Chewy Chocolate Chip Cookies

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When it comes to homemade cookies, everyone has a favorite—but few recipes come close to the universal love for a perfectly chewy chocolate chip cookie. This version brings together golden edges, a soft and gooey center, and a rich chocolate chip flavor that satisfies every craving. Think bakery-style indulgence, but fresher, warmer, and way better straight from your oven.

This isn’t just another chocolate chip cookie recipe. It’s a leveled-up classic, refined and adjusted for a deeper flavor and superior texture. The goal? A cookie that stays chewy for days, with melty pools of chocolate in every bite and just the right balance of crisp and softness. We use both white and brown sugar for a rich caramel undertone, an extra yolk for a richer dough, and a touch more vanilla for warmth.

The melted butter technique infuses the dough with moisture and adds a buttery depth you won’t get from creaming alone. And by chilling the dough slightly (optional but recommended), you get even better control over spread and texture.

Perfect for holiday cookie swaps, gifting, weeknight treats, or midnight baking adventures, these cookies will become your new go-to. Whether you’re sharing or hoarding the batch to yourself, one thing’s guaranteed: they’ll disappear fast.

In testing, we found that spacing the dough balls 3 inches apart ensures even baking and the perfect cookie shape. No thin, flat disappointments here. Just golden brown edges and a satisfyingly thick middle every time.

These cookies are kid-approved, adult-adored, and foolproof. You don’t need fancy tools or rare ingredients. It’s all about smart tweaks and good technique. Even baking beginners can master this with ease.

As for the chocolate chips, semisweet offers the best flavor contrast, but you can easily swap in chunks, wafers, or a mix of milk and dark for extra indulgence. Want nuts? Go ahead and fold in a handful of chopped pecans or walnuts for crunch.

This recipe makes enough for a small gathering or enough to freeze half for later. Trust us, having frozen cookie dough ready to bake is a future-you gift that never disappoints.

Every batch delivers that nostalgic, homemade cookie aroma that fills the house and draws people to the kitchen like a magnet. Serve them warm with a glass of milk or cooled and packed into lunchboxes—either way, they’re a win.

This recipe was designed with busy home bakers in mind. The dough comes together quickly with no fussy steps or special equipment needed. You likely already have everything in your pantry.

Each cookie is a little indulgent moment of comfort—the perfect mix of soft, rich, and sweet without being overwhelming. Once you try them, it’ll be tough to go back to store-bought or pre-packaged versions.

And if you’re the type who loves a thick cookie that doesn’t fall apart but still has that satisfying chew, these hit the mark. The dough base is strong and rich, and the sugar ratio has been adjusted for that just-right consistency.

They make a fantastic bake sale staple or weekend baking project with kids. Have friends over? Serve these slightly warm for dessert and watch them vanish.

The balance of textures, the warmth of vanilla, the deep sweetness of brown sugar, and the generous amount of chocolate make these cookies not just a treat but an experience.

So go ahead, grab your mixing bowl and bring a little cookie joy into your life. You’ll wonder how you ever baked without this version.

Servings: Makes about 24 cookies

Time:
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup packed dark brown sugar
• 3/4 cup unsalted butter, melted and slightly cooled
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 tablespoon pure vanilla extract
• 2 cups semisweet chocolate chips

Instructions:

1. Preheat your oven to 325°F (165°C). Line baking sheets with parchment paper.
2. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine the melted butter, brown sugar, and white sugar. Beat with a mixer or vigorously by hand until well combined and smooth.
4. Add the egg, egg yolk, and vanilla extract. Mix until light and creamy.
5. Slowly add the dry ingredients into the wet mixture. Stir until just combined.
6. Fold in the chocolate chips evenly throughout the dough.
7. For best results, chill the dough for 20-30 minutes (optional but recommended).
8. Drop rounded spoonfuls (about 2 tablespoons each) onto the baking sheet, leaving about 3 inches between each.
9. Bake for 15 to 17 minutes, or until the edges are golden and the centers are set but still soft.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for Success:

• Use dark brown sugar for deeper flavor and chew.
• Slightly underbake for that gooey center.
• Chill the dough to improve structure and prevent overspreading.
• Add a sprinkle of sea salt on top before baking for a flavor boost.
• Want variety? Swap half the chocolate chips with chunks or chopped chocolate bars.

Why You’ll Love This Recipe:

• Ultra chewy texture with golden edges
• Simple pantry ingredients
• Quick prep and bake time
• Totally customizable with mix-ins
• Better than bakery cookies at a fraction of the cost

These upgraded chewy chocolate chip cookies offer the perfect combination of crispy edges, a gooey center, and rich chocolate flavor. Easy enough for beginners and satisfying enough for seasoned bakers, they’ll quickly become your go-to recipe. With smart ingredient tweaks and reliable results, they deliver on flavor and texture every time.