Dessert

ULTIMATE Chewy Chocolate Chip Cookies Recipe

ByEthan Lark March 15, 2026March 15, 2026

Introduction

These ultimate chewy chocolate chip cookies boast a perfect balance of rich, buttery flavor and soft, chewy texture. Loaded with mini semi-sweet chocolate chips, they are sure to satisfy any sweet tooth. Enjoy them fresh from the oven or as a delightful treat any time of day.

A close-up of a soft chocolate chip cookie held by a woman's hand, showing a thick, round shape with a light golden color and visible small dark chocolate chips spread evenly throughout. The cookie's surface looks slightly crinkled and textured, highlighting its chewy softness and fresh-baked quality, with another similar cookie blurred in the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups unsalted butter (softened)
1 1/2 cups dark brown sugar
1/2 cup white sugar
2 large eggs
4 tsp vanilla extract
4 cups all purpose flour
2 tbsp cornstarch
2 tsp baking soda
1 tsp salt
1 bag mini semi-sweet chocolate chips (10 oz)

Instructions

Step 1: Cream the softened butter and both sugars together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 2: In a separate bowl, whisk together the all purpose flour, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet mixture in thirds, mixing well between each addition. An electric mixer with a paddle attachment makes this easier.
Step 3: Gently fold in the mini semi-sweet chocolate chips by hand until evenly distributed throughout the dough.
Step 4: Scoop heaping rounded tablespoonfuls of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.
Step 5: Bake in a preheated oven at 350˚F for 9-11 minutes, or until the centers are just set. Allow the cookies to cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra chewy cookie, chill the dough in the refrigerator for at least an hour before baking.
Substitute half of the mini chocolate chips with chopped nuts like walnuts or pecans for added crunch.
If you prefer a sweeter cookie, add a sprinkle of coarse sugar on top before baking for a slight crunch.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days to maintain freshness. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months. To reheat, warm the cookies in a 300˚F oven for 5 minutes or until soft and slightly warm.

How to Serve

A close-up view of a soft chocolate chip cookie held by a woman's hand, showing a thick, slightly wrinkled surface with visible small dark chocolate chips spread evenly throughout. The cookie has a pale golden color with a soft and chewy texture, and a few gentle cracks on the surface reveal its tender inside. The background is softly blurred with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid over-salting the cookies.

Why is cornstarch used in the cookie dough?

Cornstarch helps create a softer, more tender texture by preventing the formation of too much gluten, which contributes to the chewy quality of these cookies.