These Chewy Chocolate Chip Cookies bake up soft in the center with slightly crisp, golden edges and rich pockets of semisweet chocolate in every bite. The dough is simple to make with pantry staples, and the method keeps the cookies tender and chewy rather than flat and greasy. This recipe is quick enough for a weeknight treat but satisfying enough for a bake sale or potluck. Serve warm with a glass of cold milk, or split and add a scoop of vanilla ice cream for an easy dessert. For a close reference on technique and texture, you can compare notes with the Chewy Chocolate Chip Cookies recipe.
Why You’ll Love This Chewy Chocolate Chip Cookies – New and Delicious
- Soft, chewy center with golden, slightly crisp edges—classic texture that many crave.
- Uses simple pantry ingredients you likely already have on hand.
- Quick to mix by hand or with a mixer; no special tools needed.
- Eggs and butter keep the dough rich and tender without extra steps.
- Easy to scale up for parties or scale down for a small batch.
- Chill option gives you control over thickness and spread.
- Semisweet chips provide balanced chocolate flavor that is not too sweet.
- Versatile base for many optional mix-ins and flavor twists.
What Is Chewy Chocolate Chip Cookies – New and Delicious?
Chewy Chocolate Chip Cookies – New and Delicious is a classic American cookie that focuses on a soft, chewy interior with a lightly crisp rim. The flavor is buttery and sweet with notes of brown sugar and vanilla, and the semisweet chocolate chips melt into pockets of chocolate. You bake these cookies on parchment-lined sheets at 350°F (175°C). The vibe is cozy comfort food—perfect for family nights, school lunches, coffee breaks, and casual gatherings.
Ingredients for Chewy Chocolate Chip Cookies – New and Delicious
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 2 cups semisweet chocolate chips
Ingredient Notes (Substitutions, Healthy Swaps)
- Butter: You can use salted butter if that’s what you have—reduce added salt to 1/2 teaspoon. Use real butter for best flavor. Margarine can work but may affect texture and flavor.
- Sugars: If you only have light brown sugar, use it in the same amount. For a slightly deeper flavor, use dark brown sugar instead of packed brown sugar.
- Flour: All-purpose flour is best. For a slightly softer cookie, replace up to 1/4 cup of flour with cake flour.
- Eggs: For an egg-free version, use a commercial egg replacer or 1/4 cup mashed banana or applesauce per egg (texture will change).
- Chocolate: Semisweet chips are called for, but you can use dark chocolate chips, milk chocolate chips, or chopped chocolate bars as an optional swap.
- Vanilla: Pure vanilla extract gives the best flavor, but imitation vanilla works in a pinch.
Step-by-Step Instructions
Step 1 – Prep and preheat
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper so cookies don’t stick and so cleanup is easy.
Visual cue: The oven is ready when it reaches temperature and the parchment lies flat.
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 combined. Set the bowl aside.
Step 3 – Cream butter and sugars
In a large bowl, cream 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar. Beat until the mixture is light and fluffy. Add 2 large eggs one at a time, mixing well after each addition. Stir in 2 teaspoons vanilla extract.
Visual cue: The creamed mixture should look lighter in color and increase slightly in volume.
Step 4 – Combine wet and dry
Gradually mix the dry ingredients into the butter mixture until just combined. Avoid overmixing to keep the cookies tender.
Pro cue: Stop mixing as soon as you see no streaks of flour. Overmixing develops gluten and makes cookies tough.
Step 5 – Add chocolate chips
Fold in 2 cups semisweet chocolate chips until evenly distributed through the dough.
Step 6 – Portion and chill (optional)
Drop mounds of dough onto the prepared baking sheets, keeping them about 2 inches apart. If you want thicker cookies, chill the dough mounds or the whole bowl of dough for 20–30 minutes before baking.
Visual cue: Dough mounds hold shape but soften slightly when pressed.
Step 7 – Bake and cool
Bake in the preheated oven for 9–12 minutes, until the edges are golden and the centers are slightly underbaked. Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Pro cue: Pull cookies at the lower end of the time range for chewier centers; bake longer for firmer centers.
Pro Tips for Success
- Use room-temperature butter and eggs so they blend smoothly and trap air for lift.
- Measure flour correctly: spoon flour into the cup and level it off—packed flour can make cookies dry.
- Chill dough for at least 20 minutes for thicker cookies and a more even texture.
- Don’t overbake: centers should look slightly underdone when you take them out; they finish on the pan.
- Rotate baking sheets halfway through baking if your oven has hot spots.
- Use parchment paper or a silicone mat to prevent over-browning on the bottom.
- Let cookies cool on the sheet for 5 minutes to set before moving; this prevents breakage.
- If cookies spread too much, add 1–2 tablespoons more flour next time or chill dough longer.
Flavor Variations
- Optional: Add 1 cup chopped nuts (walnuts or pecans) for crunch—fold them in with the chips.
- Optional: Swap half the semisweet chips for milk chocolate chips or butterscotch chips for a sweeter profile.
- Optional: Sprinkle a pinch of flaky sea salt on each cookie fresh from the oven for a salty-sweet finish.
- Optional: Mix in 1/2 cup old-fashioned oats for a heartier texture; reduce flour by 2 tablespoons if needed.
- Optional: Add 1/2 cup toffee bits for a caramel note with the chocolate.
- Optional: Fold in 1/2 cup mini peanut butter chips for a peanut butter-chocolate twist.
Serving Suggestions
- Serve warm with a glass of cold milk for a classic pairing.
- Split a warm cookie and add a scoop of vanilla ice cream for a quick cookie sandwich.
- Arrange on a platter with coffee or tea for brunch or casual get-togethers.
- Pack a few in a small box or bag as a homemade gift.
- Crumble over plain or flavored yogurt for a sweet topping.
- Serve alongside fresh berries for a contrast of tart fruit and sweet cookie.
Make-Ahead, Storage & Reheating
- Make-ahead: Dough can be made the day before and stored in the refrigerator covered for up to 48 hours. This can deepen flavor.
- Fridge storage: Baked cookies will keep in an airtight container in the refrigerator for up to 1 week.
- Reheating: Warm cookies for 8–10 seconds in the microwave or 3–5 minutes in a 300°F oven. For best texture, heat just until warm—the center should stay soft.
- Texture changes: Cookies will firm up as they cool and when refrigerated. Reheating brings back some softness but not exactly the fresh-baked texture.
Storage and Freezing Instructions
- Freezing raw dough: Scoop dough into mounds, freeze on a sheet until firm, then transfer to a freezer bag. Freeze dough balls for up to 3 months. Bake from frozen adding 1–2 minutes to the bake time.
- Freezing baked cookies: Cool completely, layer between parchment, and store in an airtight container or freezer bag up to 3 months. Thaw at room temperature or warm briefly in the oven.
- If you prefer not to freeze, keep dough chilled and bake within 48 hours for best flavor and texture.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —:| —:| —:| —:| —:
160 kcal | 2 g | 20 g | 8 g | 1 g | 120 mg
Estimates vary by brands and portions.
FAQ About Chewy Chocolate Chip Cookies – New and Delicious
Q: Why did my cookies spread too much?
A: Likely butter was too warm or dough was too soft. Chill the dough or add 1–2 tablespoons more flour.
Q: How do I get chewier centers?
A: Bake at the lower end of the time range and remove while centers look slightly underbaked. They finish on the pan.
Q: Can I use melted butter instead of creamed butter?
A: Melted butter changes texture and usually makes cookies flatter; stick to softened butter for this recipe.
Q: My dough is too sticky. What do I do?
A: Chill it for 20–30 minutes, or dust hands with a little flour when scooping.
Q: Can I substitute brown sugar with all white sugar?
A: You can, but brown sugar adds moisture and a deeper flavor. Using all granulated sugar may yield a drier, less chewy cookie.
Q: How many cookies does this recipe make?
A: It depends on size, but using rounded tablespoon mounds, expect about 30–36 cookies.
Notes
- For even baking, use cookie scoops to portion dough the same size.
- Press a few extra chocolate chips on top of each mound before baking for a bakery look.
- Use high-quality semisweet chocolate for the best flavor payoff.
- If you want uniform rounds, chill scooped dough for 10–15 minutes to reduce spreading.
- Leftover cookies (especially slightly stale) make great sandwich cookies with a smear of jam or buttercream.
Troubleshooting
- Problem: Cookies are flat and greasy.
Fix: The butter was too warm or too much butter was used. Chill dough and measure butter accurately. - Problem: Cookies are dry and crumbly.
Fix: Too much flour or overbaking. Measure flour correctly and reduce bake time. - Problem: Centers are raw but edges are dark.
Fix: Oven too hot or sheet placed too low. Lower oven temp 10–15°F and move rack to middle position. - Problem: Cookies stick to the pan.
Fix: Use parchment or a silicone mat, or grease lightly if needed. - Problem: Flavor tastes weak or flat.
Fix: Check your vanilla extract and salt levels—small amounts matter. Use fresh vanilla and don’t skip the 1 teaspoon salt. - Problem: Chocolate chips sink to the bottom.
Fix: Chill dough briefly before baking to help chips stay distributed.
Final Thoughts
This chewy chocolate chip cookie recipe is a reliable, easy way to get soft, chocolatey cookies every time. With simple steps, a few smart tips, and the option to customize, you can make a batch that suits any taste or occasion.
Conclusion
If you want to compare another trusted take on classic chewy cookies, see this well-loved version at The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine.
Chewy Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened You can use salted butter; reduce added salt to 1/2 teaspoon.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Light or dark brown sugar can be used.
- 2 large eggs Use commercial egg replacer or 1/4 cup mashed banana for an egg-free version.
- 2 teaspoons vanilla extract Pure vanilla extract gives the best flavor.
Add-ins
- 2 cups semisweet chocolate chips You can substitute with dark chocolate or milk chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- In a large bowl, cream the softened unsalted butter with the granulated sugar and packed brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Fold in the semisweet chocolate chips until evenly distributed.
- Drop mounds of dough onto the prepared baking sheets, keeping them about 2 inches apart.
- If desired, chill the dough mounds or the bowl of dough for 20–30 minutes before baking.
- Bake in the preheated oven for 9–12 minutes, until edges are golden and centers are slightly underbaked.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.