CHEWY Chocolate Chip Cookies are a new favorite cookie recipe with a secret ingredient that makes them chewy and stay soft!!
If chewy cookies aren’t your thing, make sure to try out my Chocolate Chip Cookie Brittle or my Crispy Bits Chocolate Chip Cookies!
I am no stranger to a chocolate chip cookie recipe. I have TONS on my website, and I’m pretty sure I will continue to bake new and interesting chocolate chip cookie recipes for as l along as I exist.
Whether you like crispy cookies, soft cookies, chocolate chunk cookies, mini chip chocolate chip cookies, cookies stuffed with frosting, cookies made with hard boiled eggs…I’ve got you covered.
BUT one chocolate chip cookie recipe I did not have on my website (until today) is a perfectly CHEWY Chocolate Chip Cookie recipe. I couldn’t believe it either. So today we’re talking about how to make the softest, chewiest chocolate chip cookies ever to happen!
The secret to these CHEWY cookies is…drumroll please…Karo® Corn Syrup!! Yep, it’s a pretty genius “secret ingredient”, if you ask me! I mean, let’s think about it…
Using Karo® Corn Syrup in place of some of the sugar is obviously going to make your cookies softer. And not only will the cookie be soft, but the corn syrup also adds a chewiness to the centers that just can’t be duplicated! These taste like the best version of a bakery cookie. You can use either Karo® Dark or Light Corn Syrup….totally up to you. The subtle sweetness that Karo® adds to the cookie is a nice change to the typical chocolate chip cookie recipe.
You bake these with butter, of course, so your edges still get brown and slightly crisp, but the insides are chewy and soft…and they will stay soft!! Just make sure to bake them until just the edges are golden, if you want a true soft cookie.
The cookie dough comes together quickly, and requires no chill time, which is great! It is a softer dough, due to the corn syrup, but they hold their shape beautifully when baked!
These Chewy Chocolate Chip Cookies are my kids new favorite cookie recipe. And I am fully on board with an easy cookie recipe, that turn out perfect every time!
You could certainly add nuts, or different types of chips to switch up the flavors. The base recipe for this cookie dough is ultra adaptable and can be used in so many ways!
This is a great cookie base recipe too that you can adapt and get creative with! Here are some ideas of extra to add-in and make them your own!
- 1 1/2 cups chocolate chips + 1/2 cup chopped walnuts
- 1 1/2 cup white chips and 1/2 cup of macadamia nuts
- 2 cups M&Ms
- 1 cup white chips + 1 cup Craisins
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 36 cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Chewy Chocolate Chip Cookies use Karo® Corn Syrup to get that chewy and soft texture!
- 3/4 cup butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup Karo® Light OR Dark Corn Syrup
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2–1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar on medium speed for 2 minutes, until light and fluffy. Add in the corn syrup, egg, vanilla, baking soda, and salt, and continue mixing for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in the flour, mixing until just combined.
- Stir in the chocolate chips until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop, place the dough on the prepared baking sheet 2- inches apart. Bake for 9-10 minutes, or until the edges are lightly golden.
- Transfer cookies to a wire rack to cool completely.
Optional- Place extra semi-sweet chocolate chips on top of the cookies, as soon as they come out of the oven to garnish.
Store airtight at room temperature for up to 3 days.
- Serving Size: 1 cookie
- Calories: 136
- Sugar: 13.7 g
- Sodium: 57.5 mg
- Fat: 7.6 g
- Carbohydrates: 17.3 g
- Protein: 1.5 g
- Cholesterol: 15.3 mg
Keywords: chocolate chip cookie, cookie recipe, chocolate chips, corn syrup
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I’ve partnered with Karo® Corn Syrup for this easy and delicious recipe.
30 comments on “Chewy Chocolate Chip Cookies”
I noticed in many of your recipes, you use corn syrup. The body cannot break down Corn Syrup as it is an artificially created sweetener. You can use sugar cane syrup as an alternative.
I use corn syrup in a very small amount of my recipes.
I wish I had this recipe sixty years ago, when I started baking. Chocolate chip cookies have always been unpredictable for me. This Is the perfect recipe for the perfectly awesome chocolate chip cookie.
Thank you so much Who would have thought that corn syrup would be the magic ingredient!
So so glad you love these as much as I do!!
I made these for my friends at school and they loved it. Every time I bake I struggle to find good recipes but when I came across this website it’s now my go-to! It taught me how to bake and is the root of my love for baking I’m only 14 but my friends and family call me a baker and I make all the treats and cakes for family gatherings all thanks to you <3
Hi! I tried this yesterday and it was an instant hit!
I was wondering if i can use a different brand of corn syrup (karo isn’t widely available in local groceries in my country) and brown butter?
Yes to both. The brand shouldn’t matter too much and brown butter makes everything better lol!!
I just tried this tonight and I love this recipe! Thank you for posting!! 🙂
Over the years I’ve found the texture of chocolate chip cookies is really hard to get right: too dry, too greasy, only good immediately out of the oven… I’ve made this recipe twice now and got cookies with a perfect look, texture and taste, even the next day. Who knew corn syrup would make such a difference? Thanks for sharing!
Isn’t it a fun trick?
These are not good at all. I do not recommend this recipe. Yes they are chewy but they taste terrible.