Name: Chewy Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 2 1/4 cups all-purpose flour ((about 281 g)); 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter, softened ((about 226 g, 2 sticks)); 3/4 cup granulated sugar ((about 150 g)); 3/4 cup packed brown sugar ((about 165 g)); 2 large eggs; 2 teaspoons vanilla extract; 2 cups semisweet chocolate chips ((about 340 g))

These chewy chocolate chip cookies are soft in the center, crisp at the edges, and packed with melting semisweet chips in every bite. The dough stays simple and forgiving, so you can mix and bake with confidence even on a busy night. They have a rich butter-sugar backbone, deep vanilla notes, and that perfect slightly underbaked center that gives them a chewy, tender texture. These cookies are easy to scale, chill for thicker rounds, and ready in under an hour from start to finish. If you like a twist, try a hint of espresso—see our related espresso chocolate chip cookies recipe for a bolder coffee-chocolate combo.

Why You’ll Love This Chewy Chocolate Chip Cookies – New and Delicious

Chewy centers with golden, crisp edges every batch.
Simple pantry ingredients you likely already have.
Easy method: cream, mix, drop, and bake—no special tools.
Dough chills well for thicker, bakery-style cookies.
Flexible baking window (9–12 minutes) lets you control softness.
Big, melty semisweet chips deliver classic chocolate flavor.
Great for make-ahead dough balls, gifts, or cookie tins.
Kid-friendly to mix and fun to bake together.

What Is Chewy Chocolate Chip Cookies – New and Delicious?

This is a classic American-style chocolate chip cookie with a focus on chewiness and deep chocolate pockets. The taste balances creamy butter, brown sugar molasses notes, and vanilla, while the semisweet chips give sweet-but-not-cloying chocolate flavor. The texture is intentionally soft in the middle with slightly crisped edges—achieved by creaming butter and sugars, using two eggs for moisture, and avoiding overbaking. The cooking method is straightforward oven baking at 350°F (175°C), making these cookies an ideal comfort-food bake for weeknights, bake sales, and casual brunch spreads.

Ingredients for Chewy Chocolate Chip Cookies – New and Delicious

For the Cookies

2 1/4 cups all-purpose flour (about 281 g)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened (226 g)
3/4 cup granulated sugar (150 g)
3/4 cup packed brown sugar (165 g)
2 large eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips (about 340 g)

Ingredient Notes (Substitutions, Healthy Swaps)

Flour: Use the listed all-purpose flour. For a slightly chewier cookie, swap up to 1/4 cup of the flour for bread flour (optional). Do not replace all-purpose entirely or texture will change.
Butter: Unsalted butter is specified so you can control salt. If you only have salted butter, omit or reduce the added 1 teaspoon salt. Expect a slightly saltier final cookie.
Sugars: Brown sugar adds chew and depth. You can use all granulated sugar, but expect a less chewy, lighter-tasting cookie. For lower sugar, reduce granulated sugar by 2 tablespoons, but flavor and texture will change.
Eggs: Large eggs provide moisture and lift. For an egg-free diet, try a flax “egg” (1 tbsp ground flax + 3 tbsp water per egg), but the result will be denser and less tender. (Optional.)
Chocolate chips: Semisweet chips are called for. You can substitute chopped chocolate bars for larger pockets of chocolate, or use a mix of semisweet and milk chips for a sweeter cookie. (Optional.)

Step-by-Step Instructions

Step 1 – Prep the oven and pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. This keeps the bottoms even and makes cleanup easy.

Step 2 – Mix dry ingredients
In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt until evenly combined. Set aside.

Visual cue: The dry mix should look uniform with no clumps of baking soda or salt.

Step 3 – Cream butter and sugars
In a large bowl, cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes with a stand mixer on medium speed. Add 2 large eggs one at a time, mixing well after each. Stir in 2 teaspoons vanilla extract.

Pro cue: Properly creamed butter and sugar will look pale and slightly aerated; this helps the cookies rise and then settle into chewiness.

Step 4 – Combine wet and dry
Gradually mix the dry ingredients into the butter-sugar mixture just until combined. Avoid overmixing once flour is added—stop when you no longer see streaks of flour.

Step 5 – Fold in chocolate
Fold in 2 cups semisweet chocolate chips until evenly distributed.

Visual cue: The dough should be thick, tacky, and studded evenly with chips.

Step 6 – Scoop and chill (optional)
Drop uniform mounds of dough onto prepared sheets, keeping them 2 inches apart. For thicker, bakery-style cookies, chill the mounds in the fridge for 30–60 minutes before baking.

Pro cue: Chilling firms the fat and slows spread, giving rounder, thicker cookies.

Step 7 – Bake and cool
Bake for 9–12 minutes, until the edges are golden and the centers still look slightly underbaked. Let cookies cool on the pan for 5 minutes before transferring to a wire rack to cool completely.

Visual cue: Centers will be soft and slightly glossy when removed from the oven; they set as they cool.

Pro Tips for Success

Measure flour properly: spoon flour into the measuring cup and level it—packed flour makes dense cookies.
Room temperature butter and eggs mix more evenly; too-cold butter won’t cream, too-soft butter can cause over-spread.
Chill dough for thicker cookies; if you want thin, wide cookies, bake them right away.
Use an ice cream scoop or cookie scoop for uniform size and even baking.
Watch the oven closely from minute 9 onward—oven temperatures vary and a minute can change the texture.
Rotate pans halfway through baking if your oven has hot spots.
Let cookies finish cooking on the pan for 5 minutes; they firm up and stay chewy.
For extra flavor contrast, sprinkle a small pinch of flaky sea salt on each cookie right after baking.

Flavor Variations

Optional: Double Chocolate — replace 1/4 cup of flour with unsweetened cocoa powder and use dark chocolate chips for an intense chocolate cookie.
Optional: Nut Crunch — fold in 1 cup chopped toasted walnuts or pecans for texture and a toasty note.
Optional: Oat Chew — add 1/2 cup old-fashioned oats to the dough for a rustic chew (reduce flour by 1/2 cup if dough feels dry).
Optional: Brown Butter — brown the butter before creaming for a nutty, caramelized depth; cool it slightly before mixing.
Optional: Sea Salt & Caramel — top each warm cookie with a small caramel candy piece and flaky sea salt for a sweet-salty finish.
Optional: Espresso Boost — add 1 teaspoon instant espresso powder to the dough for a subtle coffee lift without overtaking chocolate.

Serving Suggestions

Serve warm directly from the oven with a cold glass of milk.
Plate with vanilla ice cream for an impromptu cookie-sandwich dessert.
Arrange on a platter for parties or pack into cookie tins for gifts.
Pair with coffee or hot chocolate for an afternoon treat.
Break into chunks and sprinkle over yogurt or ice cream as a crunchy topping.
Bring to potlucks and label with any nut variants for guests.

Make-Ahead, Storage & Reheating

Make-ahead dough balls: Scoop dough into mounds and freeze on a sheet tray. Transfer to a freezer bag once firm and bake from frozen—add 1–2 minutes to baking time.
Refrigerated dough: Dough will keep in the fridge up to 3 days; chilling improves flavor.
Baked cookies: Store cooled cookies in an airtight container at room temperature for 3–4 days. In the fridge, they last up to 7 days but may firm; allow to come to room temperature before serving.
Reheating: Warm a cookie in a 300°F oven for 3–5 minutes or microwave for 8–10 seconds for a fresh-from-the-oven feel. Be careful not to overheat or they can become tough.

Storage and Freezing Instructions

To freeze baked cookies: Let cool completely, then flash-freeze on a sheet tray. Transfer to a freezer-safe bag or container with parchment between layers. Freeze up to 3 months. Thaw at room temperature or warm gently in a low oven.
To freeze cookie dough: Scoop into mounds, freeze on a tray until firm, then store in a sealed bag for up to 3 months. Bake from frozen, adding a couple of extra minutes to the bake time.
If you prefer not to freeze, keep dough refrigerated for up to 3 days; it will darken slightly but stay usable. Freezing is recommended for longer storage to maintain freshness.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
238 kcal | 2.4 g | 31 g | 14 g | 1 g | 162 mg

Estimates vary by brands and portions.

FAQ About Chewy Chocolate Chip Cookies – New and Delicious

Q: Why are my cookies flat and thin?
A: Likely too-soft butter, too-warm dough, or too much sugar. Chill the dough for 30–60 minutes and ensure butter is softened but not melting.

Q: Why are my cookies cakey instead of chewy?
A: You may have used too much flour or overbaked them. Measure flour correctly and remove cookies when centers are still slightly underbaked.

Q: How do I make thicker cookies?
A: Chill dough mounds for 30–60 minutes before baking. Use a larger scoop for bigger cookies.

Q: Can I substitute brown sugar with white sugar?
A: Yes, but brown sugar adds moisture and chew. Using only white sugar yields a crisper, less flavorful cookie.

Q: How do I know when the cookies are done?
A: Edges should be golden and centers slightly underbaked and glossy. They will set as they cool.

Q: Can I bake frozen dough without thawing?
A: Yes. Add 1–2 minutes to the baking time and watch for the same visual cues.

TastyInspo Notes

Press a few extra chocolate chips into the tops of warm cookies for picture-perfect presentation.
Use a medium cookie scoop for consistent size and predictable bake times.
Serve a small ramekin of warm chocolate sauce nearby for dunking at gatherings.
If gifting, layer cookies with parchment to keep them from sticking and to preserve edges.
For a bakery look, rotate pans and chill dough overnight for a deeper, more developed flavor.

Troubleshooting

Problem: Cookies are too dry. Fix: Reduce baking time slightly and check oven temperature; also ensure not to overmeasure flour.
Problem: Cookies spread too much. Fix: Chill dough, check butter temperature, and ensure baking sheet is cool.
Problem: Cookies are undercooked in center after longer bake. Fix: Your oven may be uneven—try a lower rack or adjust temperature by 10–15°F.
Problem: Dough too sticky to handle. Fix: Chill dough 20–30 minutes or dust hands with a touch of flour.
Problem: Burned bottoms. Fix: Use parchment or silicone mat; bake one tray at a time and avoid dark-colored pans.
Problem: Bland flavor. Fix: Confirm you used full-flavored vanilla, fresh brown sugar, and a good-quality semisweet chip; a pinch of flaky salt on top brightens flavor.

Final Thoughts

This Chewy Chocolate Chip Cookies – New and Delicious recipe is a reliable, comforting classic that gives consistently chewy centers and golden edges with minimal fuss. Follow the simple steps, mind the chill and bake times, and you’ll have cookies that please every crowd—warm, shareable, and easy to customize.

Conclusion

For another excellent chocolate chip version and creative tips, check out The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine to compare approaches and inspiration.