Mom's Best Recipes
Recipe

Best Soft and Chewy Cookies

Thick centers, crisp edges, and a brown sugar vanilla vibe with melty chocolate in every bite. One bowl, no stress, maximum cookie payoff.

Author By Matt Campbell
4.9
A real photo of a stack of soft and chewy chocolate chip cookies on a parchment-lined baking sheet with melted chocolate pockets and golden crisp edges
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If you’ve ever bitten into a cookie and thought, why is this one dry, or why did it spread into a sad little lace pancake, welcome. This is my ride or die cookie: thick and soft in the middle, crisp at the edges, and loaded with chocolate like it’s trying to prove a point.

We’re using approachable pantry ingredients, a couple small power moves, and just enough chilling to keep the texture plush. These cookies are decadent, not fussy. You don’t need a stand mixer. You do need to taste a little dough responsibly and believe in brown sugar.

A real photo of cookie dough scoops on a parchment-lined sheet pan with visible chocolate chips and a small bowl of flaky salt nearby

Why It Works

  • Melted butter + a short rest gives you that toffee-ish, caramel depth without creaming for 5 minutes.
  • More brown sugar than white sugar keeps the centers soft and chewy, thanks to molasses and extra moisture.
  • Extra egg yolk adds richness and helps create that bendy, bakery-style chew.
  • A chill (even 30 minutes) controls spread and deepens flavor, like a mini cookie glow up.
  • Chocolate chunks plus chips means puddles and pockets. This is the whole point.
  • Finish with flaky salt so each bite tastes louder in the best way.

Pairs Well With

Storage Tips

Room temp: Store cooled cookies in an airtight container for 3 to 4 days. Add a slice of sandwich bread to the container to keep them extra soft. The bread goes stale so the cookies don’t.

Freeze baked cookies: Freeze in a zip-top freezer bag with parchment between layers for up to 2 months. Thaw at room temp, or warm for 5 minutes in a 300°F oven for that fresh-baked vibe.

Freeze cookie dough: Scoop dough balls onto a sheet pan, freeze until firm, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding 1 to 2 minutes to the bake time.

Common Questions

Why did my cookies spread too much?

Most common culprits: butter was too hot when you added sugars, dough wasn’t chilled, or your baking sheet was warm from a previous batch. Let melted butter cool for 5 minutes, chill the dough, and always start with a cool pan.

Can I skip the chill?

You can, but the texture will be thinner and less chewy. If you’re in a hurry, chill for just 30 minutes. It makes a noticeable difference.

How do I keep them soft and chewy?

Don’t overbake. Pull them when the edges look set and lightly golden, but the centers still look a little underdone. They finish cooking as they cool.

Can I use salted butter?

Yes. Reduce the added salt to 1/2 teaspoon. Still add flaky salt on top if you love that sweet-salty finish.

What chocolate is best?

Semisweet is the classic. For extra decadent cookies, do a mix of semisweet chunks and dark chocolate chips. Milk chocolate is tasty too, just sweeter.

Do I need a mixer?

Nope. A whisk, a spatula, and a little elbow grease gets the job done.

I didn’t start out chasing “the best cookie.” I started out chasing a cookie that would survive real life: weeknights, hungry friends, and the kind of baking mood where you want something cozy but not complicated. I tested these until they hit my favorite texture combo, crisp edges with a soft center that stays chewy the next day. Now it’s the batch I make when someone says, “Bring dessert,” and I want to look like I tried harder than I did.