I’m sharing my fastest, simplest method for Perfect Chewy Chocolate Chip Cookies and the one unexpected trick that guarantees chewy results.

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I’ve chased the ideal cookie for years, and this Perfect Soft And Chewy Chocolate Chip Cookies recipe finally nails it. I wanted something bold, not just another dessert, so I focused on technique more than fluff.

Using rich unsalted butter, softened and big semisweet chocolate chips or chunks gives a deep flavor and those melty pockets everyone fights over. I call these my Best Ever Chewy Chocolate Chip Cookies and my tutorial even shows How To Make The Perfect Cookie without extra fuss.

Read on if you want fast, honest tips, little mistakes i made and the one trick that changed everything.

Ingredients

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Softened butter adds richness and moisture, lots of fat that makes cookies tender and golden.
Brown sugar gives chewy texture and caramel flavor, has some molasses and adds moisture.
Granulated sugar helps spreading and crisp edges, it sweetens and balances flavors.
Egg and extra yolk bind, give structure and chew, adds protein and richness.
All purpose flour builds crumb, cornstarch softens edges for that tender bite.
Soda and powder help rise and spread, salt brightens sweetness and balances.
Chocolate chips give melty pockets of chocolate, add sugar and some fat.
A pinch of flaky salt finishes, it heightens chocolate and gives little pops.

Ingredient Quantities

1 cup (226 g) unsalted butter, softened

1 cup (220 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg + 1 large egg yolk

2 teaspoons vanilla extract

2 1/4 cups (281 g) all purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine sea salt

1 1/2 cups (255 g) semisweet chocolate chips or chunks

Flaky sea salt, optional

How to Make this

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1. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or a silicone mat and have a wire rack ready. Weigh your ingredients if you can, it really helps.

2. In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 cup (220 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl, dont overdo it though or you’ll whip in too much air.

3. Add 1 large egg plus 1 large egg yolk and 2 teaspoons vanilla extract, mix until just combined and smooth.

4. In a separate bowl whisk together 2 1/4 cups (281 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt.

5. Add the dry mix to the butter mixture in two additions on low speed, just until the flour disappears. The dough should be soft and a bit shaggy, dont overmix or the cookies will get tough.

6. Fold in 1 1/2 cups (255 g) semisweet chocolate chips or chunks by hand, scraping the bowl so chips are evenly distributed.

7. For thicker, chewier cookies chill the dough 30 minutes to overnight; if you want cookies fast you can bake right away. Portion dough with a medium scoop or about 2 tablespoons each, place 2 inches apart on the prepared sheet, and gently press the tops so they’re slightly rounded.

8. Bake one sheet at a time on the middle rack for 10 to 12 minutes. Pull them when the edges are set and the centers still look soft and a little underbaked, they’ll finish cooking on the hot sheet. Rotate the pan halfway if your oven runs hot on one side.

9. Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. Sprinkle flaky sea salt on top while still warm if you like that sweet-salty thing.

10. Store cooled cookies in an airtight container for up to 5 days, or freeze dough scoops on a tray and bake from frozen adding a minute or two to the bake time.

Equipment Needed

1. Oven, preheat to 350°F (177°C)
2. Baking sheets plus parchment paper or a silicone baking mat
3. Wire cooling rack for finishing the cookies
4. Kitchen scale (weighing in grams makes this way easier)
5. Large mixing bowl for the butter/sugar and dough
6. Medium bowl for whisking the dry ingredients
7. Electric mixer (stand or hand) or a sturdy wooden spoon if you wanna mix by hand
8. Rubber spatula for scraping the bowl (dont overdo the scraping though)
9. 2 tablespoon cookie scoop or a tablespoon and measuring spoons for portioning

FAQ

Q: How do I get these cookies soft and chewy?

A: Use the brown sugar and extra egg yolk, dont overmix the dough, chill it if you can, and bake until the edges are set but the center still looks a little underbaked. Let them cool on the sheet for 8 to 10 minutes so they finish cooking gently. Cornstarch in the recipe also helps keep them tender.

Q: Can I skip chilling the dough?

A: Yes you can, but chilling for at least 30 minutes or up to 48 hours gives better flavor and prevents too much spread. If you bake right away expect slightly thinner cookies.

Q: I only have salted butter can I use that?

A: Yes its fine. Just reduce or omit the 1 teaspoon of added salt so they dont become too salty.

Q: How do I store and reheat them?

A: Store cooled cookies in an airtight container at room temperature for 3 to 4 days. For longer keep dough or baked cookies in the freezer. To revive a cooled cookie warm it in the microwave for 5 to 8 seconds or in a 300 F oven for 3 to 5 minutes.

Q: Why is there cornstarch in the dough?

A: Cornstarch makes the texture tender and soft by limiting gluten development. It also helps keep the center a bit cakier so you get that soft chewy feel.

Q: Can I swap the flour or make them gluten free?

A: You can try cake flour for a lighter cookie or bread flour for more chew, but results will change. For gluten free use a 1 to 1 gluten free blend that includes xanthan gum and expect slight texture differences.

Perfect Soft And Chewy Chocolate Chip Cookies Recipe And Tutorial Substitutions and Variations

1 cup (226 g) unsalted butter: swap for 1 cup solid vegetable shortening (use 1:1). Shortening makes chewier cookies and less spread, but you lose that buttery flavor. Or use solid coconut oil 1:1 by weight if you like a hint of coconut, just chill the dough a bit if it gets too soft.
1 cup (220 g) packed light brown sugar: make your own by mixing 1 cup granulated sugar + 1 tablespoon molasses (stir until evenly coated). Or use coconut sugar 1:1, but cookies will be a little drier and darker.
1 large egg + 1 large egg yolk: substitute with 2 large eggs (very close result, just a touch less rich). For egg-free try 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water, let sit 5 min) but expect a more cake-like texture and less chew.
2 teaspoons cornstarch: use 2 teaspoons tapioca starch or arrowroot powder 1:1 — same soft, tender crumb. You can omit it and add 1 tbsp extra flour, but cookies will be slightly less tender.

Pro Tips

– Weigh the dry stuff, especially the flour. If you scoop flour with the cup you’ll likely use too much and get dense cakey cookies. Weighing or spooning and leveling keeps the texture right. Also the cornstarch is a tiny secret: it helps make a tender, soft center so don’t skip it.

– Chill the dough if you want thick, chewy cookies, even just 30 minutes helps. If you bake straight away they’ll spread more and be thinner. You can also scoop and freeze balls, then bake from frozen adding a minute or two, super handy when you want fresh cookies later.

– Don’t overcream or overmix once the flour goes in. Beat the butter and sugars until light, but when you add flour stop as soon as it’s combined, otherwise the cookies get tough. Fold in chips by hand so they’re scattered evenly, and press a couple extra chunks on top before baking for prettier, gooier centers.

– Learn your oven and bake one sheet at a time on the middle rack. Pull the tray when edges look set but centers still look soft, they’ll finish on the hot sheet. If one side of your oven runs hot rotate the pan halfway, and sprinkle flaky sea salt on right after they come out if you like that sweet salty pop.

Perfect Soft And Chewy Chocolate Chip Cookies Recipe And Tutorial

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my fastest, simplest method for Perfect Chewy Chocolate Chip Cookies and the one unexpected trick that guarantees chewy results.

Servings

servings

Calories

219

kcal

Equipment: 1. Oven, preheat to 350°F (177°C)
2. Baking sheets plus parchment paper or a silicone baking mat
3. Wire cooling rack for finishing the cookies
4. Kitchen scale (weighing in grams makes this way easier)
5. Large mixing bowl for the butter/sugar and dough
6. Medium bowl for whisking the dry ingredients
7. Electric mixer (stand or hand) or a sturdy wooden spoon if you wanna mix by hand
8. Rubber spatula for scraping the bowl (dont overdo the scraping though)
9. 2 tablespoon cookie scoop or a tablespoon and measuring spoons for portioning

Ingredients

1 cup (226 g) unsalted butter, softened
1 cup (220 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 large egg + 1 large egg yolk
2 teaspoons vanilla extract
2 1/4 cups (281 g) all purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
1 1/2 cups (255 g) semisweet chocolate chips or chunks
Flaky sea salt, optional

Directions

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or a silicone mat and have a wire rack ready. Weigh your ingredients if you can, it really helps.
In a large bowl beat 1 cup (226 g) softened unsalted butter with 1 cup (220 g) packed light brown sugar and 1/2 cup (100 g) granulated sugar until light and fluffy, about 2 to 3 minutes. Scrape the bowl, dont overdo it though or you'll whip in too much air.
Add 1 large egg plus 1 large egg yolk and 2 teaspoons vanilla extract, mix until just combined and smooth.
In a separate bowl whisk together 2 1/4 cups (281 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine sea salt.
Add the dry mix to the butter mixture in two additions on low speed, just until the flour disappears. The dough should be soft and a bit shaggy, dont overmix or the cookies will get tough.
Fold in 1 1/2 cups (255 g) semisweet chocolate chips or chunks by hand, scraping the bowl so chips are evenly distributed.
For thicker, chewier cookies chill the dough 30 minutes to overnight; if you want cookies fast you can bake right away. Portion dough with a medium scoop or about 2 tablespoons each, place 2 inches apart on the prepared sheet, and gently press the tops so they’re slightly rounded.
Bake one sheet at a time on the middle rack for 10 to 12 minutes. Pull them when the edges are set and the centers still look soft and a little underbaked, they’ll finish cooking on the hot sheet. Rotate the pan halfway if your oven runs hot on one side.
Let cookies cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. Sprinkle flaky sea salt on top while still warm if you like that sweet-salty thing.
Store cooled cookies in an airtight container for up to 5 days, or freeze dough scoops on a tray and bake from frozen adding a minute or two to the bake time.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.