These chewy chocolate chip cookies are packed with chocolate chunks, have the best chewy texture and get rave reviews every time they’re made! Whether you’re enjoying them for a snack or bringing them to your next party, these soft and chewy cookies do not disappoint. They’ve become a fast favorite around here.
Table of Contents
- Soft and Chewy Chocolate Chip Cookies
- What You’ll Need
- How To Make Chewy Chocolate Chip Cookies
- Where Do I Buy Good Chocolate Chunks For Cookies?
- How To Serve Chewy Chocolate Chip Cookies
- How To Store Leftover Cookies
- Freezer Instructions
- Recipe Tips For Success
- Try More of our Favorite Cookie Recipes
- Get the Recipe
Soft and Chewy Chocolate Chip Cookies
These soft and chewy chocolate chip cookies have quickly become my go to chocolate chip cookie. You are going to love the buttery crisp edges and soft chewy centers!
Be sure to try my Churro White Chocolate Chip Cookies too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Let’s take a look at the ingredients you’ll need to make chewy chocolate chip cookies. See recipe card below for full details.
- butter– For most of my recipes I use salted butter. Unsalted works too.
- granulated sugar– This fine white sugar adds sweetness to the cookie.
- dark brown sugar– This cookie recipe can use light or dark brown sugar.
- large eggs- For consistency, I use large eggs in my cooking and baking.
- pure vanilla extract– For best tasting results use pure vanilla.
- all-purpose flour– Flour is the main dry ingredient in the cookies.
- Vanilla Instant Pudding mix– Find the instant vanilla pudding mix down the baking isle of the grocery store. Make sure it says instant.
- kosher salt– Kosher salt is a course salt commonly used in cooking and baking. I prefer it over table salt.
- baking soda– Baking soda helps the cookies rise during baking.
- chocolate chunks- Get the milk chocolate block from Trader Joe’s if possible. Makes an incredible chocolate chip cookie.
How To Make Chewy Chocolate Chip Cookies
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Cream Butter and Sugar. Place butter and sugars into a stand mixer or bowl and use electric mixer. Beat until well combined. Add eggs and vanilla beating until well combined.
3. Add Dry Ingredients. Slowly stir in flour, pudding mix, salt, baking soda then chocolate chunks until dough forms. Using a medium sized cookie scoop, scoop dough onto prepared baking sheet placing one inch apart to have room for spreading.
Where Do I Buy Good Chocolate Chunks For Cookies?
If you have a Trader Joe’s close by, I have to recommend their milk chocolate block. I use it for so many of my cookie recipes and it really makes these cookies PERFECT. I break off about 4 rows of the block and use a large chef knife to make my own chunks. You won’t be sorry!
4. Bake. Bake for 11-13 minutes, until baked to your liking. Remove and let cookies sit on baking sheet for another 15 minutes before transferring to serving plate. Serve room temperature.
5. Cool. Let cookies cool on baking sheet for a good 15 minutes before transferring. I also use a spatula or butter knife to shape cookies right after they get out of the oven if needed. Helps create a perfectly round cookie.
How To Serve Chewy Chocolate Chip Cookies
Serve cookies room temperature on a serving plate at your upcoming celebrations or anytime cookie. They’re great with a cold glass of milk. If you’ve got a bake sale coming up, these package up really nice in a cellophane bag and bow. Perfect for cookie exchanges at Christmas Time too.
How To Store Leftover Cookies
Store any leftover cookies in an airtight container for up to 3 days on the counter or refrigerator. They become even more chewy/firm when chilled.
Freezer Instructions
Freeze cookie dough or baked cookies in an airtight container in the freezer for up to 3 months. Thaw completely before using.
Recipe Tips For Success
- Use real butter and real vanilla. Makes a huge difference in taste.
- Try the cookies chilled in the refrigerator after they’re baked and cooled. They become chewy, so good!
- If you can find the Trader Joe’s block of milk chocolate, use that to cut into chunks. Makes the best cookies.
- Once cookies come out of the oven, try using a plastic knife to shape cookies to your liking. I do this all of the time. Adds a little texture to edges too.
Try More of our Favorite Cookie Recipes
The BEST Chewy Chocolate Chip Cookies
Equipment
- Oven
- baking sheet
- parchment paper
- Bowl
- measuring cups
- measuring spoons
- mixing spoon
- cookie scoop
Ingredients
- 2 sticks salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 3.4 ounce box Instant Vanilla Pudding Mix
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups chocolate chunks I use Trader Joe’s Milk Chocolate Block and cut it myself
Instructions
- Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper.
- Place butter and sugars into a stand mixer or bowl and use electric mixer. Beat until well combined. Add eggs and vanilla beating until well combined. Slowly stir in flour, pudding mix, salt, baking soda then chocolate chunks until dough forms. Using a medium sized cookie scoop, scoop dough onto prepared baking sheet placing one inch apart to have room for spreading. Bake for 11-13 minutes, until baked to your liking. Remove and let cookies sit on baking sheet for another 15 minutes before transferring to serving plate. Serve room temperature.
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I felt like this needed more than only one 5 star review. These are the best chocolate chip cookies full stop. If you take these to a party be sure to have the recipe ready to give out bc you’ll have several requests
Thanks for your feedback, I really appreciate it!
This chocolate chip cookies looks yummy! It’s so nice to come across this gem of a recipe!
I use the one pound TJ’s chocolate all the time.They are a baking bargain.
I break the bar into 5 square “chunks”…each chunk equals 2 oz. I get 8 per block of chocolate. I keep a bag of “chunks” on hand in the freezer to use whenever a recipe calls for baking chocolate.
I will have to give this recipe a try…the cookies look very yummy