The BEST Chewy Chocolate Chip Cookies recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the tips to the best chocolate chip cookies that everyone requests!

Chewy Chocolate Chip Cookie recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests! //

These chocolate chip cookies have to be our absolute favorite chocolate chip cookies in the whole wide world. But seriously, chocolate chip cookies and milk? I think my son could eat his weight in them he loves them so much. I’ve been making these incredible cookies for so many years now that they are one that is requested over and over again. 

If you like your cookies to be crisp on the outside, chewy on the inside with the perfect combination of sweet and a little bite of salty then this cookie recipe has your name on it, too!

How to Make the Best Chocolate Chip Cookies You’ll Make Again and Again!

Chewy Chocolate Chip Cookie recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests! //

What Ingredients Do You Need for the Best Chocolate Chip Cookies?


You can use either salted or unsalted butter in this recipe, whichever you have on hand. I generally keep salted butter and use that in my baking.

If you prefer to use unsalted butter, I do recommend that you include the optional sprinkle of salt on the top of the cookies. That sprinkle adds so much.

Resource: How to Soften Butter


You are using a combination of both granulated and brown sugar in this cookie recipe. The brown sugar contains molasses which adds such a depth of flavor to the cookies and makes them even more delicious.


You’ll use standard large eggs in this recipe. I like to allow my eggs to reach room temperature for all of my baking, including cookies, but it generally isn’t as important for cookies as it is for baking cakes and cheesecakes. The room temperature egg will cream together more easily and produce fluffier baked goods. Cold eggs straight from the refrigerator will still work in this recipe, but will not cream together as easily.

Vanilla Extract

A good vanilla extract makes a huge difference in baking. You can either make your own from whole vanilla beans and liquor or you can be sure to purchase the highest quality vanilla extract you can. There are a few brands at different price points that work well, such as Nielson-Massey, Rodelle, and McCormick Organic.

Resource: How to Make Vanilla Extract


This recipe uses all-purpose flour. Note that if you need to make these cookies gluten-free, I would recommend using Cup 4 Cup gluten-free flour blend in place of the all-purpose flour. It will slightly change the finished texture of the cookie, but is absolutely delicious when you need to make sure that your cookies are gluten-free.


This is the secret ingredient!

My recipe also includes quick-cooking oats. Quick cooking oats are generally old-fashioned oats but with a finer texture. They impart the same flavor as old-fashioned oats without the bulk in this cookie.

Again, if you need a gluten-free option, make sure to use certified gluten-free oats.

If you only have old-fashioned oats on hand, simply add them to your blender and pulse for about 2 seconds until they are slightly finer.


I use kosher salt in this recipe, specifically Diamond Crystal kosher salt brand which has less sodium than some other brands. If you would like to use regular table salt, fine sea salt, or even another brand of kosher salt, I recommend that you simply use half of the salt listed in the recipe.

For an optional topping, I also love to add a pinch of flaky sea salt to the tops of my cookies while they are still warm. ๐Ÿ™‚

Baking Soda

Baking soda is part of the leavening in these chewy chocolate chip cookies. Make sure that the baking soda is fresh.

Chocolate Chips

You may wonder what kind of chocolate chips are the best chocolate chips to include in this cookie. Well, the answer is… the ones that you prefer! ๐Ÿ™‚ My family loves dark chocolate, so we generally like to use those in this cookie recipe. You can also use semi-sweet chocolate chip, milk chocolate chips or even a blend of two if you’d like. A blend of dark and milk chocolate is delicious – it’s what I use in my recipe for Salted Double Chocolate Chunk Cookies. 

Chewy Chocolate Chip Cookies Recipe - Chewy Chocolate Chip Cookie recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests! //

Do You Need to Chill Chocolate Chip Cookie Dough for the Best Cookies?

That is really a matter of personal preference. And time.

Here’s what I’ve found.

  • Chilled cookie dough prevents the cookies from spreading as they bake. The butter becomes firm again within the cookie dough as the dough is chilled. Scooping the dough onto the baking sheet and refrigerating as little as 20 – 30 minutes helps the cookies from spreading a great deal.
  • Unchilled cookie dough will spread a bit, but will still be delicious.

I make these cookies often enough that I generally like to keep scoops of the cookie dough at the ready in my freezer so that I can bake a small batch of fresh chocolate chip cookies for my son and his friends on a whim.

I also bake them frequently enough that I bake them immediately after mixing together my cookie dough.

We love this cookie both ways. There is no wrong way or right way to make them in my book! ๐Ÿ™‚

Chewy Chocolate Chip Cookies Recipe - Chewy Chocolate Chip Cookie recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests! //

Making and Baking the Cookies

To make these cookies, you will start by preheating your oven and lining the baking sheets with parchment paper or silicon baking mats.

Now stir together your dry ingredients of flour, oats, salt, and baking soda. Make sure that they are well blended so that when you add the dry ingredients to your butter mixture the ingredients are well distributed throughout the cookie dough.

Then, cream together your butter and sugars until light and fluffy. Mix in your eggs and vanilla extract until well combined. By adding your vanilla extract at this point in the mixing process, the vanilla extract and the butter are combined more thoroughly which then imparts more flavor in your baked cookies, in my opinion.

Mix the dry ingredients into the butter mixture until just well combined. Be careful not to overmix here.

Next, stir in your chocolate chips.

Scoop your cookie dough onto the baking sheet and bake for about 8-10 minutes just until lightly golden brown.

Remove from the oven and watch them disappear.

How to Store Chocolate Chip Cookies

Baked. Store in an airtight container at room temperature for up to 5 days.

Unbaked. Store in an airtight container in the freezer for up to 3 months.

How to Freeze Chocolate Chip Cookie Dough

Place cookie dough scoops onto a parchment lined baking sheet and into the freezer until frozen, about 30 minutes. Then, remove the scoops from the baking sheet and place into a freezer-safe, airtight container.

When ready to bake one, two or ten cookies, pull that number out and bake. You may need to add a few more minutes to the baking time since they are being baked from frozen.

Chewy Chocolate Chip Cookie recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests! //

Here’s my recipe for The Best Chocolate Chip Cookies.  I think you’ll love them.

Chewy Chocolate Chip Cookie recipe with a secret little ingredient. They are soft, chewy, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests! //

The Best Chocolate Chip Cookies Recipe

Chewy Chocolate Chip Cookies recipe with a secret little ingredient. They are chewy, soft, and amazing! Learn the secrets to the chocolate chip cookies that everyone requests!
5 from 9 votes

Review Recipe

Print Recipe

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 36
Course Dessert
Calories: 172kcal
Cuisine American
Author: Robyn Stone | Add a Pinch


  • 1 cup butter softened
  • 1 cup brown sugar packed
  • 1 cup sugar
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/4 cup quick-cooking oats
  • 1 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1 1/2 cups chocolate chips
  • flaky sea salt optional, for topping


  • Preheat oven to 350ยบ F. Line baking sheet with parchment paper or silicon baking mats. Stir together dry ingredients of flour, oats, salt, and baking soda in a medium bowl. Set aside.
  • Cream butter then add sugars and mix until light and fluffy. Add eggs and vanilla. Mix until well-combined. Add flour, oats, salt, and baking soda to butter mixture. Mix well and then stir in chocolate chips. Scoop chocolate chip cookie dough onto a cookie sheet spacing well apart to allow room for the cookie to spread lightly. Bake for about 10 – 12 minutes or until lightly browned.
  • Optional: sprinkle a pinch of flaky sea salt onto cookies right out of the oven while still warm.

Nutrition Information

Calories: 172kcal | Carbohydrates: 25g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 143mg | Potassium: 26mg | Sugar: 16g | Vitamin A: 190IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.7mg
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

Robyn xo

From the Add a Pinch recipe archives. Originally published 2010.

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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56 Comments Leave a comment or review

  1. slightly cripsy on the outside, chewy on the inside. I will teach your son how to eat his weight in cookies. I’ll bring the chocolate milk!

  2. Chocolate chip oatmeal cookies have been a favorite in our family for so many years I can’t recall when we started making them. My kids never loved nuts in their cookies, I missed that extra mouthfeel of something beyond plain dough and the chocolate chip cookie seemed to be our ‘meet in the middle’ solution.

    Probably didn’t hurt that with the ever present issue of high altitude baking that the oatmeal in the dough help saved me from having totally flat cookies!

    I haven’t had them in years and am now craving some..albeit WITH nuts. Oh how crazy rebellious is that? ๐Ÿ™‚

  3. Pingback: Recipe Dreams Blog
  4. I made these the other day with a friend. I also added some pecans (about 1/2 a cup) roughly chopped. They were great!
    I made various sizes and even wrapped some up for a friends birthday…his girlfriend said later he didn’t really eat cookies, but took one bite and then polished 2 (large) cookies off.

    Will definitely make these again ๐Ÿ˜‰

  5. Awesome recipe. I cut it in half for a smaller batch & they all came out perfect. I used Belgian dark chocolate that I cut up into chunks. I also used steel cut oats instead of the quick cook oats. These cookies are deelish! Thanks for the great recipe.

  6. Always on a search for the best chocolate chip cookie recipe, and I think I’ve found it! These were so delicious!! I used half white whole wheat flour and about a 1/4 cup of dark brown sugar because I was out of light brown. Also, I only have old fashioned oats so I gave them a quick pulse in the blender. YUM! My husband texted me from work to say how delicious they are. Mine baked up puffier than yours maybe from my changes. This is definitely a keeper!

      1. If you wait (rest the batter) a bit for the oat fiber to absorb the extra moisture you speak of, the added flour won’t be needed. Patience, even in baking!

  7. You are a true genius Robyn. I’ve tried your cake recipes and I’ve just made a batch of these cookies. Every single one of your recipes I’ve tried have all come out heavenly! ?

  8. I made these cookies today. OMG…very yummy. I followed the recipe exactly and they are very tasty! I baked them for 10 minutes and let them sit on cookie sheet for 1 min. They were soft and baked perfect. I can’t wait to share with my kids, if there are any left.

  9. Making these right now and the first batch just came out of the oven. They don’t look like the pics, didn’t really spread out, but they are super yummy!

  10. Hi, I often toss oatmeal into recipes, as well as Saigon cinnamon…hard for people to put their finger on the flavor or texture. Right now I have a bowl of dough in fridge I stirred up last night. Chocolate chip peanut butter cookies. Take 2 recipes, reduce evenly (get to do math!) and all into the same bowl. An extra smile will come from doubling the vanilla…

  11. I have been searching for the best chocolate chip cookie recipe, and this is the best I’ve found online so far! Thank you Robyn for sharing. And thank you to Nate who discovered your coconut cream pie recipe and sent me here.

  12. Another great recipe. I have made so many things from your cookbook. For baking, I have to change ingredient amounts, as I live at 5,000 ft. above sea level. They still come out beautifully

  13. The best cookie recipe!!! I have made these into lactation cookies, added 2 tablespoons of flaxseed meal, 2 tablespoons of brewerโ€™s yeast and 4 tablespoons of water (only use 1 tablespoon of water if not using flaxseed meal). Made a batch with chocolate chips and another with white chocolate and macadamia nuts. Amazing. And a happy baby ๐Ÿ™‚

  14. How do you manage it?! How is it that Every Single Recipe that I have tried of yours, turns out perfect…?! I left a comment ages ago about spending most of my adult life trying to find the perfect chocolate layer cake recipe. Always alluded me. I cannot count how many I had tried and then Walla… I happen upon yours and it is Perfect. What a relief. I have left only the one comment for you as of yet but I had to sit down and take the time to let you in on your chocolate chip cookie recipe result. I’ll try to keep it short……(feel free to skip this part because it will probably be a big yawn to read, buuut)…..I have a solid brass antique heirloom door knocker that my Grandmother brought with her from Scotland when she emigrated in the ’20’s. It needed to be straightened out so that I could use it on a new door that I’m having installed, so my husband took it to a tool & die maker friend of his to fix. In return, I sent him a batch of your chocolate chip cookies. Keep in mind that this gentleman’s wife is a devout baker. She remarked that she had Never in her Life tasted a chocolate chip cookie as great as yours. I realise that I am going on farrrr too long with this comment but you Must hear what a fantastic creator and adapter of recipes that you are. Another 10 out of 10. Thank You….! Xoxo Oh and P.S., as with your chocolate layer cake, these cookies have caused much tightening of my waistband so this is a “thank you” and an, “ugh, thanks alot!” comment as well. Oh, and also (yup, I’m going on again)….What is it with these recipe sites that take off on your “Add a Pinch” name? Are they not embarrassed that they are piggy-backing of you? I just skip right by them. Why go anywhere else when you can go to the best? Okay, promise, that’s all from me. Forgive any typos

    Fiona McBeath, Ontario, Canada

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