Chewy Chocolate Chip Cookies

There’s nothing quite like the comforting aroma of freshly baked chocolate chip cookies filling your kitchen. With their perfectly soft centers, slightly crisp edges, and pockets of melty chocolate, chewy chocolate chip cookies have become a classic that never goes out of style. Today, we’re sharing a foolproof recipe straight from Sally’s Baking 101, designed to give you cookies that are thick, indulgent, and irresistibly chewy every single time.

Why You’ll Love This Recipe

• Super Soft & Chewy Texture: Melted butter, extra brown sugar, and an egg yolk create the perfect chewy bite.
• Rich Chocolate Flavor: Packed with semi-sweet chocolate chips that stay gooey after baking.
• Thick, Tall Cookies: Chilling the dough and shaping it carefully produces bakery-style cookies.
• Make-Ahead Friendly: Dough can be refrigerated or frozen for stress-free baking.
• Customizable Add-Ins: Nuts, candies, or sprinkles can be added without altering texture.
• Beginner-Friendly: Simple ingredients, easy mixing, and reliable results.

Ingredients Breakdown

Dry Ingredients

• 2 1/4 cups (281 g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 1/2 teaspoons cornstarch*
• 1/2 teaspoon salt

Wet Ingredients

• 3/4 cup (170 g / 12 Tbsp) unsalted butter, melted and cooled for 5 minutes
• 3/4 cup (150 g) packed light or dark brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract

Chocolate & Add-Ins

• 1 1/4 cups (225 g) semi-sweet chocolate chips or chunks

Serving Size: 16 XL cookies or 20 medium/large cookies, depending on scooping.

Tools & Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Whisk
• Wooden spoon or rubber spatula
• Measuring cups and spoons
• Parchment paper or silicone baking mats
• Baking sheets
• Medium cookie scoop or tablespoon
• Cooling rack

Optional but helpful: kitchen scale for precise measurements, extra spatula for folding, and a microwave-safe bowl for melting butter.

Step-by-Step Instructions

Here’s your foolproof guide to the chewiest, softest chocolate chip cookies ever.

Step 1: Prepare Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Baking soda
• Cornstarch
• Salt

Set aside. Mixing these dry ingredients ensures even distribution throughout the dough.

Step 2: Mix Wet Ingredients

In a medium bowl, whisk together:

• Melted and slightly cooled butter
• Brown sugar
• Granulated sugar

until smooth and lump-free. Then whisk in the egg and egg yolk, followed by the vanilla extract. The mixture will be thin and shiny—that’s exactly what we want for chewy cookies.

Step 3: Combine Wet and Dry Ingredients

Pour the wet mixture into the dry ingredients and mix with a large spoon or spatula.

• The dough will be very soft, thick, and shiny.
• Fold in the chocolate chips carefully; because of the melted butter, they may not fully stick, but do your best to evenly distribute them.

Step 4: Chill the Dough

Cover the dough tightly and refrigerate for at least 2 hours or up to 3 days.

• Chilling prevents overspreading and improves flavor.
• Overnight chilling is highly recommended for the thickest, chewiest cookies.

Step 5: Preheat Oven and Prepare Baking Sheets

Preheat oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.

• If dough has chilled longer than 2 hours, let it sit 15 minutes at room temperature to soften slightly for easier scooping.

Step 6: Shape Cookies

• Use a cookie scoop or 2–3 tablespoons of dough for XL cookies (about 60 g each), or 2 heaping tablespoons (50 g) for medium-large cookies.
• Roll into balls, then shape the dough taller rather than wide—almost like cylinders. This ensures they bake up thick.
• Place cookies 3 inches apart on prepared sheets.

Step 7: Bake

• Bake for 13–14 minutes, or until edges are lightly browned.
• Centers will appear soft; they will firm as they cool.
• Optional: While cookies are warm, press a few more chocolate chips on top for aesthetics.

Step 8: Cool

• Cool cookies on baking sheets for 10 minutes before transferring to a wire rack.
• Once fully cooled, store at room temperature in an airtight container for up to one week.

Tips & Variations

Flavor Variations

• Nutty Delight: Add 1 cup of chopped nuts (walnuts, pecans, or macadamias).
• Candy Mix-In: 3/4 cup butterscotch morsels + 1/2 cup Reese’s Pieces.
• Sprinkle Cookies: 1/2 cup festive sprinkles for colorful, fun cookies.
• White Chocolate & Cranberry: Swap half the chocolate for white chocolate chips and add dried cranberries.

Make-Ahead & Storage

• Dough can be refrigerated for 3 days or frozen for up to 3 months.
• Bake frozen dough balls for an extra minute; no thawing needed.
• Baked cookies freeze up to 3 months; thaw at room temperature.

Pro Baking Tips

• Use room-temperature eggs to mix quickly and evenly.
• Do not overwork dough when folding in chocolate chips; it keeps cookies tender.
• Shape dough into tall cylinders to create bakery-style thick cookies.
• Rotate baking sheets halfway for even baking.

Flavor Profile & Pairings

• Texture: Soft and chewy with thick, tender centers.
• Taste: Rich chocolate flavor balanced with brown sugar sweetness and a hint of vanilla.
• Best Served With: Milk, coffee, or as a decadent dessert with ice cream.

Nutritional Overview (Per Cookie, Approximate)

Calories	Protein	Carbs	Fat	Fiber
290	4 g	37 g	14 g	2 g

• Dietary Notes: Contains dairy, eggs, and gluten. Vegetarian-friendly.

FAQs

1. Why should I chill the cookie dough?
Chilling prevents overspreading, enhances flavor, and helps achieve tall, thick cookies.

2. Can I substitute cornstarch?
Yes, you can omit cornstarch. Cookies will still be soft, but cornstarch contributes to extra tenderness.

3. Can I make the cookies dairy-free?
Yes, use vegan butter alternatives and dairy-free chocolate chips.

4. How do I store cookie dough for later baking?

• Refrigerate tightly covered for 3 days.
• Freeze for up to 3 months.
• Bake directly from frozen, adding 1 extra minute.

5. Can I add nuts or other add-ins?
Absolutely! Keep total add-ins around 1–1 1/4 cups. This maintains proper cookie structure.

Cooking Timeline (at a Glance)

Task	Time
Prep Ingredients	5–10 minutes
Mix Wet & Dry Ingredients	10 minutes
Chill Dough	2–24 hours
Preheat Oven	10 minutes
Scoop & Shape Cookies	10 minutes
Bake	13–14 minutes
Cooling	10 minutes

Serving Suggestions

• Serve warm from the oven for gooey chocolate centers.
• Stack in jars or cookie tins for gifting.
• Pair with ice cream sandwiches for an indulgent treat.
• Add a glass of milk or coffee for cozy snacking.

Ingredient Spotlight

Butter

• Why it matters: Melted butter ensures soft, chewy cookies with shiny dough.
• Tips: Cool butter 5 minutes after melting to prevent scrambling the eggs.

Chocolate Chips

• Selection: Semi-sweet chips or chunks provide gooey pockets of chocolate.
• Variation: Mix with milk or dark chocolate for depth.

Cornstarch

• Role: Keeps cookies tender and soft by reducing gluten formation.
• Optional: Can be omitted if unavailable; cookies will still be delicious.

Pro Baking Tips

• Shaping for Thickness: Cylinder-shaped dough bakes into tall, thick cookies.
• Even Baking: Rotate sheets halfway through bake time.
• Chocolate Placement: Press extra chips on top after baking for aesthetics.
• Avoid Overbaking: Slightly underbaked centers continue to set while cooling.

Storage & Freezing Guide

• Unbaked dough: Refrigerate 3 days, freeze up to 3 months.
• Baked cookies: Room temp airtight container up to 1 week; freeze up to 3 months.
• Decorated cookies: Freeze fully baked cookies without decorations, thaw at room temp.

Recipe Variations

1. Nut & Chocolate Mix: Fold in 1 cup chopped nuts.
2. Candy Explosion: Combine chocolate chips with 1/2 cup mini candies or sprinkles.
3. White Chocolate & Cranberry: Half white chocolate chips, half dried cranberries.
4. Double Chocolate: Add 1/4 cup cocoa powder to dry ingredients for chocolate base.

Expanded Conclusion

These Chewy Chocolate Chip Cookies are the ultimate comfort food, delivering thick, soft, and irresistible cookies every time. With simple ingredients, foolproof steps, and endless customization options, this recipe belongs in every baker’s collection.

Whether you’re baking for family, friends, or yourself, these cookies are sure to become an instant favorite. Preheat your oven, melt the butter, chill the dough, and let the magic of chocolate chip cookies fill your home with warmth and sweetness.

Print