Secret to Chewy Chocolate Chip Cookies Recipe
Prep time
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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!
Recipe type: Cookies
Cuisine: American
  • 3 sticks butter
  • 2½ cup packed dark brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 2 egg yolks
  • 2½ Tbsp vanilla
  • 2 cup bread flour
  • 2 cup all-purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • ¼ tsp baking powder
  • 2 cup semi-sweet chocolate chips
  • 2 cup milk chocolate chips
  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.
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.
Recipe by Mommy Evolution at