Isn’t it wild? Cakes were always the biggest sellers at my bakery. But then, out of the blue, my thick and chewy chocolate chip cookies swooped in and stole the spotlight!

Everybody can’t get enough of that perfect combo of crunchy and chewy. It’s been so nuts that I’ve had to bring on extra help to keep up with all the customer orders flying in.

Why We All Love Homemade Chewy Choc Chip Biscuits Recipe

Every bite gives an amazing chewiness that feels out of this world – not too cakey or crumbly, just soft and slightly doughy. It’s like these cookies were made to melt in your mouth. And not to mention, the chocolate chips sink into the chewy dough to create a heavenly textural contrast!
Thanks to the white and brown sugar combo, we’ve got this perfect balance of sweetness, with brown sugar adding a subtle hint of caramel goodness.
And don’t even get me started on the vanilla extract; it amps the richness of the butter and chocolate to a whole new level! Some recipes even throw in nuts, peanut butter chips, or chopped dried fruit for an added flavor kick.
The best part? These cookies are a breeze to whip up in big batches, perfect for sharing with your crew at a potluck or family gathering! Plus, they’re super travel-friendly and make an awesome homemade gift for any occasion.
Have you ever tried sandwiching these cookies with some ice cream? It’s a game-changer! You’ve got this epic couple of hot and cold temperatures dancing a lovely tango inside your mouth. Trust me, you’ll never look at cookies the same way again.

10 Basic Steps To Make Chewy Chocolate Chip Cookies

Ingredients

Flour: Flour is the backbone of our cookies. It makes them chewy on the inside and just the right amount of crisp on the outside!

Melted Butter: First, we’ve got melted butter, the magic ingredient that gives our cookies that irresistible chewiness! Sure, it can make things a bit greasy, but don’t worry; I’ve balanced it with plenty of flour.

And here’s a cool bonus: since we’re using melted butter, you don’t even need a handheld or stand mixer for this recipe.

Baking Soda: This little powerhouse reacts with the acidic ingredients in the dough (like brown sugar) to create carbon dioxide bubbles. That’s how our cookies puff up light and airy.

Sugars: Let’s talk about sugars. We’ve got more brown than white in the mix. Why? Because brown sugar adds moisture to make our cookies extra smooth and chewy.

But we still need some white sugar to help with that perfect amount of spread. Yup, a little spread is always good; it gives our cookies that classic shape we all know and love.

Cornstarch: Here’s where things get interesting! Without this guy, we can never achieve the ultra-soft texture of our chewy cookies. Plus, it keeps them beautifully thick – the same tip I use for other cookie recipes like molasses cookies or chocolate crinkle cookies.

Egg Yolk: Adding an extra yolk to the mix is another surefire way to make our cookies crunchy; the yolk adds a rich yet tender boost and helps bind everything together! Just make sure the egg is at room temperature for the best results.

Salt: Even a pinch of salt matters in the overall flavors, so don’t even think about skimping this one.

Vanilla Extract: There’s no better way to add depth to our easy cookies than a dash of vanilla extract! It enriches both the butter and the chocolatey kick.

White Chocolate Chips (optional): Do I need to say more? They obviously bring that irresistible burst of chocolatey goodness to every bite!

Instructions

Step 1.

First, grab a big bowl and whisk together the flour, cornstarch, baking soda, and salt. Once that’s all mixed up, set it aside.

Step 2.

Chewy Chocolate Chip Cookies wet ingredient

Now, in another bowl, let’s tackle our wet ingredients! Melt your butter, then whisk it up with the granulated and brown sugar until you’ve got a smooth, lump-free mixture. Crack in one egg (plus egg yolk), whisk it well, and add vanilla extract. Easy peasy!

Step 3.

Pour that thin, wet mix (from Step 2) into your dry ingredients (Step 1) and stir everything with a rubber spatula or big spoon. Your dough will turn out thick, soft, and a bit greasy-looking.

Chewy Chocolate Chip Cookies batter mixing

Step 4.

Next, toss in those chocolate chips. The melty butter might not make them stick perfectly, but just try your best to mix them in!

Step 5.

Cover your dough and refrigerate it for 2 to 3 hours. Still have some patience in you? Then chill it overnight (or 2-3 days) for even better results!

Step 6.

When you’re ready to bake, take your chocolate chip cookie dough out and let it soften up a bit at room temperature (it usually takes me about 10 minutes). In the meantime, preheat your oven to 325°F (or 163°C) and line silicone mats or parchment paper across your prepared baking sheets.

Step 7.

It’s time to shape those cookies! Grab a tablespoon or small cookie scoop and portion out about 3 tablespoons of dough (for extra-large cookies) or about 2 tablespoons (for medium to large ones).

Roll them up into balls, but make sure they’re taller than they are wide – like little cylinders. This step helps them bake up nice and thick. Space them out on your baking sheets, about 8 to 9 balls a sheet.

And there you have it. Your cookies are ready to hit the oven!

Step 8.

Pop your cookies into the oven and let them bake away for 12 to 13 minutes. If you’re making extra-large cookies, they might need a minute or so longer, so keep an eye on them!

When they’re done, the edges should just start to turn a light golden brown, but the center parts will still look super soft. But that’s normal, so don’t stress! They’ll firm up as they chill.

Step 9.

Here’s one of my fun tricks. While the cookies are still warm, I press some chocolate chips onto the tops. It’s optional, but it makes them look extra pretty!

Step 10.

Let your cookies sit on their baking sheets for about 10 minutes. Then, transfer them over to a rack to chill completely. Enjoy your freshly baked, chewy chocolate chip cookies!

Note

Are there any chocoholics out there? You can always swirl in some melted chocolate after adding the chocolate chips! The result is tons of pockets of intense chocolatey kick and an extra fudgy element to the chew.

FAQs

My Cookies Spread Too Thin And Lose Their Chewiness. What Happened?

That’s likely due to over-creaming the butter and sugar. Sure, creaming mixes in the air to help your baked goods rise, but too much can lead to cookies that flatten out!