Chewy Chocolate Chip Cookies
IMO, a cookie’s texture is what makes or breaks it. And this chewy chocolate chip cookie is the MVP of cookie textures.
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Chewy Chocolate Chip Cookie Recipe
I believe all cookie textures have their time and place -sometimes a crisp cookie really slaps! But if I had to choose one way to eat my cookies for the rest of time, it would be nice and chewyyy.
This soft and chewy chocolate chip cookie is the pinnacle of what you want in a cookie. Gooey chocolate chips melt into a chewy, brown sugary base, making your taste buds sing every time you sink your teeth into another bite. If you’ve been hunting for a chewy chocolate chip cookie recipe, this is one you’re going to want to save and commit to memory.
Check out my post on how to make perfectly chewy cookies every time if you’re looking for more helpful tips!
Ingredients in Chewy Chocolate Chip Cookies
- Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough.
- Brown sugar – Just brown sugar because we will get the ‘granulated sugar’ flavor from the corn syrup.
- Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS. You can sub this out for granulated sugar, but you will want to reduce the flour to 2 cups. And (most importantly) the cookies won’t be as chewy.
- Egg
- Vanilla extract – Lots of vanilla extract to really flavor the cookie dough.
- All purpose flour
- Baking Soda – This helps create a nice golden brown color in your cookies.
- Salt
- Chocolate chips – Use your favorite chocolate chips! I always use these.
- Flakey sea salt – Not a requirement, but I love to garnish with flakey salt!
How to Make Ultra Chewy Chocolate Chip Cookies
- Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy. This usually takes about 2 minutes.
- Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
- Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
- Add in your favorite chocolate chips and mix until evenly distributed.
- Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
- Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
- Sprinkle with flakey sea salt, if desired.
- Good served warm but if you are wanting ultimate chewiness, store in an airtight container overnight before enjoying.
How do I prevent my cookies from spreading too much and becoming thin?
Make sure to turn your oven to 375° heat! If you try to bake these cookies at 350°, your texture will not be chewy and delicious like we want! 375° = perfectly chewy cookies, 350° = your texture is ruined.
How should I store these cookies?
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to freeze cookies if you need more guidance!
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Chewy Chocolate Chip Cookies
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup brown sugar
- 1/ 2 cup corn syrup
- 1 egg
- 1 tbsp vanilla extract
- 2 3/4 cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
- flakey sea salt, for garnish as desired
Instructions
- Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy.
- Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
- Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
- Add in your favorite chocolate chips and mix until evenly distributed.
- Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
- Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
- Sprinkle with flakey sea salt, if desired.
- Good served warm but if you are wanting ultimate chewiness, store in an air tight container overnight before enjoying.
I have NEVER had picture perfect cookies before in my life.
I did both variations of this recipe, one batch with corn syrup and one batch with granulated sugar, and both were absolutely perfect! Texture, color, flavor, all of it!
These are SO GOOD! I was CRAVING a bakery style chocolate chip cookie and this filled that craving! I’ve never used corn syrup in a cookie but it is a magical ingredient!