These Best Ever Chewy Chocolate Chip Cookies are truly the BEST homemade chocolate chip cookies you’ll ever make! They’re soft and chewy on the inside and crispy on the outside. And don’t forget to follow my pro tips for the PERFECT chocolate chip cookies every single time!
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There’s just something about a delicious chocolate chip cookie with a crispy exterior and that soft, melt-in-your-mouth, slightly under-baked interior with melted chocolate chunks that tastes like childhood…am I right?
I copied a chocolate chip cookie recipe from an off-brand bag of chocolate chips about 15 years ago (and I can’t even remember the brand, to be honest!) and I’ve modified it again and again over the years to create a super soft and chewy cookie with the perfect crispy exterior that hits the spot every single time! These Chewy Chocolate Chip Cookies are truly amazing, and I know you’re going to love them!
How to make the BEST Chocolate Chip Cookies ever!
- Start with room temperature butter. It’s important that the butter is at room temperature before you add it to the mixer, so make sure you take it out of the fridge a few hours before you plan to make cookies.
- Beat the butter and sugar well. To give your cookies an ideal texture, the sugar needs to dissolve in the butter. Beat the butter and sugar for about 4 minutes, until the mixture starts to turn very smooth and just a little bit fluffy.
- Mix in the chocolate chips by hand (with a spoon, not an electric mixer). This will ensure the chocolate chips keep their shape, and that you’ll have nice large pockets of melted chocolate in every cookie.
- Form into balls and refrigerate for an hour before baking. Refrigerating the dough before baking allows the butter in the dough to firm up again, creating the perfect texture as it bakes. But be sure to form the cookies into balls before refrigerating so they have the perfect round shape when baked!
- Bake just until the cookies lose their shine. If you want chocolate chip cookies with the perfect chewy interior, then bake them just until the tops of the cookies lose their shine. They’ll be crispy on the outside and soft and chewy on the inside.
- Let them cool completely on the pans. Don’t move the cookies off the baking pans until they’ve cooled completely. Cookies continue to bake on the hot pan even after you’ve removed them from the oven.
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Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are soft and chewy on the inside and crispy on the outside - the PERFECT chocolate chip cookies with pro tips!
Recipe: Ingredients
- 1 cup unsalted butter softened to room temperature
- 1/2 cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp sea salt
- 2 cups your favourite chocolate chips dark, milk or semi-sweet...your choice!
Recipe: Instructions
- Fit your stand mixer with the paddle attachment and add the butter to the bowl of the stand mixer. It's important that the butter is at room temperature before you add it to the mixer, so make sure you take it out of the fridge a few hours before you plan to make cookies.
- The temperature of the butter is a pretty controversial topic among cookie-bakers: too cold and it won't cream properly with the sugar, and too warm and the cookies will flatten out too much in the oven. Ideally, the butter should be just below room temperature, and slightly firm but not hard. But because of a special little trick you'll use in a minute just make sure the butter isn't too hard to beat properly.
- Beat the butter for about a minute on medium speed until it's smooth.
- Add the sugars to the bowl.
- Beat for about 2 minutes, until the mixture starts to turn smooth and just a little bit fluffy.
- Add the eggs and vanilla and beat on medium speed until they're well combined (about 45 seconds), scraping down the sides of the bowl now and then to ensure everything is incorporated.
- Add the flour, salt, and baking soda to a separate bowl and whisk them together to ensure the baking soda and salt are evenly distributed through the flour. Dump the flour mixture into the butter mixture.
- Mix on low speed, just until the dry ingredients are incorporated completely.
- Remove the bowl from the stand mixer and dump in 2 cups of your favourite chocolate chips. Traditional chocolate chip cookies are made with semi-sweet chocolate chips, but feel free to experiment with dark unsweetened chocolate or even milk chocolate if you're so inclined.
- Mix the chocolate chips into the cookie dough by hand using a rubber spatula. This will prevent the stand mixer from breaking up the chocolate pieces into the dough. A nice, gentle mix is best at this stage.
- Try to resist the urge to grab a spoon and start shoving cookie dough in your mouth, and begin rolling the dough into balls about 1.5 tablespoons at a time.
- Line a large baking sheet with parchment paper and arrange the balls of dough on the baking sheet in rows. You don't need to worry about the distance between the cookies at this point because you're going to refrigerate the dough for an hour before baking.
- Refrigerating the dough before baking allows the butter in the dough to firm up again, creating the perfect texture as it bakes. Once all the dough is rolled into balls (you should get about 3 dozen cookies), place the baking sheet in the fridge and leave it for at least 60 minutes.
- Once 60 minutes have passed, remove the baking sheet from the fridge and preheat your oven to 350 degrees Fahrenheit. While the oven is heating up, line another baking sheet with parchment and arrange the cookies about 12 to a pan so there's adequate space in between them. They spread out a fair bit during baking.
- Bake each pan for about 10-11 minutes, or until the edges of the cookies brown ever-so-slightly. It's a good idea to watch them after about 8 minutes of baking.
- Let the cookies cool on the pan for several minutes until they firm up enough to transfer to a cooling rack.
- Enjoy them with a glass of milk while they're still warm and the chocolate is still nice and soft.
Recipe: Notes
These cookies freeze well, and they also keep for up to a week in an airtight container...if they last that long!
Recipe: Nutrition
Nutrition Facts
Chewy Chocolate Chip Cookies
Amount Per Serving (1 serving)
Calories 162
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 24mg8%
Sodium 108mg5%
Potassium 21mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 193IU4%
Vitamin C 1mg1%
Calcium 21mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
This is my second time making this recipe. I’m going to add regular chocolate chips to half the dough and to the other half I’m going to add Cadbury micro mini eggs. Have you ever added different things instead of the chocolate chips?
I have tried them with m&m’s and peanut butter chips but your idea sounds absolutely delicious! Enjoy ☺️
These are the best cookies we’ve ever made. Thanks for sharing. We absolutely loved them.
I’m so happy you enjoyed them! Thank you for taking the time to leave your feedback!
My family needs gluten free. Can I just use gluten free flour on a one to one basis or would the amount be different?
I’m sorry, I couldn’t tell you as i have never tried it but it should work if you use a gluten free flour that performs similarly to all purpose flour. Happy baking! ☺️
If you put in fridge with they still work?
That should say dont put in fridge
This recipe is THE recipe. My husband has been searching for the perfect chocolate chip cookie since our local bakery closed, but that search ended today. Thanks for sharing this fantastic recipe!
Thanks so much! Glad you loved them!!
These really are the best chocolate chip cookies!
Thanks so much! So glad you loved them!
How would you rate the sweetness of these cookies? Whenever I bake cookies I always find them too sweet. But I’m not sure what will happen if I reduce the sugar but still keep the other ingredients the same, will this affect the texture?
The cookies are sweet, but not too sweet. Changing the amount of sugar will most definitely change the texture and how they bake. I wouldn’t reduce it much, or they won’t turn out so well.
I baked them a second time and reduced the white sugar to a 1/4 cup instead of a 1/2 – they did not flatten while baking and had a slightly different texture.
Still taste fine, but I preferred how they turned out the first time better -delicious!!
Not sure if this would help but I used Swerve sugar and they came out so good. Instead of brown sugar I used coconut palm sugar. We used these two ingredients instead of white sugar and brown sugar & they came out good as far as sweetness. Buuuut my cookies did come out more soft rather than chewy – almost like a muffy cookie. So somewhere I went wrong, not sure where exactly.
Substituting sugar for sugar substitutes will always change the outcome of the recipe so that’s probably what happened.
These cookies turned out perfectly! The best chocolate chip cookies I have ever made. I followed the recipe as written except for doing a mix of semi-sweet and dark chocolate chips. They spread out properly and were crispy on the edges and nice and chewy in the center. Thanks!
Thanks so much for taking the time to leave a comment! So glad you enjoyed the recipe!
These turned out absolutely amazing! This was my first time making cookies from scratch and I can’t wait to experiment with them more! I used half with chocolate chips and half with white chocolate. Both turned out perfect! Thank you!
So glad you liked them! Thanks for taking the time to leave a comment!
I followed every step but they didn’t spread out like the ones in the picture. What did I do wrong ? Should I flatten them before ? They taste amazing though.
Hmm that’s really strange! It could be an oven temperature issue (maybe your oven isn’t hot enough?), or it could simply be an issue with the butter. Be sure to use a butter that’s 80% fat or more and be careful about the flour measurements. I can’t say exactly why they didn’t turn out for you, but hopefully one of these things fixes the problem!