What Makes A Cookie Chewy?

Chocolate chip cookies are a delicious treat that doesn’t have to turn out crispy and hard. It’s a matter of using the right ingredients and the right temperature when baking.

This is an easy chocolate chip cookie recipe that will give you chewy cookies every time.

What makes a cookie chewy? Chocolate Chip cookies are a moist and easy dessert to make.

There really are a bunch of ways to make chocolate chip cookies. Some people like them crunchy, and some like them chewy. It’s a matter of preference. 

I’ve been making chocolate chip cookies for as long as I can remember, but a lot of the time, they come out too crunchy, flat, and hard, and I could never figure out why. So, I did a little digging.

There are certain ingredients that go into chocolate chip cookies. Some recipes vary, but for the most part, brown sugar, eggs, flour, baking soda, and vanilla are all staples in the recipe. 

But did you know that varying those a little can make a big difference in how the cookies turn out? It’s all a matter of science.

Changing some of the following can make your cookie chewier:

  • Brown sugar
  • Egg Whites
  • Baking temperature
  • Size of cookie
  • Baking soda/baking powder

Brown Sugar

Brown sugar is made by adding sugarcane molasses to white sugar crystals. Molasses attracts moisture, so that helps your cookies stay moist. 

  • In this recipe, I changed the ratio of brown and white sugar. I used more brown sugar than white.

Egg Whites

Egg whites tend to dry out cookies. When egg whites are added to a recipe, they will dry out when cooked, causing the cookie to spread more and dry out quickly.

According to The Pastry Chef Online, “The fat in yolks helps to shorten gluten and tenderize the final product.”

  • In this recipe, I added two eggs (and removed the white out of one of them).

Baking Temperature

This is a pretty easy one. When you bake cookies at a lower temperature, they have more of an opportunity to spread out. 

If you start your cookies at room temperature, they will spread out more while cooking than if you cook them right out of the fridge. 

Have you ever noticed that the pre-made cookie dough you buy at the store doesn’t usually spread out too thin? Part of the reason is that it starts out cold and doesn’t have as much time to spread out when cooking. 

The center will have more moisture as a result. 

When you bake a cookie, if you start out with a small bit of dough, it’s going to spread out more and cook up crispier. This is good if you love crunchy cookies.

If you scoop out a larger piece of dough, your cookies will not spread as much, allowing it to retain moisture in the middle. It will be a chewier cookie.

  • I used a large cookie scoop for my recipe.

Baking Soda/Baking Powder

If you want your cookie to spread less, use baking powder. The powder is more acidic and will spread less; therefore, you’ll have a more moist cookie

  • I added three teaspoons of powder to my cookie and removed the baking soda altogether so it would not be a crisp cookie on the inside.

Now that you know all of that, let’s get to baking simple chocolate chip cookies.

How to Make Chewy Chocolate Chip Cookies

  1. Mix the flour, baking powder, and salt in a medium-sized bowl.
  2. Mix the butter, brown sugar, granulated sugar, vanilla extract, and eggs in another bowl.
  3. Add the flour to the mixture and stir. Finally, stir in the chocolate chips.
  4. Scoop onto a cookie sheet and bake.

Tips for the Perfect Cookies

  • Measure the dry ingredients with proper measuring cups. There are different measuring cups for dry or wet ingredients. Use the flat side of a knife to scrape off the flour for a perfect measurement.
  • Sifting the flour helps to combine it more evenly with the other ingredients, such as baking powder and salt.
  • The warmer the butter, the more the cookies will spread when cooking. If you don’t want your cookies to spread as much, keep the butter in the fridge until you are ready to use it.
  • To keep the cookies moist longer, keep a piece of bread in the container with the cookies.

Complete recipe and printable instructions listed below. 

Start by adding the flour to a flour sifter. 

It’s important to measure the flour out precisely. I am super guilty of just sticking my measuring cup in the flour canister and pulling out a scoop of flour without scraping off the top.

Doing that with a couple of scoops can actually add quite a bit of flour to your recipe, altering the way the cookie will turn out.

Be sure to use the flat side of the knife. If you use the curved side, you won’t be getting enough flour.

Flour for simple chocolate chip cookies helps create a delicious dessert that is easy and the best cookie around.

Add baking powder and salt to the recipe.

Baking powder usually has the coolest lid built into the container. You can stick your scoop inside and run it along the lid, creating the perfect measurement. And you don’t need the knife. 

Chocolate chip cookies are moist with the addition of baking powder. Make a chewy, moist chocolate chip cookie recipe.

Tap the sifter and sift the flour, baking powder, and salt into the bowl. Set the bowl aside.

When you sift the flour, it helps to combine the ingredients better. 

Chocolate Chip Cookies are a delicious dessert that are the best when homemade from scratch.

In another bowl, add the brown sugar, white sugar, and butter. Mix the ingredients together. 

This is kind of my favorite part of the cookie. Once you get the dough going, you know something good is coming down the pike. 

Seriously, who doesn’t love butter and sugar? 

This is an easy chocolate chip cookies recipe for any occasion including birthdays, Christmas, or any holiday.

Add one whole egg and mix together. 

Add the second egg (without the egg white) and mix together. 

Ohhhh, look, it’s already looking like dough. I am going to have to start watching for kids coming from the sides and wanting to get a spoonful. 

Chocolate Chip Cookies from scratch are a delicious treat.

Add the flour to the mixture a little bit at a time. Mix until it is all incorporated.

These are the best chocolate chip cookies. Every time I smell a cookie baking in the oven, it brings me back to my childhood.

These are always good for lifting spirits, giving as gifts, and just popping in the oven when you want a treat. 

Soft cookies are a treat any time of the year, even just for fun.

Fold in the chocolate chips. 

This is the best part of the entire recipe. Chocolate chips taste good in raw cookie dough and right out of the oven. Is there anything better than soft, chewy chocolate chip cookies right out of the oven? Mmm…not much.

Soft Chewy Chocolate Chip Cookies are a delicious homemade treat.

Scoop the cookie batter balls of dough onto the cookie sheet. I used a large scoop and got about seven cookies on my baking sheet. 

I have a round stone baking sheet. I like to use stoneware because I think it bakes more evenly. 

Bake for about 11 minutes at 375 degree oven temperature or until the edges are golden brown.

Best Chewy Chocolate Chip Recipe

I usually let my cookies sit on the baking sheet for about five minutes after I pull them out of the oven. That way you’re not going to have a big blob of cookie–not that I wouldn’t eat it. I’d definitely still eat it. 

Soft Chewy Chocolate Chip Cookies are a delicious treat for any occasion. Cookies make great gifts for teachers, holidays, Christmas gifts, and more.


How can I make my cookies chewier? A: To achieve a chewy texture, use dark brown sugar, melted butter, and an extra egg yolk in your recipe.

What’s the best way to store soft cookies in an airtight container? A: To keep soft cookies fresh, store them in an airtight container at room temperature with a piece of white bread to maintain moisture.

How do I get the perfect chocolate chip cookie with crisp edges and a chewy center? A: Achieve the perfect cookie by using a mix of granulated and brown sugar and unsalted butter and baking at the right temperature for the ideal balance of crispness and chewiness.

Can parchment paper be substituted when baking cookies for a chewier outcome? A: Parchment paper helps cookies bake evenly. It can be substituted with a silicone baking mat or greased baking sheets for similar results.

What’s the difference between using cake flour and bread flour in cookie recipes for a cakey or chewier texture? A: Cake flour results in softer, more tender cookies, while bread flour creates a chewier texture due to its higher protein content. So the type of flour will create a different outcome.

How can I prevent my cookies from spreading too much and becoming thin? A: To control cookie spread, use cold butter, a smaller cookie size, and start with chilled dough, allowing for a thicker cookie with chewy centers.

How to Make Chewy Chocolate Chip Cookies. This is a great recipe for chewy cookies.

Optional Ingredients

You can add different ingredients to get different flavors in your baked cookies. Here are a few ideas:

  • Milk chocolate chips
  • Dark chocolate chips
  • Peanut butter chips
  • White chocolate chips
  • Pecans
  • Walnuts
  • Chocolate chunks

More Delicious Cookies

What makes a cookie chewy? Chocolate Chip cookies are a moist and easy dessert to make.

What Makes A Cookie Chewy?

Yield: 36 cookies
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes

Chocolate chip cookies are a delicious treat that doesn’t have to turn out crispy and hard. It’s a matter of using the right ingredients and the right temperature when baking. This is an easy chocolate chip cookies recipe that will give you chewy cookies every time. 


  • 2-1/2 cups all-purpose flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup butter (2 sticks)
  • 1-1/4 cups brown sugar
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 2 eggs (1 without the egg white)
  • 12 oz. chocolate chips


  1. Preheat oven 375-degrees.
  2. Add the flour, baking powder, and salt to a sifter and sift into a medium-sized bowl.
  3. In a separate bowl, add the butter, brown sugar, sugar, and vanilla. Mix together.
  4. Add one egg at a time. (Only add the egg yolk on the second egg). Mix together.
  5. Add the flour a little at a time and mix until it is all incorporated.
  6. Fold in the chocolate chips.
  7. Scoop onto a cookie sheet and bake for 11 minutes or until edges are golden brown.
  8. Remove from the oven and let sit on the cookie sheet for five minutes before moving to a cooling rack.
  9. The recipe will make about three dozen cookies.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 203Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 157mgCarbohydrates: 33gFiber: 1gSugar: 26gProtein: 2g

Nutrition is approximate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Looking for more delicious recipes? Check out Julia’s Simply Southern

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. In the demo you say to mix butter and sugars but in the recipe you didn’t mention amount of butter to use.Want to make these cookies but want to make sure I use correct amount of butter.Thank you,Diana

    1. Julie Pollitt says:

      Hi Diana! Thanks so much for pointing that out! Yikes, that would have been a lousy cookie without the butter. It calls for 1 cup of butter. I fixed it in the recipe above–I appreciate your help!

      Thanks again and I hope you love them!

      1. Thank you for getting back to me.I will be trying them now.You have taught me a lot about why my cookies come out like flat discs.Butter too soft.Thank you again.

        1. Julie Pollitt says:

          Hi Diana! You’re welcome, and I hope they turn out perfect! Have a good evening.

  2. Miz Helen says:

    This is a great post! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday and come back to see us real soon!
    Miz Helen

    1. Julie Pollitt says:

      Thanks Miz Helen! Hope you have a great week!

  3. This recipe came out great! My team LOVED them. I enjoyed reading and learning about what ingredients do to a recipe. Thank you for the information.

    1. Julie Pollitt says:

      That’s great to hear! Thanks for sharing!

  4. Oh my 😃 finally the perfect crispy edges chewy center chocolate chip cookie! Thank you 😊

    1. Julie Pollitt says:

      You’re welcome!

  5. Finally found the perfect recipe for chocolate chip cookies! Crispy on the edges & chewy in the center! Awesome 😉👏🏻😋

  6. Hi, I am baking these as I type. I am using an ice cream scoop to make cookies, I cooked 6 ea. first batch and they were golden around edges but a little undercooked in center. My question is will they firm up after a while or should I cook like 13 minutes on next batch ?
    But OMG even a little undercooked they were amazing. Cold butter and exact measurements are the ticket. Yea, no more flat cookies. Thank You ! I have been married to the Cookie Monster for 44 years, he’s going to freak out with delight.

    1. Julie Pollitt says:

      When you take them out of the oven, I would leave them on the cookie sheet for a few more minutes to let them continue to cook a bit. That might help. You can also add about one to two minutes to your original cooking time. Glad to hear you like them and that your cookie monster will be thrilled!

  7. Tiara Crumbley says:

    Made these and this is my new favorite recipe!!! Came our perfect! Mine spread a little bit they tasted amazing. Just what I wanted chewy cookies!

    1. Julie Pollitt says:

      So great to hear!

  8. While this is a pretty good recipe, I’d recommend using softened butter and then refrigerating the dough for a bit. Softened butter mixes so much better

    1. Julie Pollitt says:

      Thanks for the tip!