The best recipe for chocolate chip cookies that are crunchy on the outside, chewy on the inside! Get the secrets that make these Easy Chocolate Chip Cookies better than any other recipe. This recipe is easy and quick to make and they are a staple in our household for a sweet treat!

Chocolate chip cookies on parchment paper lined baking sheet.

I have been on the hunt for the perfect chewy chocolate chip cookie recipe for what seems like forever, and have never found one that is just right. What makes this recipe stand out from the rest? My favorite type of cookie is a soft chocolate chip cookie; soft on the inside with a little bit of crunch on the outside. I have a serious sweet tooth so when I tell you that you have to try this chocolate cookie recipe, you know it’s the real deal.

Tablespoons of cookie dough on a parchment lined cookie sheet with the mixing bowl of dough.

To Make These Chewy Chocolate Chip Cookies, You Will Need:

Butter – Make sure to use unsalted butter in this recipe as we add some salt later on, this need to be room temperate or slightly chilled.
Shortening – I prefer Crisco brand and this is something I always have on hand.
Sugar – You will need white and brown sugar for this recipe. For the brown sugar I like to use light brown sugar.
Eggs – Eggs bind all the ingredients together so make sure you use fresh eggs if possible.
Vanilla Extract – To add that perfect vanilla flavor to the cookie base.
Baking Soda – This helps the cookies rise in the oven.
Salt – This brings out the flavor in the chocolate!
Flour – Make sure to use all purpose flour and not self rising. I like to use Gold Medal.
Milk Chocolate Chips – You can swap this out for semi-sweet chocolate chips but I like how the Milk Chocoalte gives you that true melty and rich flavor.

Mixing bowl creaming together eggs, sugar, vanilla extract and a silver parchment lined baking sheet.

How To Make Chewy Chocolate chip Cookies

Preheat your oven to 375 degrees Fahrenheit.
In a stand mixer or large mixing bowl cream together the butter, shortening, sugar, eggs, and vanilla.
Add salt and baking soda to the mixture.
Add flour ensuring that the flour is fully incorporated.
Fold in milk chocolate chips until evenly distributed.
Line your baking sheets with parchment paper or use a baking sheet with no cooking spray.
Drop a heaping tablespoon of dough onto the baking sheet.
Bake cookies for 8-10 minutes. You want these cookies to be very soft on the inside when you take them out of the oven! Make sure to watch the cookies as you get close to the end of the baking time.
Allow to cool for at least 3-5 minutes then transfer to a cooling rack.
These cookies are delicious warm but will stay moist and chewy even stored in a ziplock bag or tupperware! I dare say these cookies are even better on day 2, and my family agrees! This recipe makes about 30 cookies.

Notes

You can add variations to this recipe! Try adding nuts or M&M’s to spice it up! Nutella would also be a perfect addition!

Make sure your butter is either room temperature or soft and slightly chilled. Do not use melted butter for this recipe or butter that you try to soften in the microwave.

Heaping tablespoons of cookie dough on a parchment lined cookie sheet ready to go in the oven.

Chewy Chocolate Chip Cookies

These perfect chocolate chip cookies are soft and chewy on the inside and have a bit of crunch on the outside!

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Course Dessert

Cuisine American

Ingredients

½ cup butter (room temperature or slightly chilled, NOT melted)
½ cup shortening
½ cup granulated sugar
1 cup packed light brown sugar
2 eggs
1 teaspoons vanilla extract
1 teaspoon baking soda
½ teaspoon salt
2½ cups all purpose flour
2 cups milk chocolate chips (or semi-sweet)

Instructions

Preheat oven to 375 degrees F.
Cream together butter, shortening, granulated sugar, light brown sugar, eggs, and vanilla.
Ass salt and baking soda, mix thoroughly.
Add flour, allowing mixture to incorporate fully.
Fold in milk chocolate chips until evenly distributed.
Drop a heaping tablespoon worth of dough for each cookie onto the baking sheet.
Bake for 8-10 minutes. These cookies should be very soft inside when you take them out, so watch them closely near the end of the baking time.
Allow to cool for 3-5 minutes then transfer to cooling rack. These cookies are delicious served warm but are even better the 2nd day when stored in a ziplock bag!