Home > Desserts > Chewy Chocolate Chip Cookies Chewy Chocolate Chip Cookies March 20, 2019 | 47 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Indulge in the irresistible taste of our Chewy Chocolate Chip Cookies – a delicious blend of gooey centers and the perfect hint of crunch–no hand or stand mixer required! Try our other famous cookie recipes next: Snickerdoodles, Oatmeal Chocolate Chip Cookies, or White Chocolate Macadamia Nut Cookies. Chewy Chocolate Chip Cookies Craving the ultimate chocolate chip cookies? Our family’s weekly baking ritual has revealed a game-changer: maple syrup. It was a happy accident when agave ran low, and now, it’s our secret to the softest, chewiest cookies that we just can’t keep enough of. It’s not about the sweetness—it’s about that slight maple hint that makes all the difference. Fresh out of the oven, they’re simply the best. Ingredients In Chewy Chocolate Chip Cookies Unsalted Butter: Makes cookies rich and chewy. Melt then cool it to keep the dough right. Sugars: Brown sugar brings moistness and a rich taste; white sugar makes it sweet and helps cookies brown and spread. Egg: Holds everything together and gives shape. Vanilla & Maple Syrup: Add a deep, sweet flavor. Cornstarch: Keeps cookies soft. Baking Soda & Powder: Help cookies puff up and define their texture. Salt: Cuts the sweetness and brings out flavors. Flour: Builds the cookie’s body and soaks up wet ingredients. Chocolate Chips: Add bursts of chocolate for a delicious, melty heart. QUICK TIP Not all syrups are created equal! For this recipe, use 100% pure maple syrup, which comes from concentrated maple tree sap. Avoid pancake syrup, which is just a mix of sugars with maple flavoring. Always check the label to ensure it’s pure maple syrup. How To Make Chewy Chocolate Chip Cookies Prepare Dough: Melt the butter and let it cool. In the same bowl, mix in both sugars, the egg, vanilla extract, and maple syrup. Then fold in the dry ingredients (cornstarch, baking soda, baking powder, salt, and flour) until just combined. Stir in most of the chocolate chips. Chill: Refrigerate the dough for 1 hour. Shape and Bake: Preheat the oven to 325°F (163°C), form the dough into balls on a lined baking sheet, and chill again for 10 minutes. Bake for 9-14 minutes until the edges are just brown. Finish: Press the extra chocolate chips on top immediately after baking, then cool on the tray for 5 minutes before moving to a rack. Tips for these cookies Let the melted butter cool: Once the butter is melted, it needs to cool back to room temperature. This is extremely important. If the butter is hot, it will melt the sugars, which causes greasy cookies that spread. Chill the dough: Since we melted the butter, the dough needs time to chill. This allows the butter to re-solidify. Otherwise, these cookies spread into a pancake! The chilling time also gives the flavors and textures time to meld together and intensify. Measure carefully: The most important measurement is the flour. If you press a measuring cup into a bag of flour you are likely packing in way too much flour which will yield cake-y and less flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a butter knife. FAQS Why Are My Chocolate Chip Cookies Hard? Cookies can turn out hard if overbaked, if the oven’s too hot, or if there’s too much flour. Ensure your oven’s temperature is accurate and keep an eye on the baking time. Also, use fresh baking soda and powder, and soft brown sugar for the best texture. Why Are My Cookies Flat? Cookies may flatten if the dough isn’t chilled sufficiently, allowing the melted butter to firm up. Overly warm butter mixed with other ingredients can also lead to flat, greasy cookies. Additionally, not using enough flour or baking at high altitude can cause cookies to spread too much. How To Make Cookies Chewy? To ensure cookies are chewy, focus on maintaining moisture through the right choice of ingredients, and careful control of baking time and temperature. Larger dough balls result in chewier cookies than smaller ones. For optimum chewiness, bake just until the edges brown but the center remains light—this keeps the centers soft as they set. Can You Freeze Chewy Chocolate Chip Cookies? Freeze cookie dough instead of cookies for freshness. Scoop dough onto a sheet pan, freeze until solid, then store in an airtight container or bag in the freezer for up to 3 months. When ready to bake, cook directly from frozen, adding 1-3 minutes to the bake time, or thaw in the fridge first and follow the recipe as usual. More Amazing Desserts Crème Brûlée reader favorite Icebox Cake made with Oreos Carmelitas chewy oatmeal chocolate caramel bars Puppy Chow peanut butter & chocolate snack mix Homemade Cinnamon Rolls with cream cheese frosting FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Chewy Chocolate Chip Cookies 4.95 from 18 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Chewy Chocolate Chip Cookies 4.95 from 18 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 9 minutes minutes Chilling Time 1 hour hour Total Time 24 minutes minutes Servings 16 -18 cookies Chelsea Lords Calories 253kcal Author Chelsea Lords Ingredients▢ 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)US - Metric USMetric InstructionsMELT 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. Video Recipe NotesNote 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 FactsCalories: 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. DID YOU MAKE THIS RECIPE? 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.
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!! Reply
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!! Reply
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! Reply
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!! Reply
My only complaint is how fast they went – my kids DEVOURED these cookies! Make extra for yourself 🙂 Reply
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 Reply
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. Thanks Reply
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 Reply
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? Reply
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! Reply
I’m sorry I don’t have experience baking at higher altitudes than where I’m at; hopefully this helps: https://www.wikihow.com/Adjust-a-Cookie-Recipe-for-High-Altitude Reply
It says in the recipe 1 and 1/4 cup of milk? But I don’t see where you have added it to your instructions Reply
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. Reply
