The Best Chewy Chocolate Chip Cookies Recipe

4.98 from 36 votes

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This classic chewy chocolate chip cookie recipe features slightly crisp edges that lead to a soft and chewy interior. No mixer required!

aerial photo of chocolate chip cookies on a baking sheet lined with parchment and a bowl of chocolate chips

It’s amazing how much people love a classic chocolate chip cookie, and can you blame them? Sometimes, there’s an itch only a delicious and full-of-chocolate-chips cookie can scratch. And with over 100 cookie recipes on my website, I hope you’ll believe me when I say this recipe will be your new favorite if you give it a shot.

It was one of the first recipes I developed when I was just learning how to bake from scratch, and I did a little happy dance once I took the first bite of what came out of my oven. That can be you, too, if you struggle with getting chocolate chip cookies perfectly baked. We’ll walk through everything together!

Why you’ll love these Perfect Chocolate Chip Cookies

I love my chocolate chip cookies a little but crunchy on the edges and soft and chewy on the inside.

This stems from my high school days. Our cafeteria served amazing cookies, and every single day after I finished lunch, I would get 2 of them: one soft sugar cookie and one slightly crisp but chewy-on-the-inside chocolate chip.

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stack of chocolate chip cookies

Chocolate chip cookies have been studied by bakers all over the world for a long time. The science behind what makes them crunchy or chewy or puffy or cakey or however in the world you prefer them to be… Is incredible.

I’ve read up on the science A LOT, and if you care to see the resources that I love and have read multiple times (true story), here is the lengthy version and here is a short one.

I am such a science geek, so I really love the long version. If you’re not as big of a science geek as me or just prefer a concise version, check out the shorter one.

Ingredients for Chewy Chocolate Chip Cookie Recipe

There’s not a whole lot of variety in the actual ingredients involved in chocolate chip cookie recipes. It’s more about the why, which we will talk about in a bit.

Ingredients for cookie cake labeled with text overlay.

For these chocolate chip cookies, you will need:
• all-purpose flour
• baking soda
• cornstarch
• salt
• unsalted butter
• brown sugar
• granulated sugar
• an egg + an egg yolk
• vanilla extract
• chocolate chips (we’ll use both milk and semi-sweet in these cookies)

a pile of chocolate chip cookies on a baking sheet lined with parchment paper and a bowl of chocolate chips


I’ve said before, the Nestlé Tollhouse recipe is a winner. It’s a classic. It’s a go-to. It’s a no-fail. I use it as the base for my chocolate chip cookie dough bites, leaving out the eggs and leavening agents.

But in order to create my absolute favorite texture in my chocolate chip cookies, there are a few things I like to change.

a stack of chocolate chip cookies


Just the same way I add a little cornstarch to my red velvet donuts to give them a softer, cakey texture, I add some cornstarch to my classic chocolate chip cookies to help increase the chew factor but not so much that we start talking “cakey” cookies.


What makes a cookie chewy vs soft? A lot of stock lies in eggs. Eggs, as a whole, add structure to baked goods and help them rise. Egg whites bring a large quantity of the moisture to a cookie, and yolks create a source of fat. With fat, we find a great vehicle for flavor and a lot of chew.

For my cookies, I remove one egg white (we’ll add in more moisture in a second) and leave the yolk. Doing so brings a large source of fat to the cookie and helps keep the cookies fudgy (like brownies) and dense (fewer pockets of air).

a pile of chocolate chip cookies on a baking sheet lined with parchment paper and a bowl of chocolate chips

Denser cookies will cook from the outside faster (think flatter) creating crunchy edges and leaving the inside chewy.


Butter, while imperative to the flavor of cookies, can cause cookies to spread a lot in the oven. Furthermore, using softened butter and creaming it with sugar incorporates air into cookie batter, bringing lift to cookies while they bake.

You would do this if you wanted your result to be a puffier cookie.

Classic Nestlé Tollhouse cookies require creaming of butter with the sugars.

chocolate chip cookies

I like to melt my butter because it helps keep the cookies chewy and dense, and we will refrigerate the cookie dough once it’s all mixed together to solidify the butter again, preventing greasy cookies.


I’ve said it before (and before aaaand before) and I’ll say it again– brown sugar brings super chew to baked goods. Brown sugar is white (granulated) sugar with molasses in it, so it automatically brings moisture with it when it’s added to cookies (remember, we took some moisture out by removing that egg white).

Plus, it caramelizes faster, so the toffee/butterscotch flavors in the cookie are unparalleled vs a cookie made with all or mostly granulated sugar.


There is much debate over this in the chocolate chip cookie world, but I have made a lot of chocolate chip cookies in my life, and I am here to tell you…

Chilled cookie dough > non-chilled cookie dough.

a stack of chocolate chip cookies

For one, since we are using melted butter in the dough, we need some time for the butter to solidify again so that our cookies don’t end up as cookie puddles (although I’m sure those are delicious).

Secondly, the longer your cookie dough sits, the longer the flour has to absorb moisture from the butter, eggs, and brown sugar which leads to chewiness.

Lastly… Marriage of flavors. You can’t argue with that one.

Classic Chocolate Chip Cookie Recipe substitutions and variations

While I wouldn’t encourage you to stray too far from the original chocolate chip cookie recipe listed here, you can certainly change the chips to be any kind of chips you want. You can even play around with the extracts you use to add fun flavorings. If you are looking for specific variations on a chocolate chip cookie theme, here are all of my chocolate chip cookie recipes.

How to make the Best Chewy Chocolate Chip Cookies

Because I use melted butter in these cookies, you don’t need your mixer (yay!).

It is as simple as combining the dry ingredients, setting them aside, combining the wet ingredients, then putting it all together. The chocolate chips go in last before you’ll chill the dough.

I like to use a mixture of mini chips and regular chips, and also milk chocolate and semi-sweet chips.

aerial photo of a gathering of chocolate chip cookies

The size and flavor of your chips is totally up to you… This is just the way I prefer mine and I love the variety it brings to each bite.

Once your dough is chilled (at least 2 hours and up to 3 days), you’ll roll it into balls that are 1 ounce in size (about 1 Tablespoon).

How to know when Classic Chocolate Chip Cookies are done

Bake for 10-11 minutes, remove from the oven when they juuuuust start to turn brown, and then allow them to cool on the baking sheet for 5 minutes.

Leaving them in the oven until they just start to brown will ensure you have a bit of crispiness to your edges. Allowing them to cool on the sheet continues to bake the bottoms and parts of the edges, caramelizing the sugars further and bringing more toffee/butterscotch notes to the overall flavor.

a stack of chocolate chip cookies

I told you… Chocolate chip cookie science is real.

I know it may seem like a lot to put into just simple chocolate chip cookies, but trust me, the work is worth the result.

And if you need another reason to make these cookies, taste testers have often related them to those cafeteria chocolate chip cookies I spoke about, so if that elicits any kind of nostalgic elementary/middle/high school memories for you and you’d like to recreate them in your own kitchen… This is your chocolate chip cookie recipe, my friend!

Fill them with chocolate chips, mini-m&m’s, butterscotch chips, peanut butter chips… Whatever kind of chips you love! 

A classic chocolate chip cookie recipe is something every baker should have in their repertoire.

Chewy Chocolate Chip Cookies Recipe storage

Store chocolate chip cookies at room temperature in an airtight container up to 1 week.


For the most part, chocolate chip cookies are pretty resilient. They will keep their perfect texture pretty well stored properly, but you can add a slice of bread to the container if you think they are losing their soft chew too quickly.


You can freeze baked cookies for up to 3 months. Wrap them tightly and allow to thaw at room temperature before enjoying.

You can also freeze rolled dough for up to 2 months. Bake from frozen and add 1-2 minutes to the baking time.


Proper storage is the key to keeping cookies soft and chewy. Be sure they’re in an airtight container or zip bag and utilize the slice of bread if they’re losing softness as they sit.

aerial photo of toddler hand reaching to grab a chocolate chip cookies

So with that, crunchy-edged-soft-centered-cookie lovers unite. I can’t wait for you to fall in love with these cookies!

FAQs for the Best Chewy Chocolate Chip Cookies

Chewy cookies are the result of recipe written specifically to produce chewy cookies. Not always, but sometimes, and in the case of this chewy chocolate chip cookie recipe, chilling the dough in the fridge not only allows the butter to solidify, but also allows some of the moisture to evaporate. With less moisture in the cookie dough, the sugar + the fat from the eggs and butter create that chewy interior we love about these cookies.

While shortening may make cookies more tender because it is 100% with no water, you lose the buttery flavor of actual butter. Butter will help the cookies spread more, creating a crisper edge while leaving the inside nice and chewy.

Baking soda is what you’ll want to reach for when looking to make chewy cookies. Baking powder will give them some lift, creating a lighter and airier cookie. The addition of cornstarch in this cookie recipe will also lend to the chewiness of the final bake.

While there is no one specific answer to this question, in general, the ingredients in this chewy chocolate chip cookie recipe that help it stay chewy are the use of brown sugar in addition to the granulated sugar, an extra egg yolk, and the cornstarch which helps keep the crumb soft.

In general, following the recipe exactly as written will be your first best practice when making any chocolate chip cookie recipe. Folks typically feel very strongly about the way they prefer their chocolate chip cookies, and every recipe out there will result in a different type of final texture. For 100% success in this recipe, be sure you measure your flour properly and use room temperature egg/egg yolk.

While I personally and subjectively believe this chocolate chip cookie recipe is the best and most perfect one out there, in order to get the same perfect results in your own kitchen, I highly recommend practicing patience in chilling the dough for at least 2 hours as well as using a cookie scoop to keep baking uniform in the oven. All of my cookie recipes use a #50 cookie scoop.

Love chocolate chip cookies in different forms? Check out any of these chocolate chip cookie-based recipes next: chocolate chip cookie dough bites, chocolate chip cookie cake, cookie dough brownies, and chocolate chip cookie dough dip.

chocolate chip cookies
4.98 from 36 votes
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Classic Chocolate Chip Cookies

This classic chewy chocolate chip cookie recipe features slightly crisp edges that lead to a soft and chewy interior. No mixer required!
Prep Time6 minutes
Bake Time11 minutes
Chilling Time2 hours
Total Time2 hours 17 minutes
Recipe Author Lynn April
Servings: 36 cookies


  • 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
  • 1 teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 teaspoon salt
  • 1 cup (227g) unsalted butter melted
  • 1 cup (200g) firmly packed brown sugar
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 large egg yolk room temperature1
  • 1 and ½ teaspoons vanilla extract
  • 1 and ½ cups (255g) chocolate chips2


  • In a large bowl, toss together the flour, baking soda, cornstarch and salt. Set aside.
    2 and ¼ cups (270g) all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cornstarch, 1 teaspoon salt
  • In a medium sized bowl, whisk together the melted butter, brown sugar, and granulated sugar. When sugar clumps disappear, whisk in the egg, egg yolk, and vanilla.
    1 cup (227g) unsalted butter, 1 cup (200g) firmly packed brown sugar, ½ cup (100g) granulated sugar, 1 large egg + 1 large egg yolk, 1 and ½ teaspoons vanilla extract
  • Pour wet ingredients into dry ingredients and mix together with a large spatula. Fold in the chocolate chips and stir until evenly dispersed.
    1 and ½ cups (255g) chocolate chips2
  • Chill the dough: roll the chilled dough into balls (I use this #50 cookie scoop for all of my standard size cookies) and place balls of dough onto a large baking sheet, large platter, or something else flat that you can stick in the refrigerator so the dough can chill. You could also chill the whole bowl of dough, but this dough is difficult to scoop once chilled, and chilling is mandatory. Cover the dough balls/bowl of dough and chill in the refrigerator for at least 2 hours and up to 3 days.
  • When you are ready to bake the cookies, preheat the oven to 350ºF (177ºC). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
  • Place 8 balls of dough per cookie sheet. If you like, you can press a few more chocolate chips on top/sides of the dough balls for aesthetic purposes.
  • Bake the cookies for 10-11 minutes or until edges just start to turn brown. Remove from oven and allow cookies to cool on the baking sheet for 5-10 minutes before moving to a wire rack to cool completely. Store cookies in an airtight container at room temperature, up to 7 days. Baked cookies may be frozen up to 3 months. You may also freeze rolled cookie dough up to 3 months. Bake frozen for 11-12 minutes.


  1. Room temperature eggs: these are preferred for even distribution into batter. As a rule of thumb, when a recipe calls for room temperature or melted butter, it’s generally a good idea to use room temperature eggs as well. If you don’t have time to let eggs come to room temperature, place them in a bowl of warm water for 5-10 minutes before using.
  2. Chocolate chips: I prefer 1 cup milk or semi-sweet chocolate chips and ½ cup mini semi-sweet chocolate chips.
  3. Turn these into brown butter chocolate chip cookies: brown 1 cup of butter (here is my tutorial for how to brown butter), add 2 Tablespoons of water back into the brown butter once removed from heat, stir to mic well, then proceed with this recipe as written. 
Recipe adapted from Nestle
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 99mg | Potassium: 41mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 164IU | Calcium: 14mg | Iron: 0.4mg

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  1. 5 stars
    Made these and they are the best. Got so many compliments and can’t wait to try other recipes here. This is a keeper for my kitchen.

  2. I left them in the fridge for 1 day and they didn’t really melt into that cookie shape, they just stayed as small balls. Any tips? Should I leave outside for a bit?

    1. Hi, Haya– did you measure the flour properly? Too much flour can make cookies not spread enough.