Chewy Chocolate Chip Cookies have a perfectly soft and chewy texture with chunks of chocolate throughout. They are easy to make and sure to become a family favorite.

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It doesn't get any more classic than chocolate chip cookies. These cookies are packed with chocolate and have an extra chewy texture for a delicious bite.

There are so many recipes for chocolate chip cookies, some are thin and crispy like my chocolate chunk cookies, while others are thick and bakery-style with a gooey center. But for a chewy cookie, this is the recipe to try!

Why this recipe works

These cookies are perfectly chewy.
Uses basic baking pantry ingredients.
You can use these cookies for ice cream sandwiches.
The cookie dough can be made ahead of time and freezes well.
They are packed with chocolate chunks.

Before you begin

Take out the following baking equipment.

Digital kitchen scale
Two baking sheet pans
Parchment paper
2 medium bowls
Sifter or whisk
Stand mixer fitted with the paddle attachment
2 small bowls
Cookie or ice cream scooper
Cooling rack

Allow all your ingredients to come to room temperature.
Read the recipe through from start to finish.

Understanding ingredients

Using a combination of bread and cake flour will contribute to producing a chewy cookie (more info on this below). You can also use a 50/50 ratio of bread flour and pastry flour. I find that most people do not have pastry flour stocked in their kitchen, and cake flour is more commonly used.

Brown sugar is simply sugar with the addition of molasses. It contributes to the denseness and moistness of cookies. Traditionally, chocolate chip cookies always contain a combination of brown sugar and granulated sugar for both flavor and texture.

Vanilla is an important ingredient in cookies as it enhances the other flavors in the recipe while adding a lovely vanilla flavor. Without vanilla, cookies taste flat and bland. Use good quality vanilla to produce the best flavor and skip the imitation extract when possible.

What makes a chewy cookie?

Baking cookies is truly a science. Not only do the ingredients play an essential role in the process, but quantities of each ingredient can affect many things, including spreading, browning, flavor, and chewiness of your cookies.

Chewy cookies have a soft texture and high moisture content. The ratio of eggs to dry ingredients is high, and the fat content is typically less than crispy cookies. Part of the chewiness comes from the development of the gluten during the mixing stage. There are a few changes you can make to a recipe if you prefer chewy cookies.

Alter sugar ratio. Increase the amount of brown sugar and decrease the amount of granulated sugar. Instead of a 50/50 ratio of brown sugar to granulate sugar, use a 75/25 ratio.

Alter the flour. Flour with a higher protein content develops more gluten and therefore adds a chewy texture to your cookies. Using only bread flour will produce too much gluten. Therefore use a 75/25 combination of bread flour and cake flour for a chewier cookie (just like in this recipe!).

Increase moisture. Adding more egg to your cookie dough will increase the moisture content and promote chewiness.

How to make chewy chocolate chip cookies

Sift dry ingredients. Sift the bread flour, cake flour, baking soda, and salt into a medium bowl and set aside.

Cream the butter and sugar. Beat the butter on medium speed until smooth and creamy. Add the brown and granulated sugars and continue to mix on medium speed for about 3-4 minutes, or until the mixture is light and fluffy.

Add the eggs and vanilla. Mix in the eggs, one at a time, scraping down the sides and bottom of the bowl after each addition. Add the vanilla extract and mix until combined.

Add the flour and chocolate. On low speed, slowly add the flour mixture into the butter mixture and mix until just combined. Mix in chocolate chunks until evenly distributed.

Bake the cookies. Scoop the cookie dough, about 1.5 tablespoons each, and place 2-inches apart on parchment-lined baking sheet pans. Bake for 12-15 minutes or until the edges begin to turn golden brown. Remove from the oven and allow the cookies to cool in the pan for 5 minutes. Transfer cookies to a cooling rack to cool completely.

How to measure cookie dough for baking

The easiest and most efficient way to measure cookie dough is by using the ice cream scoop method. It will help you consistently measure the same amount of dough for each cookie. Additionally, it reduces the amount of mess because you don't have to touch the dough directly.

How to freeze chocolate chip cookies dough

Freezing chocolate chip cookie dough is simple and convenient. It's an excellent option for making extra cookie dough and saving it for unexpected guests, events, or even just for satisfying a chocolate craving. Here's the best way to freeze the dough.

Using an ice cream scooper, scoop your dough and roll into balls.
Place the shaped dough onto a baking sheet lined with parchment paper and place in the freezer for 30 minutes. Transfer the chilled dough to a freezer-safe bag or container and freeze for up to 3 months.
When ready to bake, allow the dough to come to room temperature and bake as directed in the recipe. If baking without thawing, allow for an extra 2-3 minutes of baking time.

Tips and takeaways

Make sure your butter is softened to room temperature before using it. It should be slightly firm to the touch, yet leave the impression of your finger when you gently press into it. This allows the fat to easily cream together with the sugar to create a dough that produces tender cookies. The easiest and most effective way to soften your butter is to leave it at room temperature for 1 hour.
These cookies use the creaming method, the most common mixing method for making cookies. It gets its name from the process of creaming together the sugar and butter. This process helps to lighten and leaven your cookies. In other words, by beating together the sugar and butter, you are creating pockets of air in your mixture. This air in turn will puff your cookies up in the oven.

If you love cookies, try these other recipes...

Make sure to tag me @thesweetoccasion on Instagram and leave me a review below if you make these Chewy Chocolate Chip Cookies. I'd love to see your creations and read your feedback. And if you would like to make this recipe later, be sure to pin this recipe using the button on any of these images. Let's make every occasion a sweet occasion!

Chewy Chocolate Chip Cookies

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Author: Maria
Total Time: 45 minutes
Yield: 4 dozen 1x

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Description

Chewy Chocolate Chip Cookies have a perfectly soft and chewy texture with chunks of chocolate throughout. They are easy to make and sure to become a family favorite.

Ingredients

Scale

285 g bread flour
95 g cake flour
4.4 g baking soda
5 g salt
226 g unsalted butter, at room temperature
190 g granulated sugar
190 g light brown sugar
113 g eggs
7 g pure vanilla extract
340 g chocolate chunks

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Instructions

Preheat oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Set aside.
In a medium bowl, sift together both flours, baking soda, and salt. Set aside.
In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add both sugars and mix on medium speed until fluffy and light in color, about 3-4 minutes.
Mix in the eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Add the vanilla extract and mix until combined. On low speed, slowly add the flour mixture into the butter mixture until just combined. Mix in chocolate chunks until evenly distributed.
Scoop dough, about 1.5 tablespoons each, and place about 2-inches apart on prepared baking sheets. Bake for 12-15 minutes or until the edges are golden brown. Remove cookies from the oven and allow to cool for 5 minutes on the cookie sheet. Transfer the cookies to a cooling rack to cool completely.

Notes

Make-Ahead: You can make the cookie dough up to 3 days in advance and keep it covered in the refrigerator. Allow it to come to room temperature, preheat the oven, and continue with step 5.
Storage: Store your baked and completely cooled cookies at room temperature for up to 1 week in an airtight container.
Freezing: Freeze your baked and cooled cookies for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an additional 2-3 minutes (no need to thaw).

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Cookies