Chewy Chocolate Chip Cookie Recipe (2024)

Updated on |By Kate|643 Comments

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Chewy Chocolate Chip Cookie recipe! This chocolate chip cookie recipe is made with only brown sugar and makes cookies that are the perfect blend of soft and chewy!

Chewy Chocolate Chip Cookie Recipe (1)

These Chewy Brown Sugar Chocolate Chip Cookies are easy to make!

They’re great spur-of-the-moment cookies because there is no need to soften the butter ahead of time. The dough comes together in a matter of minutes, and no chilling is required.

If you like a thicker cookie, you can refrigerateit for 30 minutes or so before baking, butno need to chill it if you don’t want to.

And the use of all brown sugar gives these cookies a deeper, richer flavor and makes for chewy cookies. So, the next time a cookie craving strikes, bake up a batch of these cookies!

What makes these cookies chewy?

  • Melted butter: Using melted butter helps the cookies to come together quickly, and it also increases the chewiness.
  • Brown sugar: Using only brown sugar helps to make them chewier.
  • Extra egg yolk: The fat in the yolk helps to increase chewiness.
Chewy Chocolate Chip Cookie Recipe (2)

Ingredient notes and substitutions

  • Butter: I use salted butter in this recipe. If you’re using unsalted butter, increase the salt by 1/4 teaspoon.
    • If you want to brown the butter, you will need to use more butter because browning butter causes it to cook down. Otherwise, you will be left with a drier dough. You could also try my brown butter chocolate chip cookie recipe.
  • Brown sugar: Light brown sugar or dark brown sugar will work. Dark brown sugar will give you richer, more toffee-like flavor.
    • This recipe uses only brown sugar, no white sugar, in order to make the cookies chewier.
  • Flour: Correctly measuring the ingredients is key! I suggest weighing the ingredients. If you aren’t going to weigh the flour, then you need to aerate it (sifting or fluffing) and then lightly spoon into the measuring cup and leveling. If you don’t want to sift or weigh the flour, please use less flour.Packing in too much flour will cause the cookies not to spread.
  • Chocolate: You can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips. This will give you a flatter cookie that spreads more.
    • Feel free to use a different type of chocolate chip – semisweet chocolate chips, milk chocolate chips, dark chocolate chips, or even white chocolate chips will work. Chocolate chunks can also be used.

How to make chewy chocolate chip cookies

Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is given below.

Chewy Chocolate Chip Cookie Recipe (3)

Step 1: Melt butter in a heavy saucepan. or in a microwave-safe bowl. The butter should be just melted. If you want to brown the butter, please see the note above in “Ingredient notes and substitutions”.

Step 2: Add brown sugar to a large bowl.

Chewy Chocolate Chip Cookie Recipe (4)

Step 3: Stir to combine butter and sugar. Let stand 5 minutes.

Chewy Chocolate Chip Cookie Recipe (5)

Step 4: Add egg and egg yolk; stir to combine. Stir in vanilla extract.

Chewy Chocolate Chip Cookie Recipe (6)

Step 5: Add flour, baking soda, and salt. Stir in dry ingredients until just combined. Please see the comments about flour in the “Ingredient notes and substitutions” section.

Chewy Chocolate Chip Cookie Recipe (7)

Step 6: Stir in chocolate chips or chunks.

Chewy Chocolate Chip Cookie Recipe (8)

Step 7: Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.

Step 8: Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft.

Step 9: Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

Chewy Chocolate Chip Cookie Recipe (9)

Recipe Tips!

  • Mixing: I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
  • Baking: It’s important to slightly underbake the cookies. This will give you a softer, chewier cookie.
  • Oven temperature: If you’d like the cookies to spread more or brown less, decrease the oven temperature by 25F to 350F.
  • Flat cookies: If your cookies are coming out too flat, cover and chill the dough for 30-60 minutes. Also, some people have had better luck using 3 cups of flour (360g).
  • Topping: The cookies are great as-is, but if you like more salty/sweet flavor, sprinkle the cookies with a bit of sea salt or finishing salt.
Chewy Chocolate Chip Cookie Recipe (10)

Recipe FAQs

Can I freeze the cookie dough?

Yes! I recommend flash freezing the dough in scoops by placing scoops of the dough onto a baking sheet. Once the dough is frozen through, transfer the frozen balls of cookie dough to a freezer-safe container, and store in the freezer.

Can I freeze the cookies?

You can! Bake the cookies as-directed. Let the cookies cool to room temperature on a wire cooling rack. Place the cookies in a freezer-safe container, and freeze.

Chewy Chocolate Chip Cookie Recipe (11)

Storage

The cookies can be stored in an airtight container at room temperature. They will keep for up to 4 days when properly stored.

More easy cookie recipes!

  • Easiest Chocolate Chip Cookies
  • Easy Chocolate Chocolate Chip Cookies
  • S’mores Cookies
  • Rocky Road Cookies

If you’ve tried this chewy chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

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Chewy Chocolate Chip Cookie Recipe (16)

Chewy Chocolate Chip Cookie Recipe (17)

4.95 from 281 votes

Chewy Chocolate Chip Cookie Recipe


Author Kate @ I Heart Eating

Course Dessert

Cuisine American

Chewy brown sugar chocolate chip cookie recipe

Ingredients

  • 1 cup butter
  • 1 ½ cups brown sugar packed
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 2 ½ cups all-purpose flour Please see the note below about measuring the flour.
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
  • 10 ounce package chocolate chips

Instructions

  • Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.

  • Melt the butter in a large microwave-safe bowl. The butter should be just melted. If you want to brown the butter, please see the note below.

  • Add brown sugar, and mix in.

  • Let stand 5 minutes.

  • Add egg and egg yolk; stir to combine.

  • Stir in vanilla extract.

  • Add flour, baking soda, and salt. Stir until just combined. Please see the comments about flour in the recipe notes.

  • Stir in chocolate chips.

  • Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.

  • Bake for about 7-10 minutes, or until the edges of the cookies are golden brown. The centers should still look soft and slightly underbaked. That will help to keep the cookies soft.

  • Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.

Notes

  • Recipe change note: I recently decreased the amount of flour called for in the recipe due to product changes. The previous amount of flour called for was 3 cups or 360 grams.
  • Butter: If you want to brown the butter, you will need to use more butter because browning butter causes it to cook down. Otherwise, you will be left with a drier dough.
  • Flour: Correctly measuring the ingredients is key! I highly suggest weighing the ingredients. If you don’t weigh the flour, you’ll need to aerate the flour (sifting or fluffing) and then lightly spoon it into the measuring cup and level. If you don’t want to sift or weigh the flour, please use less flour. Packing in too much flour will cause the cookies not to spread.
  • Can substitute 4 ounces finely chopped semisweet baking chocolate for chocolate chips.
  • I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
  • Nutrition values are estimates.
  • Love chocolate? Try the chocolate chocolate chip version of this cookie!

Nutrition

Serving: 1cookie | Calories: 160kcal | Carbohydrates: 22g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 133mg | Potassium: 26mg | Sugar: 13g | Vitamin A: 180IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.7mg

Did You Make This Recipe?

Share it with me on Instagram @i_heart_eating and follow on Youtube @katedean and Pinterest @katedean for more!

Originally published 1/26/16.

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

Reader Interactions

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    Comments & Reviews

  1. Ivanna says

    Chewy Chocolate Chip Cookie Recipe (18)
    These turned out great except I used mini chocolate chips and for some reason they melted and created a gooey mess at the bottom of the cookie. I added 4 minutes to the baking time and smacked them flat so they would bake better. Next time I will use chocolate chunks and probably 360g of flour instead of 300. Thank you for the recipe.

    Reply

    • Kate says

      Thank you! I’m glad that you liked them! Just a note – I’ve used chopped chocolate in the cookies, and that caused the cookies to spread even more.

      Reply

  2. Cari says

    It says to use 2.5 cups flour but to weigh it. What should the weight be?

    Reply

    • Kate says

      Hi! If you click on “metric” immediately above the ingredients and below the “ingredient” heading, it will give you the weights for the ingredients.

      Reply

  3. Alexandra says

    Chewy Chocolate Chip Cookie Recipe (19)
    Wonderful! So soft and moist without tasking over the top sweet. My family and I loved these.

    Reply

    • Kate says

      Yay! I’m so glad to hear that!

      Reply

  4. Abby says

    These ate that best chocolate cookies I’ve ever made and amongst the best I’ve ever eaten. They’re super soft and chewy. Splurge and use good quality chocolate. Be careful not to over bake as it’ll put a damper on what could otherwise be your new fav recipe.

    Reply

    • Kate says

      Thank you! I’m so glad that you liked them!

      Reply

    • Kate says

      Thank you!

      Reply

  5. Lisa says

    Chewy Chocolate Chip Cookie Recipe (21)
    How many cookies is the yield using 1.5 tbsp cookie scoop?

    Reply

    • Kate says

      Hi! This recipe makes 36 cookies. As an FYI, you can find the yield for my recipes just above the “Ingredients” label and next to the “Print” “Pin” and “Rate” buttons.

      Reply

  6. Nate says

    Hey, when it says 1 egg and 1 egg yolk, does that mean I will need 2 eggs?
    thank you

    Reply

    • Kate says

      Yes, you will need two eggs total. You will only use the yolk from the second egg.

      Reply

      • Nate says

        wonder what would happen if we used the entire second egg instead of just the yolk??

        Reply

  7. Hiba says

    Chewy Chocolate Chip Cookie Recipe (22)
    I always mess up my cookies somehow when I try to make em but this recipe was a huge success 🥹 It was sooo good and I loved loved loooved how chewy they were 😭 I was wondering if its possible to halve this recipe?

    Reply

    • Kate says

      Yay! It’s tricky to halve a recipe when it calls for 1 egg and/or 1 egg yolk.

      If you don’t want to make a full batch, you may want to make the full recipe and then freeze half of the scoops of dough for later.

      Reply

  8. Amy Cannon says

    Chewy Chocolate Chip Cookie Recipe (23)
    These are insanely amazing. I’ve been trying out different things to perfect my chocolate chip cookie and landed on this recipe which included what I had been doing but also added smart tips like sifting the flour and not packing it in. I use a mix of dark brown sugar and light brown sugar, and sprinkle a little sea salt on them in the middle of baking. Anyone that has tried them said they’re the best they’ve ever had. Thanks so much for this recipe!

    Reply

    • Kate says

      Thank you so much!

      Reply

  9. L.A. says

    Chewy Chocolate Chip Cookie Recipe (24)
    Definitely the best chocolate chip cookie recipe ever! I found this great website about two years ago, and started making these cookies. They are just so delicious and soft…..I love how the brown sugar makes them soft and gooey.

    Reply

    • Kate says

      I’m so glad that you’ve been enjoying the recipe!

      Reply

  10. SuzeBeth says

    Chewy Chocolate Chip Cookie Recipe (25)
    Holy smokes! This by far is my favorite chocolate chip cookie, ever! I make chocolate chip cookies several times a year and try different recipes and have a “few taste-testers” within an arm’s length to sample them once they have cooled just enough to try and these are it! They have raved about these and thank goodness I made a double batch! I followed the recipe to the letter and sifted my flour, the only differences that I made were that I cook on stones and did not use parchment and no sticking occurred and used a smaller scoop size and the cookies were absolutely divine! I left some in for a little longer to ad a little extra crisp, but still amazingly chewy and the flavors are just scrumptious! Thanks so much for sharing! Go ahead and make these, you will not be sorry, or maybe you will if you have no will power!

    Reply

    • Kate says

      Thank you so much!

      Reply

  11. Jen says

    Chewy Chocolate Chip Cookie Recipe (26)
    This is, by far, the BEST chocolate chip cookie recipe I’ve ever used!

    Reply

    • Kate says

      Thank you so much!!

      Reply

  12. Chelsea says

    Chewy Chocolate Chip Cookie Recipe (27)
    I swear to god this is the best cookie recipe I’ve ever tried – perfectly squishy, not overpoweringly vanilla-y, just amazing.

    Reply

    • Kate says

      Yay!! Thank you so much!!

      Reply

  13. Matt says

    Chewy Chocolate Chip Cookie Recipe (28)
    My 3 year old son and I have made these twice now, and both times they tasted great. We did have to add 1 min to the baking time though.

    Reply

    • Kate says

      Thanks! I’m glad that you enjoyed them.

      Reply

  14. Dee says

    The recipe tastes good, but not enough flour! I modified it and it came back delicious, also added chopped walnut and rolled in nuts very finely chopped.

    Reply

    • Kate says

      I’m glad that you made it work!

      Reply

  15. Jen says

    Chewy Chocolate Chip Cookie Recipe (29)
    So it won’t let me rate five stars for some reason but… wow! I made these, as the first cookies I’ve ever made, and I was told numerous times they were the best cookies anybody who I gave them to ever had!! It was so good, I made them a second time, but I forgot to read the notes and used far too much flour, leaving me with more of a bread than a cookie. I’m making them again right now, and I’m once again impressed with this recipe :)))

    Reply

    • Kate says

      Thank you so much! I’m so glad that you liked the cookies!

      Reply

  16. Jleigh says

    I just finished mixing in the flour, and it is still pretty wet looking. Is this how they should look before I put in oven? Help! : )

    P.S – I followed directions to a T! Thanks!

    Reply

    • Kate says

      Hi! It’s difficult to say without seeing it. However, if you find that your cookies are spreading too much when you bake them, just chill the dough for 15-30 minutes, and that should help!

      Reply

  17. Jeanette SY says

    Chewy Chocolate Chip Cookie Recipe (30)
    Great recipe!!! The later about 5 mins. Thanks for sharing

    Reply

    • Kate says

      Thank you!

      Reply

  18. J says

    I’ve made these cookies a dozen times and they are incredible! I’m worried about the change in flour because I actually use Gluten Free AP flour. I also always use Kerrygold Unsalted Butter. Not sure if I should use 2.5 or 3 cups of flour? What should the raw dough look like before baking so I know what texture to look for?

    Reply

    • Kate says

      There are pictures above the recipe that show the cookie dough and a scoop of cookie dough. I hope that those help! If you’ve had good luck with using 3 cups of gf flour and certain butter, then I would guess that those should still work. Kerrygold is great butter to use in this recipe because it has high butterfat.

      Reply

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Chewy Chocolate Chip Cookie Recipe (2024)

FAQs

What is the secret to chewy cookies? ›

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

What makes cookies stay soft and chewy? ›

Use Brown Sugar

Add two tablespoons of light or dark brown sugar to your cookie recipe. Brown sugar can hold extra moisture because of its molecular structure (science!). The glucose and fructose found in it are hygroscopic, which means they suck up and hang onto moisture and moisture = soft, chewy cookies.

Does melting butter make cookies chewy? ›

In some recipes, melted butter is responsible for creating a chewy texture in the cookie. In others, the mixture is used to create a crisp, buttery exterior. Read all your recipes carefully to understand the role of melted butter in your batch, and choose your melting method accordingly.

How does Chips Ahoy make their cookies chewy? ›

But the report went on to conclude that the secret ingredient is corn syrup, a liquid sweetener. Sure enough, Fine Cooking explains that corn syrup is scientifically proven to keep cookies chewy because it contains fructose, a sugar known for retaining moisture from the air.

What are 3 factors that contribute to a chewy cookie? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

How do you make cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

How do you make cookies soft and chewy vs hard and crisp? ›

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

What is the secret ingredient to keep cookies soft? ›

There's an ingredient that will make your cookies extra flexible and soft. It's corn syrup. That's it! That, my friend, is the secret ingredient to the best SOFTEST chocolate chip cookies.

What ingredient makes a cookie soft? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

Should you chill cookie dough before baking? ›

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Why not to use melted butter in cookies? ›

“Room temp butter is able to hold onto air,” Szewczyk says. “You can mechanically shove air into it by creaming. Warm butter is not able to hold onto it, so you're going to get a denser dough.” When using warmer or melted butter, cookies will struggle to lift and lighten, resulting in a cakier texture, like brownies.

Why aren t my chocolate chip cookies chewy? ›

There are a few things you can try to get soft, chewy chocolate chip cookies: Use a higher ratio of brown sugar to white sugar. Brown sugar contains molasses, which helps keep cookies soft and moist. Use more egg yolks and less egg whites.

Why are my chocolate chip cookies cakey instead of chewy? ›

Using too much flour will make your cookies too cakey, so try reducing the flour amount by two tablespoons. Avoid using cake flour instead; try a mix of all-purpose flour and bread flour for a more dense and chewy texture. Using too much baking powder.

Why are my chocolate chip cookies hard and not chewy? ›

Why do my chocolate chip cookies keep turning out hard or cakey instead of chewy? Hard cookies: you are over mixing, baking too long, baking at too high a temperature, or some combination of these.

What makes cookies chewy butter or shortening? ›

Cookies Made with Butter vs Shortening

Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

How do you keep cookies thick and chewy? ›

Chill Your Cookie Dough

Not only will the flavors intensify, but the texture will also improve, so your cookies will bake up nice and thick and chewy. This is due in part to the fact that the flour will have a longer period to absorb moisture within the dough.

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