I make these whenever I’m craving cookies and milk!
These are my favorite because they’re so soft, gooey and delicious.
They’re soft in the center, golden at the edges, and full of gooey pools of chocolate that melt the second you break one open.
There’s something about that smell of butter and vanilla filling the kitchen that instantly makes everything okay again.
I’m adding variations and substitutes at the bottom of the recipe. You can use chocolate chips or get a nice big dark chocolate bar and cut those up in chunks!
Tips to Make It Even More Delicious
- Use this stainless steel cookie scoop to portion the dough evenly — it helps every cookie bake perfectly round and chewy.
- For that rich, bakery-style flavor, try this high-quality vanilla extract — it makes all the difference in aroma and depth.
- Always chill the dough! Store it in these airtight glass containers for up to 24 hours before baking — it enhances the texture and caramel flavor.
- Swap half the chocolate chips for these dark chocolate chunks — they melt into those beautiful gooey pockets.
- If you like extra chew, bake on this insulated cookie sheet — it slows the baking process slightly and keeps the centers soft.
Chewy Chocolate Chip Cookies
Course: DessertDifficulty: Easy12
cookies15
minutes10
minutes4-6
hoursIngredients
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips or chunks (dark, milk, or semi-sweet)
Flaky sea salt, for topping
Directions
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. This step is what gives your cookies that chewy, melt-in-your-mouth texture, so don’t rush it — about 2 minutes of mixing is perfect.
- Beat in the egg and vanilla extract until the mixture is smooth and glossy. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet, mixing until just combined. Stir in the chocolate chips, saving a few to press on top before baking.
- Cover the dough and chill it for 30 minutes in the fridge. When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place them a few inches apart. Bake for 9–11 minutes, or until the edges are golden but the centers still look slightly soft. Sprinkle with flaky sea salt and let them cool on the pan for 5 minutes before transferring to a rack.
Notes
- This goes so beautifully with a glass of milk.
Variations and Substitutes
- Use browned butter instead of regular butter for a deeper, nutty flavor.
- Replace chocolate chips with chopped caramel pieces or peanut butter chips for a twist.
- Make it vegan by using plant-based butter and a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
- Add a pinch of espresso powder to enhance the chocolate flavor without making it taste like coffee.
- Mix in a handful of chopped walnuts or pecans for texture.
Conclusion
These chewy chocolate chip cookies are so, so good!
They’re soft, buttery, and loaded with melty chocolate.
They’re simple enough to make anytime but special enough to share, though I’ll admit… most of mine rarely make it past the cooling rack.
Bake a batch, pour a glass of milk, and enjoy!
