Chewy Chocolate Chip Cookies

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Chewy Chocolate Chip Cookies are flavorful and sweet with soft interiors and slightly crisp edges. Plus, these cookies are easy to make — you’ll only need one bowl and a spoon — no hand or stand mixer required!

Try our other famous cookie recipes next: Snickerdoodles, Oatmeal Chocolate Chip Cookies, or White Chocolate Macadamia Nut Cookies.

Stack of Chewy Chocolate Chip Cookies with one cookie broken in half to show the chewy center.

Chewy Chocolate Chip Cookies

These are my all-time favorite chocolate chip cookies! We make them at least once a week in my home, usually as a Sunday project before or after church. The boys all pitch in, and by pitch in, I mean they eat all the cookie dough. 

One of my boys prefers the dough to the cookie which is why I created this edible cookie dough for him. But the rest of us? We love these chewy chocolate chip cookies fresh out of the oven with a glass of milk. IMHO, there aren’t too many things better than that!

Image of the melted butter and sugars being added to the bowl for Chewy Chocolate Chip Cookies.

How to make cookies chewy

The more moisture in cookies, the chewier they will be. Ingredients, baking time, and baking temperature all come into play as we work to retain moisture in the dough.

The size or mass of the cookies also contributes to their chewiness. Big cookie dough balls make softer and chewier cookies than smaller ones. 

The number one way to get chewy cookies? Don’t bake them too long! Remove the cookies as soon as the edges turn a light brown and the top center is pale. The cooked centers will remain soft and as they firm up, they’ll be soft and chewy.

Image of the bottle of maple syrup and it being added into the bowl along with an egg for this Chewy Chocolate Chip Cookies recipe.

Ingredients for Chewy Chocolate Chip Cookies

  • Maple syrup: A few years ago, my friend showed me a sugar cookie recipe that used agave nectar in the dough. It’s perfect for keeping the cookies soft, chewy, and full of flavor. So I started adding that to my favorite cookie recipe. One Sunday, we started making the cookies and I realized we didn’t have any more agave nectar. The only sticky sweetener we had was maple syrup, so I used that in its place…and they turned out even better! Now we add just a little bit of maple syrup to these cookies and it makes them the best! It adds a very subtle maple flavor, a slightly more intense sweetness, and keeps these cookies soft and wonderfully chewy. 
  • Brown sugar: This sugar has a higher moisture content than white sugar and thus, produces a chewier cookie than if you just used white sugar. Dark brown sugar has an even higher moisture content than light brown sugar and will create the ultimate chewy cookie. Dark brown sugar does lend a more toffee-like flavor.


All syrup is not the same! We recommend maple syrup in this recipe, which is made from the boiled-down sap of maple trees–and nothing else. Pancake syrup is a sugar blend with maple flavoring added, and that’s not what we want here. Be sure to read the package carefully and look for 100% maple syrup.

Image of the ready-to-eat Chewy Chocolate Chip Cookies

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Chewy Chocolate Chip Cookies

4.95 from 17 votes
Chewy Chocolate Chip Cookies are flavorful and sweet with soft interiors and slightly crispy edges. Plus these cookies are easy to make -- you'll only need one bowl and a spoon -- no hand or stand mixer required!
Print Recipe

Chewy Chocolate Chip Cookies

4.95 from 17 votes
Chewy Chocolate Chip Cookies are flavorful and sweet with soft interiors and slightly crispy edges. Plus these cookies are easy to make -- you'll only need one bowl and a spoon -- no hand or stand mixer required!
Course Dessert, Snack
Cuisine American
Keyword chewy chocolate chip cookies
Prep Time 15 minutes
Cook Time 9 minutes
Chilling Time 1 hour
Total Time 24 minutes
Servings 16 -18 cookies
Calories 253kcal
Author Chelsea


  • 8 tablespoons unsalted butter
  • 1/2 cup light brown sugar, packed (Note 1)
  • 1/3 cup white sugar
  • 1 large egg
  • 1/2 tablespoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 2 teaspoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt (reduce if using table salt OR if sensitive to salt)
  • 1 and 3/4 cups white all-purpose flour
  • 1 and 1/4 cups good quality milk chocolate chips, separated (or use semi-sweet or dark chocolate -- whichever is your favorite)


  • MELT BUTTER AND COOL: In a very large, microwave-safe bowl, melt the butter. Once melted, refrigerate for 5 minutes. It's important that the butter isn't hot when you add in the sugars or it will melt the sugar and make the cookies greasy.
  • ADD WET INGREDIENTS: Once butter is cooled to room temperature, stir in the light brown sugar and white sugar. Briskly mix (with a whisk or wooden spoon) until smooth and integrated, about 1 minute. Stir in the egg, vanilla extract, and maple syrup. Stir again until fully smooth.
  • ADD DRY INGREDIENTS: Add in the cornstarch, baking soda, baking powder, and salt. Mix well. Add in the correctly measured (See Note 2) flour and mix until just combined. Don't overmix. Gently stir in 1 cup of chocolate chips until combined.
  • CHILL DOUGH: Cover the bowl tightly and chill for 1 hour.
  • PREHEAT OVEN: Preheat the oven to 325 degrees F. Line a pan with parchment paper or use a nonstick liner.
  • ROLL DOUGH BALLS: Roll balls of dough into tall cylindrical balls (see picture above for shape and size). Place 6-8 cookie balls on a sheet to give the cookies plenty of room to spread. Dough balls should be about 1.7 ounces (~2 and 1/2 tablespoons or 48 grams). Place the tray back in the fridge for 10 minutes (dough gets warmed being rolled into balls and handled!).
  • BAKE: Bake for 9-14 minutes, erring on the side of under-baking, which keeps them soft and chewy (We like ours right at 12-13 minutes). The cookies will continue to bake slightly out of the oven, so take them out as soon as the edges start to lightly brown.
  • MAKE 'EM PRETTY: Remove from the oven and press the remaining 1/4 cup chocolate chips onto the tops of the cookies (this ensures even placement of chocolate and also makes them look pretty). Allow to cool on the baking tray for 5 minutes before transferring them to a cooling rack.
  • STORAGE: We like these cookies best on days1 and 2. They do last up to a week, but they begin to lose texture and flavor. To store: place in an airtight container and keep at room temperature. Wait until cookies are completely cooled before adding to the container.


Recipe Notes

Note 1: Sugar: For a richer toffee-like flavor, use dark brown sugar. These cookies do spread a bit more and are a little less pretty with the dark brown sugar as compared to the light brown sugar; if you like toffee-flavored cookies, though, it's worth it.
Note 2: Flour measurement: If you have a kitchen scale, I highly recommend weighing the flour to get 240 grams. How flour is measured can greatly vary from person to person, so weight is always going to be most accurate with a scale.

Nutrition Facts

Calories: 253kcal | Carbohydrates: 40g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 168mg | Potassium: 50mg | Fiber: 1g | Sugar: 19g | Vitamin A: 202IU | Calcium: 24mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.


I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.

Photos and text updated 3/20/19; recipe has not been changed.



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Recipe Rating


  1. 5 stars
    These are the best cookies ever! thank you for the recipe! we also make the bakery m&m cookies all the time and love those!!

  2. 5 stars
    Made these with my boys and wasn’t sure we’d get any baked because the dough was so good. Glad we did, because they were (somehow) even better baked!!

  3. Second time I made a cookie recipe from you and was not disappointed. I love that you explain why you do certain techniques. I used to be one of those people who throw everything in a bowl and pray for a good outcome but after your recipes I’ve seen how some extra time can go a long way in the texture and taste of a cookie. On to trying your oatmeal cookies next!

    1. Thank you so much for your comments Amanda! 🙂 I’m so happy you enjoyed these cookies and the peanut butter ones 🙂 I hope you love the oatmeal ones next!!

  4. 5 stars
    My only complaint is how fast they went – my kids DEVOURED these cookies! Make extra for yourself 🙂

  5. I made these cookies with my 5 year old grandson Reid. His first time baking and we loved this recipe. He was very proud to serve his cookies. Thanks

  6. Chelsea I am really enjoying your website and your recipes.
    Can I triple this recipe and still have a chewy cookie? I bake a lot at Christmas and use my cookies as gifts. I know 18 cookies won’t go very far.

  7. 5 stars
    Made these yesterday and after I put the choc chips in I wasn’t sure how they would turn out. Turned out great, I did put the melted butter in the fridge to cool off. Great recipe can highly recommend

  8. 5 stars
    First time I bake cookies on my own and they came out delicious!
    A little bit too sweet for my mum’s taste, can I try a batch with less sugar or will the cookies come out not the same?

  9. 5 stars
    The three things I loved most about these cookies and this recipe. First, no need to remember to let butter come to room temp. Second, no need to bust out the electric mixer or stand mixer. Lastly, and most importantly, these are AWESOME! They are my new favorite recipe. Thanks!

  10. Getting ready to make the chewy chocolate chip cookies. The recipe calls for 1& 1/4 cup milk.
    It never says to mix in mixture. I’m confused, do u mix the milk in the wet ingredients or just not use it.

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