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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! 

two hands pulling apart a chewy chocolate chip cookie
Chocolate chip cookies are unbeatable when eaten warm, fresh out of the oven.

Why You’ll Love Chewy Chocolate Chip Cookies

  • Just 8 pantry staple ingredients are all you’ll need. 
  • With no butter melting or dough chilling required, these cookies couldn’t be any easier to make. 
  • Every bite bursts with warm chocolatey goodness.
  • Chewy chocolate cookies are the best for packed lunches, holiday parties, or giving away as gifts
  • Although they disappear almost immediately, these cookies are incredibly soft and chewy and stay that way almost forever 🙂

Pantry Staple Ingredients

Basic items are all you’ll need for this recipe. In fact, you’ll likely be able to get started without even needing to run to the store! 

  • 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.  
  • 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. 
chocolate chips, butter, eggs, a whisk, and vanilla extract for forever chewy chocolate chip cookies
Just 8 ingredients are all you’ll need for extra chewy chocolate chip cookies!

Optional Mix-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
  • M&Ms
  • Small candy pieces
  • Pieces of chocolate bars
  • Dried fruit  

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:

The Secrets to Chewy Chocolate Chip Cookies

When it comes to cookie making, the key to a chewy texture is largely in the ingredients used. For instance, white sugar has less moisture than brown which would dry out the dough; thus, we use all brown sugar only. In addition, adding one extra egg yolk, without the egg white, increases the moisture content – the extra fat creates a chewier texture. 

The second largest contributor is the technique used to create and bake the cookies. To begin, you’ll want to mix the ingredients until they are just combined. Over-mixing will activate the gluten, creating a tough texture.

The other important piece here is using cold butter, not softened butter – you’ll beat that cold butter all by itself for a whole 2 minutes before adding anything else. Then, you’ll want to make sure your dough is slightly chilled and easy to work with. This helps the fat distribute evenly as it bakes, creating tender layers in the cookies. 

Lastly, Removing the cookies from the oven just as they turn golden brown allows them to finish baking as they cool and ensures they do not overcook and dry out. Over-baked cookies are a big culprit for dry cookies that lack a chewy texture.

Use a cookie scoop for equal-sized chocolate chip cookies.

Now that you know the secret to making your cookies chewy, you’ll also want to follow the tips and tricks below to ensure they turn out perfectly every single time.

  • Cream the cold butter alone first. Then, cream it again with just the brown sugar. This lets you skip melting the butter which not only speeds up your cookie-making process but also allows the butter to melt into the dough forming buttery layers as it bakes. 
  • Don’t over-mix the dough. Take extra care to incorporate the ingredients just until they are well mixed and smooth, scraping the edge of the bowl as needed. 
  • Avoid over-baking. Every oven will bake slightly differently. So, be sure to keep a close eye on your cookies, and check on them as they bake, removing them from the oven as soon as they begin to turn golden brown. 
  • Separate the edges. If your cookies accidentally spread into one another while in the oven, use a rubber spatula to gently push the edges of each cookie back to the center while they’re still hot. 
Serve your chewy cookies fresh out of the oven, with a glass of cold milk!

How to Store and Freeze Chocolate Chip Cookies

Baked Cookies: It’s almost impossible not to devour these cookies right away. However, if you happen to have leftovers, they can be kept in an airtight container at room temperature for up to 3 days. Or, freeze your baked chewy chocolate chip cookies for up to 3 months. 

Cooke Dough: If you want to prepare the dough in advance, store it covered in the fridge for up to 2-3 days. Or, roll it into balls, and freeze them for up to 3 months. 

More to Bake and Eat

Also Try Bakery-Style Chocolate Chip Cookies

BEST Chocolate Chip Cookies (Chewy!) 🍪

Forever Chewy Chocolate Chip Cookies

4.96 from 211 ratings
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 mins
Cook Time: 8 mins
Total Time: 23 mins
Servings: 30



  • 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.
    cookie dough for chocolate chip cookies
  • 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 overmix. 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; this shouldn't take long. (Typically, no chill time is needed if room temp is cool and dough is not overworked.)
    Bakery Style Chocolate Chip Cookies dough mix
  • Form 1 1/4 inch dough balls and place 2 inches apart on lined baking sheets. Bake about 8 minutes or just until golden (keep remaining dough chilled while in between baking batches.) Cookies will seem under-baked, but will set upon cooling. Don’t overbake. If desired, lightly press in a few extra chocolate chips on tops of hot cookies, purely for looks 🙂 Let cookies cool 10 min on baking pan before transferring to wire rack to finish cooling.


  • 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.
  • 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.
  • If you enjoyed this recipe, please come back and give it a rating ♡


Serving: 1cookie | Calories: 114kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 55mg | Potassium: 54mg | Fiber: 1g | Sugar: 8g | Vitamin A: 114IU | Calcium: 15mg | Iron: 1mg
Course: Dessert
Cuisine: American
Diet: Vegetarian
Method: baking

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Recipe Rating


    • Liz

    Is it possible to just hand mix? Don’t have a stand or ha d mixer

      • Amy Dong

      Yes, you can hand-mix; it might just take a bit longer. Enjoy!

    • Morgan Brown
    • 5 stars

    Just made this recipe this afternoon because I have one last family Christmas tomorrow. These cookies are to die for! If I could give them 10 stars I would.

      • Amy Dong

      YAY, so happy you guys loved them, Morgan 🙂

    • patti

    I do not have a stand mixer. Can I use a hand mixer instead? My attachments do not include a paddle. Can I use the whisk or regular beaters instead?

      • Amy Dong

      Yes, you can use a hand mixer with beaters 🙂

        • patti

        Thanks for getting back to me so expeditiously! I am out to get ingredients as we speak!

    • Jen

    My cookies didn’t flatten out??? What did I do wrong?

      • Amy Dong

      Jen, my best guess is dry vs. wet ingredients ratio – when scooping flour, use scoop/level method described here.

    • Leyla

    Hey! Can I use sea salt instead? I’m planning on making these today as it’s the only day I have time to bake 😀 Pls respond

      • Amy Dong

      Absolutely, Leyla! Hope you love it as much as we do!

    • Ciara

    Is the butter amount the same for all three sizes? I noticed it said equivelent to 2 stick on each of them, also if i dont have 2/3 measuring spoons what can that be equivelent to? I was a little confused about the 1.33 and 2/3 tsp part

      • Amy Dong

      For the butter, it is 1/2 cup (or 8 tablespoons). You can use 3/4 tsp for the baking soda.

        • Ciara
        • 5 stars

        Thank you so much! I baked these cookies and they are the best recipe i have found! This will def be my go to for chocolate chip cookies!

          • Amy Dong

          Aww, thank you!

    • Kari Heron | Chef and Steward
    • 5 stars

    This was such an am amazing combination of flavours that I had to come back and tell you how much this recipe was a delight!

      • Amy Dong

      Aww, thank you so much!

    • Ann
    • 5 stars

    Chewy cookies are my husband’s all time favorite! This recipe stood true to it’s name, however “forever” lasted about two days, since we ate them all in that time frame!

      • Amy Dong

      We are the same!

    • Tracy
    • 5 stars

    Forever chewy indeed! Exactly how I like my cookies, these were so so delicious and perfectly chewy!

      • Amy Dong

      Yay, Tracy!

    • Jenny
    • 5 stars

    We love chewy cookies in my house and these look delicious! Can’t wait to make them.

    • Maggie
    • 5 stars

    These are the most amazing and decadent cookies ever. Can’t wait to make again.

      • Amy Dong

      So happy you like them!

    • Luke
    • 5 stars

    These cookies are amazing! They are so chewy and have the perfect chocolate chip-to-cookie ratio. I could eat these all day long!

      • Amy Dong

      Yay, so glad to hear that, Luke!

    • Linds
    • 5 stars

    As a food allergy mom, I am always on the look out for safe homemade recipes for treats for my little guy that outshine the store bought versions. Chocolate chip cookies that stay soft and chewy have always been the elusive leprechaun until now! Thank you for this recipe! My kids love them, and so do hubs and I! I like to scoop them out and freeze them so I can pull out a pan’s worth at a time and bake them as after school snacks or anytime my little food allergy guy needs a special snack at school. Thank you for this awesome recipe!

      • chewoutloud

      You’re so welcome, and glad your family loves these as much as we do!

    • Paula B
    • 5 stars

    One of the best cookies I have ever made (and eaten). They are a pretty cookie, too. Pinning and sharing. ❤️

      • chewoutloud

      So great to hear, Paula! Thanks for sharing 🙂

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