Chewy Chocolate Chip Cookies

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These Chewy Chocolate Chip Cookies are a tried and true recipe that are so chewy and moist! You will be making them over and over again!

I’m not sure there is anything better than a warm chocolate chip cookie straight out of the oven along with a glass of cold milk? It’s a childhood favorite that never gets old! If you prefer chewy cookies over crunchy then this one is for you. I use a milk chocolate chip instead of semi-sweet to keep the chocolate from overpowering the other flavors because I love to taste the brown sugar part of the cookie too!

Chewy Chocolate Chip Cookies layered on wooden cutting board.

FREQUENTLY ASKED QUESTIONS:

What makes a cookie chewy?

It’s not necessarily a specific recipe but rather a technique. Resting and chilling the dough is what produces a chewy cookie. You can take your favorite cookie recipes and allow the dough time to rest and chill in the refrigerator and you’ll find it produces a far better texture!

What kind of chocolate chips are best?

You can use any of your favorite chocolate chips but in this recipe I use milk chocolate. You can go with traditional semi-sweet or dark chocolate, white chocolate or even mint!

How long do I need to chill the dough?

For at least an hour. Generally I try to refrigerate 2-3 hours (or overnight) and they really come out amazing!

Why do I need to chill the dough?

Chilling the dough controls the spread of the cookie. It solidifies the fat in the cookies so it melts slower while baking which in turn results in a less spread out flat cookie and a more uniform, thicker cookie.

How do I store leftover cookies?

These can be stored in an airtight container where they will keep at room temperature for up to 3 days. They can also be frozen, place in a freezer container and they will keep for up to 3 months. To defrost, remove to the countertop overnight.

Pinterest image of stacked Chewy Chocolate Chip Cookies on parchment paper with milk behind them.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

unsalted butter
granulated sugar
brown sugar
vanilla extract
egg
all-purpose flour
baking soda
salt
milk chocolate chips

Ingredients needed: unsalted butter, granulated sugar, brown sugar, vanilla extract or vanilla paste, egg, all-purpose flour, baking soda, salt and chocolate chips.

HOW TO MAKE CHEWY CHOCOLATE CHIP COOKIES:

In a large bowl combine butter and sugars. Beat on low with an electric hand mixer or in a bowl of a stand mixer until smooth and creamy. Add egg and vanilla extract, mix on low until combined. Set aside.

Butter, sugars, egg and vanilla beaten in bowl.

In a separate large bowl, combine dry ingredients (all-purpose flour, baking soda and salt). Then add to the wet ingredients gradually. Add ½ or 1 cup at a time, beat on low until combined, and then continue with the next batch. Mix until ingredients are almost combined, a few lumps are fine.

Dry ingredients whisked together in bowl.

Stir in the chocolate chips. Chill for at least 1 hour in the refrigerator (even better 2-3 hours). It is important to chill the batter between the batches too.

When ready to bake, preheat oven to 350F degrees. Scoop 2 tablespoonfuls of batter, rolling it into about 2 inch balls. Arrange the cookie balls on a baking sheet lined with parchment paper at least 2 inches apart. Don’t press down!

Cookie dough balls rolled out on parchment lined baking sheet.

Bake for about 10-12 minutes (the time varies due to different ovens). The cookies will have a soft center inside and will look puffy at first. Once they cool down they will set well and the texture inside remains soft, chewy and buttery. Let the cookies stand in the pan for 5-10 minutes before transferring to a wire rack.