Chewy Chocolate Chip Cookies Recipe Everyone Loves

Chocolate Chip Cookies are one of the most beloved baked treats for good reason. Soft, chewy centers, crisp golden edges, and puddles of rich chocolate in every bite—there’s something deeply comforting about a well-made chocolate chip cookie. But this version takes it a step further.

This recipe isn’t just good—it’s thoughtfully crafted for the perfect texture. By using a combination of brown and white sugar, chilling the dough, and folding in chopped chocolate for layered meltiness, these cookies achieve that golden trifecta: chewy, gooey, and slightly crisp. They’re thick but not cakey, soft but not underbaked.

Whether you’re baking for a cozy night in, gifting a batch to a friend, or looking to impress at a bake sale, this chocolate chip cookie recipe hits all the right notes. It’s classic, satisfying, and incredibly easy to love.

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Ingredients Overview

All-Purpose Flour – The base of the dough. Provides the structure needed to hold the gooey center without going flat. Spoon and level for accurate measuring.

Baking Soda – Helps the cookies rise just enough while encouraging browning and chewy texture.

Salt – A necessary flavor booster. Enhances the richness of the chocolate and balances the sweetness.

Unsalted Butter – Melted and slightly cooled butter adds moisture and chew. Browning the butter first adds a nutty depth, but is optional.

Brown Sugar – The moisture from brown sugar creates a soft, chewy interior. Light brown sugar is ideal, but dark brown can be used for a deeper molasses flavor.

Granulated Sugar – Helps the cookies spread and adds crispness around the edges. The balance of sugars is key for texture.

Egg + Egg Yolk – One whole egg adds structure while the extra yolk brings richness and chew.

Vanilla Extract – A generous splash enhances all the other flavors. Use pure vanilla for best results.

Chocolate Chips & Chopped Chocolate – A mix of chips and chopped bars creates varied textures and meltiness. Semi-sweet is traditional, but dark chocolate adds a rich twist.

Optional Flaky Salt – A sprinkle of sea salt on top right before baking adds contrast and gourmet appeal.

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Step-by-Step Instructions

1. Melt the Butter
   In a small saucepan or microwave-safe bowl, melt 3/4 cup (1 1/2 sticks) unsalted butter. Let it cool slightly—warm, not hot.

2. Mix Sugars and Butter
   In a large bowl, whisk together 3/4 cup brown sugar and 1/2 cup granulated sugar. Pour in the melted butter and mix until smooth and glossy.

3. Add Eggs and Vanilla
   Add 1 large egg plus 1 egg yolk to the sugar-butter mixture. Stir in 2 teaspoons vanilla extract. Whisk until the mixture is light and creamy.

4. Combine Dry Ingredients
   In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 3/4 teaspoon salt.

5. Mix the Dough
   Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. The dough will be soft and thick.

6. Fold in the Chocolate
   Stir in 1 cup semi-sweet chocolate chips and 1/2 cup chopped chocolate. Save a few chunks to press into the tops of the cookies before baking.

7. Chill the Dough
   Cover the dough and refrigerate for at least 1 hour (preferably 12–24 hours). This deepens flavor and improves texture.

8. Preheat and Prep
   Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.

9. Scoop and Shape
   Scoop 2–3 tablespoon portions of dough onto the sheets, spacing them about 2 inches apart. Press a few extra chocolate pieces on top. Sprinkle with flaky salt if using.

10. Bake
    Bake for 10–12 minutes, until the edges are set and golden but the centers look slightly underbaked. Let them cool on the sheet for 5–10 minutes before transferring.

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Tips, Variations & Substitutions

• Browning the Butter: For an added layer of flavor, brown the butter until golden and nutty before mixing. Let it cool before using.

• No Chill Shortcut: You can bake without chilling, but the cookies may spread more and lose chewiness.

• Chocolate Variety: Use a mix of milk, dark, or even white chocolate. Chopped chocolate bars create gooey puddles.

• Nutty Addition: Add 1/2 cup chopped toasted walnuts or pecans for crunch.

• Make Ahead: Freeze cookie dough balls and bake straight from frozen—just add 2–3 minutes to the bake time.

• Gluten-Free: Use a 1:1 gluten-free baking flour blend. The cookies will be slightly more delicate but still delicious.

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Serving Ideas & Occasions

These chocolate chip cookies are crowd-pleasers for all ages. Serve warm from the oven for that gooey center, or pair with vanilla ice cream for the ultimate dessert.

Perfect for after-school treats, game nights, potlucks, or just a late-night craving. Stack them up for gift boxes or wrap in parchment and tie with twine for a bakery-style presentation.

They also make an ideal addition to cookie platters, holiday baking boxes, and birthdays—everyone loves a homemade classic.

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Nutritional & Health Notes

While these cookies are rich and sweet, they’re made with simple, real ingredients. Each one provides a good dose of energy, carbs, and that feel-good comfort that only a chocolate chip cookie can bring.

You can lighten them slightly by reducing the sugar by 1–2 tablespoons or swapping half the flour with white whole wheat flour. For extra protein, stir in some chopped nuts or seeds.

If you’re tracking calories, smaller cookie portions are just as satisfying and stretch the batch further.

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FAQs

1. Do I really need to chill the dough?
Chilling helps control spread and deepens flavor. If you have time, it’s worth it. Even 1 hour makes a difference.

2. Can I freeze the dough?
Yes! Scoop the dough into balls and freeze on a tray. Once solid, store in a zip-top bag. Bake straight from frozen at 350°F for 12–14 minutes.

3. Why use both chips and chopped chocolate?
Chips hold their shape while chopped chocolate melts into puddles. The combination gives the best texture and chocolate distribution.

4. How do I keep them soft for days?
Store cookies in an airtight container with a slice of bread. The moisture from the bread keeps them soft without becoming soggy.

5. What size should I make the cookies?
2–3 tablespoon scoops are standard, but you can go bigger for bakery-style. Adjust baking time for larger cookies.

6. Can I brown the butter?
Yes! Browned butter adds a deep, nutty flavor. Just cool it slightly before mixing into the sugar.

7. Why are my cookies flat?
This can happen if the butter was too warm or the dough wasn’t chilled. Try chilling longer or increasing flour slightly if needed.

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