These chocolate chip cookies are soft and chewy and make the perfect treat anytime of day for any crowd (or just for yourself). Tips for success are included and directions for freezing scoops of dough so you can have freshly baked cookies, still warm from the oven, anytime you want.
This cookie dough is very soft from the melted butter and should be chilled before baked into cookies.
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🏃♀️ Post Summary
In a hurry? This summary covers the essential points.
- Meal Prep: 15 minutes. Cook Time: 13-14 minutes.
- Chill the dough for at least 2 hours and up to 2 days to keep them chubby while they bake.
- After you scoop out the dough, you can freeze the scoops and bake off a few cookies at a time so they're always warm and fresh from the oven.
- These chocolate chip cookies are the perfect balance of soft and chewy if they're removed from the oven when the edges begin to firm up.
Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.
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I can always, and I mean always, justify having a cookie. They seem so harmless, unlike having a entire slice of cake or pie. In my rationalization, if something is only a few bites, the calories don't really count.
So, these peanut butter oatmeal cookies with chocolate chips make a regular appearance. And when the kids come to visit, I always make these chocolate chip cookie bars. (I just think of them as a fat square cookie...)
But when I crave chocolate chip cookies, which I admit is daily, this recipe is my fave. Out of the literally hundreds of thousands of chocolate chip cookie recipes out there, this one is the perfect combination of soft and chewy.
🧅 Ingredient Notes
This list only covers ingredients that require some notes. Go to the Recipe Card at the bottom of this post for a complete listing of the ingredients, measurements, and directions.
- All-purpose flour - I always use King Arthur flour for it's consistency. And when I'm baking, I always weigh it.
- Brown sugar - I use light brown sugar but dark brown sugar also works.
- Chocolate chips - I go for semi-sweet chocolate chips, but milk chocolate chips fine if that's your jam. You can also buy the chocolate in a bar form and cut it into chocolate chunks using a sharp knife.
👩🍳 Soft & Chewy Chocolate Chip Cookie Secrets
- Cornstarch helps produce soft and chubby cookies.
- Brown sugar is hydroscopic. Therefore, using more brown sugar than white sugar means a moister, softer cookie.
- An extra egg yolk and melted butter both increase chewiness.
- Removing the cookies from the oven only when the edges of the cookies start to firm up translates into softer, chewier cookies. They'll continue to cook while they cool for 10 minutes on the cookie sheet.
🤩 Tips for Success
- Chill the dough at least 2 hours before scooping the dough. This prevents too much spreading, keeping them chubby.
- Use a cookie scooper to make the cookies the same size. This means they'll cook at the same rate.
- Use a cookie sheet, not a baking sheet. A baking sheet is rimmed on all four sides, which changes the way the heat circulates around the cookies while they bake. This can translate into undercooked cookies in the middle or over-baked cookies near the sides of the pan.
- When arranging them on a cookie sheet, make sure they are higher than wide. (The cookie scooper helps with this.) This promotes a chubby cookie.
- Space the cookie mounds 2-3" apart on the cookie sheet.
🏔️ Making This Recipe at High Altitude
No adjustments are required for making these at high altitude except they may need to bake an additional minute or two.
🙋♀️ FAQ
Yes. After chilling the dough, use a cookie scooper to scoop the dough into balls. Pop them into freezer-safe plastic bags or a freezer-safe airtight container and store for up to 2 months. Bake them straight from the freezer with an extra minute of baking time.
Store at room temperature in an airtight container for up to 1 week.
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Did you make this recipe? Take a photo and share it on Instagram and tag me @wimpyvegetarian!
Perfect Chubby Chewy Chocolate Chip Cookies
Ingredients
- 2 ¼ cups (10.125 ounces) all purpose flour
- 1 ½ teaspoons cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 12 tablespoons unsalted butter melted and slightly cooled
- ¾ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons pure vanilla extract
- 1 ¼ cups semi-sweet chocolate chips
Instructions
- Weigh the flour or fluff it with a fork and carefully spoon it into a measuring cup. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
- Melt the butter in the microwave oven and cool slightly. While it cools, whisk together the sugars, one egg and yolk, and the vanilla extract in a large bowl. Reserve the egg white from the second egg for another use. Whisk in the melted butter.
- Add the dry ingredients and mix together using a silicone spatula. The dough will be very soft. Fold in the chocolate chips.Cover the dough tightly and refrigerate for at least 2 hours or ideally overnight.Pro tip: To cover the dough tightly, leave it in the bowl and tuck plastic wrap over and all around the dough. It's best if the dough is not exposed directly to the air. You can leave it in the refrigerator for up to 2 days.
- Preheat the oven to 325˚F and line a cookie sheet with parchment paper. Use a medium-sized cookie scoop with a capacity of 1 ½ tablespoons or large spoon to scoop the chilled cookie dough into balls of dough. Shape the dough so that the scoops are taller rather than wide. Arrange the cookies 3 inches apart on the prepared cookie sheet. You'll need to do this in batches. In between the batches, cover the dough again, and slide it back into the refrigerator.
- Bake the cookies for about 12 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool the cookies on the baking sheet for 10 minutes before transferring them to a cooling rack to finish cooling. Store in an airtight container on the counter for up to 1 week.
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