Chewy Chocolate Chip Cookies
These Chewy Chocolate Chip Cookies are soft and buttery with lightly crisp edges, chewy centers, and plenty of melty chocolate in every bite. Made with melted butter and extra brown sugar, this easy cookie recipe delivers that bakery-style chewy texture without any complicated ingredients.
The dough comes together quickly in one bowl and chills for just 30–60 minutes before baking. Whether you're making an after-school treat, baking with the kids, or just craving a warm chocolate chip cookie, this is an easy recipe you'll want to make again and again.
Why You'll Love These Chewy Chocolate Chip Cookies
Soft and chewy centers: The edges become lightly crisp while the centers stay tender and chewy.
Melted butter: There's no need to wait for butter to soften.
Extra brown sugar: Adds rich flavor and helps create that chewy texture.
Loaded with chocolate: Use chocolate chips, chocolate chunks, or a combination of both.
Short chill time: The dough only needs 30–60 minutes in the refrigerator.
Small-batch friendly: Makes about 16 cookies.
Easy to make: Everything comes together in one bowl with simple ingredients.
Chewy Chocolate Chip Cookies
Soft and chewy chocolate chip cookies with buttery crisp edges, tender centers, and plenty of melty chocolate. This easy homemade chocolate chip cookie recipe uses melted butter and an extra egg yolk for the perfect chewy texture.
Recipe Details
Category: Dessert, Cookies
Cuisine: American
Prep Time: 10 minutes
Chill Time: 30–60 minutes
Cook Time: 9–11 minutes
Total Time: About 50–80 minutes
Servings: About 16 cookies
Ingredients
1/2 cup salted butter, melted and cooled
1/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips or chocolate chunks
How to Make Chewy Chocolate Chip Cookies
1. Combine the Butter and Sugars
In a large mixing bowl, combine the melted and cooled butter, brown sugar, and granulated sugar.
Whisk until smooth and well combined.
2. Add the Eggs and Vanilla
Add the egg, egg yolk, and vanilla extract.
Whisk until the mixture is smooth and completely combined.
3. Add the Dry Ingredients
Add the flour, baking soda, and salt to the wet ingredients.
Mix just until a soft cookie dough forms. Be careful not to overmix.
4. Add the Chocolate
Gently fold in the chocolate chips or chocolate chunks until evenly distributed throughout the dough.
5. Chill the Dough
Cover the dough and refrigerate for 30–60 minutes.
Chilling the dough helps prevent excessive spreading and gives the cookies a thicker, chewier texture.
6. Prepare the Oven
Preheat your oven to 350°F and line a large baking sheet with parchment paper.
7. Scoop and Bake
Scoop the chilled dough into approximately 16 cookie dough balls and arrange them on the prepared baking sheet, leaving space between each cookie for spreading.
Bake at 350°F for 9–11 minutes.
The edges should look set and lightly golden, while the centers may still look slightly soft. Don't wait until the entire cookie looks completely baked—the cookies will continue cooking as they cool on the hot baking sheet.
8. Cool
Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire cooling rack.
Enjoy warm or allow them to cool completely before storing.
Tips for the Best Chewy Chocolate Chip Cookies
Let the melted butter cool. You don't want the butter to be piping hot when you add the eggs. Melt the butter first and give it a few minutes to cool before making the dough.
Don't skip the extra egg yolk. Using one whole egg plus one egg yolk adds richness and helps create that soft, chewy center.
Use more brown sugar than white sugar. Brown sugar helps add moisture and contributes to the cookies' chewy texture.
Chill the dough. Even a short 30-minute chill makes a difference. It helps control spreading and produces a thicker cookie.
Don't overbake. This may be the most important tip! Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They'll continue setting as they cool.
Try chocolate chunks. Chocolate chips work perfectly, but chopped chocolate or chocolate chunks create larger pockets of melted chocolate throughout the cookies.
For extra chocolate flavor, add a few pieces on top. Press a few additional chocolate chips or chunks into the tops of the dough balls just before baking for bakery-style cookies.
What Makes Chocolate Chip Cookies Chewy?
The combination of melted butter, extra brown sugar, and an additional egg yolk helps give these cookies their soft and chewy texture.
Chilling the dough also helps control spreading, while slightly underbaking the cookies keeps the centers soft instead of dry or crispy.
Can I Use Chocolate Chips Instead of Chocolate Chunks?
Absolutely! Semi-sweet chocolate chips, milk chocolate chips, dark chocolate chips, chocolate chunks, or a combination will all work.
Use whatever type of chocolate you enjoy most.
Can I Chill the Dough Overnight?
Yes. You can cover the cookie dough tightly and refrigerate it overnight.
The dough will become firmer as it sits, so let it rest at room temperature for a few minutes if needed before scooping.
How Do I Know When Chocolate Chip Cookies Are Done?
Look at the edges rather than the centers.
The edges should be set and lightly golden, while the centers should still appear slightly soft. The cookies will continue to bake and set on the hot baking sheet after you remove them from the oven.
How to Store Chocolate Chip Cookies
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
Make sure the container is tightly sealed to help keep the cookies soft.
Can You Freeze Chocolate Chip Cookie Dough?
Yes! Scoop the cookie dough into individual balls and place them on a parchment-lined baking sheet.
Freeze until firm, then transfer the frozen cookie dough balls to a freezer-safe container or bag.
The dough can be frozen for up to 3 months.
When you're ready to bake, place the frozen dough balls on a parchment-lined baking sheet and bake at 350°F. You can bake them straight from frozen, but they may need an extra minute or two.
Can I Freeze Baked Chocolate Chip Cookies?
Yes. Allow the cookies to cool completely, then place them in a freezer-safe container or bag with parchment paper between layers if desired.
Freeze for up to 3 months. Thaw at room temperature or gently warm them in the microwave for a fresh-baked texture.
Final Thoughts
These Chewy Chocolate Chip Cookies are everything I want in a homemade cookie: buttery edges, soft chewy centers, and plenty of melty chocolate in every bite. The melted butter and extra brown sugar make them easy to mix together, while a short chill gives them that thick, chewy texture.
They're simple enough for an everyday treat but good enough to make whenever you're craving a really great chocolate chip cookie. Serve them warm with a glass of milk, pack them into lunchboxes, or keep a batch of frozen dough in the freezer so fresh cookies are always within reach.