How To Make Chewy Chocolate Chip Cookies: Expert Tips and Techniques

Craving that perfect chewy chocolate chip cookie? You're in the right place. These cookies are simple to make and require just a few extra steps and ingredients to achieve that delightful texture.

To get started, you need the right ingredients and tools noting that the baking process itself is key.

Don't skip chilling your dough before baking, as this helps prevent spreading.

Jump to:

• Ingredients and Tools
• Baking Process
• Chewy Chocolate Chip Cookies Recipe
• 📖 Recipe

*This post may contain affiliate links and I’ll earn a commission if you shop through them. You can read my full disclosure here.

Ingredients and Tools

Choosing the right ingredients and having the right tools are crucial for making chewy chocolate chip cookies. Each component and tool contributes to the overall success of the recipe.

Choosing the Right Ingredients

Butter: Use unsalted butter for better control of the salt content. Ensure it's at room temperature for easier mixing.

Sugar: A higher ratio of brown sugar to white sugar enhances chewiness. Brown sugar, which includes molasses, adds moisture and a rich flavor.

Flour: All-purpose flour is the best choice. It provides the right balance of structure and tenderness.

Chocolate Chips: Semi-sweet chocolate chips are standard, but feel free to use milk or dark chocolate based on preference.

Vanilla Extract: High-quality vanilla extract makes a noticeable difference in flavor.

Essential Baking Tools

Mixing Bowls: Use different sizes for mixing ingredients separately. Opt for stainless steel or glass bowls.

Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment is ideal for creaming butter and sugar, but a hand mixer works too.

Measuring Cups and Spoons: Accurate measurements are key. Use both dry and liquid measuring tools.

Baking Sheets: Heavy-duty aluminum baking sheets promote even baking.

Parchment Paper: Line baking sheets with parchment paper or a silicone mat for easy cleanup and to prevent sticking.

Wire Rack: Cooling cookies on a wire rack prevents them from getting soggy on the bottom.

Having these ingredients and tools will help ensure that your cookies turn out perfectly chewy every time.

Baking Process

The key to making chewy chocolate chip cookies lies in the mixing methods, the consistency of the cookie dough, precise baking temperatures, and proper cooling and storage.

Mixing Methods

Mixing the ingredients correctly sets the foundation for chewy cookies.

Start by creaming the butter and sugars until light and fluffy. Use a stand mixer or hand mixer for best results.

Add in the eggs and vanilla extract, ensuring each ingredient is thoroughly mixed before adding the next.

When incorporating dry ingredients such as flour, baking soda, and salt, use a spatula or wooden spoon to avoid overmixing.

Overmixing can develop gluten, making the cookies tough instead of chewy. Finally, fold in chocolate chips and any other add-ins like nuts.

Cookie Dough Consistency

Cookie dough consistency greatly influences chewiness.

The dough should be thick but not dry. If the dough is too sticky, refrigerate it for 30 minutes before baking. This helps to prevent spreading too much during baking and maintains a chewy texture.

Using more brown sugar than white sugar increases moisture, which contributes to chewiness. Adding ingredients like pudding mix can also make the dough thicker and add to the chewy texture as suggested in some recipes.

Baking Temperature and Time

Bake the cookies at a precise temperature of 350°F (175°C).

Use an oven thermometer if needed to ensure accuracy. Preheat the oven and line baking sheets with parchment paper or lightly grease them.

Place the dough balls on the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake for 8-10 minutes, or until the edges are lightly browned. The center should appear slightly undercooked but will firm up as the cookies cool.

Chewy Chocolate Chip Cookies Recipe

Ingredients:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon salt
• 2 sticks unsalted butter, at room temperature
• 2 large eggs
• 2 teaspoons vanilla extract 
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 cups chocolate chips

Directions:

• Place rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment paper or a baking silicone mat.
• Combine flour, baking soda, and salt in a small bowl and set aside.
• Using a stand mixer fitted with a paddle attachment beat the butter, brown sugar, and granulated sugar until light and fluffy, approximately 2 to 3 minutes.
• Add the eggs and beat until blended.
• Add vanilla and beat until well blended.
• Add the dry ingredients and beat on medium speed just until the mixture is incorporated then turn the mixer to high speed for a few seconds.
• Gently fold in chocolate chips.
• Drop by spoonfuls onto the lined baking sheet and bake until slightly browned on top, 8 to 10 minutes.
• Cool on pan on a wire rack for 1 minute then transfer to rack to cool completely.

Yields 36 small cookies or 18 medium cookies 

📖 Recipe