Chewy soft chocolate chip cookies are more than just a sweet treat—they’re a warm memory, a kitchen tradition, and one of the most satisfying bites of comfort you can make from scratch. My love for baking started in my grandmother’s kitchen, where I first learned how butter, sugar, and love transform into something magical. The scent of cookies in the oven, the anticipation of the first warm bite—it was the beginning of everything for me.
Years later, after working in restaurants and catering high-end events, I realized that the best recipes don’t come from glossy cookbooks—they come from real home kitchens. That’s what led me to create Veibrant Recipes, where I could share authentic, foolproof recipes for bakers at any level. And of all the cookies I’ve tested and shared, this recipe for chewy soft chocolate chip cookies is the most beloved.
With over 22 million views, it’s clear that these cookies resonate with home bakers everywhere. They’re soft but not cakey, chewy without being underbaked, and filled to the brim with melty chocolate. This recipe uses everyday ingredients, skips the stand mixer, and delivers bakery-style results every time.
Table of Contents
Why Everyone Needs a Chewy Cookie Recipe
The Comfort of Chewy Over Crunchy
There’s something undeniably satisfying about biting into a cookie that’s chewy and soft in the center with just a hint of crisp on the edge. It’s not about nostalgia—it’s about texture. While crispy cookies have their place, chewy soft chocolate chip cookies win hearts with every gooey bite. They stay moist longer, they freeze well, and let’s be honest—they just taste better with coffee, milk, or solo straight from the cooling rack.
The Most Popular Cookie on My Blog—for a Reason
I first shared this recipe back in 2013, and it’s never left the top spot. From busy parents to seasoned bakers, people return to this recipe again and again. It’s been shared thousands of times, featured in my cookbook Sally’s Baking 101, and garners rave reviews every single week.
Chewy Soft Chocolate Chip Cookies
Ingredients
- 2 and 1/4 cups 281g all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch*
- 1/2 teaspoon salt
- 3/4 cup 170g/12 Tbsp unsalted butter, melted & cooled for 5 minutes
- 3/4 cup 150g packed light or dark brown sugar
- 1/2 cup 100g granulated sugar
- 1 large egg + 1 egg yolk at room temperature
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups 225g semi-sweet chocolate chips or chocolate chunks
Instructions
- In a large bowl, whisk the flour, baking soda, cornstarch, and salt together. Set aside.
- In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no lumps remain. Whisk in the egg and egg yolk until combined, then whisk in the vanilla extract. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or spatula. The dough will be very soft, thick, and shiny. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
- Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days. I highly recommend chilling the cookie dough overnight to prevent overspreading.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. If the dough has chilled for longer than 2 hours, let it sit at room temperature for about 15 minutes.
- Using a cookie scoop or Tablespoon measuring spoon, scoop the chilled cookie dough, about 3 scant Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium-large cookies. Roll into a ball, then use your fingers to shape the cookie dough so that it’s taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Arrange the cookies 3 inches apart on the prepared baking sheets.
- Bake the cookies for 13–14 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is optional and only for looks!
- Store tightly covered at room temperature for up to 1 week.
Notes
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on
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- Cornstarch: If you don’t have cornstarch, you can leave it out. The cookies are still very soft.
- Egg & Egg Yolk: Room-temperature egg + egg yolk are best. Typically, if a recipe calls for room-temperature or melted butter, it’s good practice to use room-temperature eggs as well. To bring eggs to room temperature quickly, simply place the whole eggs in a bowl of warm water for 5 minutes.
- Can I add nuts or different add-ins? Yes, absolutely. As long as the total amount of add-ins is around 1 to 1 and 1/4 cups, you can add anything including chopped nuts, M&Ms, white chocolate chips, dried cranberries, chopped peanut butter cups, etc. I love them with 3/4 cup (135g) butterscotch morsels and 1/2 cup (100g) Reese’s Pieces. You could even add 1/2 cup (80g) sprinkles to make a sprinkle chocolate chip cookie.
- Be sure to check out my top 5 AND these are my 10 must-have
Why? Because it works.
Readers say things like:
And it’s not just soft—it’s reliably soft. Whether you’re baking in a dry climate, high altitude, or humid kitchen, this recipe adjusts beautifully with just a few chill-time tweaks.
No Fancy Equipment, Just Honest Ingredients
You don’t need a stand mixer. You don’t need pastry school training. With melted butter, a whisk, and a few bowls, you’re on your way to cookie perfection. It’s one of the reasons I call this the “ultimate recipe” for chewy soft chocolate chip cookies—because anyone can master it.
Key Ingredients That Make These Chewy Soft Chocolate Chip Cookies Unbeatable
The magic of chewy soft chocolate chip cookies isn’t just in the chocolate—it’s in the carefully chosen ingredients that build flavor, structure, and the perfect mouthfeel. If you’ve ever wondered why some cookies are dry, flat, or crispy, the answer lies in what you use and how you use it.
This section unpacks the exact ingredients that make these cookies a top-tier favorite and a must-have in your recipe box.
Melted Butter: The Foundation of Chewy Soft Texture
In the world of chewy soft chocolate chip cookies, melted butter is a game-changer. It replaces traditional softened butter for a few big reasons:
- It delivers a denser, richer texture
- It eliminates the need for a mixer
- It helps the sugar dissolve better, boosting chewiness
Just remember to let your melted butter cool slightly before mixing—it should be warm, not hot.
Brown Sugar Over White Sugar: Creating Moisture Magic
The secret to ultra-moist, bendable, and chewy soft chocolate chip cookies lies in the sugar ratio. This recipe uses:
- ¾ cup brown sugar (for deep flavor and moisture)
- ½ cup white sugar (for structure and slight spread)
Brown sugar adds molasses, which holds in moisture. The result? That signature soft bite that stays chewy for days.
Cornstarch: The Texture Transformer
Not every cookie recipe uses cornstarch, but that’s exactly what sets this one apart. When added to cookie dough, cornstarch helps:
- Create a soft, puffy center
- Reduce spreading
- Add a delicate tenderness without cakiness
Just 1½ teaspoons is all you need to upgrade your cookies from good to bakery-quality.
Egg + Extra Egg Yolk: Richness You Can Taste
To achieve that unforgettable chew, these chewy soft chocolate chip cookies use one whole egg and one extra yolk.
Why the yolk? It provides:
- Extra fat, which equals extra richness
- A more tender and moist interior
- A dough that binds together perfectly without being dry
This duo works behind the scenes to give you that signature chew every time.
Flour, Baking Soda & Salt: Balancing Structure and Spread
Without a good base, no cookie can hold its shape. These three components form the foundation of structure.:
- Flour (2¼ cups): All-purpose, spooned and leveled—not packed
- Baking soda (1 tsp): Gives cookies a subtle rise and signature crinkle top
- Salt (½ tsp): Complements sweetness and boosts flavor complexity
When measured and mixed correctly, these basic ingredients deliver cookies that are thick, soft, and sturdy without being dry or doughy.
Vanilla Extract & Chocolate Chips: The Finishing Touch
Great chewy soft chocolate chip cookies need real vanilla—2 teaspoons, to be exact. It adds:
- A warm, sweet base note that enhances every other flavor
- Aromatic complexity that pairs perfectly with melty chocolate
Speaking of chocolate, this recipe calls for 1¼ cups of semi-sweet chips or chunks, but you can always swap in:
- Chopped chocolate bars for rich chocolate pools
- Dark chocolate or milk chocolate for variety
- Mini chips for extra even distribution
No matter how you customize it, the base remains indulgent and chewy.
The Science Behind Chewy Soft Chocolate Chip Cookies
Ever wonder what really makes chewy soft chocolate chip cookies so irresistible? It’s not luck—it’s food science. These cookies aren’t just tasty by accident. Each ingredient and step in the method is designed to control moisture, structure, and spread for that perfect chewy bite. Let’s look at how it all comes together in the mixing bowl and oven.
How Melted Butter Changes the Game
The majority of classic cookie recipes begin by creaming softened butter.. But in chewy cookie baking, melted butter changes the chemistry completely.
Why it matters:
- It hydrates the flour more efficiently, creating a denser, softer texture.
- It evenly dissolves sugars, improving spread and chew.
- It gives the dough a slicker consistency, which leads to rich flavor and glossy tops.
Why You MUST Chill the Dough
This step is non-negotiable. Chilling the dough is the key to bakery-style, chewy soft chocolate chip cookies that don’t flatten out like pancakes.
Here’s what happens when you chill:
| Benefit | Why It Matters |
|---|---|
| Firms up the butter | Prevents over-spreading in the oven |
| Enhances flavor | Allows sugars and vanilla to blend and mellow |
| Hydrates the flour | Results in a smoother, more cohesive dough |
| Allows starches to bind | Improves chewiness and thickness |
Minimum chill time: 2–3 hours
Ideal chill time: Overnight
The Egg Yolk Trick for Ultra-Softness
Adding just one extra yolk changes the fat-to-protein ratio in the dough. That means:
- More moisture retention
- Less crumbling or drying out after baking
- A cookie that stays soft for days
It’s one of the simplest changes with the biggest payoff in creating perfect chewy soft chocolate chip cookies.
Tall Dough = Thick Cookies
Here’s the shaping secret most home bakers miss:
- Don’t roll your dough into flat balls.
- Instead, shape them tall like little columns—lumpy, not round.
Why it works:
- Taller dough takes longer to melt in the oven
- The base cooks first, creating crispy edges
- The tops stay puffy and soft—exactly what you want in a chewy cookie
This method is essential to getting that bakery-style look and feel.
Baking Temperature & Timing: Low and Slow
- 325°F (163°C) is your sweet spot—hot enough to bake, cool enough to control spread.
- Bake for 13–14 minutes, or until edges are barely golden and centers look slightly underdone.
Why underdone centers matter:
- They continue baking on the tray after removal.
- This “carry-over heat” ensures cookies stay chewy, not crispy.
Cooling them on the tray for 10 minutes is just as important as baking them right.
Summary: Why This Recipe Always Works
To recap the science behind these chewy soft chocolate chip cookies:
- Melted butter gives chew
- Brown sugar adds moisture
- Cornstarch and chilled dough keep things thick
- Tall shaping and lower baking temp ensure softness and structure
- An extra egg yolk ties it all together
Together, these techniques make this more than a cookie—it’s your new favorite.
Step-by-Step Method That Never Fails
Making perfect chewy soft chocolate chip cookies doesn’t require fancy equipment or professional training. With just a few key techniques and clear instructions, you’ll bake cookies that are thick, golden on the edges, and wonderfully gooey in the center—every single time.
Here’s the foolproof process—from mixing bowl to cooling rack.
Step 1: Mix the Dry Ingredients First
In a large bowl, whisk together:
- 2¼ cups (281g) all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1½ teaspoons cornstarch
- ½ teaspoon salt
This combination builds structure and helps the cookies rise while setting the base for a soft, chewy texture.
Step 2: Whisk the Wet Ingredients
In a separate bowl, combine:
- ¾ cup (170g) melted unsalted butter (cool for 5 minutes before using)
- ¾ cup (150g) packed brown sugar
- ½ cup (100g) granulated sugar
Whisk until smooth. Add:
- 1 large egg + 1 egg yolk (at room temperature)
- 2 teaspoons vanilla extract
The mixture should look glossy and slightly thick—perfect for moist, chewy soft chocolate chip cookies.
Step 3: Combine Wet and Dry Mixes
Pour the wet ingredients into the dry mixture. Stir with a spatula or wooden spoon until just combined.
Fold in:
- 1¼ cups (225g) semi-sweet chocolate chips or chunks
Note: The dough may appear slick due to the melted butter. Keep stirring—it will come together and create the perfect base for chewy soft chocolate chip cookies.
Step 4: Chill the Dough
Cover the bowl tightly and refrigerate for at least 2–3 hours, or overnight for best results.
Why chill?
- Prevents overspreading
- Enhances flavor
- Firms the dough for thick, chewy cookies
No time to chill? Try our quick-fix chocolate chip cookie bars—same flavor, no chill required.
Step 5: Shape Dough Into Tall Balls
After chilling, scoop the dough using a medium cookie scoop (about 1.75 oz).
- Roll dough balls tall, not wide—short columns work better than round balls
- This trick ensures thick, bakery-style chewy soft chocolate chip cookies
Step 6: Bake Low & Slow
Preheat the oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
- Place dough balls 3 inches apart
- Bake for 13–14 minutes, or until the edges are slightly golden
Pro Tip: The centers will look underbaked. That’s perfect—they’ll firm up as they cool, staying gooey inside.
Step 7: Cool & Customize
Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack.
Make them photo-ready:
- Press extra chocolate chips into the tops
- Sprinkle with flaky sea salt for a sweet-salty combo
Bonus: How to Store or Freeze
- Room temp: Store in an airtight container for up to 1 week
- Freeze dough balls: Up to 3 months. Bake frozen—just add 1–2 minutes
- Freeze baked cookies: Stack in layers with parchment between
Frequent Errors to Steer Clear of When Baking Chewy Soft Chocolate Chip Cookies
Even with a solid recipe, one small misstep can take your chewy soft chocolate chip cookies from dreamy to disappointing. Here’s a guide to help you sidestep common baking errors and how to prevent them, so you can relish thick, chewy, golden cookies every time.
Mistake #1: Skipping the Chill Time
Tempting as it is to bake immediately, skipping the chill leads to flat, greasy cookies.
Why it matters:
- Dough that isn’t chilled will spread too quickly in the oven.
- Cold dough = thicker, more structured cookies.
- Cooling allows the butter to firm up, allowing the dough to absorb moisture..
Fix: Always chill the dough for 2–3 hours minimum, ideally overnight.
Mistake #2: Overmixing the Dough
Once the wet and dry ingredients meet, overmixing becomes your worst enemy.
Why it matters:
- Overmixing activates gluten in the flour.
- This leads to tough, cakey cookies—not soft, chewy ones.
Fix: Mix until just combined. Stop once the streaks of flour are gone.
Mistake #3: Not Measuring Flour Correctly
Scooping directly from the bag can pack in extra flour—and ruin the texture.
Why it matters:
- Too much flour = dry, puffy, dense cookies.
- Insufficient amount results in cookies spreading excessively and burning at the edges..
Mistake #4: Baking at Too High a Temperature
Cranking the oven to 350°F or more might seem efficient, but it often leads to overbaked edges and undercooked centers.
Why it matters:
- Hotter ovens cause cookies to spread and brown too fast.
- You’ll lose that signature chewy texture.
Fix: Stick to 325°F (163°C) for even baking and consistent softness.
Mistake #5: Using Cold Eggs or Hot Butter
Temperature matters—a lot. If your butter is too hot or your eggs are too cold, the dough consistency will suffer.
Why it matters:
- Hot butter scrambles eggs.
- Cold eggs won’t emulsify properly, leading to separated dough.
Fix:
- Let butter cool for 5 minutes after melting.
- Bring eggs to room temp by soaking in warm water for 5 minutes.
Mistake #6: Using Cheap or Old Chocolate
The chocolate is front and center in chewy soft chocolate chip cookies. So don’t skimp.
Why it matters:
- Low-quality chocolate can taste waxy or bland.
- Old chocolate chips may dry out during baking.
Fix: Use semi-sweet chunks or chopped chocolate bars for that molten effect. Brands like Ghirardelli or Guittard are excellent.
Mistake #7: Underestimating Cookie Carryover Cooking
Pulling cookies out “too soft” can feel wrong, but it’s exactly what you want.
Why it matters:
- Cookies continue baking on the hot tray after removal.
- Letting them sit prevents overbaking and dry centers.
Fix: Bake until edges are just golden. Let rest on tray for 10 minutes before moving.
Pro Tip: Keep a Cookie Journal
This might sound nerdy, but logging what worked, what didn’t, oven quirks, and ingredient swaps can help you perfect your version of the ideal cookie.
Expert Tips to Customize Your Chewy Soft Chocolate Chip Cookies
The best part about chewy soft chocolate chip cookies? They’re incredibly adaptable. Once you’ve mastered the base recipe, you can tweak, upgrade, or reinvent it with a few smart changes. Whether you’re adding a flavor twist, making them allergy-friendly, or getting festive for the holidays, here’s how to tailor this dough to your taste buds.
Flavor Add-Ins That Actually Work
Changing flavors doesn’t mean changing texture—if you do it right.
- Espresso Powder (½ tsp): Boosts chocolate taste and introduces a mocha richness.
- Cinnamon (½ tsp): Adds a cozy, warming note without overpowering.
- Sea Salt Flakes (for topping): Contrast makes the sweetness pop even more.
Try combining espresso powder with dark chocolate chips for a bold, bakery-style twist.
Different Chip Combos
Why stick to just semi-sweet? Elevate your cookies by mixing chip types:
| Type | Flavor Profile | Recommended Amount |
|---|---|---|
| Milk Chocolate | Sweeter, creamier | ¾ cup |
| Dark Chocolate | Rich and intense | 1 cup |
| White Chocolate | Buttery and sweet | ½ cup |
| Butterscotch | Warm, nostalgic flavor | ¾ cup |
| Peanut Butter Chips | Salty-sweet contrast | ½ cup |
Pro Tip: Mix and match to equal about 1¼ to 1½ cups total for perfect chip-to-dough ratio.
Festive & Seasonal Upgrades
Chewy soft chocolate chip cookies make a great canvas for celebration-themed treats.
- Crushed peppermint (½ cup) + white chocolate = holiday perfection
- Dark chocolate combined with dried cranberries creates a sweet and tart autumn treat.
- Sprinkles + mini M&Ms = birthday cookie dream
Looking for more crowd-pleasing treats? Don’t miss our easy party desserts for celebration-ready ideas.
Nutty & Crunchy Additions
Nuts not only add crunch—they enhance flavor too.
- Chopped pecans or walnuts (up to ¾ cup) pair beautifully with brown sugar.
- Toasted coconut adds chew and a mild tropical hint.
- Crushed pretzels bring sweet-and-salty perfection.
Don’t exceed 1½ cups of total mix-ins, or your dough won’t hold together.
Allergy-Friendly Swaps
Have dietary restrictions? You can still enjoy chewy soft chocolate chip cookies with these smart swaps:
| Ingredient | Substitution | Result |
|---|---|---|
| Butter | Vegan butter or coconut oil | Slightly softer |
| Egg + Egg Yolk | 1 flax egg + 1 tbsp vegan mayo | Surprisingly chewy |
| Flour | 1:1 gluten-free blend (with xanthan gum) | Same texture if chilled overnight |
| Chocolate Chips | Allergy-friendly chips (Enjoy Life) | Still melty & sweet |
Try our allergen-free vegan cookie options for more inclusive baking.
Storage Upgrades: Long-Lasting Freshness
Want your cookies to stay as chewy on day 4 as they were on day 1?
- Keep in an airtight container with a piece of bread to preserve softness..
- Freeze dough balls for up to 3 months for bake-on-demand convenience.
- Freeze baked cookies with parchment between layers.
Recap: Make Them Yours
Whether you’re adding spice, playing with textures, or swapping in allergy-friendly ingredients, the base recipe for chewy soft chocolate chip cookies is endlessly customizable.
It’s why this cookie is a fan favorite: versatile, foolproof, and always a hit.
FAQs About Chewy Soft Chocolate Chip Cookies
Before you preheat the oven, here are answers to the most frequently asked questions about chewy soft chocolate chip cookies. These tips are based on real baking scenarios, helping both beginners and seasoned cookie-lovers.
Can I make chocolate chip cookies without a mixer?
Yes! This recipe is specifically designed for no-mixer baking. Thanks to the use of melted butter, all the mixing can be done by hand with a whisk and spatula. It’s easier, faster, and one less appliance to clean.
What makes a chocolate chip cookie chewy and soft?
It’s all in the ingredient ratios and technique. Here’s what contributes to the perfect texture in chewy soft chocolate chip cookies:
- Melted butter = moisture and chew
- More brown sugar than white sugar = softness and depth
- Cornstarch = tenderness and reduced spread
- Extra egg yolk = richness and structure
- Chilling the dough = prevents flat cookies and enhances chew
What are the main ingredients in chewy soft chocolate chip cookies?
Here’s the essential ingredient lineup:
- All-purpose flour
- Baking soda & salt
- Cornstarch
- Melted butter
- Brown & white sugar
- Egg + yolk
- Vanilla extract
- Semi-sweet chocolate chips or chunks
Each one plays a key role in delivering soft, thick, bakery-style results.
Why do I need to chill cookie dough before baking?
Chilling your dough is non-negotiable if you want thick, chewy cookies. Here’s why it matters:
- Prevents the dough from overspreading in the oven
- Allows flavors to develop
- Creates firmer dough for easier shaping
- Results in chewier, more structured cookies
We recommend chilling for at least 2–3 hours, or overnight for best results.
Can I substitute brown butter in this recipe?
Yes, and it’s an incredible upgrade! Brown butter adds a deep, nutty flavor and enhances richness. Just let it cool before mixing it into the dough. Note that the dough may appear slightly more golden and aromatic, and it pairs perfectly with dark chocolate chips or chopped pecans.
How do I keep chewy cookies fresh longer?
Here’s how to keep your chewy soft chocolate chip cookies tasting oven-fresh:
- Store in an airtight container with a slice of bread to maintain moisture
- Keep at room temperature for up to 1 week
- Freeze baked cookies or dough balls in single layers, and bake frozen dough directly (add 1 extra minute to the bake time)
Can I turn this recipe into cookie bars or a cookie cake?
Absolutely. Use the same dough in a 9×13-inch baking pan for bars, or a round pan for a thick, chewy cookie cake. Bake at 325°F, and adjust the time: 25–30 minutes for bars, 30–35 minutes for cookie cake. Don’t forget to add extra chocolate chips on top!
Conclusion
Chewy soft chocolate chip cookies aren’t just a dessert—they’re an experience. From the moment you stir in melted butter and brown sugar to that first bite of warm, gooey goodness, this recipe captures comfort, nostalgia, and satisfaction in every cookie.
What makes these cookies stand out?
- No mixer needed
- Super soft, thick, bakery-style texture
- Customizable with endless mix-in options
- Foolproof for beginners and beloved by experts
After baking millions of batches since 2013, this recipe continues to reign as the most popular cookie on my site—and for good reason. It delivers consistent results, adaptable flavor, and pure chewy magic every time.
Whether you’re baking for a weekend treat, a holiday platter, or just because the craving hits, you can count on this recipe to get it right.
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FAQs About Chewy Soft Chocolate Chip Cookies
Before you preheat the oven, here are answers to the most frequently asked questions about chewy soft chocolate chip cookies. These tips are based on real baking scenarios, helping both beginners and seasoned cookie-lovers.
Can I make chocolate chip cookies without a mixer?
Yes! This recipe is specifically designed for no-mixer baking. Thanks to the use of melted butter, all the mixing can be done by hand with a whisk and spatula. It’s easier, faster, and one less appliance to clean.
What makes a chocolate chip cookie chewy and soft?
It’s all in the ingredient ratios and technique. Here’s what contributes to the perfect texture in chewy soft chocolate chip cookies:
Melted butter = moisture and chew
More brown sugar than white sugar = softness and depth
Cornstarch = tenderness and reduced spread
Extra egg yolk = richness and structure
Chilling the dough = prevents flat cookies and enhances chew
What are the main ingredients in chewy soft chocolate chip cookies?
Here’s the essential ingredient lineup:
All-purpose flour
Baking soda & salt
Cornstarch
Melted butter
Brown & white sugar
Egg + yolk
Vanilla extract
Semi-sweet chocolate chips or chunks
Each one plays a key role in delivering soft, thick, bakery-style results.
Why do I need to chill cookie dough before baking?
Chilling your dough is non-negotiable if you want thick, chewy cookies. Here’s why it matters:
Prevents the dough from overspreading in the oven
Allows flavors to develop
Creates firmer dough for easier shaping
Results in chewier, more structured cookies
We recommend chilling for at least 2–3 hours, or overnight for best results.
Can I substitute brown butter in this recipe?
Yes, and it’s an incredible upgrade! Brown butter adds a deep, nutty flavor and enhances richness. Just let it cool before mixing it into the dough. Note that the dough may appear slightly more golden and aromatic, and it pairs perfectly with dark chocolate chips or chopped pecans.
How do I keep chewy cookies fresh longer?
Here’s how to keep your chewy soft chocolate chip cookies tasting oven-fresh:
Store in an airtight container with a slice of bread to maintain moisture
Keep at room temperature for up to 1 week
Freeze baked cookies or dough balls in single layers, and bake frozen dough directly (add 1 extra minute to the bake time)
Can I turn this recipe into cookie bars or a cookie cake?
Absolutely. Use the same dough in a 9×13-inch baking pan for bars, or a round pan for a thick, chewy cookie cake. Bake at 325°F, and adjust the time: 25–30 minutes for bars, 30–35 minutes for cookie cake. Don’t forget to add extra chocolate chips on top!