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
Description
Chewy Chocolate Chip Cookies use Karo® Corn Syrup to get that chewy and soft texture!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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
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I’ve partnered with Karo® Corn Syrup for this easy and delicious recipe.
Do you use salted or unsalted butter?
I used salted 🙂
Today I made this recipe and they came out flat.
Tried your snickerdoodle and the chewy chocolate chip cookies. Both are amazing. I’m sure I’ll be trying many more of your recipes! Thank you for sharing!
So glad you liked them!!
Oiy was easy to make but the cookies flattened when I baked them. I put the dough in the fridge for 1 hr to chill in balls and then baked them and they still flattened. What did i do wrong?
I have made literally hundreds of different chocolate chip cookie recipes trying to find my version of “the perfect chocolate chip cookie”. This recipe is now the front runner. I’m not sure that I need to look any further. If you follow the recipe exactly you will have the perfect cookie. Crispy on the edges while soft and chewy on the inside. Cookie Perfection!! Thanks for posting!! I’m so glad I stumbled upon this recipe!!
So glad you liked them!!
I made these today and they came out flat what did I do wrong. I followed the recipe to a T
I agree — mine ended up flat and spread a lot. Maybe I should try to refrigerate the dough before baking? Flavor was good, but they just didn’t look pretty.
Great cookie, family loved them, makes plenty.
Made these today and 2 thumbs up! Thank you!
i dint have karo ,what can i substitute? thanks
You can sub in honey in equal portions!
Can not wait to try this recipe! What type of brown sugar light or dark?
You can use either, but I use light!
I used light also since I didn’t have dark, and it worked fine……….
Awesome! Thanks for the feedback!