Chewy Chocolate Chip Cookies (The Best)
Chewy Chocolate Chip Cookies (The Best)
Open in full-screen mode

Chewy Chocolate Chip Cookies (The Best)

15 MIN
1 H
16 cookies



  1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line two or three baking sheets with parchment paper.
  2. In a bowl, combine the flour, baking soda and salt.
  3. In another bowl, combine the butter and both sugars with a wooden spoon. Add the eggs and stir until smooth. Stir in the dry ingredients and chocolate. Cover and refrigerate for 1 hour or overnight.
  4. Using a 3-tbsp (45 ml) ice cream scoop, spoon five to six balls of dough on each baking sheet, spacing them out evenly.
  5. Bake one sheet at a time for 8 to 9 minutes or until lightly browned all over. They will still be very soft in the centre. Cool completely on the baking sheet.


Do not cook more than one sheet at a time.


  1. Amazing recipe, whenever I make the cookies, people always compliment them. The only difference is I make them smaller than suggested.

  2. I see recent complaints in the comment section and thought I would give my review. I make these all the time, I think the best I have ever had. If people are having issues with the cookies, they must be doing something wrong or using poor ingredients.Love, love, love these cookies!!

  3. I cannot believe people actually liked these cookies and gave them a 5 stars. They were terrible! I followed the recipe to a tee! I’m a great baker and have been baking for years and years. I had to throw out the entire double batch. Even my grandchildren thought they were disgusting! Save your time and money and find a different recipe!

  4. Honestly this is my favourite cookie recipe. When you take them out they are still quite soft so you may think they are not ready but once you leave them to set they are all good . The are soft and chewy and taste amazing.

  5. I’m really disappointed, I’ve done better with other recipes. The dough at first seemed beautiful until it went to the fridge. An hour later the dough would break apart. Then in the oven they won’t flatten. I had to flat them out with a spatula but it messed the chocolate. The cooking time was definitely not enough. The cookies came out super greasy and uncooked. The taste is not bad, but I’ve definitely made better cookies. Will NOT do it again.

  6. Great cookies, weird that we have to leave the oven on for an hour or overnight, but what do I know? Works great

  7. Yummy cookies. The house smells amazing when these are baking. My edits: I didn’t melt my butter, just softened. I used mini chocolate chips and added 1 teaspoon vanilla extract.

  8. I’ve made this recipe at least 20 times. They are now a family favorite! Don’t bake too much as they harden once cooling. I also add a little less sugar than on the recipe. It’s a must try !

  9. My cookies weren't very good. They turned out pretty hard

  10. i cant not raite good how i am gonna do lol

  11. These cookies are really good! I did have to lessen the sugar because they are on the sweeter side, but really soft and chewy! The bad reviews seem like they went askew somewhere because there are really good!

  12. These are simply the best tasting chocolate chip cookie!! The melted butter/brown sugar combo give them a caramel flavor! Also cooking in isolation makes you more resourceful. I had left over Lindt bunnies from Easter and I crushed them up into chunks and used them! Divine!!! Make sure you chill the dough for an hour!!

  13. Can't say I'm a massive fan of these. Made a double batch and included vanilla extract but despite the chilled dough, cookies came out greasy, flat, and a little unsightly.

  14. Another “The Best” recipe that worked out beautifully!! Question: How long can the dough stay in the fridge? Thank you!

  15. I followed the instructions precisely. Cookies turned out great! I measured out the ingredients using the kitchen scales, to make sure of precision. I was slightly worried after seeing very negative comments among the very positive ones. But having made this cookie myself I am now certain that negative reviewers did something wrong. As to the result - I'd reduce sugar a bit, as I find them to be on the sweeter side. And my oven required about 11 min for a larger cookie, and 9 min for smaller sized batch.

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.