I wrote The Ultimate Chocolate Chip Cookie Guide to help bakers identify the exact texture they love, and I include a section on How To Make Chewy Chocolate Chip Cookies along with comparisons to crisp and cakey results.

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I wrote The Ultimate Chocolate Chip Cookie Guide because I’m obsessed with texture more than anything. I can’t stop tinkering, I want edges that snap or centers that stay soft, and tiny changes make wild differences.

In the guide I explore the role of unsalted butter and semisweet chocolate chips and why they can flip a cookie from meh to unforgettable. People type things like Home Made Chocolate Chip Cookies Easy into search bars, but they really want the one tweak that fits their taste.

I still burn a batch sometimes, but those mistakes taught me more than any perfect tray ever did.

Why I Like this Recipe

– I love that the centers stay soft while the edges get a tiny crunch, it feels like the best of both worlds.
– I like how the flavor deepens if you let them sit a bit, even tho i’m usually too impatient to wait.
– I appreciate that it’s pretty forgiving so if i mess up timing or measurements they still turn out great.
– I enjoy the variety of textures in every bite, keeps things interesting and never gets boring.

Ingredients

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All purpose flour: Main source of carbs and gluten, gives structure but can toughen if overmixed.
Cornstarch: Adds soft, pillowy centers, little protein, mostly starch, keeps cookies tender.
Unsalted butter: Provides fat for chew, richness and flavor, also browns and spreads more.
Granulated and brown sugars: Sugars add sweetness, moisture, chew and caramel notes, brown adds molasses.
Eggs: Give protein for structure, moisture and lift, yolks add fat and richness.
Vanilla extract: Tiny bit of flavor that rounds sweetness, enhances chocolate, makes them smell great.
Chocolate chips: Main flavor hit, mostly sugar and fat, gives texture and melty pockets.
Flaky sea salt: Finishing touch, balances sweetness, adds crunchy bursts and deeper flavor, use sparingly.

Ingredient Quantities

all purpose flour 2 1/4 cups (280 g)

bread flour 1/2 cup (optional for more chew)

cornstarch 1 tablespoon (helps keep centers soft)

baking soda 1 teaspoon

fine sea salt 1 teaspoon (or 3/4 tsp table salt)

unsalted butter 1 cup (227 g) softened or room temp

granulated sugar 3/4 cup (150 g)

light brown sugar 3/4 cup packed (165 g)

large eggs 2

vanilla extract 2 teaspoons

semisweet chocolate chips 2 cups (340 g) or chopped chocolate

toasted chopped nuts 1 cup (walnuts or pecans, optional)

flaky sea salt for finishing (optional)

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment or a silicone mat, set oven rack to middle position so cookies bake evenly.

2. Whisk together 2 1/4 cups all purpose flour, 1/2 cup bread flour (optional for more chew), 1 tablespoon cornstarch, 1 teaspoon baking soda and 1 teaspoon fine sea salt (or 3/4 tsp table salt) in a bowl, set aside.

3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 4 minutes; scrape the bowl so no streaks remain, dont overbeat or they’ll be cakey.

4. Add 2 large eggs one at a time, mixing until each is incorporated, then stir in 2 teaspoons vanilla extract; the mixture should be glossy and smooth.

5. Add the dry ingredients to the butter mixture in two additions, mixing on low just until you no longer see streaks of flour, overworking the dough will make the cookies tough; remember the bread flour will give extra chew if you used it.

6. Fold in 2 cups semisweet chocolate chips or chopped chocolate and 1 cup toasted chopped nuts if using, use a spatula and dont smash the chips, leave some big chunks for texture.

7. Chill the dough: spoon or scoop into balls (about 2 tablespoons for medium cookies) onto a tray and refrigerate at least 30 minutes, ideally 24 to 72 hours for best flavor and less spread; if short on time chill 10 to 15 minutes so they hold shape.

8. Bake: place scoops on prepared sheets about 2 to 3 inches apart, bake 10 to 12 minutes for soft, slightly underbaked centers or 12 to 14 minutes for firmer, golden edges; rotate pans halfway through if needed and watch the edges, not the center.

9. Let cookies cool on the sheet for 5 to 10 minutes to finish cooking, then transfer to a rack. While still warm sprinkle flaky sea salt if you like sweet-salty contrast. Store cooled cookies in an airtight container with a slice of bread to keep them soft, or freeze dough scoops for fresh cookies later, bake from frozen adding 1 to 2 minutes.

Equipment Needed

1. Oven (set to 350°F / 175°C), make sure rack is in the middle so cookies bake evenly.
2. Two rimmed baking sheets, lined with parchment paper or silicone baking mats.
3. Mixing bowls, at least one large for creaming and one medium for the dry ingredients.
4. Electric mixer (hand or stand) or a sturdy wooden spoon if you dont have a mixer.
5. Whisk for the flour mix and a rubber spatula for folding in chips and nuts, dont smash the chunks.
6. Measuring cups and spoons, plus a kitchen scale if you want exact grams.
7. Cookie scoop (about 2 tablespoon) or a tablespoon and a small tray for chilling dough balls.
8. Cooling rack and an airtight container or plastic wrap for chilling/storing the cookies.

FAQ

Q: Do I really need the optional bread flour? A: No you dont, but adding 1/2 cup of bread flour gives more chew because it has more protein, use it if you like a heartier cookie, skip it for a softer more cake like bite.

Q: What does the cornstarch do? A: It helps keep the centers soft and slightly puffy by slowing gluten formation and absorbing a bit of moisture, so you get tender middles even after cooling.

Q: How long should I chill the dough? A: Chill at least 30 minutes to firm up the dough, but for best flavor and texture chill 24 to 72 hours, it concentrates the flavor and controls spread, if dough is cold add a minute or two to bake time.

Q: How do I stop the cookies from spreading too thin? A: Measure your flour by weight, dont overcream the butter and sugar, chill the dough, and bake on a cold baking sheet or parchment for even rise, also scooping uniform balls helps keep size consistent.

Q: Can I use salted butter or change the sugars? A: Yes you can, if you use salted butter reduce the added salt to about half a teaspoon, and more brown sugar will make cookies chewier and darker while more granulated sugar makes them thinner and crisper.

Q: How do I store or freeze dough and baked cookies? A: Baked cookies keep in an airtight container at room temp for 3 to 4 days, freeze up to 3 months. For dough scoop balls, freeze on a tray then bag them so you can bake straight from frozen, add a couple minutes to the bake time.

The Ultimate Chocolate Chip Cookie Guide Recipe Substitutions and Variations

All purpose flour: swap with a 1:1 gluten free all-purpose blend (choose one that contains xanthan gum) for a quick GF fix. Or use cake flour for a softer, more tender cookie – expect slightly less chew. If you try whole wheat pastry flour use it 1:1 but the cookies will be a bit nuttier and denser.
Unsalted butter: brown the same amount (1 cup / 227 g) for a toasty deeper flavor, same technique and measure. If you only have salted butter reduce the recipe salt to about 1/2 teaspoon. For dairy-free use solid coconut oil 1:1 (chill dough if it gets too soft) or vegan butter 1:1, but texture and spread will change a little.
Large eggs: replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (wait 5 minutes) for binding, or use 1/4 cup unsweetened applesauce per egg for softer, cakier cookies. Note: egg swaps can change spread and chew, so chill dough before baking if it seems too runny.
Semisweet chocolate chips: use chopped bittersweet or dark chocolate 1:1 for a richer less sweet cookie, or milk chocolate 1:1 for a sweeter, creamier bite. White chocolate works too but skip the finishing sea salt unless you like extra sweet.

Pro Tips

1) Chill and plan ahead. Letting the dough rest 24 to 72 hours makes the flavor way better and they spread less, but if youre in a rush 10 to 15 minutes helps too. Scoop and freeze portions for grab and bake cookies later, and when baking from frozen add about 1 to 2 minutes to the time.

2) Small swaps change texture a lot. Adding a bit of bread flour gives chew, and a tablespoon of cornstarch keeps centers soft. Don’t overmix when you add the flour though, or the cookies get tough and cakey.

3) Treat the chocolate and nuts like the stars, fold them gently so you keep big chunks, and press a few extra chunks on top of each scoop right before baking for that bakery look. Toast the nuts first for more flavor, but cool them before folding in.

4) Watch the edges not the center for doneness, they should be golden while centers still look a little soft. Let cookies sit on the sheet for 5 to 10 minutes to finish cooking, then transfer to a rack. If you want them soft store with a slice of bread, and sprinkle flaky sea salt while theyre still warm for the best sweet salty pop.