Cookies & Cups > Recipes > Cookies > Chocolate Chip Cookies > Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

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!

My Chewy Chocolate Chip Cookies Are For All You Chew Cookie Lovers!

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!

CHEWY Chocolate Chip Cookies are a thick, soft and chewy cookie recipe

What Makes These Cookies So Chewy?

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.

Karo Syrup makes these extra chewy chocolate chip cookies

Does This Cookie Dough Need To Chill?

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!

Chewy Chocolate Chip Cookies are an EASY chocolate chip cookie recipe with a special ingredient

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!

Karo Syrup makes these the best chewy chocolate chip cookies!

How to switch up flavors in this cookie recipe:

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


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chewy Chocolate Chip Cookies are an EASY chocolate chip cookie recipe with a special ingredient

Chewy Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 11 reviews
  • Author: Shelly
  • 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
  • 21/2 cups all-purpose flour
  • 2 cups semi-sweet chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. Turn mixer to low and add in the flour, mixing until just combined.
  4. Stir in the chocolate chips until evenly incorporated.
  5. 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.
  6. 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

Want To Save This Recipe?

Find more recipes like this:

I’ve partnered with Karo® Corn Syrup for this easy and delicious recipe.

Rate this recipe and share a comment

Your email address will not be published.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

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I accept the Privacy Policy

32 comments on “Chewy Chocolate Chip Cookies”

  1. Love this recipe. It’s my family’s favorite cookie recipe. However, today for the first time, I used the built in scale to double the recipe. I was just feeling brain dead and didn’t want to have to think about doubling the recipe. Unfortunately, there’s a mistake on the amount of flour. The single recipe calls for 2 1/2 cups. The doubled should show 5 cups but instead shows 4 -1 cups. Sure wish I hadn’t used the scale feature at the top of the recipe.

  2. This recipe works out great. The 1/4 cup of butter cut out did make them less greasy.
    Easy recipe with fantastic cookies

  3. 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.

  4. 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!

  5. 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

  6. Lizette Lopez

    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?

  7. 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!

  8. Angelina Haueter

    These are not good at all. I do not recommend this recipe. Yes they are chewy but they taste terrible.

Scroll to Top