This post may contain affiliate links. Please see my full disclosure for details.
Hi Bold Bakers!
My chewy chocolate chip cookies are AMAZING!!! They’re chock full of chocolatey goodness, the perfect amount of sweetness, and so unbelievably chewy you might consider turning your kitchen into a bakery. They’re that good.
And since I believe there should be no secrets between friends, I’m going to let you in on the secret to making the chewiest chocolate chip cookies in the world — olive oil!
I have made this recipe with other oils, like vegetable oil, and got the same chewy texture, but I really recommend using olive oil. It takes them to the next level! The fat from the oil makes the cookie chewy, but it adds this indescribable nutty, salty flavor. You have to make these!
If you’re looking for even more chocolate chip goodness, try my Chocolate Chip Banana Bread, Chocolate Chip Scones, Chocolate Chip Muffins, Chocolate Chip Pancakes, and my Vegan Chocolate Chip Cookies!
Using Olive Oil In Cookies
For making the ultimate chewy cookie, you need to mind the amount of sugar to fat you’re using. The extra fat in this homemade chocolate chip recipe comes in the form of olive oil. You won’t taste the actual olive oil flavoring, but it does lend an almost nutty taste to the finished product!
What Type Of Olive Oil Should I Use For Baking?
You want to be sure to use a good quality extra-virgin olive oil when you are baking! You also want to be sure that the olive oil is fresh. Unlike wine, olive oil does NOT get better with age. You can check the bottle for the date the olives were pressed or its “harvest date.”
Plus, whatever olive oil you don’t use will have plenty of purposes in the kitchen!
What You Need To Make The Best Chewy Chocolate Chip Cookies
- Measuring Cups and Spoons
- Electric hand mixer or stand mixer
- Mixing bowls
- Baking trays
- Parchment paper
How To Make The Best Chewy Chocolate Chip Cookies
I have a feeling this is going to become your new go-to chocolate chip cookie recipe—and trust me, and everyone is going to ask you for your secret ingredient! Here is how you make the chewiest chocolate chip cookies (and don’t forget to get the full recipe with measurements, on the page down below):
- Using either an electric hand mixer or a stand mixer, whip the butter until softened at high speed for about 1 minute.
- Then, add the sugars and olive oil, and cream together until it is light and fluffy. This usually takes around 4-5 minutes.
- Add in the eggs, one at a time, and beat each one until it is well combined. Lastly, add in the vanilla extract.
- In a separate medium bowl, mix the flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the butter mix and stir to combine. Then, stir in the chopped bittersweet chocolate. Chill the cookie dough in the fridge for at least 4 hours. For best results, chill overnight!
- When you are ready to bake, pre-heat your oven to 375°F (190°C) and line your baking trays with parchment paper.
- Scoop a heaped tablespoon of dough and roll it into a ball. Place the balls on the baking tray 3 inches apart.
- Bake for about 12-13 minutes, or until the cookies are just lightly golden brown but still doughy in the middle. (I bake one tray at a time. That way, you can ensure that the heat isn’t blocked from one tray, giving you one batch of overbaked and one batch of underbaked cookies.)
Gemma’s Pro Chef Tips For Making The Best Chewy Chocolate Chip Cookies
- You can age your 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.
- 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.
- 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.
- 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.
How Do I Store Chewy Chocolate Chip Cookies?
These cookies are incredible when they’re still warm from the oven, and the chocolate is still melty, but you can store any leftover cookies, once cool, in an airtight container at room temperature for up to 2 days. I usually pop them back in the oven for a few minutes, and they’re just like freshly baked cookies!
Don’t Miss More Cookie Recipes
- Best-Ever Chocolate Chip Cookies
- Crazy Cookie Dough: One Base Dough, Endless Flavor Possibilities
- 3-Ingredient Shortbread Cookies
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Watch The Recipe Video!
The Internet's Best Chewy Chocolate Chip Cookies Recipe
- ½ cup (4oz/115g) butter (softened)
- 1 ½ cups (9oz/255g) dark brown sugar
- ½ cup (4oz/115g) granulated sugar
- ½ cup (4floz/115ml) olive oil*
- 1 tablespoon vanilla extract
- 2 large eggs (room temperature)
- 2 ¾ cups (14oz/397g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 ½ cups (9oz/225g) bittersweet chocolate (chopped)
- Using an electric hand mixer or stand mixer, whip the butter until softened at high speed, roughly 1 minute.
- Add the sugars and olive oil and cream until light and fluffy, around 4-5 minutes.
- Add in the eggs, one at a time, and beat after each addition until well combined. Lastly, add in the vanilla extract.
- In a separate medium bowl mix together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients into the butter mix and stir to combine. Lastly, stir in the chopped bittersweet chocolate.
- Chill the cookie dough for a minimum of 4 hours but for best results chill overnight. (See my notes above about aging doughs.)
- Preheat the oven to 375°F (190°C) and line trays with parchment paper. Set aside.
- Using a tablespoon measure, scoop a heaped tablespoon of dough and roll into a ball. Place on the baking tray 3 inches apart.
- Bake 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.)
- When the cookies are fully baked bash the pan on a hard surface to create those crinkles.
- I like to eat them fresh from the oven while the chocolate is still melty. Once the cookies are cool store them in an airtight container at room temperature for up to 2 days. To refresh them the next day I actually pop them bake in a hot oven for just a few minutes and they are just like freshly baked cookies again.