I’ve always believed there are two kinds of cookie people—the crispy edge seekers and the chewy center lovers. And if you, like me, fall head-first into the ‘chewy all the way’ camp, you’re in for something ridiculously satisfying. These cookies? They’ve got the golden edges that whisper ‘don’t rush me,’ but the middle… oh the middle is like a warm hug you didn’t know you needed until the second bite. It started on a Tuesday. Rainy, weirdly cold, and my coffee machine gave up on life. So I needed a win. I whipped up this batch, not expecting greatness—just edible comfort. But as soon as they hit the cooling rack, I knew I’d struck chewy gold. Brown sugar magic, a touch of cornstarch, and plenty of semi-sweet chocolate made the kind of cookie you don’t just eat—you remember. This recipe isn’t trying to be flashy. It just knows who it is: a go-to, crowd-pleasing, late-night-snack-turns-into-breakfast kind of deal. So grab a mixing bowl, and let’s fix your day—one glorious cookie at a time.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chewy Chocolate Chip Cookies Recipe
- 3) Ingredients for Chewy Chocolate Chip Cookies
- 4) How to Make Chewy Chocolate Chip Cookies
- 5) Tips for Making Chewy Chocolate Chip Cookies
- 6) Making Chewy Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Chewy Chocolate Chip Cookies
- 8) Try these cookies next!
- 9) Chewy Chocolate Chip Cookies Recipe
- 10) Nutrition
1) Key Takeaways
These chewy chocolate chip cookies hit the sweet spot between soft centers and slightly crispy edges. They come together fast, don’t require fancy tools, and work great for batch baking. Perfect for easy recipes for dinner desserts, lunchbox treats, or when you’re simply craving something sweet.
This is a great recipe to keep on hand when time is tight but your sweet tooth won’t take no for an answer. You can mix the dough in one bowl, skip the chilling if you’re impatient (like me), and get warm cookies in under 30 minutes.
They also freeze beautifully, making them perfect for meal prep lovers and cookie emergencies (we’ve all been there). Whether you love baking or avoid it like the dishes, this one’s reliable, simple, and guaranteed to deliver that chewy cookie fix.
2) Easy Chewy Chocolate Chip Cookies Recipe
Let’s be real: sometimes the best easy recipes for dinner end with a cookie. This recipe has become my personal go-to. It’s that good. I keep these ingredients stocked in the pantry now because, well, it only takes one late-night craving to realize that life is better with cookies.
These chewy chocolate chip cookies are rich, soft, and full of sweet chocolate chips in every bite. We’re not talking dry or cakey—we’re talking thick, golden-brown beauties with those satisfying cracks on top. If you’ve ever been disappointed by a flat cookie, these will win you over.
I shared this recipe with a friend once who baked them three nights in a row. That’s the kind of recipe this is. Comforting, quick, and slightly addictive. So if you’re hunting for easy dessert recipes that deliver without stress, you’re in the right place.
3) Ingredients for Chewy Chocolate Chip Cookies
1 cup unsalted butter, softened
Butter makes everything better, and here it gives the cookies their rich taste and keeps the texture perfectly tender.
1 cup brown sugar, packed
This brings in the chewiness and that deep, caramelly flavor that sets a good cookie apart from a forgettable one.
1/2 cup granulated sugar
Balances the moisture from the brown sugar and helps those edges crisp up just right.
2 large eggs
The binding heroes. They help the dough come together and add to that lovely soft bite in the center.
2 teaspoons vanilla extract
Not optional. It’s the subtle note that makes you go “what’s in this?” with every bite.
2 1/2 cups all-purpose flour
This gives the cookies structure without turning them into pucks.
1 teaspoon baking soda
The lift behind the puff. Just enough to keep things from going pancake-flat.
1/2 teaspoon salt
Salt brings out the flavor. A pinch of salt goes a long way in sweets, trust me.
2 teaspoons cornstarch
This is the secret weapon. It softens the bite and gives the cookie its signature chew.
2 cups semi-sweet chocolate chips
Every bite deserves chocolate. These chips melt into perfect pockets of joy.
4) How to Make Chewy Chocolate Chip Cookies
Step 1
Preheat your oven to 350°F and line your baking sheets with parchment paper. If you’re like me, now’s a good time to grab a bite of chocolate—just to get into the spirit.
Step 2
In a large bowl, cream the butter, brown sugar, and white sugar together until fluffy. A handheld mixer helps, but elbow grease works too. Think creamy, not gritty.
Step 3
Beat in the eggs, one at a time, then stir in the vanilla. Your dough will look glossy and smell like something magical.
Step 4
In a separate bowl, mix the flour, baking soda, salt, and cornstarch. Then slowly add this to your wet mix. Stir until combined, but don’t overdo it. We want soft, not tough.
Step 5
Fold in the chocolate chips. Try not to eat the dough now—but no judgment if you do. It’s part of the process.
Step 6
Scoop out dough balls and place them on the baking sheets, leaving room for spreading. Bake 8 to 10 minutes—no more. They should look slightly underdone in the middle.
Step 7
Let them cool on the sheet for a few minutes before moving. That’s when the magic happens. They set and get that perfect texture.
5) Tips for Making Chewy Chocolate Chip Cookies
If you want your cookies to lean extra chewy, refrigerate the dough for 30 minutes before baking. This helps the flour hydrate and keeps the cookies from over-spreading.
Don’t skip the cornstarch. It might sound weird for cookies, but it’s the difference between good and great when you want chew over crisp.
Use a cookie scoop if you have one. It keeps the size consistent, which means everything bakes evenly. If you’re going freeform, just keep them roughly the same size—eyeballing works fine here too.
6) Making Chewy Chocolate Chip Cookies Ahead of Time
This is one of those easy recipes for dinner desserts that lets you prep in stages. You can make the dough ahead and freeze it. Just roll into balls and freeze on a tray, then transfer to a bag.
Bake straight from the freezer by adding 1 or 2 minutes to the cook time. No need to thaw. That means cookies whenever the mood strikes—midnight included.
If you’re planning to bake them within a day or two, the fridge works fine. The dough keeps well and actually improves as it rests. More flavor, better texture.
7) Storing Leftover Chewy Chocolate Chip Cookies
Once cooled, store the cookies in an airtight container. They stay soft for days—if they last that long. You can add a slice of bread to the container to keep them even softer (grandma’s trick).
They’ll last about 4 days at room temp or longer in the fridge. Warm one in the microwave for 8 to 10 seconds for that fresh-baked feel. It’s a small moment of joy in the middle of your day.
You can even freeze baked cookies in zip bags. Just make sure they’re fully cooled before packing them up to avoid freezer burn.
8) Try these cookies next!
9) Chewy Chocolate Chip Cookies Recipe
Chewy Chocolate Chip Cookies – Easy Recipes for Dinner Treat
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cornstarch
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy—like, don’t be shy, give it a good mix.
- Beat in the eggs one at a time, then add the vanilla.
- In another bowl, whisk the flour, baking soda, salt, and cornstarch together.
- Gradually add the dry ingredients to the wet, mixing just until combined.
- Fold in the chocolate chips. Sneak a few. It’s tradition.
- Scoop tablespoon-sized balls onto your baking sheets—leave space, these guys spread.
- Bake for 8–10 minutes. The edges should be set, but the centers will look soft (that’s the trick!).
- Let them cool on the tray for a few minutes before moving them. Or eat them warm and gooey. I won’t judge.
10) Nutrition
Serving Size: 1 cookie
Calories: 190
Sugar: 16 g
Sodium: 90 mg
Fat: 10 g
Saturated Fat: 6 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg
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