This is the kind of cookie you reach for when you want something that feels homemade, slightly rustic, and reliably comforting. These chewy chocolate chip cookies get extra depth from browned butter, which adds a toasty, caramel note that pairs beautifully with melty semi-sweet chocolate. They are quick enough for an afternoon bake, forgiving for home bakers, and perfect when you need warm cookies in under an hour. If you prefer a crisper edge to your cookie, compare techniques in this crispy-chewy chocolate chip cookies recipe to find the texture you like best.

Why you’ll love this dish

These cookies strike a great balance between soft, tender centers and slightly crisp edges, which is exactly what many people want when they search for a chocolate chip cookie that is chewy. Browning the butter concentrates flavor in a simple, pantry-friendly way, so you get a richer tasting cookie without extra ingredients. The recipe uses one whole egg plus an extra yolk to boost chew and moisture while keeping the dough stable. They bake quickly, so they are ideal for last-minute dessert needs, school bake sales, or the classic after-dinner treat. Because the dough is easy to scoop and forgiving, beginners can get excellent results, while more experienced bakers can tweak bake times or mix-ins to make the recipe their own.

Preparing Chewy Chocolate Chip Cookies

• Brown the butter and let it cool slightly to retain structure in the dough.
• Mix sugars with the browned butter, then add the egg, yolk, and vanilla.
• Combine the flour, baking soda, and salt, and fold into the wet ingredients until just mixed.
• Stir in the chocolate so the chips are evenly distributed.
• Portion dough onto lined sheets and add flaky sea salt if desired.
• Bake until the edges are set and just turning golden.

What you’ll need

• 3/4 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 egg plus 1 egg yolk, room temperature
• 1 tablespoon pure vanilla extract
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• Flaky sea salt for sprinkling, optional
• 1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate

Notes: For a slightly darker flavor, you can swap half the semi-sweet chips for chopped dark chocolate. If you measure by volume, spoon flour into the cup and level it to avoid packing too much flour. For the most consistent results, weigh the flour.

How to prepare it

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Melt the butter in a saucepan over medium heat. Continue cooking until it foams, the milk solids turn golden brown, and the pan gives off a nutty aroma. Remove from heat and let the butter cool for a few minutes.
3. In a mixing bowl, combine the warm browned butter with the brown sugar and granulated sugar. Stir until the mixture is smooth and evenly combined.
4. Add the egg, extra egg yolk, and vanilla. Mix until the batter is glossy and homogenous.
5. In a separate bowl, whisk together the flour, baking soda, and kosher salt. Add the dry ingredients to the wet ingredients gradually, folding until just combined. Do not overmix.
6. Fold in the chocolate chips or chopped chocolate until they are evenly distributed through the dough.
7. Use a tablespoon scoop to drop portions of dough onto the lined baking sheets, spacing them to allow for spreading.
8. If you like a bright contrast of flavor, lightly sprinkle each mound with a pinch of flaky sea salt before baking.
9. Bake for 10 to 12 minutes, or until the cookie edges are lightly golden while the centers still look a touch underdone.
10. Let the cookies rest on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.

Serving suggestions

These cookies are wonderful warm, straight from the oven when the chocolate is gooey. Plate them with a scoop of plain vanilla ice cream for a classic warm-and-cold pairing, or stack cooled cookies and spread a thin layer of softened buttercream to make an ice cream sandwich. For a cozy snack, serve with a glass of cold milk or a cup of strong coffee. If you prefer an even softer center, you may enjoy this soft-chewy chocolate chip cookies variation that emphasizes a tender, almost cake-like crumb.

How to store and freeze

To keep cookies soft, store completely cooled cookies in an airtight container at room temperature for up to 4 days. Place a slice of bread in the container to help maintain moisture for the first day or two. For longer storage, lay cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag for up to 3 months. Reheat frozen cookies in a 300°F (150°C) oven for 5 to 8 minutes to revive softness, or microwave a single cookie for 8 to 12 seconds to melt the center without making the cookie tough. Always cool baked cookies completely before sealing to prevent sogginess.

Pro chef tips

• Brown the butter carefully in a light-colored pan so you can see the color change. Swirl the pan and remove it from heat as soon as the solids are golden.
• Use room temperature eggs to ensure a smooth emulsion with the browned butter and sugars.
• The extra yolk adds chew. If you want a slightly cakier cookie, omit the extra yolk and use two whole eggs instead.
• Measure flour by spooning into the cup and leveling, or use a scale for precision. Too much flour will dry the cookie.
• Portion dough consistently with a tablespoon scoop for even baking. Chill the scoops for 15 minutes if your kitchen is warm to reduce excessive spreading.
• Watch the bake time closely, every oven runs differently. Pull the cookies when the edges are set and the centers look just soft.

Creative twists

• Nutty crunch, fold in 1 cup chopped toasted pecans or walnuts.
• Double chocolate, replace 1/2 cup of flour with unsweetened cocoa powder and use chocolate chips for both dough and mix-ins.
• Oat and raisin, replace 1/2 cup flour with old-fashioned oats and add 3/4 cup raisins for a heartier cookie.
• Gluten-free, substitute a 1-to-1 gluten-free flour blend and chill the dough slightly before baking to help structure.
• Salted caramel, press a small caramel candy into each dough ball before baking and finish with flaky salt.

Common questions

How long does it take to make the dough and bake?

Active prep time is about 15 to 20 minutes, plus 10 to 12 minutes per baking sheet. Allow a few extra minutes for browning the butter and cooling it slightly before mixing. From start to finish you should plan for roughly 40 to 50 minutes, depending on how many batches you bake.

Can I skip browning the butter?

Yes, you can use melted butter that is not browned and still get good cookies. Browning the butter adds a nutty, caramel flavor that deepens the taste, but plain melted butter will yield a familiar chocolate chip cookie profile.

Why are my cookies cakey instead of chewy?

Cakey cookies typically result from too much flour, overmixing, or baking at a lower temperature for too long. Measure flour correctly and mix only until the dry ingredients are incorporated. Slightly underbaking helps keep centers chewy.

Are these safe to make ahead or freeze as raw dough?

You can freeze scooped dough on a tray until very firm, then transfer to a sealed bag. Bake from frozen, adding a minute or two to the bake time. For best quality, use frozen dough within 3 months.

These cookies are simple enough to become a weekday go-to and tasty enough to bring to gatherings. Try the basic method, make a swap or two, and see which texture you prefer. When you bake a batch, share how they turned out and any personal tweaks you loved.

Chewy Chocolate Chip Cookies

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These chewy chocolate chip cookies are made with browned butter for a richer flavor, offering tender centers and slightly crisp edges.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 3/4 cup unsalted butter
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 egg plus 1 egg yolk, room temperature
• 1 tablespoon pure vanilla extract
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon kosher salt
• Flaky sea salt for sprinkling, optional
• 1 1/2 cups semi-sweet chocolate chips or roughly chopped chocolate

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Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Melt the butter in a saucepan over medium heat. Continue cooking until it foams, the milk solids turn golden brown, and the pan gives off a nutty aroma. Remove from heat and let the butter cool for a few minutes.
3. Combine the warm browned butter with the brown sugar and granulated sugar in a mixing bowl. Stir until the mixture is smooth and evenly combined.
4. Add the egg, extra egg yolk, and vanilla. Mix until the batter is glossy and homogenous.
5. Whisk together the flour, baking soda, and kosher salt in a separate bowl. Add the dry ingredients to the wet ingredients gradually, folding until just combined. Do not overmix.
6. Fold in the chocolate chips until they are evenly distributed through the dough.
7. Use a tablespoon scoop to drop portions of dough onto the lined baking sheets, spacing them to allow for spreading.
8. Sprinkle each mound lightly with a pinch of flaky sea salt before baking if desired.
9. Bake for 10 to 12 minutes, or until the cookie edges are lightly golden while the centers still look a touch underdone.
10. Let the cookies rest on the baking sheet for a few minutes to set, then transfer to a wire rack to cool completely.

Notes

For a slightly darker flavor, swap half the semi-sweet chips for chopped dark chocolate. Measure flour accurately to avoid dry cookies.

Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 12g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 35mg