If you have a soft spot for classic comfort desserts, this Chewy Chocolate Chip Cookies Recipe is going to become your new go-to. These cookies strike the perfect balance between chewy and tender, with a rich buttery flavor, a subtle malted milk depth, and generous pockets of melted chocolate chips in every bite. Whether you’re craving an after-school treat or a homemade gift to charm friends and family, this recipe delivers that nostalgic, fresh-baked magic with ease and a bit of extra love.
Ingredients You’ll Need
The magic of this Chewy Chocolate Chip Cookies Recipe lies in a handful of simple pantry staples that each bring their own special touch, creating a chewy texture and rich flavor that’s hard to resist. From the malted milk powder that adds warmth to the flour mixture to the perfect balance of sugars that gives the cookies their chewy, caramelized edges, every ingredient serves a delicious purpose.
- 2¼ cups all-purpose flour: The base that provides structure without making the cookies too cakey.
- 2 tablespoons malted milk powder: Adds a subtle toasted flavor and enhances the cookie’s color and chew.
- 1 tablespoon corn starch: Keeps the cookies tender and gives them a delightful chewiness.
- ½ teaspoon baking soda: Helps the cookies rise slightly and develop their perfect texture.
- 1 cup light brown sugar (packed): Adds moistness and a deep caramel flavor that’s critical for chewiness.
- ¾ cup salted butter (melted): Using melted European-style butter intensifies flavor and ensures a soft center.
- ½ cup granulated sugar: Provides sweetness and balances the moisture from brown sugar.
- 1 teaspoon salt: Heightens all the sweet flavors and balances the richness.
- 1 large egg + 1 egg yolk (room temperature): The egg yolk adds extra richness, moisture, and chewiness.
- 1 tablespoon vanilla bean paste: Gives that deep, floral vanilla aroma and flavor.
- 2 cups chocolate chips (mix of milk and dark): Melts into gooey pockets throughout the cookie for indulgent chocolate bursts.
- Flaky sea salt (optional): A sprinkle on top contrasts sweetness and enhances complexity.
How to Make Chewy Chocolate Chip Cookies Recipe
Step 1: Whisk Together the Dry Ingredients
Start by combining the all-purpose flour, malted milk powder, corn starch, and baking soda in a medium bowl. Whisking them together ensures an even distribution of leavening agents and powders, which lays the foundation for a perfect chewy texture throughout every cookie.
Step 2: Cream the Sugars and Melted Butter
In your stand mixer fitted with the paddle attachment, blend the light brown sugar, melted butter, granulated sugar, vanilla bean paste, and salt until smooth and well combined. The melting of the butter allows these ingredients to meld beautifully, creating a luxuriously rich base that will give your cookies their irresistible moistness and depth.
Step 3: Add the Eggs
Next, add the whole egg and the extra egg yolk while beating on medium speeds. This step is crucial because beating the eggs with the sugar and butter creates an emulsion that traps air, resulting in lightness while still maintaining that signature chewiness.
Step 4: Incorporate Dry Ingredients
Add the flour mixture gradually to the wet ingredients, mixing gently between additions. This slow integration prevents overworking the dough which can lead to tough cookies. Take your time to get an even dough that’s soft, slightly sticky, and holds together well.
Step 5: Fold in Chocolate Chips
Gently fold most of the chocolate chips into the dough, ensuring each cookie will have pockets of melty chocolate. Keep a few chips aside for pressing on top later—this adds a gorgeous, chocolatey finish to each cookie’s surface.
Step 6: Scoop and Prepare for Chilling
Use a ¼ cup measure or a #16 cookie scoop to portion out the dough balls evenly. This helps all cookies bake at the same rate. If desired, press a few extra chocolate chips on top of each ball to highlight that luscious chocolate right on the surface.
Step 7: Chill the Dough
Place the dough balls, uncovered, in the refrigerator for at least two hours. Chilling solidifies the fat in the dough, which prevents excessive spreading during baking and enhances the flavor as the ingredients meld together. This step is key to achieving the chewy, thick texture.
Step 8: Bake to Golden Perfection
Preheat your oven to 325°F and arrange the dough balls on a parchment-lined baking tray, spacing them at least three inches apart. Bake for 15 to 17 minutes until the edges turn a lovely golden brown. Let the cookies cool on the pan to firm up, which maintains their chewy centers and crisp edges.
How to Serve Chewy Chocolate Chip Cookies Recipe
Garnishes
A delicate sprinkle of flaky sea salt on warm cookies amplifies their sweet and salty contrast, bringing out richer chocolate notes and giving that bakery-fresh finish. You can even swirl melted chocolate or dip one side of a cookie for a chic presentation.
Side Dishes
Pair your chewy chocolate chip cookies with a tall glass of cold milk for classic comfort. For a grown-up twist, a scoop of vanilla bean ice cream or a cup of rich coffee or hot cocoa makes these cookies feel extra special as an indulgent dessert moment.
Creative Ways to Present
Arrange cookies in a rustic basket lined with a colorful tea towel for gifting or serving at gatherings. Or sandwich two cookies together with homemade or store-bought frosting or peanut butter for a delightful cookie sandwich treat that kids and adults will adore.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your cookies in an airtight container at room temperature. They’ll stay chewy and fresh for up to a week — perfect for grabbing a quick snack anytime.
Freezing
You can freeze the unbaked dough balls by placing them on a tray and then transferring them to a freezer bag or container. When ready, bake directly from frozen with an extra minute or two in the oven. Alternatively, freeze baked cookies in airtight containers with layers of parchment for up to three months without losing texture or flavor.
Reheating
To revive your chewy chocolate chip cookies, warm them in the oven at 300°F for 5-7 minutes or microwave for 10-15 seconds. This will melt the chocolate slightly and bring back their soft, chewy perfection like they just came out of the oven.
FAQs
Can I use regular vanilla extract instead of vanilla bean paste?
Absolutely! While vanilla bean paste adds a richer flavor and visual flecks of vanilla, using 1 teaspoon of good-quality vanilla extract will still give your cookies a wonderful aroma and taste.
What if I don’t have malted milk powder? Can I skip it?
You can skip it in a pinch, but malted milk powder adds a subtle depth and chewiness that really enhances this recipe. If you don’t have it, you could try adding a tablespoon of powdered milk or just proceed without it for a slightly different but still delicious result.
How can I make these cookies more cakey instead of chewy?
To get cakier cookies, try reducing the butter slightly and adding a bit more flour. You can also swap the egg yolk for a full egg and avoid chilling the dough as long. But trust me, this Chewy Chocolate Chip Cookies Recipe is all about that perfect chew!
Why do I need to chill the dough for 2 hours?
Chilling gives the dough time to rest so the flour fully hydrates and the flavors develop. It also solidifies the butter, which prevents cookies from spreading too much and helps retain that chewy, thick texture.
Can I substitute the chocolate chips with chunks or other mix-ins?
Definitely! Chocolate chunks create pockets of gooey melted chocolate and can be a great alternative. You can also mix in nuts, dried fruit, or white chocolate for your own twist on this Chewy Chocolate Chip Cookies Recipe.
Final Thoughts
There is truly nothing like pulling a batch of these warm, chewy chocolate chip cookies from the oven and sharing them with those you love. This Chewy Chocolate Chip Cookies Recipe combines simple ingredients with thoughtful steps to create cookies that feel both nostalgic and luxurious. Next time you crave a comforting homemade treat, you’ll have the perfect recipe ready to make everyone smile.
Print
Chewy Chocolate Chip Cookies Recipe
- Prep Time: 70 minutes
- Cook Time: 17 minutes
- Total Time: 87 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These chewy chocolate chip cookies are the perfect blend of soft, gooey centers and slightly crisp edges. Using malted milk powder and cornstarch, this recipe creates a unique texture with a rich, buttery flavor enhanced by a mix of milk and dark chocolate chips. Ideal for cookie lovers who enjoy a classic treat with a gourmet twist.
Ingredients
Dry Ingredients
- 2¼ cups all-purpose flour (293g)
- 2 tablespoons malted milk powder (20g)
- 1 tablespoon corn starch (9g)
- ½ teaspoon baking soda (3g)
Wet Ingredients
- 1 cup light brown sugar (225g, packed)
- ¾ cup salted butter (170g, melted; preferably grass-fed or European-style)
- ½ cup granulated sugar (100g)
- 1 teaspoon salt (6g)
- 1 large egg (room temperature)
- 1 additional large egg yolk (room temperature)
- 1 tablespoon vanilla bean paste (16g)
Mix-Ins and Garnish
- 2 cups chocolate chips (370g, mix of milk and dark chocolate)
- Flaky sea salt (optional garnish)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, malted milk powder, corn starch, and baking soda until well combined. This ensures an even distribution of leavening agents and powders for consistent cookie texture.
- Cream Sugars and Butter: In the bowl of a stand mixer fitted with the paddle attachment, combine light brown sugar, melted salted butter, granulated sugar, vanilla bean paste, and salt. Beat on medium-low speed (speed 2) for one minute, then increase to medium speed (speed 4) for another minute until smooth and creamy.
- Add Eggs: Add the large egg and additional egg yolk into the creamed mixture. Beat on medium speed for about 5 minutes until the mixture becomes light, fluffy, and creamy. This step helps achieve the chewy texture.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing slowly between each addition to prevent overworking the dough and ensure even incorporation.
- Fold in Chocolate Chips: Gently fold in most of the chocolate chips, reserving a few to press on top of the dough balls for a visually appealing finish.
- Form Cookie Dough Balls: Use a #16 cookie scoop (about ¼ cup or 3 ounces) to portion the dough into balls. Place them on a tray, and if desired, press additional chocolate chips onto the tops of each dough ball.
- Chill Dough: Place the cookie dough balls uncovered in the refrigerator and chill for 2 hours. This step solidifies the dough, which helps maintain shape and develop flavor during baking.
- Bake Cookies: Preheat the oven to 325°F (163°C). Arrange the chilled dough balls on a parchment-lined baking sheet, spacing them at least 3 inches apart. Bake for 15 to 17 minutes until the edges are golden brown while centers remain soft.
- Cool and Serve: Allow cookies to cool on the baking sheet before transferring them to a wire rack. Optionally, sprinkle with flaky sea salt for an extra burst of flavor.
Notes
- Using room temperature eggs helps the batter emulsify better, resulting in a tender crumb.
- Melting the butter gives the cookies a chewier texture compared to using softened butter.
- Chilling the dough is crucial for flavor development and to prevent excessive spreading during baking.
- If you prefer crispier edges, bake a minute or two longer but watch closely to avoid burning.
- The malted milk powder adds a subtle richness and depth; it can be omitted, though the texture may slightly change.
- For a dairy-free version, substitute butter with a plant-based alternative and ensure chocolate chips are vegan.
