Chewy Chocolate Chip Cookies

These Chewy Chocolate Chip Cookies are the ultimate chocolate chip cookies.  They’re buttery, soft, and even better than your favorite bakery chocolate chip cookie.

The Best Chewy Chocolate Chip Cookies

What makes the best chocolate chip cookie? You’ll get a different response from each baker but personally, I’m looking for crispy edges and a soft inner cookie.  This recipe is all about the chewy and soft chocolate chip cookie recipe and not a cakey cookie. 

These cookies also have a deep sugar and vanilla smell, and the chocolate chips are loaded all throughout.  I like to save a few chocolate chips to put on top of the dough before baking, too.

And if you love a great chocolate chip cookie, try our skillet cookie or brown butter cookies, too.

Chewy Chocolate Chip Cookie Ingredients

• Butter:  I almost exclusively buy salted butter. It just seems too difficult to manage to buy salted butter for toast and unsalted for baking so you’ll find most of my recipes are made or can be made with salted butter. Also, be sure to use room temperature butter when baking.
• Sugar:  Just the regular ‘ol granulated white sugar works great.  You can use coconut sugar or some other substitution in a healthier version of a chocolate chip cookie if you want. 
• Brown sugar: I like to use light brown sugar, but you can use dark brown sugar if that’s all you have on hand. It makes the color a little deeper and the taste a little richer. 
• Eggs: Large eggs work great.  When baking, it’s almost always better to use eggs are room temperature.  Cold eggs can re-harden the fat, making the batter appear curdled or lumpy and it can affect the texture of the baked product.
• Vanilla Extract:  Using the real deal vanilla extract will give your cookies a lot of depth in flavor.  
• Flour:  You can use regular all-purpose flour for this recipe.  
• Sea Salt:  I like using the Himalayan sea salt in my recipes.  It has more minerals in it than iodized salt.  It’s also delicious to give the ball of cookie dough just a little sprinkle of salt before baking.  Delicious! 
• Baking Soda & Baking Powder:  Regular baking soda and regular baking powder work great for this recipe too. 
• Chocolate Chips:  Use a high-quality Chocolate chip in your cookies.  I love the Ghirardelli Chocolate chip or the Guittard Chocolate chips. Both of those brands are wonderful in this easy chocolate chip cookies recipe.

Optional Add-Ins

• Nuts: just about any kind! Toast them in a saute pan about 5 minutes first or lightly toast them in the oven before adding to the dough.
• M&M’s: plain, peanut, coconut, peanut butter, all sizes, shapes, and flavors! A really fun and cute addition.
• Dried Fruit: cranberries, raisins, blueberries, strawberries, flaked coconut (super yummy when it’s toasted) and even sliced & dried bananas!
• Extra Crunch: try crushing some whoppers, crushed potato chips, or pretzels,
• Flavored Morsels: butterscotch chips, chocolate chips, caramel bits, or Heath pieces.
• Candy Bars: Use up some leftover candy and make these Candy Bar Cookies for a fun flavor variation! Reese’s, any kind of chocolate chip, snickers, Butterfinger or toffee bits work great too!

How to Make The Best Chewy Chocolate Chip Cookies

1. Mix the cookie dough. In a large mixing bowl, cream together the butter, sugar, and white sugar till light and fluffy. Add the eggs, vanilla, and salt. Mix together. In a separate large bowl, combine the baking powder, baking soda, and flour. Mix until combined. Add the flour mixture to the butter mixture. Mix until combined.
2. Fold in the chocolate chips. Add the chocolate chips and mix until combined.
3. Scoop the cookie dough. Scoop approximately 2″ balls of cookie dough using an ice cream scoop or spoons onto an ungreased baking sheet about 2″ apart.
4. Bake. Bake in a preheated 350 degree oven for 9-11 minutes, or until golden grown on the edges.
5. Cool. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring the cookies to cooling racks to cool completely. Enjoy!

Frequently Asked Questions

Storing And Freezing

• Room Temperature: store baked cookies in an airtight container at room temperature for up to 4 days.
• Refrigerator: you can make the cookie dough up to 5 days in advance, then bake when you are ready.
• Freezer- to freeze cookie dough, it’s best to scoop them first, then place on a parchment lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in freezer bags where you can store for up to 2 months.
• To bake from frozen: pull frozen dough from the freezer and transfer to a baking sheet while you preheat the oven. You don’t need to let the dough thaw completely, you just may need to add a couple of extra minutes to the baking time.

Here are some of the best cookie recipes!

• Chewy Chocolate Chip Cookies
• Cake Mix Cookies
• M and M Cookies
• Snickerdoodle Cookies
• Cranberry Orange Cookies
• Eggnog Cookies
• Molasses Cookies
• Gingersnap Cookies
• Coconut Chocolate Chip Cookies
• Monster Cookies
• Andes Mint Cookies
• White Chocolate and Coconut Cookies
• More Cookie Recipes

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These homemade Chewy Chocolate Chip Cookies are the ultimate chocolate chip cookies.  They’re buttery and soft even better than your favorite bakery chocolate chip cookie.  This is a step by step guide on how to make the best chewy chocolate chip cookies.