Best Chewy Chocolate Chip Cookie Recipe

• Adds richness and flavor, helping to create a soft texture.
• Substitute: You can use coconut oil for a dairy-free option, but the flavor will change slightly.

Olive Oil

Dark Brown Sugar

Granulated Sugar

Eggs

Vanilla Extract

All-Purpose Flour

Baking Soda & Baking Powder

Salt

Bittersweet Chocolate Bar

How to Make Chewy Chocolate Chip Cookies

Make the cookie dough

1. Cream butter: Using an electric mixer whip the butter until softened on high speed, roughly 1 minute. (you can also do it by hand with a whisk)
2. Add oil and sugar: Add the sugars and olive oil and cream until light and fluffy, around 4 more minutes.
3. Add eggs: Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
4. Mix dry ingredients: In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
5. Combine: Add the dry ingredient mixture into the butter mix and stir to combine. Lastly, mix in the chopped bittersweet chocolate.
6. Chill the dough: Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)

Bake the cookies

7. Bake: Preheat the oven to 375°F (190°C) and line cookie trays with parchment paper. Set aside.
8. Using a tablespoon or cookie scoop measure, scoop a heaped tablespoon of dough (2 tablespoons) and roll into a ball. Place on the baking tray 3 inches apart.
9. Bake one tray at a time for roughly 12-13 minutes or until lightly golden brown but still doughy in the middle. (I like to bake one tray at a time for the best baking.)

Create the crinkles

10. When the cookies are fully baked bang the pan on a hard surface to create those crinkles.

Gemma’s Pro Chef Tips for the Best Chocolate Chip Cookie Recipe

• Age your dough: Chill the dough in the refrigerator for up to 5 days. Aging your cookie dough will give you a better flavor and texture!
• Be sure to use good quality chocolate. Bittersweet chocolate is best in these cookies to balance the sweetness of the sugars.
• Room-temperature ingredients. Be sure to allow your butter and eggs to come to room temperature. This ensures even mixing and fluffier textures.
• Don’t be stingy with the vanilla extract! One full tablespoon!! I also use salted butter for more flavor.
• Freeze the dough for future baking! Scoop the dough and freeze it flat on a tray. Once frozen, pack them up and have cookies ready to be baked fresh whenever you want!
• Bake HOT for a short amount of time! That’s what gives you a chewy center and a crisp edge.
• Lighter olive oil if preferred. If you’re worried about the olive oil flavor, use a lighter olive oil—just don’t use vegetable or sunflower oil.
• Coconut oil works as a substitute. But I don’t recommend using vegetable oil, as it doesn’t offer the same flavor depth.
• Egg substitutes. If you don’t eat eggs, replace them with flax eggs. Check out my 7 Best Egg Substitutes for Baking Recipes & How to Use Them guide.

Make Ahead and Storage Instructions

Make Ahead

You can prepare the cookie dough in advance.

• Scoop the cookie dough balls and freeze them on a tray. Once frozen, store them in an airtight container or freezer bag for up to 3 months.
• When you’re ready to bake, simply place them on a baking tray and bake straight from the freezer, adding an extra minute or two to the baking time.

Storage:

• After baking, let the cookies cool completely. Store them in an airtight container at room temperature for up to 2 days.
• To keep them extra fresh, you can pop them back in the oven for a few minutes to warm them up, giving you that freshly-baked taste every time!
• Freezing Baked Cookies:
  If you have any leftovers, freeze the baked cookies by placing them in a single layer on a tray. Once frozen, transfer them to an airtight container or freezer bag. They will stay fresh for up to 3 months. Reheat in the oven for a few minutes to enjoy them warm.

What Type of Olive Oil Should I Use for Baking?

When baking with olive oil, it’s important to choose a good quality oil for the best flavor and texture. Here’s what to look for:

• Extra-Virgin Olive Oil (EVOO):
  Always opt for extra-virgin olive oil for its rich, natural flavor and high quality. It provides the perfect balance of nutty richness without overpowering the cookies. Look for a fresh bottle with a recent harvest date to ensure maximum flavor.
• Mild or Light Olive Oil:
  If you’re concerned about a strong olive oil flavor, choose a lighter olive oil. It still offers the benefits of healthy fat, but with a more subtle taste that won’t interfere with the sweetness of your cookies.
• Avoid Vegetable or Sunflower Oils:
  These oils are not recommended for baking, as they lack the depth of flavor that olive oil provides. Stick with olive oil for the best results in your cookies.

FAQs

How can I make my chocolate chip cookies chewier?

• Use More Brown Sugar: Incorporating more brown sugar than white sugar adds moisture and chewiness due to its molasses content.
• Add an Extra Egg Yolk: Including an additional egg yolk introduces fat and moisture, enhancing the cookie’s chewiness.
• Incorporate Cornstarch: A small amount of cornstarch can make cookies softer and thicker, contributing to a chewy texture.
• Chill the Dough: Refrigerating the dough for at least 30 minutes helps prevent excessive spreading and promotes a thicker, chewier cookie.

What type of sugar should I use for chewy cookies?

A combination of granulated and brown sugars yields the best results.

• Brown sugar adds moisture and chewiness, while granulated sugar contributes to crispness.
• Adjusting the ratio allows you to customize the texture to your preference.

How does butter temperature affect cookie texture?

• Using softened butter helps in creaming with sugars, incorporating air for a lighter texture.
• However, melted butter can lead to a denser, chewier cookie. Experimenting with butter state can help achieve your desired texture.

How do I prevent my cookies from spreading too much?

• Chill the Dough: As mentioned, refrigerating the dough helps maintain shape during baking.
• Use the Right Amount of Flour: Properly measuring flour ensures the dough isn’t too wet, which can cause excessive spreading.
• Avoid Overmixing: Overmixing the dough incorporates too much air, leading to spreading.

What if my cookies turn out too flat?

• Flat cookies can result from using melted butter, overmixing the dough, or not chilling it.
• Ensuring correct butter temperature, gentle mixing, and dough chilling can help achieve the desired thickness.

Should I use dark or milk chocolate chips?

• Dark chocolate: Dark chocolate or bittersweet chocolate chips are ideal for balancing the sweetness of the cookies and adding depth of flavor. They complement the chewy texture beautifully.
• Milk chocolate: If you prefer a sweeter, creamier cookie, milk chocolate chips work well, though they may make the cookies a bit sweeter and softer.
• Chopped bittersweet chocolate bar: For the best texture and a more gourmet result, use chopped chocolate bars. It gives you more control over the size and distribution of the chocolate in your cookies.

What nuts can I add to the cookies?

You can add chopped pecans, walnuts, almonds, or macadamia nuts

Can I make chocolate chip cookies without eggs?

Yes, you can! Here are a couple of egg substitutes from my chart, such as flaxseed eggs, applesauce, or aquafaba.

• Make sure to check the dough consistency as you go—egg substitutes can change the texture a bit, so you may need to adjust the flour or liquid.

More Easy Cookie Recipes to Try

• Gemma’s Best-Ever Oatmeal Cookies
• 3 Ingredient Easy Shortbread Recipe
• 3 Ingredient Banana Oat Chocolate Chip
• 5 Ingredient Irish Shortbread Cookies
• Cranberry Pistachio Shortbread Cookies

IMPORTANT NOTE: This recipe was improved and updated on 3/15/2025, to include New step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, what type of olive oil to use, answers to the most frequently asked questions, and Pro Chef Tips. 

Watch The Recipe Video!