These Chewy Chocolate Chip Cookies are soft and buttery with perfectly crisp edges, chewy centers, and plenty of melty chocolate in every bite. Made with melted butter and extra brown sugar, this easy cookie recipe delivers that bakery-style chewy texture without any complicated ingredients.
The dough comes together quickly in one bowl and chills for just 30–60 minutes before baking. Whether you’re making an after-school treat, baking with the kids, or just craving a warm chocolate chip cookie, this is an easy recipe you’ll want to make again and again.
Why You’ll Love These Chewy Chocolate Chip Cookies
- Soft and chewy centers with lightly crisp edges
- Made with melted butter, so there’s no waiting for butter to soften
- Extra brown sugar gives the cookies a rich flavor and chewy texture
- Loaded with chocolate chips or chocolate chunks
- Only 30–60 minutes of chill time
- Makes a manageable batch of about 16 cookies
- Easy enough for everyday baking
Chewy Chocolate Chip Cookies | Easy & Soft
Ingredients
- 1/2 cup salted butter, melted and cooled
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semi-sweet chocolate chips or chocolate chunks
Instructions
- In a large mixing bowl, combine the melted and cooled butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
- Add the egg, egg yolk, and vanilla extract. Whisk until the mixture is smooth and completely combined.
- Add the all-purpose flour, baking soda, and salt to the wet ingredients. Mix just until a cookie dough forms.
- Gently fold in the chocolate chips or chocolate chunks until evenly distributed throughout the dough.
- Cover the dough and refrigerate for 30–60 minutes.
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Bake at 350°F for 9–11 minutes.The edges should look set and lightly golden, while the centers may still look slightly soft or underdone. Don't wait until the entire cookie looks completely baked—the cookies will continue cooking as they cool on the hot baking sheet.
- Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire cooling rack to cool completely.
Tips for the Best Chewy Chocolate Chip Cookies
Let the melted butter cool. You don’t want the butter to be piping hot when you add the egg. Melt it first and give it a few minutes to cool before making the dough.
Don’t skip the extra egg yolk. Using one whole egg plus one egg yolk adds richness and helps create that soft, chewy center.
Use more brown sugar than white sugar. Brown sugar contains more moisture than granulated sugar, which helps keep these cookies wonderfully chewy.
Chill your dough. Even a short 30-minute chill makes a difference. It helps control spreading and produces a thicker cookie.
Don’t overbake. This may be the most important tip! Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They’ll finish setting as they cool.
Try chocolate chunks. Chocolate chips work perfectly, but chopped chocolate or chocolate chunks create larger pockets of melted chocolate throughout the cookies.
How to Store Chocolate Chip Cookies
Store your cooled cookies in an airtight container at room temperature for up to 4–5 days.
To keep them soft, make sure the container is tightly sealed once the cookies have completely cooled.
Can You Freeze Chocolate Chip Cookie Dough?
Yes! Scoop the cookie dough into individual balls and place them on a parchment-lined baking sheet. Freeze until firm, then transfer the frozen cookie dough balls to a freezer-safe container or bag.
You can keep the dough frozen for up to 3 months.
When you’re ready for fresh cookies, bake the dough straight from frozen. You may need to add an extra minute or two to the baking time.
Frequently Asked Questions
What makes chocolate chip cookies chewy instead of crispy?
The combination of melted butter, extra brown sugar, and an additional egg yolk helps give these chocolate chip cookies their soft and chewy texture. Slightly underbaking them also keeps the centers from becoming dry or crispy.
Why do I need to chill chocolate chip cookie dough?
Chilling the dough helps keep the cookies from spreading too quickly when they hit the hot oven. It also gives the ingredients time to hydrate, which can improve both the texture and flavor.
Can I chill the dough overnight?
Yes. You can cover the cookie dough tightly and refrigerate it overnight. If the dough becomes very firm, let it sit at room temperature for a few minutes so it’s easier to scoop.
Can I use chocolate chips instead of chocolate chunks?
Absolutely. Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, chocolate chunks, or a combination will all work.
How do I know when chocolate chip cookies are done?
Look at the edges rather than the centers. The edges should be set and lightly golden, but the centers should still appear soft. The cookies continue to bake and set on the hot baking sheet after you remove them from the oven.