comfort food at its finest. Whether you’re a seasoned baker or just dipping your toes into the world of homemade treats, this recipe is approachable, foolproof, and endlessly rewarding.

One of the best parts of this recipe is how easily it fits into your lifestyle. Want to bake a quick batch for the kids after school? These cookies are ready in under 30 minutes. Hosting a dinner party and need a standout dessert? Stack them on a platter with a scoop of vanilla ice cream. Craving a little midnight snack? Keep a stash of dough in the freezer and pop a few into the oven whenever the mood strikes.

It’s not just about the cookies—it’s about the experience. The smell of butter and vanilla filling the kitchen, the joy of watching them rise and brown in the oven, the quiet satisfaction of biting into one while it’s still warm. These little moments are what make baking so special. And trust me, once you make this recipe, it’s going to be one you reach for again and again.

So now it’s your turn! Tie on that apron, preheat your oven, and get ready to bake the best batch of cookies you’ve ever had. And don’t forget—I’d love to hear how they turned out. Leave a comment, share your photos, or tag me on social media so I can see your beautiful creations. There’s nothing more satisfying than seeing others enjoy the same cozy joy that these cookies bring into my kitchen.

Happy baking—and save a few cookies for yourself. You deserve it.

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