Secret Revealed! Perfect Chewy Chocolate Chip Cookies Recipe

I’m revealing a HUGE secret to baking the most chewy chocolate chip cookies that stay soft even overnight!

Do you make chocolate chip cookies only to have them turn crunchy after they cool or overnight? Well say goodbye to ridiculously cookies.

Be sure to check out the rest of our easy cookies recipes, too!

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Secret Revealed! Perfect Chewy Chocolate Chip Cookies Recipe | Mommy Evolution

Secret Ingredient for Chewy Chocolate Chip Cookies

What is it about chewy chocolate chip cookies that brings out the kid in all of us?

I don’t know about you, but the moment I bite into a warm cookie, I can feel the love baked right into them practically melting right down to my toes.

Even after all the years, I get the biggest reaction from people when I bring homemade chocolate chip cookies.

I think people smell the fragrance and are sent right back to their childhood — they’re ubiquitous!

I don’t care if I dip them in milk, eat them when they’re too hot or have them waiting for me the next day.

There’s just something about a chocolate chip cookie that can’t be beat.

I am a chocolate chip cookie fanatic.

And, if I’m being honest, my absolute favorite version is an oatmeal chocolate chip cookie. But that’s a recipe to share on another day.

You may know how to produce chewier chocolate chip cookies —  you have to remove them from oven when the outside edges are JUST starting to brown.

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But to really bake chewy chocolate chip cookies, you need to use DARK brown sugar.

Be sure to check out the rest of our easy cookies recipes, too!

The darker the sugar, the more moisture the cookie will absorb after baking, helping to keep those delicious cookies chewy and soft.

chocolate chip cookies 5

Seriously, you were expecting a touch of magic, weren’t you? But the fact is dark brown sugar is the secret ingredient!

Chewy Chocolate Chip Cookies

Ingredients:

  • 3 sticks butter
  • 2 1/2 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 egg yolks
  • 2 1/2 Tbsp vanilla
  • 2 cup bread flour
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cup semi-sweet chocolate chips
  • 2 cup milk chocolate chips

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And for even more tips for perfect cookies, check out my cooking baking tricks.

Directions:

butter in mixer

Step 1: Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition.

batter in process

Step 2: Add vanilla and mix.

Step 3: Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.

Step 4: Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.

raw cookie dough on sheets

Step 5: Take out and roll lightly into 1″ balls.

Step 6: Place on a cookie sheet lined with non-stick foil (parchment paper is the best) and bake at 325 for 10-13 minutes.

Step 7: Remove from oven when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them just a tad bit crunchier.

Tip: Chill the dough for a full 4 hours before baking. This helps the cookies from flattening out too much during baking.

And if you want to have fun, substitute dried cranberries and white chocolate for the milk and semisweet chips.

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You can also add in nuts or toss in some butterscotch chips. The possibilities are endless for this great cookie base.

Chocolate Chip Cookies with a Twist

Everyone loves a chocolate chip cookie – but sometimes you want something with a little bit extra!

Nothing is sweeter and cooler on the tongue that this Mint Chocolate Chip Cookies Recipe! Soft in the middle, a little crisp on the edges and as green as can be. 

These hearty yet soft Chocolate Chip Banana Oatmeal Cookies are going to fill you up and fulfill your sweet cravings.

This everything cookies recipe is always a favorite with everyone who tries them. The best of all cookie worlds — Chocolate Chip Oatmeal Peanut Butter Butterscotch. SO great!

Fall is the perfect time to indulge in some Soft Pumpkin Chocolate Chip Cookies, which taste just like Autumn. Made with real pumpkin puree and a blend of warm spices, these cookies are soft, fluffy, and full of pumpkin flavor.

A batch of Baileys Chocolate Chip Cookies is a great anytime you crave a boozy treat. The Irish cream liqueur infuses a touch of coffee, chocolate and Irish whiskey flavor right into the cookie dough.

Secret to Chewy Chocolate Chip Cookies Recipe

Secret to Chewy Chocolate Chip Cookies Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Do you make chocolate chip cookies only to have them turn crunchy after they cool or overnight? I'm revealing a HUGE secret ingredient to making the most chewy chocolate chip cookies that stay soft even overnight!

Ingredients

  • 3 sticks butter
  • 2 1/2 cup packed dark brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 egg yolks
  • 2 1/2 Tbsp vanilla
  • 2 cup bread flour
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 cup semi-sweet chocolate chips
  • 2 cup milk chocolate chips

Instructions

  1. Cream butter and sugars in a stand mixer until light, fluffy, and creamy, about 4-5 minutes. Add eggs one at a time and mix well after each addition.
  2. Add vanilla and mix.
  3. Sift together all dry ingredients and slowly add to the batter mixing on low while doing so. When well combined, mix in chocolate chips.
  4. Put all cookie dough into fridge for at least 4 hours. 24 is better, but 4 will do in a pinch.
  5. Take out and roll lightly into 1″ balls.
  6. Place on a cookie sheet lined with non-stick foil (parchment paper is the best) and bake at 325 for 10-13 minutes.
  7. Remove from oven when the outside edges are JUST starting to brown for a softer, chewier cookie. Leave in another minute or so if you like them just a tad bit crunchier.

Notes

Tip: Chill the dough for a full 4 hours before baking. This helps the cookies from flattening out too much during baking.

And if you want to have fun, substitute dried cranberries and white chocolate for the milk and semisweet chips. You can also add in nuts or toss in some butterscotch chips. The possibilities are endless for this great cookie base.

Don’t miss out on our other family friendly recipes!

19 Comments

  1. I never knew the dark brown sugar secret…I’ll have to try that next time! Thanks for linking up with #ShareTheWealthSunday!

    xoxo
    Lisa

    1. It’s true! I never buy regular brown sugar anymore after I figured out the trick 😀 Happy baking!

  2. Love this tip: “. But to really bake chewy chocolate chip cookies, you need to use DARK brown sugar. The darker the sugar, the more moisture the cookie will absorb after baking, helping to keep those delicious cookies chewy and soft.”

    Thanks,
    Raki

    1. I haven’t used anything but dark brown sugar for years…. and didn’t really tell anybody until now. Guess I had to give up the secret eventually 😀

  3. Yum. My husband’s favorite dessert is chocolate chip cookies. He’s a self-proclaimed connoisseur. I will have to try these out. I love chewy cookies! Thanks for sharing with Small Victories Sunday linkup. Let me know which posts were your favorite this week and they could be a special feature! Pinned to our linkup board.

    1. You’re more than welcome. Once you start using the dark brown sugar, you won’t go back to regular brown sugar 😀

  4. Hi, these cookies look delish!! Thank you so much for linking up to our Something to Talk About Link Party this week. I’m featuring them today on a National Chocolate Chip Cookie Round Up and promoting it on Fb, Twitter and Instagram too. If you want to check it out that would be great and thanks again for sharing this Chocolate goodness. I hope you join our party again on Monday. Lisa at Concord Cottage

  5. Look there all in the mixer, I like that for convenience and my shoulder, cant do the heavy mixing any more. These look delicious, I want one please.

    Thanks for stopping by to share this week on The Oh My Heartsie Girl Friday Feature!!

    Hope you have a great weekend, Karren

  6. So delicious! Wish I had a few right now! Thanks for linking up with What’s Cookin’ Wednesday!

  7. Yum! Love the idea of using dark brown sugar – the flavour will be more intense too. Perfect. Thank you so much for linking up to #AllAboutYou

  8. These look yummy but I like mine crunchy lol. My husband on the other hand will love that I found this recipe. Thanks for linking up at #HomeMattersParty

  9. Thanks for sharing your recipe at the Inspiration Spotlight party. I can’t wait to try the recipe with the new tip! Pinned & shared. Hope to see you again this week!

  10. Michelle G says:

    If all you have is light brown sugar in the house, but you want to try this right now, just add 2-1/2 Tablespoons of unsulfered molasses to the brown sugar measurement shown in this recipe and mix it together with your light brown sugar – The only difference between light and dark brown sugar is the molasses content:
    1 Cup Granulated Sugar + 1 TB Unsulfered Molasses = Light Brown Sugar.
    1 Cup Granulated Sugar + 2 TB Unsulfered Molasses = Dark Brown Sugar.

    Easy Peazy!

  11. Hello, I was just wondering approximately how many cookies this recipe yields?

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