Chewy Chocolate Chip Cookies

These bakery-style chocolate chip cookies are thick, chewy, and so easy to make!

They have the perfect ratio of brown and granulated sugar, which gives them the best texture! Think golden-brown edges and soft, chewy centers.

These cookies do have a recommended 1-2 hours of chill time, so make sure you plan for this when you’re making them. I know it’s annoying, but I promise it’s worth it!!

Chewy Chocolate Chip Cookies: Ingredients & Substitutions

I love this recipe just the way it is, but I know some people might not have all these ingredients on hand! Or you might have food restrictions or allergies.

Below are some swaps and variations that can be made in this recipe.

• All-purpose flour – This recipe turns out best with all-purpose flour, but you can use a gluten-free flour blend in its place if needed. I recommend using King Arthur’s Measure for Measure Gluten Free flour.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to add only 1/4 tsp fine salt. You can also use vegan butter in its place.
• Brown Sugar – This recipe calls for light brown sugar, but you can also use dark brown sugar.
• Chocolate Chips – Milk, semi-sweet, or dark chocolate chips or chunks can be used in this recipe. It’s really your preference!
• Flaky Sea Salt – This is an optional garnish, but it totally takes these cookies to the next level. I love using Maldon sea salt whenever I’m garnishing cookies!

How Many Cookies Does This Recipe Make?

The recipe makes 14 cookies using a 3 Tbsp scoop.

However, you can also make mini chocolate chip cookies that are half the size! Scoop 28 cookie dough balls (about 1 1/2 Tbsp each) and bake for 10-11 minutes at 350°F/175°C.

Storing these Chewy Chocolate Chip Cookies

Store leftover cookies in an airtight container or sealable bag at room temperature for up to 3 days.

Baked cookies can also be frozen! These cookies last for up to a month if frozen in an airtight container.

Move them to the fridge the day before you plan to eat them, then let them sit out at room temperature for a few hours before diving in.

Can I Make The Cookie Dough in Advance?

Absolutely! If you’re making them 1-3 days in advance, I recommend storing them in an airtight container or ziploc bag in the fridge.

If you want to make them farther in advance, I recommend storing them in an airtight container or ziploc bag in the freezer. Cookie dough scoops can last in the freezer for up to three months when stored properly.

To freeze them, first scoop the dough onto a parchment-lined baking sheet and freeze until firm, about 1–2 hours.

Once the scoops are solid, transfer them to an airtight container or freezer-safe bag. Be sure to press out any excess air to prevent freezer burn and label the bag with the cookie type and date so you don’t forget what’s what.

This cookie dough can be baked straight from the freezer, there’s no need to thaw! Just place the frozen dough on a baking sheet and add 1–2 minutes to the usual bake time.

If you want the cookies to spread a bit more, let the dough sit at room temperature for 5–10 minutes before baking. This little rest helps the dough soften slightly, giving you that perfect texture balance.

Can I Freeze Baked Chocolate Chip Cookies?

Baked chocolate chip cookies can also be frozen! Once they’ve cooled completely, you can freeze them for up to 2 to 3 months without any major loss of flavor or texture.

To freeze, place the cookies in a single layer on a baking sheet and freeze until firm (this prevents them from sticking together).

Then transfer them to a freezer-safe bag or an airtight container. I recommend separating the layers with parchment or wax paper and pressing out as much air as possible to avoid freezer burn.

When you’re ready to enjoy them, let the cookies thaw at room temperature for about an hour.

You can also warm them in the microwave for 10–15 seconds or in a low oven (around 300°F/175°C) for a few minutes to make them taste like they were just baked.

Tips for Making the Best Chewy Chocolate Chip Cookies

• Properly measure your flour! Fluff and level with a knife or use a digital kitchen scale.
• Use a 3 Tbsp cookie scoop to make sure your cookies are uniformly sized and bake evenly.
• Take the time to chill the cookie dough! It gives the flour time to hydrate and enhances the flavor of the cookies.
• Don’t over-mix your cookie dough once you’ve added the flour! Mix in the dry ingredients just until the flour has been incorporated.
• Space your cookies 2-3 inches apart before baking them. They will spread quite a bit as they bake.
• Don’t over-bake your cookies. Even if the centers seem a bit soft coming out of the oven, they will firm up as they cool.
• Press extra bits of chocolate on top of the cookies while they’re still warm to make them look even more gorgeous.
• Garnish with flaky sea salt to really take these cookies to the next level.
• If you don’t want to scoop the cookie dough or don’t have time to chill the dough, make cookie bars! Bake in a 9×13-inch pan at 350°F/175°C for 18-22 minutes or until golden brown. Cool in the pan on a wire rack.

Let Me Know What You Think!

If you make these chewy chocolate chip cookies, I’d love to hear what you think!

Please leave a rating on the recipe card below and tag @chelsweets or use #chelsweets so I can see your cookies.

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