Chewy Chocolate Chip Cookies

October 3, 2019
Chocolate chip cookies
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There aren’t many kids that could turn down a chocolate chip cookie, especially my kids. I love them myself. A plate of warm cookies with a glass of cold milk is the greatest example of comfort food that I know of. When I make a batch of these cookies at home, I have to pack them up as soon as they are cooled, or else my husband will continue to munch on them. It’s not just him; I can’t seem to stop myself from gobbling down three or four at a time. With a little tweaking, I finally have my favourite Chocolate Chip Cookies, and I want to share the recipe with you.

The Best Chocolate Chip Cookies

chocolate chip cookies and milkWhen it comes to cookies, especially the chipped variety, I love a big chewy cookie. I had to do a lot of reading and researching to achieve the cookie I wanted. When it comes to chewy cookies, there are some things you need to be taken into consideration, and the most important is that moisture is vital. Moisture doesn’t necessarily mean liquids; in baked goods it is accomplished by eggs, sugar, and fats. My recipe has a higher percentage of sugar to butter and uses two whole eggs with the addition of milk. All of this helps me to get the chewy cookie I was looking for. You need to remember that when making cookies, you aren’t trying to build up gluten structures, so minimal mixing is required. I also skip on using any mixer and stick with a wooden spoon and elbow grease.


Another difference between my cookies compared to others is that I prefer to use milk chocolate chips. I like the taste better. If you prefer the taste of semi-sweet chips, then feel free to substitute. This batter will also work if you want to add in some nuts, like pecans or walnuts. If you do want to add nuts, decrease the chips by half a cup and add 3/4 cup of chopped nuts. You can also do a cup of white chocolate chips and 1 cup of dried cranberries. The batter works for a variety of cookies.

When I make drop cookies, I like to use cookie scoops because they come out the same size, and it makes it super easy. It took some time to figure out my recipe, but it is the perfect cookie, to me at least. I prefer baking cookies for my kids to take to school, and these Chocolate Chip Cookies are a winner with my kids and their friends. I hope you and your family enjoy these cookies as much as we do at my house. Good Luck and Happy Baking.

I would love to hear from you about how this recipe worked for you, so leave a comment. If you want to know what’s happening in my kitchen, follow me on Instagram or Facebook.

Other Cookie Recipes you Might Like:

Lavender Lemon Shortbread Cookies

Raspberry Almond Shortbread Cookies

Chocolate chip cookies

Chewy Chocolate Chip Cookies

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By Teresa Serves: 42 cookies
Prep Time: 10 minutes Cooking Time: 10-13 minutes


  • 3/4 cup (162g) room temperature butter
  • 1/2 cup+ 2 tbsp (130g) sugar
  • 1/2 cup (130g) packed brown sugar
  • 2 eggs
  • 2 tbsp milk
  • 1 tsp vanilla
  • 2 1/4 cups (325g) flour
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups milk chocolate chips (or one bag)



Preheat oven to 375℉


In a large bowl beat together with a wooden spoon butter and sugars until thoroughly mixed


Add eggs, milk, and vanilla and continue mixing.


Whisk together in a small bowl the dry ingredients; flour, salt, baking soda.


Add dry ingredients to the large bowl and begin mixing.


Before the flour has been completely mixed in, add the chocolate chips.


Continue mixing until the batter is smooth and the flour has been completely incorporated.


Line cookie sheets with parchment paper*


Using either two tablespoons or a #50 cookie scoop** place batter onto the cookie sheets making sure to leave an inch or two of space because these cookies do spread.


Bake for 10-13 minutes until golden brown


Let cool for 5 minutes on the pans before moving to cooling racks.


Store in an airtight container for no more than a week. You can freeze these cookies for longer storage.


* We are lining with parchment paper instead of greasing the sheets because the cookies would spread too much if the pans are greased. ** For information on cookie scoops take a look at the link in the blog post.


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