The Best Chewy Chocolate Chip Cookies
Chewy, melty, and slightly crispy chocolate chip cookies. These are simply the best!

What’s your favorite dessert?
For me, it has to be warm chocolate chip cookies. A cookie that’s soft and chewy, but still holds together with just the right amount of chocolate chips. With this recipe, you are only 20 minutes away from cookie perfection. Rejoice!
To make these chocolate chip cookies, you will need a mixer with a paddle attachment, or a bowl, a large spoon, and some muscle.
Start by beating the softened butter with the two sugars until well blended. If you really want a buttery, over-the-top cookie, add the last two tablespoons from the second stick of butter. If you like gooey cookies: you won’t be sorry.
Add the egg and vanilla and mix again until combined. Then add the flour, baking soda, baking powder, and salt and combine with the other ingredients.
Stir in the chocolate chips by hand with a large spoon so that they don’t get broken apart. But if you’re in a rush, go for it with the mixer.
You’ll also need a baking tray. Do you prefer to line your cookie sheet with parchment paper or a silicone baking mat? I’ve used both and I don’t have a strong opinion on the matter. They are both great and make clean up so easy.
Whatever your preference, line your baking sheet and distribute 12 small spoonfuls of the dough, 3 cookies per row in 4 rows. I prefer my cookie scoop when making cookies, it’s so easy! However, for many years I just used two regular spoons and that worked well too.

Did you know cookies actually taste better if you bake them on an old “well-seasoned” baking sheet like this one I have? It’s true. 🙂
The key to this recipe is how long you bake your cookies. In my oven, they need to bake for exactly 8 minutes. Your oven might be a little more or a little less depending on how hot it gets. They should still look a little underbaked in the middle and slightly brown on the outside. Remember your pan is still hot and they will continue to cook while they sit on the baking sheet for 5 minutes before you transfer them to the baking rack. Trust me they are baked, and they will continue to firm up as they cool.
You could add walnuts or pecan pieces to this recipe if you’re into that kind of thing, but I don’t because they get in the way. 🙂

Most of the time I try to eat pretty healthily. I love vegetables and fruits as much as anyone. If I am going to eat a cookie, it has to be a good cookie. You guys, these cookies are worth it. So if you need a little treat today, tomorrow, or whenever, grab a glass of milk and go make these!
How to Reheat Cookies:
Microwave 1-2 chocolate chip cookies for 8 seconds. If the chocolate chips are not melted enough, put the cookie back in for 4 second increments until the cookie is soft but not overcooked.

Printable Recipe Card
The Best Chewy Chocolate Chip Cookies
Ingredients
- 1 ¾ sticks unsalted butter softened
- 1 cup brown sugar packed
- ½ cup sugar
- 1 large egg
- 1 tsp vanilla
- 2 ¼ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees and place one of the racks in the middle of the oven.
- Beat the softened butter with the two sugars until well blended.
- Add the egg and vanilla and mix again until combined.
- Add the flour, baking soda, baking powder, and salt and combine with other ingredients.
- Stir in the chocolate chips by hand with a large spoon so that they don't get broken apart.
- Line your baking sheets with parchment paper or a silicone mat and drop 12 small spoonfuls of cookie mixture onto each sheet.
- Bake each batch for 8-12 minutes depending on your oven. (Mine takes 8 exactly) Cookies will be light brown around the edges and the middle will not look quite done. They will firm up as they cool.
- After you remove the cookies from the oven, let them cool on the baking sheet for 5 minutes before transferring them with a spatula to a cooling rack.
- Store the cookies in a tightly covered container for up to 5 days…if they last that long!
Notes
To freeze:
Scoop the dough balls into a freezer storage bag and freeze for up to 4 months. When you want to bake set the dough out on the counter to defrost and then bake as usual.
I made these delicious cookies for a cookie competition at my school. They won first place! One judge said that they were the perfect combination of crisp and chew. Another loved how the buttery cookie complimented the chocolate chips. Thank you for this recipe!!!