Forever Chewy Chocolate Chip Cookies

We’re sharing the secret to these forever chewy chocolate chip cookies – the best cookies you’ll ever taste. Thick, chocolatey, and supremely chewy, they’re unbelievably addicting and worth every bite! 

Why This Recipe Stands Out

• This is THE chocolate chip cookie we make on repeat, as it is super easy and turns out perfect every single time. My youngest son started making these himself in middle school, and still makes them to this dayl
• 8 pantry staple ingredients are all you’ll need. 
• No butter melting or dough chilling required, these cookies couldn’t be any easier to make. 
• Share and Gift these cookies, as they’re beloved for packed lunches, holiday parties, or giving away as gifts. 
• They stay chewy for as long as you can keep them around!

Simple Pantry Ingredients

Basic items are all you’ll need for this recipe:

• All-Purpose Flour – To make your cookies gluten-free, swap it out with a 1:1 gluten-free flour alternative.  
• Baking Soda – This is crucial to achieving tender chewy perfection. 
• Salt – Used to enhance the natural flavor of the rest of the ingredients. 
• Salted Butter – Creamed and mixed into the dough for a rich taste.  
• Brown Sugar – After countless tests, we found that brown sugar works best to lock in moisture and keep your cookies soft. 
• Eggs – You’ll need one egg and a separate egg yolk to add structure and extra chewiness.
• Vanilla Extract – If you can, opt for 100% pure vanilla extract to deepen the flavor of the cookies. 
• Semi-Sweet Chocolate – Use chocolate chips or morsels in the dough and sprinkled on top for a classic taste. 

Variations and Add-Ins

If you want to add even more flavor and texture to this recipe, you can easily include extra ingredients in the dough. For instance, try incorporating: 

• Chopped nuts like pecans or walnuts – salted, roasted nuts add texture and flavor.
• M&Ms – choose your favorite flavors and colors that fit the season!
• Small candy pieces – the possibilities are endless! We love chopped up Reese’s peanut butter cups, Twix, Andes mints, and Snickers.
• Pieces of chocolate bars – try dark chocolate, white chocolate, or any of your favorites!

Tools You’ll Need

There is no fancy equipment needed for these cookies. However, there are a few tools we recommend for successful cookie-making of any kind. They include:

• Silicone Baking Mats or Parchment Paper – keeps cookies from sticking to pan.
• Baking Sheets – we love these Nordic Ware sheets, as they bake evenly.
• Hand Whisk – this is for mixing dry ingredients.
• Stand Mixer – you can also use an electric hand mixer, but our favorite is this classic Kitchen Aid stand mixer, which is a workhorse in our kitchen.
• Cookie Spatula – a good thin metal cookie spatula works wonders in transferring cookies without ruining them.
• Cookie Scoop – a good cookie scoop helps keep the size of your cookies uniform. It’s a good idea to have several sizes in your arsenal.

Step-By-Step Instructions

1. Whisk dry ingredients together in a bowl.
2. In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed. Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed until fully incorporated.

3. Combine flour mixture and butter mixture on low speed; don’t over mix. Add chocolate chips and mix on low speed just to incorporate. Use rubber spatula to fully scrape down sides/paddle.
4. Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable, 15-30 minutes.

5. Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets. Bake 8-9 minutes or edges are turning golden and cookies are somewhat puffy. Cookies will still seem under-baked, but will set nicely upon cooling.

Also Try Bakery-Style Chocolate Chip Cookies

Forever Chewy Chocolate Chip Cookies

4.97 from 341 ratings

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Made with a secret technique, these chewy chocolate chip cookies are the best cookies you’ll ever make. Thick, chocolatey, and supremely chewy, they’re unbelievably addicting and worth every bite!

Prep Time: 15 minutes mins

Cook Time: 8 minutes mins

Total Time: 23 minutes mins

Servings: 30

Author: Amy Dong

Ingredients  

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• 1 ½ cups all purpose flour
• ¾ teaspoon baking soda
• ¼ teaspoon table salt
• ½ cup salted butter*, cold and sliced
• ⅔ cups light brown sugar, very tightly packed
• 1 large whole egg
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• 1 ¼ cup semi sweet chocolate chips , plus extra for topping

Instructions

• Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
• In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
• In the bowl of a stand mixer, beat the sliced/cold butter with paddle attachment on medium speed, 2 min. Use rubber spatula to scrape down sides of bowl as needed.
• Add brown sugar and continue beating until smooth, 1 min. Add egg, egg yolk, and vanilla extract. Beat on low speed just until mixture is fully incorporated, scraping down sides.
• Gently add the flour mixture and mix on low speed just until no flour streaks remain and mixture is combined; don't over mix.
• Add chocolate chips and mix on low speed just to incorporate; again, do not over mix. Use rubber spatula to fully scrape down sides/paddle.
• Form a large dough ball with hands. If dough is somehow too sticky, cover and chill a bit until dough is manageable, 15-30 minutes.
• Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets, keeping remaining dough chilled while in between batches.
• Bake 8-9 minutes or edges are turning golden and cookies are somewhat puffy. Cookies will still seem under-baked, but will set nicely upon cooling. Don't over-bake.
• If desired, gently press in a few extra chocolate chips on tops of hot cookies. Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling. Cookies must cool to set correctly.

Equipment

• Silicone Baking Mats
• Cookie Scoops

Notes

• If using unsalted butter, add an additional 1/4 tsp salt.
• If cookies accidentally spread into one another, use a rubber spatula to gently push edges of each cookie back towards its center, while cookies are hot.
• Actual bake time will vary depending on temperature of dough and specific ovens. We recommend baking a half-batch of cookies first, to get the timing down, before proceeding with remaining batches. 
• These cookies keep wonderfully for days when sealed airtight at room temp.
• Unused cookie dough can be wrapped airtight and frozen for several weeks. Baked cookies can be frozen, too.
• If dough is very cold, you may need to bake an extra minute.
• This recipe is part of our tried-and-true cookie recipe collection. 
• If you enjoyed this recipe, please come back and give it a rating – I genuinely love hearing from you ❤️

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Nutrition (per serving)

Serving: 1g | Calories: 130kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 76mg | Potassium: 73mg | Fiber: 1g | Sugar: 8g | Vitamin A: 117IU | Calcium: 14mg | Iron: 1mg

Course: Dessert

Cuisine: American

Diet: Vegetarian

Method: baking