Chewy, gooey chocolate chip cookies FRESH out of the oven? Ummmm Duh! Immediately, please. You just can’t beat the basics!
Look at all those pieces of walnuts and chocolate!
Frequently Asked Questions
What makes a cookie chewy?
Adding ingredients that hold moisture like brown sugar, eggs, and more flour will give your cookies a cakier, soft chewy texture. You can also decrease the baking temperature and increase the bake time.
Why do chocolate chip cookies come out flat?
Melted butter, granulated sugar, and baking soda all make chocolate chip cookies flatten out more during baking. For a more domed cookie, use firmer room temperature butter, brown sugar, baking powder, and chill the dough overnight.
How do you make chewy chocolate chip cookies crispy?
Decrease the flour, increase the butter, use only white flour and decrease the egg slightly. Moisture holding ingredients will inhibit spreading out and flattening during baking.
How to Make Chewy Chocolate Chip Cookies
How do you make soft chewy chocolate chip cookies?
- Preheat the oven to 350 degrees F. In a small bowl, whisk together the flour and baking soda and set aside.
- Combine the butter with the brown sugar and granulated sugar.
- Give that a good mix until it is light and fluffy!
- Add the salt, vanilla and eggs and mix until everything is combined.
- Go ahead and add the flour mixture and mix thoroughly.
- Give the walnuts a rough chop and add them into the batter.
- Now add those rich chocolate chips.
- Make sure it is mixed well so everything is incorporated.
- Drop heaping tablespoon- size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until the cookies are golden around the edges but still soft in the center. About 8 to 10 minutes. Remove from the oven and let cool for a couple minutes. Transfer to a wire rack and let them cool completely.
If you’ve tried these chewy chocolate chip cookies then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Chewy Chocolate Chip Cookies
Ingredients
INGREDIENTS
- 2 1/4 cups all-purpose flour 270g
- 1/2 tsp baking soda 3g
- 1 cup 2 sticks unsalted butter room temperature, 230g
- 1/2 cup granulated sugar 100g
- 1 cup packed light-brown sugar 200g
- 1 tsp salt 5g
- 2 tsp pure vanilla extract 10mL
- 2 large eggs
- 2 cup semisweet chocolate chips 300g
- 1 cup chopped walnuts or pecans, 125g
Instructions
INSTRUCTIONS
- Preheat oven to 350 F.
- Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until just combined.
- Stir in the chocolate chips and walnuts.
- Combine.
- Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Video
Notes
For a soft chewy cookie add ingredients that hold moisture like brown sugar, eggs, and more flour. You can also decrease the baking temperature and increase the bake time. For a more domed cookie, use firmer room temperature butter, brown sugar, baking powder, and chill the dough overnight.
Nutrition
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Hi John! I tried your brownie cookies. It turns out amazing! I love that i can use melted butter since i have no standing mixer at home. Is it possible to use melted butter with this one too? If it is can i use the same measurements? Love from Bali!
It miight be fine but you will need to chill the batter.
During this trying time of Corona lockdown in Australia baking is my sanity and John, you are now the “other man” in my life (sorry Brian!) These are seriously the best cookies ever. Am now working my way through your recipes. Sending you love from down under, stay safe.
thank you!!
I am using the same program you use for the recipes & so happy to copy your recipe it came out neat and organised so every time I bake the cookies I will know everything even the Nutrition, keep it up ?
Also, please can you mention when to add the baking soda in the directions. Missed it out and added it right before mixing in the flour.
I just tried with Half the measurement. The cookies are thinner than the in the images but they’re the best I’ve made in terms of taste and I’ve tried out a lot (a lot!) Of recipes. It’s crispy on the outside but really soft on the inside. A lot of dependency on the type of chocolate one may use. This recipe is a keeper! Thankyou!
Omg sooooo good, I made these but without the nuts (I take them for my college class so too many but allergy’s) and they’re amazing! Love your site can’t wait to try more recipes <3
Made these for the holidays and everyone LOVED them! They were a big hit, I cant thank you enough. I love watching your videos, I even managed your macaron recipe! I hope you keep posting!
I have baked these exactly as you and the cookies are amazing. I tried then without the walnuts and they are still really good. I just made a batch with an added teaspoon of espresso powder and I used browned butter. They are very tasty! Thank you for sharing your recipes! =D
Can I leave out the walnuts? ?
Of course!
Yummiest cookies ever!! I am addicted to watching your you tube videos!! So talented!
Thank you!
This recipe turned out great! I made extra large cookies for a cookie stack along with your cream cheese frosting recipe… I had rave reviews.
Those look so delicious.
Obsessed with these 🙂
LOVE!!
Can we use only white sugar instead of brown sugar?
Brown sugar will give you a “cakier” cookie, white sugar will give you a crisper cookie that spreads out more. Personally, I love crispy cookies so it’s really up to you. Hope that helps!