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!
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!
- Beat together butter, both sugars, egg, and vanilla using a hand mixer.
- Beat in flour, cornstarch, baking soda, and salt.
- Next, beat in both types of chocolate.
- Scoop cookie dough onto the prepared baking sheet using a small cookie scoop.
- Bake, cool, and enjoy!
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.
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.
- Cornstarch gives cookies a little lift and keeps the dough very soft.
- Brown sugar and melted butter keep the cookies chewy, because of their high moisture content.
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.
- Didn’t use melted butter. Colder butter = fluffier cookie.
- Over measured flour. More flour = more structure = cake-like cookie.
- Over chilled the dough. Colder dough = colder butter = less spreading = fluffy cookie.
Chewy Chocolate Chip Cookies
Equipment for this recipe
- 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
- 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.
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*Note: Nutrition information is estimated and varies based on products used.
Originally published Feb 11, 2015, updated Feb 26, 2020 to provide new photos, video, and more detailed content.