Soft and Chewy Chocolate Chip Cookies
Learn how to make perfectly soft and chewy chocolate chip cookies. This post reviews the science of making a soft and chewy cookie and a recipe for cookies that stay perfectly soft and gooey even after cooled!
OVERVIEW
- Skill Level: Beginner
- Technique: The One Bowl Method for Cookies
After experimenting with thin, crispy cookies and thick, cakey cookies, I’ve now turned my attention to creating a soft and chewy chocolate chip cookie recipe!
This method creates the classic texture for a chocolate chip cookie. The edges are chewy and soft while the middle is just a little bit gooey. This is the cookie that everyone can agree on!
WHAT MAKES A COOKIE SOFT AND CHEWY?
Most chocolate chip cookie recipes include the same ingredient list but it’s the method that is most important to get the desired texture.
So what makes a cookie chewy instead of cakey or crispy? There are a few distinctions in this recipe that make it what it is: soft and chewy.
- Brown Sugar: To make a chewy cookie we need to add moisture. Brown sugar contains molasses which adds moisture and chewiness to cookies which is why in this recipe we are using more brown sugar than white granulated sugar.
- Melted Butter: For most cookie recipes, the butter should be softened so it can be creamed with the sugar. But for this recipe, we’re going to melt the butter and mix it with the sugars. This will ensure that air is not added to the mixture and it will stay chewy and not puffy and delicate like a cakey cookie.
- Gluten Development: In other cookies recipes, I talk about mixing in the flour just until combined and no more. For the purposes of creating a bit more chewiness, the flour can be mixed for a bit longer. However, there is a fine line between developing a little gluten and over-developing the gluten. We want a chewy cookie, not a tough cookie!
- Baking Time: It’s important for this recipe to not be over-baked. It’s very easy to go from chewy and gooey to crispy. Bake just until the edges look set and the middle looks slightly underdone.
HOW TO MAKE SOFT AND CHEWY Chocolate Chip COOKIES
The key to making soft and chewy cookies is to not over-bake them. We want to keep them soft by taking them out of the oven when the middle is slightly underbaked.
Make the Cookie Dough
In a large mixing bowl, whisk together the melted butter, brown sugar, and white granulated sugar. Add vanilla extract and the egg and whisk until combined.
Switch to using a spatula, and stir in the dry ingredients including the baking soda, baking powder, salt, and flour. Stir together for another 30 seconds to develop the gluten creating chewiness but do not over-mix.
Fold in the chocolate chips.
Scoop and Bake
Scoop mounds of dough (about 2-3 tablespoons) onto the prepared baking sheets. If the dough gets too sticky, place the bowl in the refrigerator for at least 10 minutes. It is best to only scoop about 8-9 cookies per sheet to allow enough room for spreading.
A tip for making picture-perfect cookies: top each mound of dough with a few more chocolate chips so that they are visible after baked.
Bake as directed. Remove the cookies from the oven when the edges are lightly browned and the cookies look slightly underbaked in the center. They will continue cooking after they are removed from the oven. Let cool for at least 5 minutes before moving to a cooling rack. Enjoy!
Prep & Storage
Cookie dough is perfect for chilling and freezing for when you want to plan ahead!
How to store dough in the refrigerator
While this recipe does not require any chilling time, you can store the dough in the refrigerator until ready to use.
Chill the dough in an airtight container or wrap the dough in plastic wrap. Alternately, you can pre-scoop the dough balls onto a baking sheet and then wrap the entire baking sheet in plastic wrap.
The dough can be refrigerated for up to 3 days.
When ready to bake:
- Let the cookie dough sit out at room temperature for about 30 minutes to soften. Then scoop the dough balls and bake as directed.
- Pre-scooped dough balls can be baked directly from from the refrigerator.
How to store dough in the freezer
Pour all of the cookie dough onto a large sheet of plastic wrap and flatten into a disc. Wrap tightly and then place the disc into a plastic zipper bag.
Alternately, you can pre-scoop the dough balls onto a baking sheet and freeze. Once frozen, you can move the dough balls into a zipper bag. Because they were pre-frozen they will not stick together.
The dough can be frozen up to 3 months.
When ready to bake:
- Remove the disc of cookie dough from the freezer and let thaw in the refrigerator overnight. Let the cookie dough sit out at room temperature for about 30 minutes to soften. Then scoop the dough balls and bake as directed.
- Frozen pre-scooped dough balls can be thawed in the refrigerator overnight or baked directly from frozen. If you bake from frozen add 2-3 minutes to the bake time.
How to store baked cookies
Baked cookies can be stored in a loosely covered container at room temperature for up to 1 week. If you store them in an airtight container, the once set edges will turn soft.
Baked cookies can be stored in the freezer for up to 2 months.
FAQ
What happens if I over-mix cookie dough?
Over-mixing cookie dough can result in a tough, hard cookie. After the dry ingredients are added to the bowl, only mix it until you no longer see any white streaks from the flour. At this stage, you will have a soft, delicate cookie. To get a chewier cookie, continue to mix for another 30 seconds and then stop.
Why did my cookies spread out so much in the oven?
If your cookies spread too much in the oven then either your dough was too warm going into the oven or your oven is too hot. If this happens, chill the rest of the dough in the refrigerator for at least 20 minute before baking. I also suggest using an oven thermometer to verify that the temperature is accurate.
More Recipes from Baker Bettie!
If you loved this recipe, you might like to try these other chocolate chip cookie recipes!
Soft and Chewy Chocolate Chip Cookies
This recipe is for a classic chocolate chip that is soft and chewy.
Ingredients
- 113 grams (½ cup, 1 stick) unsalted butter, melted and slightly cooled
- 50 grams (¼ cup) granulated sugar
- 100 grams (½ cup) brown sugar, light or dark
- 1 ½ teaspoons vanilla extract
- 1 large egg, room temperature
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 135 grams (1 cup + 2 tablespoons) all-purpose flour
- 150 grams (1 cup) chocolate chips, dark, semi-sweet, or milk
Instructions
Prep
- At least 30 minutes before making your cookies, set out the egg (1 large) to come to room temperature.
- Position two oven racks on the top third and the bottom third of the oven. Preheat the oven to 375°F/190°C.
- Melt the butter (113 grams/ ½ cup) and set aside to cool slightly. It should not re-solidify.
- Measure out the rest of the ingredients. Line 2 baking sheets with parchment paper or a silicone baking mat.
Make the cookies
- Whisk together the melted butter with the granulated sugar (50 grams/ ¼ cup) and brown sugar (100 grams/ ½ cup) until well combined. Whisk in the egg and vanilla extract (1 ½ teaspoons).
- Whisk in the salt (½ teaspoon), baking soda (¼ teaspoon) and baking powder (½ teaspoon). Fold in the flour (135 grams/ 1 cup + 2 tablespoons) using a spatula. Stir the mixture for another 30 seconds.
- Fold in the chocolate chips (150 grams/ 1 cup).
- Scoop mounds of dough (about 2-3 tablespoons) onto the prepared baking sheets. If the dough gets too sticky, place the bowl in the refrigerator for at least 10 minutes. It is best to only scoop about 8-9 cookies per sheet to allow enough room for spreading. A tip for making picture-perfect cookies: top each mound of dough with a few more chocolate chips so that they are visible after baked.
- Bake two cookie sheets at a time for 8-10 minutes, rotating the pans from top to bottom halfway through. Remove the cookies from the oven when the edges are lightly browned and the cookies look slightly underbaked in the center. They will continue cooking after they are removed from the oven.
- Allow the cookies to cool on the baking sheets for 5 minutes before moving them to cooling racks to cool completely.
- Store cookies in an airtight container for up to 1 week at room temperature. Alternatively, you can freeze the cookies for up to 3 months.
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33 Comments on “Soft and Chewy Chocolate Chip Cookies”
Bettie,
LOVE LOVE LOVE these posts. I am a hobbyist baker, and I know a fair amount about ratios, etc., but I’d never read it put in baker’s percentages like yours. Thank you for helping me geek out over cookies!
It is an aha! moment, isn’t it? I only learned about this probably 6 months ago. And my mind was blown. It makes so much sense! Plus, I love numbers so it makes me really happy. I’ll just be over here baking and doing math. Don’t mind me!
Soft and Chewy chocolate chip cookies are my favorite. Bring on more cookies!
They are my favorite too! Well, maybe I like it when they are a little crunchy on the outside and chewy on the inside better. But I just like cookies! There are more cookies today! Check it out!
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*claps* YAYY I learned so much! and we ended with my favorite cookies!
Nice – Would love to see this submitted at Food Foto Gallery . com so I can share with all my foodie friends 🙂
Given the task: make a soft and chewy chocolate chip cookie. I knew just where to find the perfect recipe. Thanks for another delicious treat!
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Hi! I loved your thin & chewy chocolate chip recipe. Has it changed? Is there a similar one? I remember 30 minutes chilled dough before baking. Is that right?
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Why aren’t the chips listed in the formula?
The chips do not affect the structure and texture of the cookie. The formula is showing the ingredient ratios as they relate to the texture of a soft and chewy cookie. The full recipe, at the bottom of the post, lists chips. But you can always add more or less for whatever your preference is.
Hi there! I made these cookies hoping for a really chewy soft cookie. I followed the recipe exactly although I did change one thing – i substituted one of the egg whites for 2 tbsp of milk which is actually what you wrote in another article as a way to make the cookies even chewier. The cookies did spread and they taste amazing but they also rose and are incredibly cakey?? They’re like little semi-flat cakes. I’m very confused as to what could be the cause of this as I followed the recipe exactly.
Hi Im new to yr site and I luv luv it already. Im not a baker,but Ill savor cook Bobby Flay anyday. I cant make homemade biscuits light and fluffy,or a simple shortbread cookie to save Whitmore. I go by the exact! recipe. Last night I attempted to make a simple 5 ingredient shortbread cookie with my granddaughter,they are hockey puks. The light n fluffy butter rolls (recipe from Paula Deen) were dense,to say the least. The only thing I can say is I didn’t have real butter for the shortbread cookie, I used room temp country crock.
Pls help
Seriously the best chocolate cookie recipe. I make these big (as directed), so they are super soft on the inside. I even underbake a bit for an extra gooey cookie. I recently tried making them smaller, and they were still soft. I always get compliments on these cookies.
So glad you love them too!
this is by far the absolute best chocolate chip cookie I have ever eaten! I have never been a fan of toll house cookie because they are too flat and just doesn’t seem to have much umpfh to them. But this cookie beats my expectations all to pieces. I made these, actually made 10 batches of these, for a catered event and received rave reviews from a local fraternity. One thing I did discover is, make sure you measure your flour just right to get the nicely shaped cookie that I so desperately enjoy! If there was a way to give this more than 5 stars I would. Saved to my laptop so I never lose this recipe!
Oh wow Deb! I’m so happy to hear that you love this recipe! It is also one of my favorites! Thank you so much for sharing this with me! And your tip about measuring the flour is so true!
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I made this recipe exactly as written but the cookies did not spread very much at all which made for a thick cookie unlike the pictures. What may have caused this?
Hi Anne-Marie! So sorry to hear your cookies did not spread. This could happen for a number of reasons. Its possible your oven is heating hotter than what you set it at. If you do not have an oven thermometer to check it, try preheating it 25 degrees lower (325) next time. If the oven is too hot the outside of the cookie will set before the butter melts and spreads. Its also possible you ended up with a little too much flour in your cookie. Make sure you fluff up the flour, then lightly spoon it into your measuring cup without packing it down at all and then level it off. Also, make sure that you are truly creaming your butter and sugar together well for at least 3-5 minutes. Hope that helps!
Hi there! I made these cookies hoping for a really chewy soft cookie. I followed the recipe exactly although I did change one thing – i substituted one of the egg whites for 2 tbsp of milk which is actually what you wrote in another article as a way to make the cookies even chewier. The cookies did spread and they taste amazing but they also rose and are incredibly cakey?? They’re like little semi-flat cakes. I’m very confused as to what could be the cause of this as I followed the recipe exactly.
AMAZING, these cookies where so good, and also where quite healthy.
Hi I tried baking this soft and chewy cookies and I loved them, but is it normal that my cookie dough is brown and when I baked them the cookie looked like the top part of the muffins, they did flatten but I don’t think it flattened enough I would like to know what did I do wrong?
The consistency of my cookies are like my muffins
Absolutely delicious. Son and daughter-in-law both commented OMG with their first bite. Winner recipe just like it is.
I’m so glad!
I made these today and they are delicious! However, although I followed the recipe to a “T”, they came out cakey. I was hoping for chewy.
mine came out pretty flat, what did i do wrong ???
If your cookies spread too much in the oven then either your dough was too warm going into the oven or your oven is too hot. Chill your cookie dough for longer in the refrigerator before baking. Also use an oven thermometer to verify that the temperature is accurate.
These are awesome