I grew up with a plate of warm, chewy chocolate chip cookies waiting for me after school — the kind that bend in the middle when you pick one up and leave behind a molten chocolate fingerprint. This Chewy Chocolate Chip Cookies – New and Delicious recipe is that nostalgic, dependable cookie: browned at the edges, pillowy in the center, and loaded with melty chocolate. It’s the kind of bake you make for a quiet weeknight treat, a bake sale, or when guests arrive unannounced. If you like a soft-centre cookie that still has a little bite around the edges, this recipe delivers.

If you enjoy simple dessert swaps and quick weeknight sweets, you might also like exploring other unexpected pantry desserts like cottage cheese and Jello recipes for speedy after-dinner options.

Why you’ll love this dish

These cookies are built around a few intentional choices that favor chewiness over crispness: a higher ratio of brown sugar to white sugar for moisture and flavor, melted butter for a tender crumb, and a brief rest of the dough to hydrate the flour. They’re fast to make and forgiving — perfect for bakers who want exceptional results without fuss.

Kid-approved and party-ready: soft centers and gooey chocolate make them an instant hit.
Budget-friendly: basic pantry staples create bakery-style results.
Versatile: easily adapted to add nuts, oats, or different chocolates.

“The first bite melted in my mouth — soft, chocolatey perfection. These are a new go-to.” — a quick note from a tester

How this recipe comes together

Step-by-step overview:

Melt butter and combine with sugars for a sticky, flavorful base.
Add egg and vanilla, then fold in dry ingredients until just combined.
Stir in chocolate chips, scoop, chill briefly for better shape, and bake.
Cool on the tray for a few minutes so centers set but remain chewy.

This quick roadmap helps you pace the work: the melt-combine-chill-bake rhythm gives you the texture we want.

What you’ll need

2 1/4 cups (280 g) all-purpose flour — spooned and leveled
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, melted and cooled slightly
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 cups (340 g) semisweet chocolate chips (or chopped chocolate)
Optional: 1/2 cup chopped toasted walnuts or pecans

Substitutions and notes:

For richer chewiness, use dark brown sugar instead of light brown.
Swap part of the butter for 1/4 cup full-fat cottage cheese for a slight tang (see popular cottage cheese brands if you decide to experiment).
For gluten-free, use a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if the blend lacks it.

Step-by-step instructions

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and slightly glossy. The melted butter creates a chewier texture than creaming.
Stir in the egg, extra yolk, and vanilla until fully combined.
Add the dry ingredients to the wet in two additions, folding gently with a spatula until no dry streaks remain. Avoid overmixing to keep cookies tender.
Fold in the chocolate chips (and nuts, if using) until evenly distributed.
Use a cookie scoop (about 2 tablespoons) to portion dough onto the prepared sheets, spacing 2 inches apart.
For the best shape and chew, refrigerate the scooped dough for 20–30 minutes. This reduces spread and concentrates flavor.
Bake one sheet at a time for 10–12 minutes, or until edges are set and lightly golden but centers still look a touch underbaked.
Let cookies cool on the baking sheet for 5 minutes (they’ll firm up), then transfer to a wire rack to cool completely.

Best ways to enjoy it

Serve warm with a glass of cold milk or a scoop of vanilla ice cream for an elevated dessert. For a cozy coffee pairing, try them with a medium-dark roast. Arrange cookies on a platter with a few whole chocolate chunks and a dusting of flaky sea salt for a café-style presentation.

How to store & freeze

Room temperature: Store cooled cookies in an airtight container for up to 3–4 days. Layer with parchment to prevent sticking.
Refrigerator: Keep for up to 1 week in airtight containers; bring to room temperature or warm briefly before serving.
Freezing baked cookies: Freeze in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F (150°C) oven for 5–7 minutes.
Freezing dough: Portion dough onto a tray, freeze until firm, then store in a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.

Food safety tip: always cool cookies completely before sealing in a container to prevent condensation and soggy texture.

Pro chef tips

Measure flour correctly: spoon into the cup and level off — too much flour creates cakier cookies.
Use a mix of brown and white sugar: brown sugar adds moisture and depth; white sugar helps with some crispness at the edges.
Melted vs. softened butter: melted butter gives chewiness; softened and creamed butter gives a fluffier cookie. This recipe leans into chewy.
Extra yolk = more chew. The extra yolk adds fat for tenderness without making the dough greasy.
Resting the dough (short chill) controls spread and improves flavor as the flour hydrates.
Oven calibration: if your cookies always spread too much, lower oven temp by 15–25°F and bake a bit longer.

Flavor swaps

Salted caramel chips: replace half the chocolate with caramel chips and finish with flaky sea salt.
Double chocolate: replace 1/2 cup flour with 1/2 cup dutch-process cocoa for intense chocolate cookies.
Oat-chew: fold in 1/2 cup old-fashioned oats for extra texture.
Nut-free: omit nuts and add toasted coconut for crunch.
Vegan option: use vegan butter, a flax egg (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips — note texture will be slightly different.

Common questions

Q: How do I keep these cookies soft for days? A: Store them with a slice of bread or a damp paper towel in an airtight container to retain moisture for up to 3–4 days. Avoid the fridge unless you want a firmer texture.

Q: Can I freeze the cookie dough and bake later? A: Yes. Scoop onto a tray, freeze until firm, then store dough balls in a sealed bag up to 3 months. Bake from frozen; add 1–2 minutes to the bake time.

Q: What causes cookies to be flat or greasy? A: Over-melting butter (too hot) can make dough greasy; be sure melted butter is warm, not scorching. Too little flour or not chilling dough can also cause excessive spread.

Q: Can I make these eggless? A: You can replace the egg with a commercial egg replacer or a flax egg (1 tbsp ground flaxseed + 3 tbsp water) for a vegan/eggless version, but the texture will be slightly different — typically denser.

Q: Is it okay to use all brown sugar? A: Yes — all brown sugar increases moisture and chewiness, but cookies will be darker and more caramel-flavored.

Q: How do I know when they’re done? A: Remove them when edges are set and centers still look slightly underbaked; they’ll continue to set while cooling for that classic chewy center.

Conclusion

If you want another take or a different method to compare, check out The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine for more inspiration and baking techniques.

Chewy Chocolate Chip Cookies

Author: amir_hassan
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

Print Recipe

Description

A nostalgic recipe for warm, chewy chocolate chip cookies with melty chocolate and a tender crumb.

Ingredients

2 1/4 cups (280 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, melted and cooled slightly
1 cup (200 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 cups (340 g) semisweet chocolate chips
Optional: 1/2 cup chopped toasted walnuts or pecans

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, whisk melted butter with brown sugar and granulated sugar until smooth and glossy.
Stir in the egg, extra yolk, and vanilla until fully combined.
Add the dry ingredients in two additions, folding gently until no dry streaks remain.
Fold in the chocolate chips (and nuts, if using) until evenly distributed.
Use a cookie scoop to portion dough onto the prepared sheets, spacing 2 inches apart.
Refrigerate the dough for 20–30 minutes to shape and flavor.
Bake for 10–12 minutes until edges are set and lightly golden.
Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store cooled cookies in an airtight container for 3–4 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American