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Need chewy chocolate chip cookie recipe

luv2ck2's picture


Do you have a definitive recipe for making chewy chocolate chip cookies?  I have tried  dozens of variations on the original toll house recipe and was able to achieve the chewy result only a few times.  When I try to repeat what I did for the successful ones, the subsequent batches would come out differently and not chewy.  I'm looking for a chewy cookie not as a result of underbaking or because it is just out of the oven, but a fully baked cookie that is chewy and can keep chewy for a few days.  I've played around with corn syrup (but not sure how much to use), and I've also varied the amount of eggs, baking soda, baking powder, and melting and not melting the butter, etc.  I am normally a very good baker (desserts and breads) but the chewy chocolate chip cookie stunts me.  Thanks for any helpful hints you can give me. 

ADodge's picture

(post #67347, reply #1 of 5)

Hi luv2ck2,
I'm a huge fan of chewy cookies! In The Weekend Baker, I offer up a recipe for chewy choco chippers called "One Pot Chocolate Chip Cookies" -- I'm sure you'll love them. While there's lots that goes into creating a chewy cookie (types and amounts of sugar, etc), I think melted butter, as I use in TWB cookie, is the key.

innkeepermom6's picture

(post #67347, reply #2 of 5)


I second the requirement of melted butter to result in a chewy cookie. Bake time (not over doing it) is also critically important. My favorite chewy chocolate chip recipe comes from the Cook's Illustrated magazine/website. I have varied it widely, but never change the melted butter and very closely watch the bake time. Even one extra minute will take the cookie from chewy to crunchy!

Hope this helps,


luv2ck2's picture

(post #67347, reply #3 of 5)

I just made a batch of the OnePot CC cookies but they were not chewy and I did melt the butter and baked for the minimum time.  I think I might need to add a little corn syrup??  Will check out the CI recipe.  Thanks for your help.

innkeepermom6's picture

(post #67347, reply #4 of 5)

I tried adding corn syrup/honey and it did not help at all.

Adding more fat in the form of egg yolks does help.

Also, your oven may run hot. Try getting an oven thermometer and checking it out. I bake more by looks than time. The edges of the cookies should be golden brown, center should be slightly puffed (and not look completely raw) but will still be very, very soft and, in my oven, not browned at all.

Results will be very different if you use a convection oven.

Let me know how the CI recipe turns out for you!


ADodge's picture

(post #67347, reply #5 of 5)

Don't forget about proper flour measuring -- even a small amount of increased flour can make a BIG difference! My recipes - like FC's - are based on a 1-cup weight of 4.5 ounces. If you're not a scale convert (yet), make sure to use the "spoon and level" method and not the "dip and level". The latter will add upwards of 1/2 to 1 ounces of additional flour!