Everyone has their idea of the perfect chocolate chip cookie. Some love them thin and crispy, while others want a cookie that's thick, buttery, and loaded with chocolate. If you're in the second camp, you're in for a treat. These Soft and Chewy Chocolate Chip Cookies bake up with crisp golden edges, incredibly soft centers, and plenty of melty chocolate in every bite.
The secret is a combination of simple ingredients and a few smart baking techniques. Bread flour gives the cookies an extra chewy bite, cornstarch keeps them tender, brown sugar adds rich caramel flavor, and an extra egg yolk creates a wonderfully rich texture. Finish it all with a little chilling time, and you've got cookies that taste like they came straight from your favorite bakery.
Why These Are the Best Soft and Chewy Chocolate Chip Cookies
If you've been searching for the softest chocolate chip cookies with thick centers and crisp edges, you've found them. The secret to chewy chocolate chip cookies isn't just one special ingredient. It's the combination of several ingredients and techniques working together to create cookies that stay really soft, wonderfully chewy, and absolutely irresistible.
Bread flour gives them a satisfying chew
Bread flour contains more protein than all-purpose flour, which develops a little more gluten as the dough mixes. The result is cookies with an extra chewy texture while still remaining wonderfully tender.
Cornstarch makes them super soft
A small amount of cornstarch is one of the simplest ways to create cookies with a delicate, melt-in-your-mouth texture. It helps keep these cookies super soft for days.
More brown sugar creates a softer, chewier texture
Brown sugar contains more moisture than granulated sugar, giving the cookies a softer bite while adding rich caramel and molasses notes that make every cookie taste even more indulgent.
An extra egg yolk adds richness and chewiness
Adding one additional egg yolk increases the fat content of the dough, making the cookies richer, more tender, and wonderfully chewy.
Shortening helps create thick, tender cookies
Using a combination of butter and shortening gives you the best of both worlds. Butter provides that classic buttery flavor while shortening helps prevent excessive spreading so the cookies stay thick, tender, and bakery-worthy.
They're easy to make
There's nothing complicated about this recipe. Simply mix the dough, chill it, scoop, and bake. The hardest part is waiting for the dough to chill before the cookies go into the oven.
Ingredients and Their Role in the Recipe
Each ingredient has an important job in creating these perfect soft and chewy chocolate chip cookies. This is what you'll need:
- Bread flour - Higher in protein than all-purpose flour, bread flour creates the chewy texture that makes these cookies stand out.
- Cornstarch - Keeps the cookies exceptionally tender and soft.
- Baking soda - Gives the cookies lift while helping them brown beautifully.
- Salt - Balances the sweetness and enhances all the flavors.
- Butter - Adds rich buttery flavor and helps create crisp edges.
- Shortening - Keeps the cookies thick while contributing to their tender texture.
- Granulated sugar - Adds sweetness and helps create lightly crisp edges.
- Brown sugar - Provides moisture, chewiness, and delicious caramel flavor.
- Egg - Gives the dough structure and richness.
- Egg yolk - Adds extra richness while creating a softer, chewier cookie.
- Vanilla extract - Enhances the flavor of both the chocolate and the dough.
- Milk - Balances the moisture in the dough and contributes to the soft texture.
- Semi-sweet chocolate chips - The classic chocolate chip choice with just the right balance of sweetness and rich chocolate flavor.
Why use bread flour?
Bread flour is one of the biggest reasons these cookies have such an incredible texture.
Unlike all-purpose flour, bread flour contains more protein, which develops slightly more gluten as the dough is mixed. That extra gluten gives the cookies their signature chewy bite without making them tough.
It also helps the cookies bake up thicker instead of spreading into thin, flat discs. Combined with the brown sugar and shortening, the bread flour creates cookies that stay wonderfully soft in the middle while developing lightly crisp edges.
If you love bakery-style chocolate chip cookies with thick centers and an ultimate chewy texture, bread flour is the ingredient that helps make it happen.
How to Make Chewy Chocolate Chip Cookies
Making these cookies couldn't be easier. A few simple steps and a little patience while the dough chills are all it takes to create thick, soft, bakery-style chocolate chip cookies that everyone will love.
- Combine melted butter, shortening, granulated sugar and brown sugar in a large mixing bowl.
- Beat until smooth and creamy.
- Add egg, egg yolk, vanilla extract and milk. Mix well.
- Mix flour, cornstarch, baking soda, and salt together and add to wet ingredients.
- Beat until completely incorporated.
- Stir in chocolate chips to evenly distribute throughout dough.
IMPORTANT: Place dough in the refrigerator to chill for at least 2 hours, preferably overnight, or for up to 2 days. This will help keep hydrate the dough, firm up the butter, and keep the cookies from spreading too much.
Preheat the oven to 325°F. Prepare cookie sheets by lining with parchment paper.
- Remove the dough from the refrigerator. Using a medium cookie scoop, scoop up a heaping scoopful and place on a cookie sheet.
- Shape them into chunky columns that are taller than they are wide. This helps them from spreading.
- Bake for 11-13 minutes or until they start to turn a golden brown on the edges and the middle looks slightly undercooked.
- Let them rest 5 minutes then transfer them to a wire rack to cool completely.
Pro Tip: While they are still warm, place a glass over them and make gently circles to help them form a more perfect round shape. Then for even more decadent cookies, gently press a few extra (2-3) chocolate chips into the tops of the cookies while they are still warm.
Warm, gooey, and loaded with chocolate-these cookies never last long! So grab a glass of milk and enjoy every soft, chocolatey bite.
Why chill the dough?
If there's one step you don't want to skip, it's chilling the dough.
Refrigerating the dough for at least two hours gives the flour time to fully hydrate while allowing the butter and shortening to firm up again. This slows the spread during baking so the cookies stay thick and soft.
Chilling also gives the flavors time to develop. As the dough rests, the vanilla, butter, brown sugar, and chocolate meld together, creating a richer, more complex flavor.
For the very best results, chill the dough overnight if you have the time. The longer rest produces cookies with deeper flavor, crisp edges, soft centers, and that perfect chewy texture everyone loves.
Recipe Tips for Success
A few simple baking tips will help you get the ultimate soft and chewy chocolate chip cookies every time.
- Measure the flour correctly. Spoon the flour into the measuring cup and level it off with a knife instead of scooping directly from the bag. Too much flour can make the cookies dry.
- Let the melted butter cool slightly. If it's too hot, it can partially cook the eggs and affect the texture of the dough.
- Use room temperature eggs. They blend more evenly into the dough and create a smoother batter.
- Don't skip the cornstarch. It may seem like a small ingredient, but it's one of the keys to keeping these cookies incredibly soft.
- Chill the dough. This is one of the biggest secrets to thick, chewy cookies that don't spread too much during baking.
- Don't overmix after adding the flour. Mix just until no dry streaks remain. Overmixing develops too much gluten and can make the cookies tougher.
- Shape the dough into tall mounds. Forming the dough into taller scoops instead of round balls encourages thicker cookies with soft centers.
- Bake one sheet at a time. This helps the cookies bake more evenly and brown consistently.
- Don't overbake. The cookies may not look completely done when they come out of the oven, but they'll firm up as they cool while staying wonderfully soft and chewy.
- Leave them on the baking sheet for several minutes. Allowing the cookies to rest for 5 to 8 minutes lets them finish setting without overbaking.
- Add extra chocolate chips after baking. Pressing a few chocolate chips into the warm cookies gives them that beautiful bakery-style appearance.
Recipe Variations to Make Them Your Own
One of the best things about this recipe is how easy it is to customize. Whether you want to switch up the chocolate, add new flavors, or make them your own signature cookie, these simple variations are delicious.
- Bread Flour: If you're out of bread flour, substitute all-purpose flour plus 1 to 2 tablespoons of vital wheat gluten for a similar chewy texture.
- Chocolate Chips: Swap the semi-sweet chips for milk chocolate, dark chocolate, white chocolate, peanut butter, butterscotch, toffee, or caramel chips. Or use a combination of two or more for extra flavor.
- Vanilla: Replace the vanilla extract with ¾ teaspoon almond extract, 2 teaspoons maple syrup, or 1 tablespoon bourbon for a different flavor profile.
- Chocolate Chunks: Replace some or all of the chocolate chips with chopped chocolate bars for large pools of melted chocolate throughout the cookies.
- Nuts: Add up to 1 cup of chopped pecans, walnuts, or macadamia nuts for extra crunch.
- Espresso: Stir in 1 teaspoon of espresso powder to deepen the chocolate flavor without making the cookies taste like coffee.
- Sea Salt: Sprinkle flaky sea salt over the cookies immediately after baking for a sweet and salty finish.
- Holiday Cookies: Add festive sprinkles or seasonal candies to make these cookies perfect for holidays and celebrations.
Make Ahead
This dough is perfect for making ahead, whether you're planning for a busy week or stocking your freezer with cookie dough.
For short-term storage, prepare the dough, cover it tightly, and refrigerate it for up to 2 days before baking. In fact, many bakers prefer chilling overnight because it gives the flour more time to hydrate and allows the flavors to deepen, resulting in even richer cookies.
For longer storage, scoop the dough into portions and place them on a parchment-lined baking sheet. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. They'll keep well for up to 3 months.
Bake directly from frozen by adding 1 to 3 extra minutes to the baking time. There's no need to thaw the dough first.
How to Store the Cookies and How Long They Last
These cookies stay wonderfully soft for several days when stored properly. Once completely cooled, place them in an airtight container and store them at room temperature for up to 5 days. For the softest texture, you can place a slice of sandwich bread in the container. The cookies absorb moisture from the bread, helping keep them fresh without becoming soggy.
For longer storage, freeze the cooled cookies in a freezer-safe container or zip-top freezer bag for up to 3 months.
Let frozen cookies thaw at room temperature for about 30 minutes before serving, or warm one in the microwave for 10 to 15 seconds for that fresh-from-the-oven taste.
Have questions?
Scroll down below the recipe card to find Frequently Asked Questions about the cookies.
More Soft and Chewy Cookie Recipes
If you love thick, bakery-style cookies with soft centers, here are a few more favorites that deserve a spot on your baking list.
- Crème Brûlée Cookies feature crisp caramelized sugar on top with a rich, buttery cookie underneath.
- Salted Caramel Stuffed Chocolate Cookies are packed with gooey caramel and rich chocolate in every bite.
- Tiramisu Cookies combine coffee, mascarpone flavors, and a soft cookie for an elegant dessert.
- Turtle Thumbprint Cookies are filled with caramel, pecans, and chocolate for a classic candy-inspired treat.
- White Cake Mix Cookies are an easy shortcut recipe that creates soft, chewy cookies in no time.
Find lots of easy cookie recipes right here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 2 ¼ cups BREAD flour
- 1 teaspoon cornstarch keeps the cookies tender
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup butter melted and cooled slightly
- ½ cup shortening so doesn't spread too much
- ½ cup granulated sugar
- 1 cup brown sugar packed
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 2 Tablespoons milk adding helps balance the moisture when using more brown sugar and softens the texture
- 2 cups semi-sweet chocolate morsels
Instructions
- In a large mixing bowl of an electric mixer, combine butter, shortening, and sugar. Cream well.
- Add egg and egg yolk and mix well. Continue mixing while adding vanilla extract and milk.
- Mix flour, cornstarch, baking soda, and salt together. Gradually add to wet ingredients.
- Stir in chocolate chips.
- Place dough in refrigerator and chill at least 2 hours or for up to 2 days. This will help slow spreading and help cookies keep their lift.
- Preheat oven to 325°F. Line cookie sheets with parchment paper.
- Using a medium cookie scoop, about 2 Tablespoons, scoop heaping portions onto cookie sheet, about 9 cookies per sheet, this will help them bake more evenly. With your fingers, shape them into chunky columns, in other words taller rather than wider, to help with the spreading.
- Bake for 11-13 minutes or until the cookies start to turn a golden brown but the middle looks slightly underbaked (this will help keep the cookies soft). Place the cookie sheet on a wire rack and let the cookies cool for 5-8 minutes. You can add extra chocolate chips to the top of the cookies at this time if you like a richer chocolate cookie.
- Remove the cookies to the wire rack to cool completely.
Notes
Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Nutrition
Frequently Asked Questions
Why are my chocolate chip cookies hard instead of soft?
Want to save this recipe?
I'll email this recipe to you & you can come back to it when you're ready. Plus you'll get delicious seasonal recipes from me a couple times a month!
Hard cookies are usually caused by too much flour or overbaking. Measure the flour correctly by spooning it into the measuring cup and leveling it off, and remove the cookies from the oven when the centers still look slightly underbaked. They'll continue to set as they cool.
What is the secret to chewy chocolate chip cookies?
The secret to chewy chocolate chip cookies is using more brown sugar than white sugar, an extra egg yolk, bread flour, and chilling the dough before baking. This recipe also includes shortening, which helps the cookies stay soft while preventing them from spreading too much.
Why use bread flour instead of all-purpose flour?
Bread flour has a higher protein content than all-purpose flour, which creates a stronger gluten structure. That extra protein gives the cookies their signature chewy texture while still keeping the centers tender.
Why add cornstarch to chocolate chip cookies?
Cornstarch helps soften the gluten in the flour, resulting in cookies that stay extra soft and tender for days. It's one of the easiest ways to achieve that bakery-style texture.
Why chill the cookie dough?
Chilling the dough solidifies the fat and allows the flour to fully hydrate. This keeps the cookies from spreading too much while giving them a thicker shape, chewier texture, and richer flavor.
Can I freeze the cookie dough?
Yes! Scoop the dough into portions and freeze the dough balls on a baking sheet until firm. Transfer them to a freezer-safe bag or container and freeze for up to 3 months. Bake directly from frozen, adding 1 to 3 minutes to the baking time.
Can I make these cookies without bread flour?
Absolutely. While bread flour creates the best chewy texture, you can substitute all-purpose flour. For a closer match, add 1 to 2 tablespoons of vital wheat gluten to the all-purpose flour.
How do I know when the cookies are done?
The edges should be lightly golden while the centers still look slightly underbaked. They'll continue baking from the residual heat as they cool on the baking sheet, giving you perfectly soft centers.
Why did my cookies spread too much?
Warm dough, butter that was too hot, or skipping the chilling step can all cause cookies to spread. Chilling the dough for at least 2 hours and shaping it into tall mounds before baking helps create thicker cookies.
Can I use salted butter?
Yes. If using salted butter, reduce the added salt in the recipe to about ½ teaspoon, depending on the salt content of your butter.
Leave a Reply