These are seriously the BEST Chewy Chocolate Chip Cookies! This easy recipe uses a secret ingredient to make them soft, chewy and gooey too! I love these tasty chewy chocolate chip cookies.
This post is sponsored by Karo Corn Syrup. All opinions are my own.
August 4th is National Chocolate Chip Cookie Day so we need to celebrate! Since it’s a holiday it means we can eat chocolate chip cookies all day long.
(Now, if you’re reading this post and it’s nowhere near August 4th, no worries…I think that every day can be chocolate chip cookie day!)
Chocolate Chip Cookies are not only the most iconic cookie, but they’re one of my absolute favorites. My basic chocolate chip cookie recipe is the most popular one on this site and I’ve also made tons of variations too! Whenever I think about making cookies it’s going to be chocolate chip with some special add-in or simple technique to make a new kind of cookie.
To get us in the mood for National Chocolate Chip Cookie Day I’m sharing my favorite CHEWY Chocolate Chip Cookie recipe. This recipe has a slightly different texture than my original recipe: they’re chewier! Sometimes you want a gooey chocolate chip cookie, sometimes you want a pillowy soft one, and sometimes you want chewy cookies.
These easy Chewy Chocolate Chip Cookies have a not-so-secret ingredient that make them perfect for National Chocolate Chip Cookie Day!
I believe that not all cookies are created equal. That is, you can have several “BEST” recipes of the same thing because each is a little different (and you can also have different favorites depending on the day). If you’re looking for a chewy chocolate chip cookie then this is the recipe you want.
To get into the nitty gritty of these cookies, we need to dig into the recipe.
I started this recipe by checking out the Chewy Chocolate Chip Cookie recipe on the Karo Syrup website and then I combined it with my Best Chocolate Chip Cookie Recipe. Between the two I knew I’d end up with a soft and chewy cookie perfect for National Chocolate Chip Cookie Day.
I love a soft chocolate chip cookie, but sometimes I also want a chewy one. Almost all chewy cookies are soft, however not all soft cookies are chewy. (For example, my pudding cookie recipe isn’t chewy at all, it’s pillowy soft.)
What’s the secret to making chewy chocolate chip cookies?
The secret to making chewy chocolate chip cookies is using Karo Corn Syrup (Light). Karo is the perfect ingredient that makes cookies chewier on the outside but still soft in the middle.
Why does Karo Corn Syrup make cookies chewy?
That, as they say, is because of cookie science.
To be a chewy chocolate chip cookie a recipe needs the following:
- Strong flour to create more gluten
- High sugar and liquid content with less fat
That last one is why Karo Corn Syrup is the perfect way to make your cookies chewier. Karo is, in effect, a liquid form of sugar. By using a more liquid kind of sugar you get a chewier cookie!
I enhanced my traditional cookie recipe by adding Karo Syrup and making just a few changes. The result are the best chewiest cookies!
Substitute Karo Syrup for granulated sugar to make chewy cookies
My first change was to swap out the granulated sugar for Karo Syrup (Light). The rule of thumb is 3/4 cup Karo Syrup for 1 cup granulated sugar. Since my original recipe called for 1/3 cup granulated sugar I used 1/4 cup Karo instead.
I kept the brown sugar the same in the recipe because I still wanted a soft cookie.
Karo is the leading corn syrup brand with over 100 years of quality and trust from multiple generations. I’ve used Karo Syrup my whole life: my Mom’s Pecan Pie wouldn’t be the same without it. Ingredients come together with Karo to create delicious recipes the same way that people come together to create joyful traditions. Every time you use a bottle of Karo syrup you are keeping tradition, like I do every year when making my mom’s pie recipe. From pecan pie to chocolate chip cookies, whatever it is, your baking comes together with Karo to make life sweet.
Karo Syrup has a ton of other great benefits, besides chewier cookies. Did you know that corn syrup can enhance flavors, help your recipes brown, and even helps with freshness of recipes?
In my opinion, though, the pecan pie and the chewy chocolate chip cookie benefits of corn syrup are the best ones!
The recipe for these chewy chocolate chip cookies is otherwise similar to my basic recipe, except for a few things:
- Instead of melted butter, I used softened. Karo adds liquid and I didn’t want additional liquid from the melted butter. (Learn how to soften butter fast!)
- I added a touch more flour to make up for the extra liquid and the fact that a chewy chocolate chip cookie needs to be more stable than a soft one.
Baking time and temperature are pretty much the same. Be sure to learn how to tell when your cookies are done before you bake!
Tip: if you want those gooey chocolate chips on top, add a few to the just baked cookies right when they come out of the oven. The chocolate chips stay melty and make the cookies super pretty!
I hope that you make several batches of these chewy Chocolate Chip Cookies for National Chocolate Chip Cookie Day. Share them with family and friends and enjoy a chewy cookie with the help of Karo!
This recipe is adapted from the folks at Karo and their Chewy Chocolate Chip Cookies recipe.
Other fun chocolate chip cookies for National Chocolate Chip Cookie Day:
- Best Chocolate Chip Cookies
- Giant Chocolate Chip Cookies
- Chocolate Chip Cookie Cupcakes
- All my chocolate chip cookie recipes
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BEST Chewy Chocolate Chip Cookies
- 1/2 cup unsalted butter softened
- 1/4 cup Karo Corn Syrup (Light)
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 1/2 cups chocolate chips (semi-sweet or milk) plus more for topping
- Note: This dough requires chilling.
- Place softened butter in the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using a hand mixer). Add Karo Corn Syrup and brown sugar and mix on low speed until the mixture is smooth. Tip: spray your measuring cup with nonstick cooking spray before measuring your corn syrup. This will ensure easy pouring. Mix in egg and vanilla extract and mix on medium speed until combined.
- Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in chocolate chips.
- Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough. Cover with plastic wrap and chill for at least 1 hour.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake (2 tablespoon sized cookies) for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.
- Try using white chocolate chips or a combination of milk, semi-sweet, and white chocolate chips instead of all one flavor. You can even substitute butterscotch or peanut butter chips, or add your favorite nuts. Just keep the amount of add-ins to 1 1/2 cups.
- To get the melty glossy chocolate chip look I have, add a few chocolate chips to the top of the cookies when they come out of the oven. They'll melt, stick and then cool and be super gooey!
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: July 31, 2019