Chewy Chocolate Chip Cookies – Soft Centers, Crispy Edges & Packed With Gooey Chocolate

Chewy Chocolate Chip Cookies – Soft Centers, Crispy Edges & Packed With Gooey Chocolate

These Chewy Chocolate Chip Cookies are the perfect classic cookie — buttery, rich, soft in the center with lightly crisp edges, and packed with melty chocolate in every bite. They use a higher ratio of brown sugar for extra chew, melted butter for richer flavor and perfect texture, and just the right amount of chill time to create that ideal golden, bakery-style finish. Whether you’ve been searching for your forever chocolate chip cookie recipe or simply want a quick, foolproof, delicious bake, this one delivers every single time. Thick, chewy, soft, and unbelievably satisfying — cookies exactly the way they’re supposed to be.

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Prep Time 10

Cook Time 30

Servings: 20 Cookies

Ingredients Equipment Method Notes

Ingredients

Chewy Cookie Dough

¾ cup unsalted butter melted and slightly cooled
¾ cup brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups chocolate chips or chunks
Optional: flaky sea salt for topping

Equipment

Mixing bowls
Whisk
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop
Cooling rack

Method

Step 1: Mix Wet Ingredients

In a bowl whisk:
melted butter
brown sugar
granulated sugar
Whisk until glossy and smooth (about 1 minute).
Add:
egg
egg yolk
vanilla extract
Mix until creamy.

Step 2: Mix Dry Ingredients

In another bowl whisk:
flour
baking soda
salt
Add dry mix to wet mix and stir until combined.
Fold in chocolate chips or chunks.
Dough will be thick and sticky.

Step 3: Chill the Dough

Chill for 30–45 minutes for maximum chewiness and better shape.
(No chilling = softer, flatter cookies — still delicious!)

Step 4: Scoop & Bake

Preheat oven to 350°F (175°C).
Line baking sheets with parchment.
Scoop 2 tbsp cookie dough balls, spacing 2 inches apart.
Bake 10–12 minutes, until:
edges are golden
centers look soft and slightly underdone
Let cookies cool on tray for 8–10 minutes before moving to a rack.
They firm up as they cool.
Optional: sprinkle warm cookies with flaky sea salt.

Notes

🧊 Storage & Freezing

Room Temp: 3–4 days
Fridge: 1 week

Freezer:

Dough balls freeze 3 months (bake frozen +2 minutes)

Baked cookies freeze 2 months

🥄 Variations

Brown Butter Chewy Cookies
Brown the butter first for nutty caramel flavor.

Triple Chocolate Chewy Cookies
Add white, milk, and dark chocolate.

Chewy Walnut Chocolate Chip
Add ½ cup toasted walnuts.

Pecan Praline Cookies
Add pecans + caramel chunks.

Coffee-Infused Cookies
Add 1 tsp instant espresso.

Salted Caramel Chewy Cookies
Fold in caramel bits + sea salt.

Chunky Bakery-Style Cookies
Use chocolate chunks instead of chips.

M&M Chewy Cookies
Replace chips with M&Ms or mix both.

Oreo Chewy Cookies
Add crushed Oreos + white chocolate.

Gluten-Free Version
Use 1:1 gluten-free flour.

❓ 10 FAQs

Why do my cookies turn out cakey?
Too much flour — always measure carefully.

Why aren’t they chewy?
Don’t overbake. Remove when soft.

Can I skip chilling?
Yes — cookies will be flatter but soft and chewy.

Why add an extra yolk?
For richer, chewier texture.

Can I use all brown sugar?
Yes — they’ll be even chewier and darker.

Can I use salted butter?
Reduce salt by half.

How do I get chocolate pools?
Use chopped chocolate bars instead of chips.

Why melt the butter?
Creates dense, chewy cookies.

Can I make giant bakery cookies?
Yes — scoop ¼ cup dough, bake 13–15 minutes.

How do I reheat cookies?
Microwave 10 seconds for gooey centers.

🏁 Conclusion

These Chewy Chocolate Chip Cookies are soft, buttery, golden, and bursting with chocolate — everything you want in the perfect classic cookie. With minimal effort and guaranteed chewy texture, they’re ideal for everyday baking, holidays, or late-night cravings.

Your new go-to chocolate chip cookie recipe? Absolutely.