The BEST Chewy Chocolate Chip Cookie Recipe

The BEST Chewy Chocolate Chip Cookie Recipe

Searching for the BEST chewy chocolate chip cookie recipe can be difficult. You’re looking for the right balance between crunchy and chewy. Tasty but not too sweet. This recipe will make you very popular at family gatherings and social events.

I’ve tried so many different recipes (and will probably continue trying more) but this chewy chocolate chip cookie recipe is unique because it’s made with bread flour!

That’s right, bread flour. So give that all-purpose flour a rest and put it away.

Also, this chewy chocolate chip cookie recipe increases the amount of liquid normally found in other cookie recipes. Increasing the brown sugar, melting the butter, adding whole milk, and reducing the egg white (1 whole egg, 1 egg yolk), this extra moisture gets absorbed into the bread flour creating that chewy texture.

After trying these, it will be your new go-to chewy chocolate chip cookie recipe.

Ready to Bake Cookie Ingredients

This chewy chocolate chip cookie recipe is similar to other ones but the point is to get that chewy texture. I’m including some extra tips to help you save time in the kitchen:

  • Instead of bringing the butter to room temperature, start off by melting the butter either over the stovetop or in the microwave. Set aside.
  • In the mixing bowl add both sugars (granulated and brown sugar). The darker the sugar the chewier the cookies so I would encourage dark brown sugar here. Set aside.
  • In another bowl, sift together the bread flour, baking soda, and salt. Side aside.
  • Combine the eggs, milk, and vanilla extract in a separate cup. Give it a quick whisk with a fork just to break up the egg yolks. Side aside.

Now that all your ingredients are organized and together, start mixing by combining the sugars with the melted butter. Next add the wet ingredients (or that egg, milk, vanilla mixture) to the mixing bowl. Beat until combined. Then add the sifted flour mixture. Mix until just combined. Finally, add the chocolate chips to the party!

Now it’s time for a break, chill it in the fridge for at least one hour. This helps the bread flour to absorb the extra liquid which keeps the cookies nice and chewy.

(This is a good time to clean up the drama we created in the kitchen). 

chocolate chip dough mixer

Ready to Bake

Line a baking sheet with parchment paper and scoop the cookie dough with a large 2oz cookie scoop. A large ice cream scoop or big spoon will work just fine too.

Bake cookies at 375F for about 15 minutes. This cookie will bake quickly on the outside while keeping the inside a little chewy (hence the name). So be sure to watch the cookies as they bake as they get close to the 15-minute mark. 

This isn’t the time to move the clothes from the washer to the dryer. Not the time to feed the dogs. And never the time to make a “quick” phone call to that friend or family member. 

Watch the cookies! 

They can turn from just underdone to burnt before you know it.  You may have to readjust the cookies from the back to the front. Move the pan up or down depending on your oven.

Slide the cookies with parchment paper onto a cooling rack for about 15 minutes. Or less if you can’t wait for just one. You’ll love both the crunchiness as you bite into the cookie and the soft, chewiness on the inside. 

Chocolate chip cookies on parchment paper
Chewy Chocolate Chip Cookies

Modifications – Change it up

Cookies Bars – Try making this recipe in a 9×13 baking pan. Baking times will be longer in order to bake in the middle of the pan. Again watch the cookies while they’re in the oven!

Nuts – Add pecans, almonds, or walnuts to this chewy chocolate chip cookie recipe if that’s your thing.

Mixing Chocolates – sometimes for a different flavoring instead of 2 cups of semisweet chocolate chips try using 1 cup of semisweet chocolate chips with 1 cup of milk chocolate chips instead. You still get that great chocolate taste. Just one bite will have different flavor notes. Of course, you can try other mix-ins like white chocolate too.

Best Chewy Chocolate Chip Cookie Recipe

Can I use a different milk?

Sure. It’s very common to have almond milk just in the house for many families. That’s a great substitute because of the creaminess. Heavy cream is fine too. Skim milk is okay. I’ve never had a problem with any of these options. 

If you try it with Oat Milk, Cashew Milk, Soy Milk, or some other plant-based produce, leave a comment below. 

How long does bread flour last?

It’s a common question because many of us don’t just have bread flour in our pantries. So pay attention to the “best buy” or “better if used by” date that comes with the original package.

Generally, it can last 4-8 months after those printed dates if stored correctly. You can also refrigerate or freeze it too.

Chocolate Chip Cookie Recipe

Best Chewy Chocolate Chip Cookie Recipe

Inspired by Alton Brown
Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 1 hour
Total Time 2 hours
Course Snacks
Cuisine American
Servings 24 cookies
Calories 240 kcal


  • 8 ounces unsalted butter (2 sticks) 1 cup
  • 12 ounces bread flour 2 ¼ cups
  • 1 tsp kosher salt
  • 1 tsp baking soda
  • 2 ounces granulated sugar ¼ cup
  • 8 ounces dark brown sugar 1 ¼ cup
  • 1 egg
  • 1 egg yolk
  • 1 ounces whole milk 2 tbsp
  • 1 ½ tsp vanilla extract
  • 12 ounces semisweet chocolate chips 2 cups


  • Melt the butter in a 2-quart saucepan over low heat. Set aside to cool slightly.
  • Sift together the flour, salt and baking soda in a medium bowl; set aside.
  • Beat together the melted butter and both sugars on medium speed for 2 minutes.
  • Meanwhile in a separte bowl, whisk together the whole egg, the egg yolk, milk and vanilla extract. Reduce the mixer speed to low and slowly add the egg mixture. Mix until thoroughly combined, about 30 seconds.
  • Gradually add the dry ingredients, scraping down the sides of the bowl as needed. Once the flour mixture is incorporated, add the chocolate chips and mix to evenly distribute them throughout the dough. Chill the dough for 1 hour.
  • Preheat the oven to 375° F and place oven racks in the top third and bottom third of the oven.
  • Scoop the dough into 1½-ounce portions onto parchment-lined half sheet pans, 6 cookies per sheet. Bake 2 sheets at a time for 15 minutes, rotating the pans halfway through.
  • Remove from the oven, slide the parchment with the cookies onto a cooling rack and wait at least 5 minutes before devouring.


  • The darker the sugar, the chewier the cookies will be.
  • Leftover cookies can be stored in an airtight container at room temperature.
Keyword chocolate chip, cookies

Make sure to tag me @mabelsconfections on Instagram and would love to hear what you think about Alton’s Chewy Cookies. Use the Pin Recipe button on the recipe card to save this for Pinterest. 

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