Chewy Chocolate Chip Cookies
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
Easily make chocolate chip cookies, tender and as chewy as you like. A quick recipe, perfect to accompany your tea or coffee.
The cookie that hits both textures: lightly crisp at the edges, impossibly soft in the middle. A simple formula that turns into the snack everyone reaches for.
🥄 Ingredients
- 🫗 3 1/2 cups all-purpose flour
- 🫗 3 1/2 teaspoons baking powder
- 🫗 1 teaspoon salt
- 🫗 2 large eggs
- 🫗 1 cup brown sugar (packed)
- 🫗 1 cup white granulated sugar
- 🫗 1 1/8 cup unsalted butter (room temperature)
- 🫗 1 teaspoon vanilla extract
- 🫗 2 cups chocolate chips (recommended amount to balance the dough)
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
In a large bowl, cream the butter with the white sugar and brown sugar until smooth and homogeneous.
Add the eggs one by one, then the vanilla extract, beating well after each addition.
In another bowl, sift together the flour, baking powder and salt.
Gradually incorporate the dry ingredients into the wet ingredients.
Add the chocolate chips and mix gently.
Form dough balls the size of a golf ball and place them on a baking sheet lined with parchment paper, spacing them well apart.
Bake in a preheated oven at **180°C** for **15 to 18 minutes**, until the edges are lightly golden.
Let cool on the sheet for a few minutes before transferring to a wire rack.
🎥 Video Tutorial
Chewy Chocolate Chip Cookies
Video credit: embedded from YouTube. All rights belong to the original creator, who allows sharing on other websites.
⚠️ Common Mistakes
- ✕
Flour measurement: Use a scale if possible. Too much flour will make the cookies dry and crumbly instead of chewy.
- ✕
Spacing: Do not place the balls too close together on the sheet, as the cookies will spread during baking.
🔄 Variations
Double Chocolate: Replace part of the flour with cocoa powder for an all-chocolate version.
Nuts: Add chopped pecans or hazelnuts for extra crunch.
🧊 Storage
- 📦
Keep for up to 5 days in an airtight container. You can also freeze the raw dough balls for quick baking later.
💡 Chef Tips
The secret to chewiness: Do not overbake the cookies. They should look slightly underbaked in the center when you take them out of the oven; they will finish firming up as they cool.
Butter: Use butter at room temperature for a better dough texture.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →