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Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

I have a weakness for chocolate chip cookies. It’s a serious problem. I already have my absolute favorite but can you ever have enough chocolate chip cookie recipes? That was a rhetorical question. Moving on…

Whenever I see a chocolate chip cookie recipe that claims to be the “World’s Best” or “Best Ever”, I feel this competitive need to test it and compare it to mine. This recipe deserves a coveted spot in my regular chocolate chip cookie rotation. They were chewy, flavorful and they had the perfect ratio of chocolate chips to batter.

Chewy Chocolate Chip Cookies

I was intrigued by the addition of cornstarch. I’ve never added cornstarch to a cookie recipe before. I’m not sure if the cornstarch was responsible for the extra soft texture or not, but I am excited to experiment with my other recipes!

These cookies were delicious and I have a feeling my fiancé will be requesting them as soon as the last one has disappeared!

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 24 Cookies

Ingredients

  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup bittersweet chocolate chips

Instructions

  1. Preheat oven to 350°.
  2. Sift flour, cornstarch, baking soda and salt. Set aside.
  3. Cream butter and sugars until light and fluffy. Mix in egg and vanilla until completely incorporated. Add flour mixture in 3 additions; scraping down the bowl after each addition. Mix in chocolate chips.
  4. Either grease cookie sheets or cover in parchment paper. Drop 1 tablespoon sized balls onto cookie sheet about 2 inches apart. These cookies will spread! Bake 8-10 minutes in preheated oven. Kelsey’s instructions caution us not to bake longer than 10 minutes. Kelsey and I obviously share an abhorrence of crunchy cookies.!
  5. Let cool 5 minutes on the baking sheet and then transfer to a wire rack to cool completely. If you are impatient and try to eat them before they are cool (we’ve all been this person!), the cookies will fall apart and they will seem underdone.

Notes:

Recipe Adapted from The Food Network Canada found via Kelsey's Apple A Day

The dough also freezes nicely. Just roll the dough into balls and then bake in a preheated oven as directed above, adding on an additional minute or two!

https://www.cheflindseyfarr.com/2013/06/chewy-chocolate-chip-cookies/

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

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155 Comments

  • Julia | JuliasAlbum.com
    June 6, 2013 at 2:19 pm

    Beautiful photos: these cookies have a wonderful texture! I’ve never added cornstarch to cookies either but I’ve heard of it and need to definitely try it!

    Reply
    • AmericanCooking22
      June 6, 2013 at 2:23 pm

      Thank you! High praise coming from you, the poster child for Food Photography!

      Reply
  • Miss Kim @ behgopa
    June 7, 2013 at 3:12 am

    Your pic on Tasteologie caught my attention. I love chocolate chip cookies! I usually like it crispy, but these soft chewy ones look soooo yummy! I’ve never experimented with cornstarch in cookies before. Interesting!

    It’s my first time checking out your blog and I look forward to reading more. I love how your blog brings attention to the rich American culture and its history with food.

    Reply
    • AmericanCooking22
      June 7, 2013 at 10:24 am

      I am so glad you found me! Thanks for your kind words. You could bake these longer and they would be crispy to your taste!

      Reply
  • margaretha
    June 9, 2013 at 7:36 am

    yes the cornstarch makes them chewy. i use it in my cookies

    Reply
    • AmericanCooking22
      June 9, 2013 at 11:32 am

      Do you use it in all your cookies or does it work better in some more than others?

      Reply
  • Laura
    June 13, 2013 at 5:22 am

    Hello! I’m from Brazil and we use Celcius here, i wanted to know if 350° are celcius or fahrenheit. Thanks!

    Reply
    • AmericanCooking22
      June 13, 2013 at 11:55 am

      Hi Laura! It’s fahrenheit! Thanks for visiting and asking!

      Reply
  • Kassandra
    June 13, 2013 at 12:13 pm

    Ok, I did something wrong because my cookies came out super thick and heavy…feels and tastes like I used too much flour, but I def followed the recipe. I did mix the sugar and butter by hand, would that make a difference? They didn’t even spread when I baked them. They pretty much maintained the shape when I scooped them onto the cookie sheet. Any thoughts??

    Reply
    • AmericanCooking22
      June 13, 2013 at 12:47 pm

      Oh no! I can think of several things…
      1) How do you measure your flour? Do you dip the measuring cup straight into the bag and scoop? This will compact the flour and can make your cookies too dense and your results will be inconsistant. I place my measuring cup on a plate and lightly scoop flour into it using a spoon. Mound it up, run the flat edge of a knife along to top to level it. You can also weigh it.

      2) Beating your sugar and butter by hand is feasible, cookies predate electric mixers afterall, but you need to make sure to beat it until it is light and fluffy. This is going to take some serious arm work. I would suggest using a hand mixer or stand mixer if you have one. It usually takes 3-6 minutes with an electric mixer.

      3) Was your butter softened enough? Your stick of butter, when properly softened, should bend slightly without cracking or breaking. You should be able to press a finger in the stick and the butter will hold it’s shape but it shouldn’t be melted. This will also make beating to the proper consistancy by hand a lot easier.

      I hope that helps and that you try again! Let me know!

      Reply
      • Gina
        August 31, 2015 at 10:14 pm

        I had the exact same problem that Kassandra had with her cookies. Very disappointed. I will try to measure the flour out like you suggested.

        Reply
  • Killa
    June 20, 2013 at 1:30 am

    Definitely will try this over the weekend 😀 Thank you for sharing!

    Reply
    • AmericanCooking22
      June 20, 2013 at 8:59 am

      Let me know how you like them!

      Reply
  • Glenda Hurley
    July 15, 2013 at 1:32 am

    Hi, nice article. I really like it!

    Reply
    • AmericanCooking22
      July 16, 2013 at 12:07 am

      Thanks! Glad you found me!

      Reply
  • […] you just post chocolate chip cookies?”. And you would be correct. I did just post these and these, but to be fair, can one have too many chocolate chip cookie recipes? I have this […]

    Reply
  • Monica
    August 9, 2013 at 1:53 pm

    Hey! These look great! Just wondering, how many cookies does this recipe make?

    Reply
    • AmericanCooking22
      August 9, 2013 at 2:09 pm

      It really depends on how large you make them. Mine were a little smaller than 2 tablespoons each and they made approximately 48.

      Reply
      • Shelby
        May 14, 2014 at 1:42 pm

        I made my cookies exactly 1T each and this recipe yielded about 24 cookies. I don’t see how you could get 48 cookies out of this with 2T size scoops.

        Reply
        • AmericanCooking22
          May 14, 2014 at 11:49 pm

          You are totally right, I meant to say 1 tablespoon scoops (as is written in the recipe). It’s been a while since I made them but I did make a double batch at one point for a potluck, so maybe I was confusing the original time with that time. But if you say it made 24 then it probably did!

          Reply
  • best chocolate chip cookie recipe
    August 27, 2013 at 8:43 am

    best chocolate chip cookie recipe

    Really! Chewy Chocolate Chip Cookies | American Heritage CookingAmerican …! Thanks!

    Reply
  • Dana
    August 29, 2013 at 4:56 pm

    These look delicious! Can they be stored for a few days in an airtight container and maintain their freshness? Thanks!

    Reply
    • AmericanCooking22
      August 29, 2013 at 5:32 pm

      They definitely can! Any more than three days and I would just freeze the dough in balls and bake them fresh from frozen when you need them!

      Reply
  • ala~
    September 7, 2013 at 5:17 am

    hi there! I just tried this recipe and it turn out great! The only thing is it didn’t spread out that much so it’s pretty thick. Do you have any suggestion? Apart from that, Delicious!!

    Reply
    • AmericanCooking22
      September 7, 2013 at 9:34 am

      I’m so glad you liked them! The easiest way to make your batter spread is to let the butter warm up. So if you refrigerated the batter before baking, let it warm up slightly on the counter. If you didn’t refrigerate it before baking then you should let your butter come to room temperature before creaming it with the sugar. I hope that helps!

      Reply
  • […] a little crunchy, sugary, chocolately goodness, then this is the recipe for you. I took it from here but I’ve converted it into UK amounts and added any details I […]

    Reply
  • […] The BEST Chewy Chocolate Chip Cookie recipe! Amaaazing!! I used chocolate chunks instead of chips and added a dash of cinnamon to the flour mixture. I will never make any other choc. chip cookie recipe!!!!!! -AM[More] […]

    Reply
  • D'arcy
    October 30, 2013 at 12:06 pm

    Hi! So I successfully made these cookies, they were delicious! So chewy and yummy! However, I made quite a lot and so froze the rest of it into balls. I am now wanting to cook these frozen cookies but I was just wondering If need to let the dough defrost before I put them in the oven? And if the temperature should be the same? Cheers for the amazing recipe! Please reply ASAP Because I really want to eat the rest of my cookies 😛

    Reply
    • AmericanCooking22
      October 30, 2013 at 1:18 pm

      Lol Hi D’arcy! I’m so glad you liked them! Sorry for the delay in response: I’m on my honeymoon in Europe and I only get Internet at the hotel.

      I always freeze most of my cookies in balls and then I cook them from frozen. Definitely dont thaw them. I keep the temperature the same and cook them for several extras minutes. Usually 3-5. It just depends on how large you made your frozen dough balls! I’ve tried lowering the temperature by 25 degrees but the consistency was about the same and they took way longer! Let me know how it goes! Ciao
      Ps- not that I in anyway endorse this, but they are darn good straight from the freezer 😉

      Reply
  • Heather
    November 8, 2013 at 10:22 pm

    “Chewy Chocolate Chip Cookies | American Heritage CookingAmerican Heritage Cooking” in fact got me personally addicted on your
    webpage! I actuallywill certainly wind up being returning
    even more normally. Thank you ,Davis

    Reply
    • AmericanCooking22
      November 8, 2013 at 10:23 pm

      I’m so glad you stopped by!

      Reply
  • Jill St George;)
    November 20, 2013 at 2:58 pm

    Have not eaten one yet but just by the looks of them these may be my new chocolate chip cookie recipe…..;)

    Reply
    • AmericanCooking22
      November 20, 2013 at 9:41 pm

      Oh you have to try them! Let me know what you think when you do!

      Reply
      • Jill St George;)
        January 7, 2014 at 12:33 pm

        They were excellent….today i am going to attempt to make them egg free for my son….will let you know 😉

        Reply
        • AmericanCooking22
          January 7, 2014 at 12:39 pm

          I’m so glad you liked them! Can wait to see how they were egg-free! Do you use and egg-substitute?

          Reply
          • Jill St George;)
            January 7, 2014 at 12:55 pm

            this is my second attempt at removing egg in a cookie….perfected it in a loaf cake….I am using applesauce/bakeing powder as a replacement for egg….the dough was dry….they are in the oven will see how they are…maybe next time a bit more applesauce…

          • Jill St George;)
            January 7, 2014 at 1:16 pm

            They are delicious….little more fatter than the ones in your pic…but the dough was dry so I hand rolled each one….they are still the best cookie!

            I’d give it 5 stars but my laptop does not want to seem to co-operate…lol

          • AmericanCooking22
            January 7, 2014 at 2:49 pm

            lol! Laptop rebellion is the story of my life! I’ll have to try them egg free sometime. Have you ever used ground flaxseeds and water as an egg substitute? I’ve heard that works very well.

  • Kristi
    November 21, 2013 at 10:51 pm

    The first time I’ve made cookies with butter that didn’t spread all over too much. Good flavor but will probably use salted butter next time because I thought they needed a little more of that.

    Reply
    • AmericanCooking22
      November 21, 2013 at 11:22 pm

      I’m so glad you liked them! I never have a problem with spreading as long as I refrigerate my dough for at least 2 hours prior to baking. We are a touch salt-conscious here, but I bet salted butter or just an extra 1/2 teaspoon would be delicious!

      Reply
      • Beth
        February 13, 2014 at 9:49 pm

        Do u have to refrigerate the dough prior to baking? I didn’t and mine did not spread either and my butter was softened,flour sifted don’t know what went wrong?

        Reply
        • AmericanCooking22
          February 13, 2014 at 10:11 pm

          I usually do refrigerate cookie dough before baking but with these I did not. Refrigeration would not help make your cookies spread, if anything, they would spread less. As to reasons your cookies did not spread, I can think of several but the most likely seems that we don’t measure flour the same way. I scoop my flour out of the bag with a spoon and dump it into a dry ingredient measuring cup until it is mounded on top. Then I take a knife and level it off, being extra careful not to compact it. Too much flour in conjunction with the cornstarch could be to blame! Also make sure you properly cream your butter so that it is light and fluffy, this can take up to 4 minutes depending on your mixer and the softness of your butter. Lastly, don’t skip the staggered addition of the flour mixture; it seems silly but it helps incorporate the flour into the other wet ingredients. Hope that helps!

          Reply
  • Kristi
    November 22, 2013 at 10:03 am

    After they sat all night they are still a nice soft cookie and flavor has developed 🙂 My new favorite chocolate chip cookie! Might add nuts next time and forget the extra salt

    Reply
    • AmericanCooking22
      November 22, 2013 at 11:51 am

      I’m so glad they lived up to your expectations! They would be sensational with nuts. I was going to try them with a little extra salt next time, but now I will scratch that idea! Thanks for the update!

      Reply
  • Allison
    December 3, 2013 at 10:58 pm

    These cookies are delicious! I didn’t have vanilla extract so I omitted the vanilla and substituted it for maple syrup and they are still great! Thank you for the recipe! I found you through Pinterest and I also browsed your other recipes. I am SO excited to try your Pecan Pie!

    Reply
    • AmericanCooking22
      December 3, 2013 at 11:44 pm

      I’m so glad you found me, Allison!! I’ll have to try them with maple syrup because the flavor combo just sounds divine! You absolutely must try the classic pecan pie! It was sensational and it was gone 2 days before the pumpkin!

      Reply
  • Alexandra
    December 6, 2013 at 10:08 pm

    I made these tonight and this will definitely be my go-to recipe. So yummy! Chewy goodness 🙂 I had to bake for 10 minutes, so great! I added craisins (leftover from thanksgiving) along with the chocolate chips and they turned out fantastic! Thanks!

    Reply
    • AmericanCooking22
      December 6, 2013 at 10:16 pm

      Thanks Alexandra! Your addition of craisins sounds wonderful! A nice Fall / Winter twist!

      Reply
  • Mary
    December 11, 2013 at 2:19 pm

    Hello,

    You stated that you use cornstarch in all of your recipes; would just adding to my existing recipes alter it or is it ok to just add it to soften the cookies? Or do I need to use a little less of something such as flour or sugar?

    Thanks,
    Mary

    Reply
    • AmericanCooking22
      December 11, 2013 at 6:45 pm

      Hi Mary! I have just added 1.5 teaspoons of cornstarch to my cookie recipes without adjusting any other element, and it has worked beautifully! I have only tried this with chocolate chip cookie recipes, so let me know if you try something new!

      Reply
  • Sandra
    December 13, 2013 at 8:53 pm

    These are baking in my oven as we speak! I can’t wait to try them!!!

    Reply
    • AmericanCooking22
      December 13, 2013 at 9:00 pm

      I know you’ll love them!!! I wish I had some tonight!

      Reply
  • Britte
    December 14, 2013 at 11:07 am

    This recipe is fabulous! I added different types of chips also, and they turn out great every time! I did find that simply spooning them onto the baking sheet worked much better! Rolling the dough into balls did not work as well. Also, if there’s anyone who likes a bit of crisp to their cookies, you only need to add 2-3 minutes more and they’re perfect!!

    THANK YOU for this awesome recipe!!!

    Reply
    • AmericanCooking22
      December 14, 2013 at 12:51 pm

      Thank you Britte! I’m so glad you liked them! I’ll have to try different types of chips too! Thanks for the tip because I know there are people out there who like a little crispier cookie!

      The ability to roll them into balls depends on how soft your butter was when you started and how long you refrigerated them. I am all for the good old-fashioned, time-saving drop them from a spoon onto a cookie sheet method though!

      Reply
  • hpmom
    December 19, 2013 at 6:05 pm

    how many cookies does this recipe yield?

    Reply
    • AmericanCooking22
      December 19, 2013 at 9:16 pm

      It makes about 24! Enjoy!

      Reply
  • Susan
    December 22, 2013 at 1:34 am

    Not sure what happened to mine… but mine look nothing like yours. They were very round, pale and had no texture like yours. I double checked the ingredients and did everything exactly like you. Maybe it’s because I rolled them into balls. Mine weren’t chewy. I wonder what happened.

    Reply
    • AmericanCooking22
      December 22, 2013 at 7:17 pm

      Hi Susan! I’m so sorry that yours didn’t turn out. I also roll mine into balls before placing them on the baking sheet because they make more uniformly shaped cookies. There are several factors that could contribute to your cookies not spreading.
      1) Is your butter softened? You can try the bend test. When you bend the stick of properly softened butter, it should bend easily but your fingers should not melt into it and it should not crack. If you butter is too hard then your cookies will not spread as much.
      2) Is your oven true to temperature? If it isn’t hot enough then they won’t spread.
      3) Did you refrigerate your dough prior to rolling and baking? In this particular recipe I did not refrigerate my dough to make the cookies that I photographed. I did refrigerate the remaining dough and those cookies spread less than the ones pictured but they still spread a bit. You can try either baking the dough immediately after mixing, or letting your dough come to room temperature prior to baking.
      4) I’ve read that old baking soda will cause cookies not to spread. Baking soda loses it’s effectiveness over time and they recommend a new box every several months. I usually keep mine 6 months, which is probably too long.

      I hope that helps!

      Reply
  • Susan
    December 23, 2013 at 2:17 am

    Someone changed my comment on the original post on Pinterest saying that I loved this recipe. Of course, this made me upset. It said this under my Facebook profile: ” The BEST Chewy Chocolate Chip Cookie recipe! Amaaazing!! I used chocolate chunks instead of chips and added a dash of cinnamon to the flour mixture. I will never make any other choc. chip cookie recipe!!!!!! -AM”
    I did NOT say this and it is misleading to anyone who wants to make cookies exactly like the ones you posted.
    Yes I followed every single detail of your recipe and didn’t roll them to balls after the first batch. All the suggestions you mentioned, I was in check with. I bake often.
    I am very perplexed about someone changing my comment on the Pinterest post and need to look into that.
    Thank you for replying and your detailed answer.

    Reply
    • AmericanCooking22
      December 23, 2013 at 6:43 pm

      I wasn’t aware that you could change other people’s comments on Pinterest. That certainly is odd. You are welcome for the answer – I enjoy helping!

      Reply
  • Jess
    December 23, 2013 at 4:52 pm

    Even with all of the hundreds of holiday cookies out there, my husband’s favorite has always been the traditional chocolate chip cookie. This holiday season, I found your recipe on Pinterest, and I thought I’d give it a try. I just finished making them, and et me just say that these are the BEST chocolate chip cookies we’ve EVER had! Thank you!

    Reply
    • AmericanCooking22
      December 23, 2013 at 6:22 pm

      Thank you, Jess! I’m so glad that you and your husband loved them! I think Chocolate Chip Cookies are acceptable all year round!

      Reply
  • hpmom
    December 24, 2013 at 8:15 pm

    Great recipe!! cookies were awesome!!

    Reply
    • AmericanCooking22
      December 25, 2013 at 12:11 pm

      Thank you! I’m so glad you loved them as much as we did!

      Reply
  • Dianca
    January 1, 2014 at 11:00 pm

    Hi, I just made this recipe and had the same issue as Kassandra and Susan. The dough was very dry and the cookies didn’t spread….the flavor was great but the cookie itself just didn’t live up to my cookie standards. :(. I followed the recipe exactly and I did pack my flour as I always do unless the recipe says otherwise. Not sure why mine didn’t even resemble yours. 🙁

    Reply
    • AmericanCooking22
      January 2, 2014 at 2:40 pm

      I’m sorry that you have the same problem as a few others, Dianca. I would suggest the same fixes as I did for them with two additions:

      1) Make sure to not over bake them. To achieved the texture you see in the pictures, I take them out of the oven when the edges look crispy and set but the centers still look under-baked.
      2) I never pack my flour. The safest bet is to weigh it but I started doing that only very recently. For all the recipes on this site and any others I bake, I spoon flour into a measuring cup and then level it off with a sharp knife. I never scoop directly from the bag into the cup or tap the cup to compress the flour. If you do this, the cookies will be too dense, hard and certainly not chewy.

      I hope that helps! Happy baking and Happy New Year!

      Reply
  • Christian
    January 15, 2014 at 2:49 pm

    Is it one Large or Medium egg?

    Reply
    • AmericanCooking22
      January 15, 2014 at 4:14 pm

      Large! Thanks for asking!

      Reply
  • Katie
    January 19, 2014 at 6:15 pm

    Really amazing recipe! Thank you for posting & sharing. Our new family favorite.

    Reply
    • AmericanCooking22
      January 19, 2014 at 9:28 pm

      Thanks for stopping by!! I’m so glad you loved it!

      Reply
  • […] even more than this one! Or this one! Or even this one! I clearly have a […]

    Reply
  • Jillian
    February 6, 2014 at 10:55 am

    These are amazing cookies!! I found also that my cookies didn’t really change shape at all from when I scooped them. I’m thinking that I probably should have warmed my butter up on the counter, I microwaved it for about 15 seconds. But I’m wondering also, I always use light butter so that may have affected it as well. They are still delicious no matter what they look like! 🙂

    Reply
    • AmericanCooking22
      February 6, 2014 at 1:07 pm

      I’m so glad you loved them as much as we did! It is definitely better to let the butter warm up gradually on the counter. No matter how careful I am about microwaving it, I always end up with parts that are hard a rock and spots that are melting. I’ve never cooked with light butter so I am not sure how that would affect the cookies! I also roll mine in a ball to get them to look uniformly smooth and round.

      Reply
  • Tarver
    February 8, 2014 at 2:24 pm

    I’ve just made these and followed this recipe carefully! Mine, also, were thicker than the photos shown and did NOT have that rich chewyness that other “chewy” cookies have…..actually, they were a little dry despite baking them for the time suggested! (perhaps not enough butter and sugar) I feel I could taste the corn starch which was distracting from what I was expecting.
    I would only give these 2 stars and would not make them again!

    Reply
    • AmericanCooking22
      February 8, 2014 at 2:52 pm

      I’m sorry yours were disappointing, Tarver. All of your complaints can happen if the butter isn’t properly softened or properly creamed with the sugar, both of which are more art than science!

      Reply
  • Ashley Vogt
    February 12, 2014 at 7:06 pm

    These were AMAZING!! I made them and they were gone within a day, my family went crazy for them! I do have a question though, I want to make them again but I’m out of butter, I only have sticks of margarine. Would that work? If so should I cut back on the salt? Just curious if anyone else has tried to make these using margarine and how they turned out…..

    Reply
    • AmericanCooking22
      February 12, 2014 at 7:14 pm

      Thanks, Ashley! They don’t last very long around here either. I don’t usually cook or bake with margarine, so I have no first-hand answers for you other than margarine will not add any flavor to the cookie, but I did find, after a quick Google search, that margarines with a lower fat content will produce tougher cookies. More here and quite a different result here

      Hope that helps!

      Reply
      • Ashley Vogt
        February 12, 2014 at 7:31 pm

        Okay thanks so much! I think I’ll just wait until I can get to the store to get more butter! Thanks so much for your quick reply and for sharing your amazing recipe!

        Reply
        • AmericanCooking22
          February 12, 2014 at 10:47 pm

          Of course! You are most welcome! I love readers’ comments! You could always do a taste test…the blogger in the second link above thought that it margarine was just as good as butter in her taste test.

          Reply
  • Sonia Love
    February 13, 2014 at 9:01 pm

    Just made these cookies…. oh my!!!! Absolutely delish!!!!
    Thank you!

    Reply
    • AmericanCooking22
      February 13, 2014 at 9:09 pm

      You are so welcome! I’m overjoyed that you loved them!!

      Reply
  • Nadia
    February 27, 2014 at 3:09 pm

    HI thanks for the recipe. I just took my last batch out of the oven. I thought that when combining the dry ingredients to the butter/sugar mix it was very thick and was concerned that I have some issues others did, but no. I used a small cookie scoop and they came out of the oven at 8 1/2 minutes and although they seemed high coming out as they cooled they flattened to look like yours. My hubbies’ hands were smacked as I told him he had to wait a few minutes to cool. 🙂 He thought they were yummy and he’s the cookie monster of the house. I thought they were soft and chocolatey, all that I like in a cookie. I will admit I threw in an extra 1/3 cup (or so) of chocolate chips. 🙂 Now I have to hide the cookies because they are designated for a friend’s birthday! Thanks for a yummy recipe. 🙂

    Reply
    • AmericanCooking22
      February 27, 2014 at 3:34 pm

      Hi Nadia! I’m so glad that you and your Husband liked them! The more the merrier when it comes to chocolate chips! Glad you threw in some extra! I have been known to do the same when the mood is right!

      Good luck saving enough for your friend…you might just have to make more! 😉

      Reply
  • Cláudia Almeida
    March 1, 2014 at 11:06 am

    Hi ! 😀

    This was the most fascinating chocolat chip cookie recipe i’ve ever tasted but i think i’m doing something wrong…. The taste is heavenly, they spread evenly in a very round and beautiful shape, they are extra chewie has i love but i can’t put them together even after 15-20 minutes because they glew to each other and they lose their shape because their consistence seems too weak… it’s like they get fluffier every minute it passes… What am i doing wrong? Please help me i want to get this recipe right =)

    Btw, this are the most anoying cookies ever! They keep on disappearing in minuts! <3

    Reply
    • AmericanCooking22
      March 1, 2014 at 11:14 am

      Hi Claudia – I’m not sure I really understand the problem?

      Reply
      • Cláudia Almeida
        March 1, 2014 at 11:22 am

        Haha, tht’s ok, I don’t know how to explain that very well either…. They don’t dry very well and get stiky, even if i wait several minutes.

        And they break like if they were uncooked, but they’re already with the perfect colour, if I cooke them longer they don’t get stiky, but get ugly brown.

        Reply
        • AmericanCooking22
          March 1, 2014 at 11:54 am

          OK I think I understand. It sounds like your oven is too hot and it is cooking the outside edges and tops too fast before the inside has a chance to cook enough. You can reduce the heat in your oven and cook them on a heavy-gauage cookie sheet (a very thick metal sheet) which will slow down the browning on the bottom and sides enough that the insides should cook. You also definitely want to let these cool completely if you want them to be cohesive. The chocolate chips will take at least an hour too harden. YOu can definitely eat them before an hour but if you are going to store them, I would wait. [See Step 7 in my instructions, which says that if you don’t let them cool completely they will fall apart and seem underdone] Does that help?

          Reply
          • Cláudia Almeida
            March 1, 2014 at 12:54 pm

            Yes, it does 🙂 tnks! Seems like I was an impatient cooker, never thought they would need an 1h! :O

            And I’ll deftly try using a heavy-gauage cookie sheet.

          • AmericanCooking22
            March 1, 2014 at 1:05 pm

            Who isn’t impatient when it comes to cookies?! You can definitely eat them before an hour but it will take that long before the chocolate chips harden which will add structure to the cookie. I also suggest you check your oven temperature. Mine runs hot some days but not all the time. It has a mind of its own! 🙂

  • Lauren
    March 2, 2014 at 8:33 pm

    Hi there I made these tonight, read all your comments and followed the directions precisely. They didn’t spread, and remained in ball shape. They’re tasty but more soft and fluffy than chewy.

    Reply
    • AmericanCooking22
      March 2, 2014 at 11:07 pm

      Hi Lauren, I’m sorry that you had the same problem as some of the others. As you know, baking can be more an art than a science sometimes, and I don’t really have any more ideas beyond what I’ve already shared. But from experience, butter is usually the culprit whether from not being the right temperature at the start or from not creaming it enough with the sugar. Or too much flour- also a common problem. Hope that helps!

      Reply
  • Brianne
    March 20, 2014 at 5:13 pm

    I just made these cookies today..followed the directions….pretty good flavor, but they look nothing like the picture 🙁 they turned out puffy and soft. Not spread out and chewy, which I was hoping for…?

    Reply
    • AmericanCooking22
      March 20, 2014 at 5:21 pm

      I’m sorry yours didn’t turn out like mine, Brianne. Please see some of my responses to other comments with possible reasons for the difference in texture. Thanks for stopping back!

      Reply
    • DeerPark Mamma
      June 24, 2014 at 1:25 pm

      Same with mine…thick. I will follow your suggestion to cut some flour from the recipe and maybe some cornstarch also.. I thought they were a little bland, so I think I will add some cinnamon!
      In all honesty, though, everyone that ate them, liked them!

      Reply
      • AmericanCooking22
        June 24, 2014 at 1:38 pm

        I do like a little cinnamon in my ccc’s sometimes! I’ve been known to add up to a tablespoon! But I also LOVE the taste of cinnamon! I would start with a teaspoon and go from there 🙂

        Reply
  • Keke
    March 26, 2014 at 6:32 pm

    These were so good! I’m only 12 and it was a pretty simple recipe, so I did it by myself. This is the first time that I have succeeded in making chocolate chip cookies! :3 (Found it on pinterest) Thank youuu 😀

    Reply
    • AmericanCooking22
      March 26, 2014 at 6:41 pm

      I’m so glad you loved them!! And that you stopped by to comment! If you love Peanut Butter, you should try these cookies next! They are some of the easiest and the tastiest, I have every made!

      Reply
  • Elisa
    March 27, 2014 at 10:27 pm

    I had the same problem as others, mine didn’t spread, at all. They stayed completely round. I did mix by hand, but thought I creamed everything pretty well. My arm way tired by the time I was done, lol. Before I put the second batch in the oven, I mixed up some extra butter, brown sugar, and vanilla and incorporated it into the dough. The second batch came out better, but still way puffier than yours. Overall, they have a good taste, but I will likely keep looking for a recipe that is a little more forgiving.

    Reply
    • AmericanCooking22
      March 28, 2014 at 9:34 am

      I’m sorry you had difficulty Elisa. If you want to troubleshoot, please see my in-depth responses to other comments. The spread is all about the softness of your butter, how you measured your flour (too much and you won’t get enough spread), and how well you creamed the butter and sugar. Any one of those factors could create the problems you describe.

      Reply
  • www.essexcaraudioandalarms.co.uk
    April 6, 2014 at 8:58 am

    I rarely drop responses, but i did some searching and wound
    up here Chewy Chocolate Chip Cookies | American Heritage Cooking.

    And I actually do have 2 questions for you if
    it’s allright. Could it be just me or does it look
    as if like a few of the comments appear as if they
    are coming from brain dead individuals? 😛 And, if you are writing
    at additional social sites, I’d like to keep up with everything new you have to post.
    Could you make a list of every one of your social
    sites like your twitter feed, Facebook page or linkedin profile?

    Reply
    • AmericanCooking22
      April 6, 2014 at 10:59 am

      I’m so glad you found me! I had to lol about the comments – everyone is entitled to their opinion 🙂

      You can find all the links to my social pages at the top of the sidebar (right side column). There is also a “subscribe by email” section further down the side bar where you can enter your email and received email updates of new posts! I hope you follow us!!!

      Reply
  • Shelby
    May 14, 2014 at 1:52 pm

    I just made these and they were fairly good. My cookies (as others have experienced) were not chewy. Mine turned out more fluffy and puffier. I have been baking cookies for years and I always make sure my butter is properly softened (not too much or too little) and that I cream my ingredients with my stand mixer. Also, I actually did sift my flour. The recipe calls for sifted flour and if you are just using a spoon to spoon it into a measuring cup then that is not sifted flour. I probably wouldn’t make this recipe again as it’s not any better than any other recipes I have tried.

    Reply
    • AmericanCooking22
      May 14, 2014 at 11:39 pm

      Thanks for your feed back, Shelby. The recipe calls for all-purpose flour which is then sifted. Unless a recipe calls for pre-sifted flour, like in angel food cake, I measure using the spoon method I described above and then sift the flour per the recipe instructions. I’m sorry you had difficulties with the recipe. You can see in the photos how mine turned out after I made the recipe as it is written.

      Reply
  • Denise
    May 19, 2014 at 1:17 pm

    Hi 🙂
    Im unsure of your measurements about cups?? I have 3 different size cups and am confused lol help! Could you tell me it in grams, pretty please. Can wait to start.

    Reply
    • AmericanCooking22
      May 19, 2014 at 1:46 pm

      Hi Denise – I don’t have the measurements converted into grams but you can do it easily with online conversions. I find this website particularly helpful:

      Reply
  • Isabelle lynch
    May 24, 2014 at 8:03 pm

    very good! Mine didn’t flatten out instead they just stayed in a ball. But otherwise i will definitely use this recipe again!! Thank you for putting it up!

    Reply
    • AmericanCooking22
      May 24, 2014 at 9:49 pm

      I’m glad you liked them!

      Reply
  • Ellen
    May 27, 2014 at 5:50 am

    The cornstarch is simply a substitute for cake flour. I’ve lived in Ireland for 13years (since I was 9), but I was born in America so I love all the American style recipes, but it’s nearly impossible to buy cake flour here! Your favourite chocolate chip cookie recipe uses cake flour, but if you substitute that with all-purpose flour and cornstarch (as I have!) I’ll bet they come out just the same! The ratio is 1cup (minus 2tbsp) flour : 2tbsp cornstarch. Sieve together and you have just made cake flour! Just multiply the amounts to make the amount you need. It’s all about raising the gluten content, or something…

    Reply
    • AmericanCooking22
      May 27, 2014 at 11:11 am

      Great tip, Ellen! Thank you! I had no idea! I also had no idea that cake flour is such a novelty! I will absolutely keep this in mind the next time I reach for the cake flour and find an empty box!

      Reply
  • Christina
    June 7, 2014 at 12:45 pm

    I don’t know what I did wrong, but my cookies didn’t spread out much at all and they are really thick. I followed the recipe exactly, so i don’t know what went wrong. Any ideas?

    Reply
    • AmericanCooking22
      June 8, 2014 at 10:37 am

      Hi Christina, I’m sorry you had the same trouble as some other people. Please read my threaded comments for all my suggestions.

      Reply
  • Christine
    June 23, 2014 at 4:26 pm

    I made these cookies a few days ago and they were absolutely delicious! So soft and chewy, with a great flavor. I added walnuts into half of the batter which added the perfect little crunch. My whole family loved them and my dad said they were some of the best chocolate chip cookies he’s ever had! Thank you so much for the recipe!

    Reply
    • AmericanCooking22
      June 23, 2014 at 10:26 pm

      I’m so glad that you liked them!!! I bet they would be delicious with a few nuts mixed in

      Reply
  • Sandy
    July 13, 2014 at 6:17 am

    Hi there! I’m excited to try this recipe. Just wondering, are you mixing it by hand when you add the egg, vanilla, and flour mixture into the creamed butter and sugar? If so, does any type of spoon work? Thanks again!

    Reply
    • AmericanCooking22
      July 13, 2014 at 11:18 am

      Hi Sandy! I make the whole recipe in the stand mixer with the paddle attachment. You could also make it with a hand mixer or mix it with a wooden spoon. Whenever I use a spoon I use a large, sturdy wooden spoon. I hope you like them!

      Reply
      • Sandy
        July 17, 2014 at 8:30 pm

        Thank you so much!

        Reply
        • AmericanCooking22
          July 17, 2014 at 9:31 pm

          Welcome!

          Reply
  • […]  Chewy Chocolate Chip Cookies (and one of the most pinned posts on the site) […]

    Reply
  • Tracy
    October 5, 2014 at 5:20 pm

    I have used this recipie so many times now!!! Def my go-to chocolate cookie!!!

    Reply
    • AmericanCooking22
      October 5, 2014 at 6:33 pm

      I’m so glad, Tracy! Thanks for stopping back by to tell me! It’s time I make it again too 🙂

      Reply
  • Holly
    October 9, 2014 at 2:51 am

    Hey, I just made these cookies but they didnt spread at all 🙁 Im forever searching for a cookie recipe that spreads out to be crispy on the edge but chewy in the middle, any ideas on why mine didn’t work out? I swear I stuck to the recipe exactly!

    Reply
    • AmericanCooking22
      November 27, 2014 at 10:35 am

      Hi Holly! I don’t know why your comment got stuck in my spam. I am so sorry not to get back to you sooner! I mentioned all my best ideas for the same problem as yours in the comments above. My top two reasons are your butter wasn’t soft enough or you didn’t cream the butter enough. Soft butter helps these cookies spread. The second culprit could be how you measure your flour. I scoop mine from the bag into a measuring cup and then level without compacting. If you do the traditional dip the cup into the bag and level then you could have up to 1/2 cup more flour than me and that could make a huge difference! Best of luck and happy baking!

      Reply
  • […]  Chewy Chocolate Chip Cookies (and one of the most pinned posts on the site) […]

    Reply
  • Dina
    November 24, 2014 at 8:06 pm

    Hi, the pictures caught my eye so I decided to try it out.

    I followed this recipe to a “T” and was rewarded with ball shaped “cookies.” Nowhere near the photos you posted.
    So very disappointed, what a waste of ingredients.
    !

    Reply
    • AmericanCooking22
      November 24, 2014 at 10:06 pm

      I’m very sorry to hear that Dina. There are a number of factors that could have impacted how much your cookies spread. Please read my responses to previous comments if you are interested in troubleshooting. The way I wrote my recipe was exactly what I did and produced the cookies that I photographed. I am sorry that you were disappointed.

      Reply
  • Susie
    December 9, 2014 at 7:42 am

    I had the same issue as a lot of others it seems. Dough was dry and cookies didn’t spread at all 🙁 I’ve double and triple checked that I followed the recipe correctly and I don’t see where I went wrong. Pretty didisappointed.

    Reply
  • Allison
    December 13, 2014 at 2:21 am

    Hi! I tried these last year and substituted the vanilla with Maple syrup (I didn’t have vanilla extract and didn’t realize until it was too late!) and they were delicious! Cookies MUST be chewy in my opinion and these are to die for! I made them tonight with vanilla and I added candied bacon (place bacon on baking sheets, sprinkle with brown sugar, and bake at 350 degrees for 18-25 minutes, flipping over half way through) and they are wonderful!!! Giving as gifts to my father in law and brother in laws for Christmas! Thank you again, this is my go to chocolate chip cookie recipe! Feel free to follow me on Instagram, everyone! I just made orange chocPlate chip patties night before last and will share recipes!
    Instagram.com/allioso

    Reply
  • Kass
    June 10, 2015 at 9:19 pm

    Just made these and they didn’t spread or flatten at all. Came out in the same balls they went into the oven as! My butter was very soft and I sifted my flour prior to measuring, like always. Odd. They look nothing like the picture and they have a very crumbly texture.

    Reply
    • AmericanCooking22
      June 11, 2015 at 7:15 am

      Hi Kass! I’m so sorry you had that issue. Some others have had similar issues, so feel free to scroll through the comments to read my responses and troubleshooting tips to them. After reading your comment, I would guess that the most likely reason yours came out as balls and had a crumbly texture is because you used too much flour. This is the problem with volumetric measurements. I spoon my flour from the bag into a measuring cup and then scrap off the excess on the top. I do not compact it, I do not dip my measuring cup in the bag. Too much flour in combination with the cornstarch will make for a crumbly cookie. The other common cause is not creaming your butter and sugar enough, but since your butter was very soft, I highly doubt this was your issue. Happy baking!

      Reply
  • Kolbie
    July 28, 2015 at 11:25 pm

    Tried this recipe tonight! It was such an easy recipe, and quick to make and bake. I was devastated when they came out thick and round. I saw that some commented awhile back about the same problem. But I figured out what I did wrong! I added baking POWDER instead of baking SODA. That totally makes all the difference. I will try this recipe again, soon, but with the correct ingredients this time! Haha. Thank you for the recipe.

    Reply
    • AmericanCooking22
      July 29, 2015 at 11:57 am

      Hi Kolbie! Hahah! We have all been there! Let me know how it goes!

      Reply
  • karma
    August 29, 2015 at 10:34 pm

    Perfect recipe and instructions. Dont know how these wouldnt turn out.

    Reply
  • Debbie
    September 15, 2015 at 3:43 pm

    Great recipe that makes delicious cookies! My sons can’t get enough of these. I bake half and freeze the other half so we don’t eat to many!

    Reply
    • Lindsey
      September 15, 2015 at 11:32 pm

      I’m so glad you enjoyed them, Debbie!! I do exactly the same thing – or I will eat them ALL!!!! I have also been known to eat the cookie dough straight from the freezer – not that I can suggest that!

      Reply
  • Heather
    October 7, 2015 at 6:54 pm

    These cookies are the best chocolate chip cookies I have ever eaten. I am slightly worried that this recipe is doing to make me fat, I think I ate 8 right after baleing…. :s

    Reply
    • Lindsey
      October 8, 2015 at 11:09 am

      Hahah! I often have that very same concern, Heather! Especially since I always freeze some of the dough in balls for later cravings! It’s dangerous

      Reply
  • Victoria Bloquert
    November 11, 2015 at 5:30 pm

    Such an awesome recipe! the only thing was that they were a little too thick and i probably put too much four in but they still tasted fab 🙂 how do you measure your flour? also for how long do you have to cream the butter and sugar? I’m going to make them again and do them right that time 🙂 love your website!

    Reply
    • Lindsey
      November 14, 2015 at 10:59 am

      Hi Victoria! I measure my flour by spooning flour from the bag into a measuring cup being careful not to compact it. Then I level off the measuring cup using a knife. It is so difficult to know when the butter is properly creamed! I completely understand. The amount of time varies by the power and speed of your mixer and the temperature of your butter. I cream my butter until it is visibly lightened and no longer as dense as when I first started. It will look fluffier and less thick. If your butter is actually room temperature this will only take about 1 minute on medium high speed, but if your butter was still a little cold from the fridge, this will take a bit longer (more like 3 minutes). You can over-cream your butter, it will begin to look the color of shortening and will begin to break. I hope that helps!

      Reply
  • Karen
    January 9, 2016 at 8:09 pm

    Love these Chewy Chocolate Chip Cookies! I live at 5,500 ft in Colorado and I made these without modifications and they came out very well. I used a 1 Tbsp scooper/melon baller and the recipe made about 50 small 2-3 bite cookies. I did flatten the balls down a little with my palm before baking and they took 9 minutes at 350F. They lasted in a covered plastic container for several days and stayed soft. Keeping cookies from getting hard can be a challenge in our dry climate so I’m very happy to find out about the corn starch secret.

    Reply
    • Lindsey
      January 12, 2016 at 1:10 pm

      Thank you so much Karen for taking the time to stop back and comment! I am impressed to know that they didn’t need any adjustments even at 5500 feet!!! To keep cookies soft you can steal a trick from my grandmother – put them in a ziplock with a piece of bread. The bread gets dry and the cookies stay soft! It’s crazy!

      Reply
  • karolina
    November 20, 2016 at 4:33 pm

    The best cookies I ever made. Thank you for a great recipe 🙂

    Reply
    • Lindsey
      November 21, 2016 at 9:35 am

      Hoooray!!!! Thanks Karolina! They are my favorite too and I have tried A LOT of chocolate chip cookies!

      Reply
  • […] Chewy Chocolate Chip Cookies […]

    Reply
  • Stacey
    March 27, 2017 at 4:24 pm

    I’ve baked a lot of cookies and have always scooped my flour the same way, I’ve never run into dense cookies based on that. These didn’t spread or melt at all, they were still in the same ball shape after 10 minutes as they were when I put them in the oven. Disappointing.

    Reply
    • Lindsey
      May 9, 2017 at 12:09 pm

      Hi Stacey, Unfortunately if you scoop differently than I do it doesn’t matter that you have always done it a different way because you are using my recipe. I fluff up my flour in the bag then spoon it into my measuring cups and then level them off. The difference can be as much as 1/2 cup, which is a huge difference. Happy baking!

      Reply
  • Aly
    April 27, 2017 at 10:51 pm

    These are so good!!! i put a little bit of less flour but other than that.. LOVE!

    Reply
    • Lindsey
      May 9, 2017 at 11:23 am

      I’m so glad you like them! Happy baking!

      Reply
  • Nic
    November 22, 2017 at 5:53 am

    LOVE this recipe!! I have binned my original go to and replaced it with this!

    Wondering if you have a chocolate cookie recipe shared anywhere that is very similar in texture?

    Reply
    • Lindsey
      December 26, 2017 at 11:13 pm

      Hi Nic! LOL I am so glad you love it! This is my all time favorite (and I’ve tried A LOT)! As for the chocolate cookie, I haven’t posted many of those (which I clearly need to remedy) but this one that is a guest post from a wonderful New Zealand baker is probably the closest. I have a chocolate pudding cookie that is soft and chewy but it isn’t really the same texture as a chocolate chip cookie. Happy baking!

      Reply
  • Courtney
    March 2, 2018 at 7:47 pm

    Mine also didn’t spread. Followed it right how the recipe said. Down to the spooning flour in the cup

    Reply
    • Lindsey
      March 20, 2018 at 2:17 pm

      Hi Courtney, It could be how soft your butter was before you creamed it. The softer it is, the more spread. It could also the the type or brand of flour, or perhaps, even, your oven. It could be how hot or cold it was in your kitchen that day! There are so many variables. I hope you still enjoyed the flavor at least.

      Reply
  • Tesha Puddy
    August 25, 2018 at 2:23 pm

    Chewy Chocolate Chip Cookies – American Heritage Cooking

    […]Different names for sugar embrace barley malt, high fructose corn sugar (VERY unhealthy for you, keep away from fully), caramel, corn syrup solids, and something ending in -ose (lactose, maltose, sucrose, glucose).[…]

    Reply
  • 25 Rockin’ Chocolate Chip Cookie Recipes
    December 12, 2018 at 11:28 pm

    […] Chewy Chocolate Chip Cookies @ American Heritage Cooking […]

    Reply

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