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chewy chocolate chip cookies

Forever Chewy Chocolate Chip Cookies

  • Author: Chew Out Loud
  • Prep Time: 15 mins
  • Cook Time: 8 mins
  • Total Time: 23 mins
  • Yield: 30 1x


Forever Chewy Chocolate Chip Cookies are supremely chewy, chocolatey, and 200% satisfying. They’re thick and chewy, remaining chewy for-almost-ever. These cookies are worth every bite.


  • 1 1/2 cups all purpose flour
  • 2/3 tsp baking soda
  • 1/4 tsp table salt
  • 4 oz salted butter (equivalent to 1 stick; cold and sliced)
  • 2/3 cups light brown sugar, very tightly packed
  • 1 large egg + 1 egg yolk
  • 1 tsp pure vanilla extract
  • 1 1/4 cup semi sweet chocolate chips or morsels, plus extra for topping


  1. Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment paper or silicone baking mats.
  2. In a bowl, add flour, baking soda, and salt. Hand-whisk to combine well. Set aside.
  3. 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.
  4. 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.)
  5. 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 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 ♡
  • Category: dessert
  • Method: baking
  • Cuisine: American

Keywords: Chocolate Chip Cookies