Brown Sugar Base | Drop Cookies
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I have literally developed hundreds of cookie recipes, so I know the mechanics of creating a good chewy chocolate chip cookie – and MAN, these are IT!
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Soft and Chewy Chocolate Chip Cookies
This chocolate chip cookie recipe is engineered to be ultra chewy and craveable.
When it comes to creating a chewy cookie, there are a lot of important factors. One of the most important is what ingredients you’re adding and how they interact with each other. And when it comes to cookie chemistry? I’m essentially a professor. These chewy chocolate chip cookies leverage the science of its ingredients to create the ultimate chew factor and combine it with my best practices for baking to yield the most delectable chewy chocolate chip cookie you’ve ever tasted.
This means that you can trust that this recipe for chocolate chip cookies will turn out every bit as soft and chewy as they should each and every time you bake them. With gooey chocolate chips melting into a chewy, brown sugary base, this is the perfected recipe of everyone’s favorite cookie. Trust me, you’re going to want to save this recipe and commit it to memory.
Check out my post on how to make perfectly chewy cookies every time if you’re looking for more helpful tips!
Chewy Cookie Recipe ingredients
- Salted butter, softened – I prefer salted butter but you can also use unsalted and add an extra pinch of salt to the dough.
- Brown sugar – Just brown sugar because we will get the ‘granulated sugar’ flavor from the corn syrup.
- Corn syrup – The corn syrup is what makes these cookies CHEWY FOR DAYS. You can sub this out for granulated sugar, but you will want to reduce the flour to 2 cups. And (most importantly) the cookies won’t be as chewy.
- Egg
- Vanilla extract – Lots of vanilla extract to really flavor the cookie dough.
- All purpose flour
- Baking Soda – This helps create a nice golden brown color in your cookies.
- Salt
- Chocolate chips – Use your favorite chocolate chips! I always use these.
- Flakey sea salt – Not a requirement, but I love to garnish with flakey salt!
How to make Chewy Cookies
- Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy. This usually takes about 2 minutes.
- Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
- Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
- Add in your favorite chocolate chips and mix until evenly distributed.
- Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
- Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
- Sprinkle with flakey sea salt, if desired.
- Good served warm but if you are wanting ultimate chewiness, store in an airtight container overnight before enjoying.
How to store Chewy Chocolate Chip Cookies
Once cooled, store your cookies in an airtight container on the counter for 3-5 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months.I have a post all about how to freeze cookies if you need more guidance!
Chewy Chocolate Chip Cookie Recipe FAQs
How do I prevent my cookies from spreading too much and becoming thin?
Make sure to turn your oven to 375° heat! If you try to bake these cookies at 350°, your texture will not be chewy and delicious like we want! 375° = perfectly chewy cookies, 350° = your texture is ruined.
What makes cookies chewy?
To get ultra chewy cookies, it all comes down to your ingredients and your bake! When it comes to chewy cookies, brown sugar is king because it contains more moisture – so if your recipe calls for more brown sugar than granulated sugar – you’re in a good spot.
How you bake your cookies also matters! Chewy cookies are baked just long enough to set, but not so long that they dry out and become hard/crunchy. Slightly underbaking and allowing your cookies to cool on the baking sheet can be a game-changer for creating chewy cookies!
What causes rubbery cookies?
Most of the time, rubbery cookies come from overmixing your dough! Make sure to follow directions and mix accordingly so your cookies are chewy, not rubbery.
Another factor is again, your bake time. Baking cookies at too low of a temperature for too long can make them rubbery and gross.
Are my cookies chewy or undercooked?
Ooh, this one can be tricky. My favorite way to tell while cookies are still in the oven is by checking for signs of done-ness. A perfect, slightly underbaked cookie will start to have golden edges and the center will no longer look glossy. If the middle is still glossy – you’re likely undercooked and need more baking time.
Other Recipes You’ll Love
- Lofthouse Cookies
- Monster Cookie Bars
- Costco Cookies
Chewy Chocolate Chip Cookies Recipe
IMO, a cookie’s texture is what makes or breaks it. And this chewy chocolate chip cookie is the MVP of cookie textures.
5 from 4 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 8 minutes minutes
Servings: 36 small cookies
Calories: 159kcal
Ingredients
- 3/4 cup salted butter, softened
- 3/4 cup brown sugar
- 1/ 2 cup corn syrup
- 1 egg
- 1 tbsp vanilla extract
- 2 3/4 cup all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 cups chocolate chips
- flakey sea salt, for garnish as desired
Instructions
Preheat the oven to 375° F. Line a pan with parchment paper and set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the butter and brown sugar until completely combined and creamy.
Scrape the sides of the bowl and add in the corn syrup, egg and vanilla extract. Mix until combined.
Add the flour, soda and salt. Mix until a very soft and almost sticky dough forms.
Add in your favorite chocolate chips and mix until evenly distributed.
Portion out your cookies using a #40 scoop or approx 1 1/2 tbsp of dough for each cookie.
Bake at 375° F for 7-9 minutes, or until the cookies have flattened and the edges and tops are starting to turn golden brown.
Sprinkle with flakey sea salt, if desired.
Good served warm but if you are wanting ultimate chewiness, store in an air tight container overnight before enjoying.
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Nutrition
Calories: 159kcal | Carbohydrates: 33g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 47mg | Fiber: 0.3g | Sugar: 25g | Vitamin A: 7IU | Calcium: 16mg | Iron: 0.5mg
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