Name: Chewy Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butter, barely melted but not too hot; ¾ cup light brown sugar, packed; ⅔ cup granulated sugar; 2 teaspoons vanilla extract; 1 teaspoon apple cider vinegar; 1 large egg; 2 cups semisweet chocolate chips (half chips and half chunks recommended); Coarse sea salt for sprinkling

Jump to Recipe· 4.6 from 14 reviews

If you’re on the hunt for the ultimate **Chewy Chocolate Chip Cookies Recipe**, you’re in the right place. These cookies hit that sweet spot of soft, chewy, and loaded with melty chocolate chunks, perfect for nostalgic cravings or impressing your friends at your next gathering. I’ve baked this recipe a bunch of times, tweaking just enough to get those irresistibly tender centers paired with edges that have a slight crisp — trust me, once you try these, you’ll want to keep this recipe in your go-to cookie collection.

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Why This Recipe Works

Perfect Butter Temperature: Using butter that’s just barely melted but not hot creates that signature chewy texture without greasing out the dough.
Brown & White Sugar Combo: The blend of brown sugar and granulated sugar balances chewiness and sweetness beautifully.
Add a Touch of Vinegar: A teaspoon of apple cider vinegar works wonders to tenderize the dough, you probably wouldn’t guess it’s in there!
Sea Salt Finish: Sprinkling coarse sea salt just after baking creates those irresistible sweet-salty bites.

Chewy Chocolate Chip Cookies, best chocolate chip cookies, soft chewy cookie recipe, homemade chocolate chip cookies, easy chocolate chip cookies - The image shows three chocolate chip cookies stacked on top of each other. Each cookie has a golden-brown edge with a soft, light tan center filled with melted dark brown chocolate chips. The cookies are placed on light brown parchment paper, spread on a smooth white marbled surface. The top cookie is in focus, showing its bumpy and slightly chewy texture with chocolate chips scattered unevenly across its surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a starring role in this Chewy Chocolate Chip Cookies Recipe. From the softening effect of apple cider vinegar to the deep flavor of brown sugar, knowing what you’re putting in (and why) can really level up your baking game.

All-purpose flour: The foundation of our cookie structure, balancing tenderness and strength.
Baking soda: Helps the cookies spread out and gain just the right lift.
Salt: Enhances the flavor and balances the sweetness.
Butter (barely melted): Ensures chewiness without turning the dough oily or flat.
Light brown sugar: Adds moisture and that classic, rich caramel undertone.
Granulated sugar: Contributes to crisp edges while keeping the inside soft.
Vanilla extract: Brings warmth and aroma to every bite.
Apple cider vinegar: This slight acidity tenderizes the dough and gives a subtle lift.
Egg: Binds everything together and adds moisture.
Semisweet chocolate chips: The star ingredient—melts just right for gooey pockets of chocolate.
Coarse sea salt: Sprinkled on top for that perfect contrast of flavors.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how flexible this Chewy Chocolate Chip Cookies Recipe is, and you can easily make it your own. Whether you’re like me and enjoy tossing in a mix of chocolate chunks and chips or want to swap in chewy oats for a heartier bite, there’s room to get creative.

Double Chocolate: Adding cocoa powder to the dough transforms these into intense double chocolate delights — I tried this once for a friend’s birthday and it was a hit.
Nuts: Chopped walnuts or pecans add a crunchy contrast that’s so satisfying.
Gluten-Free: Using a gluten-free all-purpose flour blend works well, just mind the texture might be slightly different.
Vegan Version: Try substituting butter with coconut oil and using a flax egg for an easy vegan twist.

Step-by-Step: How I Make Chewy Chocolate Chip Cookies Recipe

Step 1: Prep and Mix Dry Ingredients

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper — this prevents sticking and helps the bottoms brown evenly. In a medium bowl, whisk together the flour, baking soda, and salt. Setting this aside gives you a smooth flow when combining the wet ingredients next.

Step 2: Beat the Butter and Sugars

In a large bowl, beat your butter (barely melted, not hot!) with both brown and granulated sugars, vanilla extract, and that secret weapon — apple cider vinegar — until smooth and creamy. I like to use a handheld mixer for this step because it makes it super easy, but a sturdy spoon works too if you don’t mind the arm workout!

Step 3: Add the Egg

Beat in the egg just until combined. Overmixing here can make the cookies tough, so once it looks uniform, stop and move on.

Step 4: Combine Wet and Dry Ingredients

Gently fold the flour mixture into the wet ingredients until everything is just combined. You don’t want to overdo it — the dough should look a little shaggy but well incorporated. Then stir in your chocolate chips or chunks. I personally prefer a mix of the two for pockets of gooey goodness paired with a bit of texture.

Step 5: Scoop and Bake

Using a large cookie scoop — about two rounded tablespoons — drop mounds onto your prepared sheet, spacing them around 3 inches apart so they have room to spread. Pop the tray in the oven and bake for 8 to 10 minutes. Keep a close eye: the edges should be lightly browned, but the centers will look a bit underdone. That’s the key to chewiness!

Step 6: Sea Salt Sprinkle & Cooling

As soon as they come out of the oven, sprinkle each cookie with a little coarse sea salt. This salty burst is what takes these cookies from good to unforgettable. Let them chill on the baking sheet for about 10 minutes so the centers set perfectly before transferring to a wire rack to cool completely.

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Pro Tips for Making Chewy Chocolate Chip Cookies Recipe

Butter at the Right Temperature: Don’t overheat your butter—melt it just until soft. Too hot, and it changes the dough texture.
Don’t Overmix: Stir ingredients just until combined to avoid tough cookies.
Use a Large Scoop: Larger cookies retain moisture better than tinier versions, making them chewier.
Salt Sprinkling: Adding coarse sea salt right after baking highlights the chocolate flavor in every bite.

How to Serve Chewy Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple with flaky sea salt because it brings out that sweet-savory magic. Sometimes, I’ll add a drizzle of caramel or some extra melted chocolate on top for festive occasions — it’s an instant crowd-pleaser!

Side Dishes

These cookies pair perfectly with a cold glass of milk, but I also enjoy serving them with a scoop of vanilla ice cream for an indulgent dessert. They hold up nicely alongside a hot cup of coffee or tea if you’re having a cozy afternoon treat.

Creative Ways to Present

For parties, I like arranging stacked cookies tied with rustic twine, or layered in jars with parchment sheets for gifting. Adding a sprinkle of edible gold dust or colorful sprinkles before baking adds a fun celebration vibe. Your guests will think you went the extra mile (even if it took less than 20 minutes!).

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature with a slice of bread to keep them moist — it really works! They stay chewy for days, and that bread step keeps them from drying out.

Freezing

If I want to save dough for later, I scoop balls onto a baking sheet, freeze them solid, then pop them in a freezer bag. When I’m ready, I bake them straight from frozen, adding a couple more minutes to the baking time. This trick means fresh cookies any day without the last-minute hassle.

Reheating

To get that just-baked warmth, I gently reheat leftover cookies in a 300°F oven for 5 minutes or zap them for 10-15 seconds in the microwave. This softens the chocolate and revives the chewiness without drying them out.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand — just reduce or omit the additional salt in the recipe to avoid over-salting your cookies. Taste and texture might be slightly different, but still delicious!
Why do you add apple cider vinegar to cookie dough?

The apple cider vinegar adds a subtle acidity that reacts with baking soda to tenderize the cookies, giving them that soft, chewy texture without any noticeable vinegar flavor.
Can I make these cookies vegan?

You can! Swap butter for coconut oil or a vegan butter alternative, and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). The texture will still be chewy and delicious.
How do I keep my cookies chewy longer?

Store the cookies in an airtight container at room temperature with a slice of bread. The bread helps maintain moisture, keeping the cookies soft and chewy for several days.
Can I use other types of chocolate?

Absolutely! Mix it up with dark, milk, or even white chocolate chunks. I like combining chips and chunks for varying texture and melt spots, but any semisweet or bittersweet chocolate will do.

Final Thoughts

This Chewy Chocolate Chip Cookies Recipe is truly my tried-and-true favorite for homemade cookies — every batch feels like a warm hug straight from the oven. I love sharing them because they’re easy to make, hard to mess up, and universally loved. Once you get the hang of these steps, you’ll find yourself reaching for this recipe again and again. So go on, bake a batch, sprinkle that sea salt, and savor every chewy, chocolatey bite — you deserve it!