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These are seriously the BEST Chewy Chocolate Chip Cookies! This easy recipe is soft, chewy and gooey too! They have tons of chocolate and taste amazing – make a batch today!
Chewy Chocolate Chip Cookies
There are so many types of chocolate chip cookies, and not only does my family love every single one, but I know your family will love them too. Chocolate Chip Cookies are not only the most iconic cookie, but they’re one of my absolute favorites.
My basic chocolate chip cookie recipe is my most popular cookie recipe on this site and I’ve also made tons of variations too – including this CHEWY version. While my normal recipe is soft with crispy edges, this one is soft on the outside and super chewy on the inside thanks to a secret ingredient. And they stay chewy for days!
Ingredients Needed
- Butter: The best cookies use butter! Use unsalted butter and make sure it’s softened.
- Corn Syrup: The chewy secret ingredient! I’m switching it in for granulated sugar because corn syrup does all the same things and makes these cookies even chewier!
- Brown Sugar: I ALWAYS put tons of brown sugar in my chocolate chip cookies – it helps with how soft they turn out.
- Egg: Cookies need eggs for structure and the fat from the yolk. This also helps them be chewy and soft!
- Baking Soda: To help them spread, but we don’t want them to spread too much so I use just 1/2 teaspoon.
- Salt: A must add, especially if you’re using unsalted butter. If you use salted butter, reduce the salt to 1/4 tsp.
- Chocolate Chips: I love using semi-sweet chocolate chips, but you can use any flavor or brand.
How to make Chewy Chocolate Chip Cookies
- Cream softened butter with brown sugar and corn syrup.
- Once that’s all mixed together, mix in the egg and vanilla extract.
- Whisk together the flour, salt, and baking soda then fold the flour mixture into wet ingredients. Stir in chocolate chips.
- Use a cookie scoop to scoop balls of cookie dough on a cookie sheet and chill. Then place them on parchment paper or silicone lined baking sheet and bake until the edges are golden brown.
Expert Tips
- Avoid cakey cookies by measuring your flour correctly.
- Did you know that baking on parchment is different than using a silpat? Silpat baking mats sometimes keep cookies a bit puffier because the silicone grips the cookie dough.
- Don’t over bake cookies for the perfect soft chewy texture. Know when your cookies are done baking!
- Just like all my cookie variations, you can add chopped pecans or walnuts to the cookies. We also love the version topped with sea salt.
- If you want those gooey chocolate chips on top, add a few to the just baked cookies right when they come out of the oven. The chocolate chips stay melty and make the cookies super pretty!
Storage
- Store these at room temperature in an airtight container for up to 3 days – they stay soft and chewy!
- Freeze them in an airtight container for up to 3 months in the freezer!
FAQs
What makes chocolate chip cookies chewy?
I decided to add corn syrup to make these chewy – but adding an egg yolk also will do the trick.
Chewy Chocolate Chip Cookies Recipe
This is seriously the BEST Chewy Chocolate Chip Cookie recipe. One simple secret ingredient makes these an easy cookie recipe that's soft and chewy.
Recipe Video
Prep Time 15 minutes
Cook Time 15 minutes
Chill time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- ½ cup (113g) unsalted butter softened
- ¼ cup (59ml) Karo Corn Syrup (Light)
- ½ cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (217g) all-purpose flour
- 1 ½ cups (255g) chocolate chips (semi-sweet or milk) plus more for topping
Instructions
- Note: This dough requires chilling.
- Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add Karo Corn Syrup and brown sugar and mix on low speed until the mixture is smooth. Tip: spray your measuring cup with nonstick cooking spray before measuring your corn syrup. This will ensure easy pouring. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
Recipe Notes
- Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups.
- To get the melty glossy chocolate chip look I have, add a few chocolate chips to the top of the cookies when they come out of the oven. They’ll melt, stick and then cool and be super gooey!
Recipe Nutrition
Serving: 1g | Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 83mg | Potassium: 16mg | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.6mg
Nutritional information not guaranteed to be accurate
Is there any way to print out this recipe.
Also I do not see a oven temperature to bake them
See the recipe card.
Hi this recipe is delicious! I love it! But I have just one concern…my cookies don’t spread into a nice flat cookie. They are kinda fat. I’m sure the flour is AP and it’s exactly 1 3/4 cup. Any suggestions
To make them flatter (not flat flat) and rounder
I often find they don’t flatten as much if they are super cold from chilling a long time – or depening on how soft the butter was when you started. If you’re noticing they’re not flattening properly, just lightly press them with the palm of your hand (I’ll often do this while they’re in the oven after about half time) or you can do it before they go into the oven just to make sure they don’t stay in a ball. Note though that these should stay puffy, but not a round ball.
Just wanted to let you know that I made these last Christmas and this is the chocolate chip cookie recipe I’ve been looking for!!! It was the Karo Syrup, I guess, that did it! Had to give your recipe to my nephew, who also was looking for his favorite chocolate chip cookie recipe. It was the BEST!!! Of course, I’m making them for this Christmas!!!
Thanks
I double
Up the recipe and I went to cook them
And the cookies are flat and spread out on the sheet what happened
Were you careful to double all the ingredients (especially the flour)? It sounds like you may not have doubled the flour or maybe you didn’t chill them?
Hi, I haven’t yet made these, but I did bake a batch of your original recipe, and they are delish! As I get ready to make these, would you perhaps know if I could substitute Agave for the corn syrup, since that’s all that I have on hand??
Thank you!
I haven’t tried that but I think it would work. It might not make them as chewy though – so let me know how they turn out!
I switched corn syrup for agave nectar in peanut butter choc chip cookes, and it turned out perfect!
I am now getting ready to try plain choc chip cookies with agave nectar instead of corn syrup!
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