Show Me the Yummy

People Also Viewed

Chewy Chocolate Chip Cookies

by
158 Comments
4.89 from 108 votes
This post may contain affiliate links. Read our disclosure policy.

These chewy chocolate chip cookies are soft, chewy, with a slight crunch on the outside and made with TWO kinds of chocolate. These are made with melted butter, so there’s no waiting for cold butter to soften to room temperature!

chewy chocolate chip cookies stacked

Ingredients

You might think that a chocolate chip cookie (CCC) is a CCC is a CCC, but then you’d be wrong. 😉 Ingredient lists amongst cookies may be very similar, but the ratios and the treatment of each ingredient is what make THESE stand out.

  • Melted butter is the key to having chewy and flavorful cookies.
  • Granulated sugar and brown sugar. Granulated sugar keeps the cookies from being too puffy, while the brown sugar adds a rich flavor, moisture, and helps keep these chewy!
  • Egg is used as a binding agent.
  • Vanilla extract adds flavor and warmth to the dough.
  • Flour. Today’s recipe only calls for 1 1/2 cups which keeps these cookies from being too puffy.
  • Cornstarch balances out the melted butter and helps to give these cookies just a little fluff.
  • Baking soda helps cookies rise.
  • Salt. As with all my desserts, salt is necessary to balance out the sweetness and bring out all those yummy flavors!
  • Milk chocolate chips and semi-sweet chocolate chunks. Using a combination of flavors and shapes makes every bite a surprise.

How to make chewy chocolate chip cookies

One bowl, a hand mixer, and you’re done! With a short ingredient list and minimal dishes, these cookies come together in a snap!

  1. Beat together butter, both sugars, egg, and vanilla using a hand mixer.Chocolate chip cookie wet ingredients being mixed
  2. Beat in flour, cornstarch, baking soda, and salt.Chocolate chip cookie dough mixed
  3. Next, beat in both types of chocolate.Chocolate chips being mixed into cookie dough
  4. Scoop cookie dough onto the prepared baking sheet using a small cookie scoop.Cookie dough scooped onto baking sheet
  5. Bake, cool, and enjoy!Finished chocolate chip cookies being taken off tray with spatula

What makes cookies chewy vs crunchy or fluffy?

The fat, sugars, egg, and flour is what changes the texture. Here’s my quick summary on what makes cookies chewy, crunchy, or fluffy:

If you want chewy cookies: use melted butter and brown sugar. Melted butter allows the dough to spread (aka they don’t get as fluffy) and the brown sugar adds moisture which makes for a chewy cookie.

If you want crunchy cookies: use melted butter, granulated sugar, and no egg. Melted butter allows the dough to spread (aka they don’t get as fluffy), the granulated sugar doesn’t add as much moisture as brown sugar, and leaving out the egg takes the structure out which means the dough will spread more.

If you want fluffy cookies: use cold butter, cornstarch, and chill the dough. See my fluffy chocolate chip cookies for more information and the recipe.

Want to learn more? Here’s a great article on How to Make Soft or Crispy Cookies.

chewy chocolate chip cookies holding in hand

chewy chocolate chip cookies stacked on a plate

Does melting butter make cookies chewy?

The short answer: yes. Melting butter makes these cookies chewy.

For the longer answer, let’s look at room temperature butter. Some cookies will call for creaming room temperature butter together with sugar which whips air into the dough resulting in a fluffier cookie. Room temperature butter also takes longer to melt in the oven, causing the cookies to rise, which results in a cake-ier cookie.

Melted butter doesn’t get whipped and it melts faster in the oven, which causes the cookies to spread, which therefore, leads to a shorter, denser, chewier cookie.

What is the secret to soft chewy cookies?

The answer has two parts, what makes a cookie soft and what makes a cookie chewy.

  1. Cornstarch gives cookies a little lift and keeps the dough very soft.
  2. Brown sugar and melted butter keep the cookies chewy, because of their high moisture content.

chewy chocolate chip cookies on plate close up

Why are my cookies so thin?

Usually this is a result of under measuring your flour. Too little flour and the cookies won’t have enough structure causing them to spread too much. The fix? Chill the rest of your dough before baking the remaining cookies. This should help stop the aggressive spreading in the oven.

If it’s a REALLY hot day out, the cookie batter may have also been too warm, even if everything was measured out perfectly. Try chilling the dough just a bit before baking next time.

Why are my cookies crunchy?

If cookies are crunchy, they are likely over-baked. The tops should be lightly golden when done. The cookies may look slightly underdone in the oven, but as the cookies cool on the baking sheet, they’ll continue cooking.

Why did my cookies come out fluffy?

There are three typical reasons why the cookies would be fluffy.

  1. Didn’t use melted butter. Colder butter = fluffier cookie.
  2. Over measured flour. More flour = more structure = cake-like cookie.
  3. Over chilled the dough. Colder dough = colder butter = less spreading = fluffy cookie.

chewy chocolate chip cookies close up

– Jennifer

chewy chocolate chip cookies stacked

Chewy Chocolate Chip Cookies

4.89 from 108 votes
These chewy chocolate chip cookies are soft, chewy, with a slight crunch on the outside and made with TWO kinds of chocolate. These are made with melted butter, so there's no waiting for cold butter to soften to room temperature!
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 24 cookies
Print Pin Rate Recipe

Equipment for this recipe

Nesting Bowls Buy Now →
Baking Sheet Buy Now →
Silicone Mats Buy Now →
See all equipment See all equipment
(equipment shown are affiliate links)

Ingredients

US Customary - Metric
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 large egg room temperature
  • 1 tablespoon vanilla extract
  • 1 1/2 cups all purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi sweet chocolate chunks

Recipe Video

Instructions

  • Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat.
  • In a large bowl, beat together butter, both sugars, egg, and vanilla.
  • Beat in flour, cornstarch, baking soda, and salt.
  • Beat in chocolate chips and chunks.
  • Optional: chill dough for 30-60 minutes. This will stop the dough from spreading out as much and may result in a thicker cookie.
  • Scoop 12 cookie dough balls* onto the prepared baking sheet using a small cookie scoop. 
Bake for 10-15 minutes or until the tops are lightly golden.
  • Cool slightly before removing them from the baking sheet and placing them on a cooling rack.
  • Repeat with remaining dough.
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
Rate This Recipe
STORING
Room Temp:1 Week
Refrigerator:2 Weeks
Freezer:3 Months
Reheat:Microwave or bake until heated
*Storage times may vary based on temperature and conditions

Notes

*Place the remaining dough in the fridge while the first batch of cookies is baking. This keeps the dough from spreading too much on the second batch. 

People Also Viewed

Cookies
Cookies
Cookies
Cookies
Dessert
Cookies

Nutrition Information

Nutrition Facts
Chewy Chocolate Chip Cookies
Amount Per Serving (1 cookie)
Calories 186 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 20mg7%
Sodium 78mg3%
Potassium 55mg2%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 15g17%
Protein 2g4%
Vitamin A 26IU1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: chewy, cookies, easy
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Dessert
Cuisine: American
Author: Jennifer Debth

Originally published Feb 11, 2015, updated Feb 26, 2020 to provide new photos, video, and more detailed content.

Reader Interactions

Subscribe

Sign up to get recipes delivered to your inbox and our Free All-Stars e-cookbook

    Leave a Comment/Rating

    Rate this Recipe




  1. Elisa

    United States

    4 stars I am so glad to come across this recipe that uses melted butter in liue of room temperature. Its such a pain to have to use room temperature butter especially when you decide to make cookies at last minute! These were excellent. The mix of milk and semi is essential and so is chilling of the dough. Loved the breakdown of why certain ingredients are useful and what their role is.
    Reply

  3. Anonymous

    Calgary, Alberta

    4 stars Ive made this recipe about 5 times and no matter how much butter and brown sugar I add my cookies are always crunchy… otherwise Id guve it a 5 star.
    Reply

    • Jennifer @ Show Me the Yummy

      Try making the recipe as directed and baking them for less time! Are you using a silpat mat? You should also check your oven temperature with an oven thermometer.

  24. Rachel

    Franklin, North Carolina

    5 stars Easy to make when the craving strikes and super yummy! I sometimes double it and freeze scooped dough for another time!
    Reply

  26. J

    Astoria, Oregon

    5 stars Exactly the chocolate chip recipe I was looking for! Crispy on the outside and chewy on the inside. Big 5 stars from my fam!!
    Reply

  38. Skye

    Gilles Plains, South Australia

    5 stars I wanted a cookie that was fluffy, chunky, and chewy and I got all 3! Would highly recommend! I added 1/4 of nut butter and 1/4 of peanut butter for an alternative and just added a little extra flour so the dough wasn’t too runny.
    Reply

  43. Johanna

    San Francisco, California

    5 stars These were fantastic. Best choc chip cookie recipe I’ve tried in years. I didn’t have cornstarch but the family thought they were perfect! Thank you.
    Reply

  45. Leslie

    Napa, California

    5 stars I’ve tried everything to get to these cookies. This is it. Follow directions carefully because it matters! Then see how many friends want you to open a bakery!
    Reply

  48. PAC

    Vancouver, British Columbia

    5 stars My second time making them. So awesome not to have to worry about bringing butter to room temperature. Also, so brilliant to having the built in timers on the site.
    Reply

  56. Hb

    United Kingdom

    5 stars I have tried so many recipes in past and never had desired results. But this recipe ticks all the boxes for me for perfect delicious cookies every time!! This is now my go to recipe and my family loves it. Thank you so much for sharing this.
    Reply

  57. Kaylie

    United States

    5 stars This is genuinely the best chocolate chip cookie recipe ever. I make cookies constantly because I am a stress baker and when I made these the first time my life was forever changed
    Reply

  60. Jen

    Greater Sudbury, Ontario

    5 stars The best chewy cookie recipe I’ve found! Must chill so they don’t flatten, I made 18 smaller sized cookies and baked for 8 minutes.
    Reply

    • Jennifer @ Show Me the Yummy

      Hi, Maricar! I’d start with 6 minutes and add 2 minutes at a time from there! Hope you enjoy!

  62. Debbie

    Windsor, Ontario

    5 stars I almost followed this recipe as written, but I only had semi sweets and 1/2 bag of peanut butter chips, so I did those too. I really have to concentrate when I’m baking as I’m a great cook but my baking skills are…well… but these were fantastic!! As usual I vary the time for each batch to see what works the best for my taste, but I’m definitely keeping this recipe to pass along. Thank you
    Reply

  64. anonymous

    Bend, Oregon

    4 stars I loved this recipe and so do my kids. My oldest, dawn, easily did this and they were amazing, though my youngest, Ashley, ran into some trouble with the cooking time.
    Reply

  65. H.B

    United Kingdom

    5 stars Ok so I was really scared to try making CCC after an epic fail in past. But my little one really wanted home cookies, I can across this recipe which was really straight forward and to the point. I have at last mastered CCC!!! Thank you so much these are amazing, easy and delish!! My new go to recipe.
    Reply

  66. Ann

    Anchorage, Alaska

    5 stars The cookie is soft and thd taste is delicious. Did not taste eggy! I have tried other recipes using the same method of melting butter and did not turn out good. This was perfect. Amazing! And I am happy.
    Reply

  70. Joan

    United States

    5 stars This may be our new favorite chocolate chip cookie recipe! My guys really liked these, so definitely a keeper.
    Reply

  77. Anonymous

    Canada

    5 stars I’m going to be quite frank here. I usually do not like a lot of recipes (always missing something – my Mom was a gourmet cooking teacher in Jamaica). Spices are key for me. This was the best cookie recipe. I did put sea salt & caramel chips & semi-sweet chocolate chips in the mixture. It truly was to die for. With that being said, I’ve just started baking recently. My specialty is Jamaican Rum cake. The cakes were that good co-workers started ordering them. These cookies of yours, I’m sure, would have the same effect on people. D-LICIOUS!! Thank You!!
    Reply

    • Jennifer @ Show Me the Yummy

      Thank you so much! The sea salt and caramel chips sound absolutely amazing. I’ll have to try that sometime! 🙂

  82. Lesa

    Livingston, Tennessee

    5 stars Delicious chocolate chip cookies. Melting the butter really works to make a chewy cookie.
    Reply

  87. Catherine

    Whitmore Lake, Michigan

    5 stars Loved the recipe Instead of milk chocolate I used dark. I made this for my dad that loves hot chocolate chip cookies!!
    Reply

  88. Mia

    Bonney Lake, Washington

    5 stars Unanimously voted the best recipe. Yummy. Don’t overbake! And chill that dough! Thank you .
    Reply

  96. Shana

    Jamaica, New York

    5 stars This is the BEST recipe ever! Not only is this super easy to make but these are the best chocolate chip cookies I’ve ever had.
    Reply

    • Jennifer @ Show Me the Yummy

      The photos and video are going to give you the best representation of what they look like 🙂

  100. Rebecca

    Chapin, South Carolina

    5 stars Hi Jennifer, I saw this recipe was updated in February 2020. I’ve been using this recipe since 2018 and always reference back to your site because I never save the recipe (oops). I have it as a top bookmark on laptop and iPhone. While still amazingly tasty, the cookies do not seem to be as amazing as the original recipe you posted and that has been up in 2018 and 2019. Is there any difference in the recipe, possibly the amount of each sugar, or is it my imagination? Also I thought it was hand beaten in the prior video and chilled for longer? Just curious if you can provide insight regarding if there are any differences. Thanks always for a great cookie!
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Rebecca! I DID tweak the recipe. SO funny, because I enjoy the new way. Everybody loves their perfect chocolate chip cookie a little differently! Here’s the original recipe:

      1 and ½ cup flour
      1 teaspoon cornstarch
      ½ teaspoon baking soda
      ½ teaspoon salt
      ½ cup (1 stick) unsalted butter, melted*
      ⅓ cup granulated sugar
      ½ cup brown sugar
      1 egg, room temperature
      ¾ teaspoon vanilla extract
      3 oz (1/3 cup) milk chocolate chips
      3 oz (1/3 cup) semi sweet bakers chocolate, chopped into chunks

      INSTRUCTIONS
      Whisk together flour, cornstarch, baking soda, and salt in a large bowl. Set aside.
      *Melt cold butter in microwave for 30-40 seconds. The butter will not be completely melted, but the warmth of the bowl will continue to melt it. Whisk until the butter is fully melted.
      Once the butter is melted, whisk in both sugars until fully incorporated.
      Stir in the egg and vanilla.
      Stir the wet mixture into the dry mixture until combined.
      Mix in the chocolate chips and chocolate chunks.
      Refrigerate dough for at least 60 minutes**.
      Preheat oven to 375 degrees F and line a baking sheet with a silicone mat.
      Bake for 8 – 10 minutes, or until the tops are lightly golden. It’s ok if they look a little underdone, because you’re going to remove the cookies from the oven and let cool on the baking sheet for 2 minutes.
      After the 2 minutes, remove from the baking sheet and let cool the rest of the way on a cooling rack!

      NOTES
      *Melt cold butter in microwave for 30-40 seconds. The butter will not be completely melted, but the warmth of the bowl will continue to melt it. Whisk until the butter is fully melted. Don’t forget this step, I think it really helps the texture of the cookie!
      **Refrigerate dough for at least 60 minutes. I know. It stinks to have to wait that long, but when I baked these without refrigerating them, they spread. If you refrigerate them, they’re not going to spread as much, and they’ll be fluffier! If you want a thinner, chewier cookie, you can try to bake these without refrigerating them! However, I’d definitely suggest putting these in the fridge for at least an hour.

      Enjoy! SO happy you love these cookies 🙂

    • Rebecca

      Chapin, South Carolina

      5 stars Jennifer, Thank you so very much for sharing the original! I’m glad I wasn’t going crazy in thinking there were a few tiny differences. Both versions make wonderful cookies and I’ll probably keep experimenting with both. So far the original version has made slightly thicker/fluffier cookies for me while your new version is flatter but chewier. Thanks again for both recipes and for always guaranteeing I’ll have a wonderful cookie to share with others. Take care,’ Rebecca

  102. Rebecca

    Clarkston, Georgia

    5 stars My go to cookie recipe for the last year. I continue to look for and attempt other recipes, but this one is my all time favorite! Highly recommend!
    Reply

  103. Rebecca

    5 stars This is my favorite cookie recipe. I’ve tried probably 30+ recipes and variations over the past few years and the majority of them come out either completely flat but tasty or fluffy looking but hard/lack flavor. This recipe makes perfect looking cookies as well as tasty ones. I highly recommend it! A few notes: – I use a mixture of semi sweet and dark chocolate ghiradelli chips – mine turn out more fluffy than chewy, but I’m definitely okay with this. – I use convection bake – my cookies were less greasy looking when I only let the dough sit in the refrigerator for 1-2 hours instead of overnight.
    Reply

  104. Valerie

    Belize City, Belize District

    Hey! My first time making chocolate chip cookies turned out horribly. I secretly hoped this one would be different and I was right! My cookies came out perfectly. Way better than the ones I buy at the store. I love this recipe! I also used two different chocolates. The normal chocolate chip and I also used Swiss dark chocolate with almond-honey nougat. The only thing is mine didn’t come out chewy but fluffy. It didn’t spread as much which I loved but it did spread and puffed up. I don’t mind the fluffy though but can you tell me how I can do it like yours?
    Reply

    • Jennifer @ Show Me the Yummy

      Hi Valerie! Yay! I’m so happy that you had a great cookie experience 🙂 Ummm the addition of the Swiss dark chocolate with almond-honey nougat sounds outta this world amazing! I’ll have to try that! As for the chewiness…hmmm. We ended up with chewy cookies, so my only thoughts would be refrigeration time – how long did you place them in the fridge? Did you melt the butter? Placing them in the fridge makes for a nice, thick cookie. The combination of melted butter, brown sugar, and egg make for a chewy cookie, and the cornstarch helps to make these soft and thick. If you want to play around, you could try to just use 1 egg yolk (vs using the whole egg) and maybe leaving out the cornstarch? I can’t vouch for the results, of course, but if you give it a try…let me know! 🙂 I hope that helps, and thanks again for making and enjoying my cookies!

  105. Matea

    Rock Hill, South Carolina

    There are a ton of cookie varieties out there, but you just can’t beat the classic chocolate chip cookie! Especially when it’s chewy 🙂
    Reply

    • Jennifer @ Show Me the Yummy

      My thoughts exactly! 😉 Some times you have to go back to the classics 🙂 Thanks Matea!
Start Timer
-
+
x
Timer will not sound if device is asleep
Alarm Sound Disabled - Click to Re-Enable
Start Timer
-
+
x
Timer will not sound if device is asleep
Alarm Sound Disabled - Click to Re-Enable