Hands down, my favorite Chewy Chocolate Chip Cookie Recipe with ooey-gooey centers and slightly crisp edges. No hand or stand mixer needed!
Author’s Notes
Secrets to the Best Chewy Chocolate Chip Cookie Recipe!
Anyone who knows me knows cookies are my ride-or-die treat. I’ve made hundreds of batches over the years, even catering cookies for multiple weddings and events. And these chewy chocolate chip cookies are my all-time favorite.
They are my idea of cookie perfection with soft, chewy centers, gooey chocolate in every bite, and just the slightest crisp edge.
After years of testing, I’m sharing my top two secrets for the best chewy cookies:
- First, melt the butter and let it cool slightly. Then whisk the sugars, butter, egg, vanilla, and syrup together until smooth and creamy.
- Second, the game-changing secret ingredient is maple syrup. It makes these cookies unbelievably soft and chewy with just the right sweetness and flavor.
Ingredients In Chewy Chocolate Chip Cookie Recipe
| Ingredient | Notes & Tips |
|---|---|
| Unsalted Butter | Melt, then let cool to room temperature to prevent greasy cookies. |
| Brown Sugar | Dark brown sugar adds a deeper toffee flavor but will cause a bit more spreading. Otherwise, use light brown sugar that is fresh, soft, and free of clumps. |
| Maple Syrup | The “secret” to soft, chewy texture and rich flavor. Use 100% pure maple syrup for best flavor. Avoid pancake syrup, which is just sugar and flavoring. Check the label to be sure it’s pure. |
| All-Purpose Flour | Weigh for accuracy to avoid dry cookies or cookies that spread too much! |
| Chocolate Chips | Reserve some to press on top after baking for a bakery-style look. Try adding nuts or coconut like these cowboy cookies. |
Recipe Tips
- Chill the dough: This step helps the butter re-solidify, prevents excess spreading, and improves flavor and texture.
- Measure flour correctly: Too much flour makes cookies dry and cake-like, while too little makes them spread too much.
- Use quality chocolate chips: For great flavor and melty pools of chocolate.
- Pull them early: Take cookies out when the edges are just set. The centers will finish baking on the tray, which will keep them soft and chewy.
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Video
Equipment
- Large bowl microwave-safe
- Sheet pan (15" x 10") lined
Ingredients
- 8 tablespoons unsalted butter
- 1/2 cup light brown sugar or dark brown sugar, see note 1
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 tablespoon vanilla extract
- 2 tablespoons maple syrup
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1-3/4 cups all-purpose flour
- 1-1/4 cups chocolate chips divided
Instructions
- In a large microwave-safe bowl, melt the butter. Set aside to cool to room temperature, as hot butter will melt the sugars and make the cookies greasy.
- Once the butter has cooled to room temperature, add both sugars and using a whisk, mix briskly for 30 seconds. Stir in the egg, vanilla, and maple syrup, then whisk again until fully emulsified, smooth, and creamy, about 1 minute.
- Add cornstarch, baking soda, baking powder, and salt. Whisk until combined. Add flour and chocolate chips. Switch to electric hand mixers and mix until just combined. Don’t over-mix.
- Cover and refrigerate for 20 minutes or until firm enough to roll. Roll dough into tall, cylindrical balls (about 40 grams or 2 1/2 tablespoons each). Place on a parchment-lined pan and chill for another 20 minutes.
- Heat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange 6 cookies at a time, leaving plenty of space for spreading.
- Bake for 9-14 minutes, until edges are just starting to brown. Remove while centers still look ever so slightly underbaked. They will finish baking on the tray.
- Remove from the oven and immediately press the remaining 1/4 cup chocolate chips on top. Use a metal spatula to gently nudge in any uneven edges. Cool on the tray for 5 minutes, then transfer to a wire rack.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chewy Chocolate Chip Cookie Recipe FAQs
Cookies get hard when you bake them too long, the oven is too hot, or there is too much flour. Check the oven temperature, watch the baking time, and use fresh baking soda and baking powder with brown sugar that’s soft so the cookies stay soft.
Cookies may flatten if the dough isn’t properly mixed until creamy or isn’t chilled enough. Warm butter, too little flour, or high-altitude baking can also cause excess spreading.
Likely too much flour or dough that sat out too long and dried out. Bang the tray on the counter a few times right after baking, or gently press with the back of a metal spatula to flatten slightly.
Storage
Can You Freeze This Chewy Chocolate Chip Cookie Recipe?
I like to freeze the dough instead of baked cookies so they taste fresh out of the oven. Scoop the dough onto a sheet pan, freeze until firm, then pop the dough balls into an airtight container or freezer bag. You can even try making them mini like these Tiny Chocolate Chip Cookies and freezing those!
They’ll keep for up to 3 months.
When you’re ready for cookies, bake them straight from frozen (just add 1–3 minutes to the bake time) or thaw in the fridge first and bake as usual.
Reader’s Notes & Tips
Tips & Variations from Chelsea’s Messy Apron’s Community
This recipe has earned lots of five-star reviews from readers who call it “the best chocolate chip cookie recipe,” “perfect,” and “my new favorite.” Many love that there’s no need to soften butter or use a mixer, and several have shared stories of making them with kids or for bake sales.
A few tips based on reader questions:
- Sweetness: Some readers prefer to reduce the sugar slightly to suit their taste without affecting texture too much.
- Chilling the dough is essential to keep the cookies thick and chewy. Skipping this step can cause them to spread too much.
- Maple syrup is key for the signature texture and flavor. Readers have asked about substitutes, but the best results come from using pure maple syrup.
- Measuring flour accurately will prevent cookies from being too dry or too flat. Weigh for best results.
- Batch size: For consistent results, make separate batches instead of doubling or tripling the dough.
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
I am sooo happy you guys loved the! So fun cooking with your grandson! 🙂
Made these recently for a bake sale and got rave reviews! Delicious!
Yay! Thank you for the comment! 🙂
My only complaint is how fast they went – my kids DEVOURED these cookies! Make extra for yourself 🙂
Yay! Love hearing that! 🙂
There is nothing better than a chewy chocolate chip cookie!! Seriously the best!
the maple syrup pushes these cookies over the edge of delicious!! thanks for the recipe
You’re welcome! 🙂
These are THE perfect chocolate chip cookie!
Thank you Tanya! 🙂
Such stunning looking cookies!!! YUM.
Thanks so much!! 🙂
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!
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!!
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!!
Yay!! So happy you all loved these! How fun to make them with your boys 🙂
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!!