Chewy Chocolate Chip Cookies

If you’re a lover of tender, chewy chocolate chip cookies, this recipe was made for you.
Chewy Chocolate Chip Cookies Recipe photo by Taste of Home

Everyone has their own chocolate chip cookie preference. Some like them thin and crispy, some like them Levain-style and some prefer them to be soft and chewy. For the latter, our chewy chocolate chip cookies were made with you in mind.

We use two secret ingredients to make the perfect chewy chocolate chip cookies: more brown sugar than white sugar, and a packet of vanilla pudding mix. Once everything is mixed and baked, we’re left with a batch of incredibly tender, chewy cookies that everyone, no matter their chocolate chip cookie preference, will love.

What makes chocolate chip cookies chewy?

The amount of brown sugar and the addition of vanilla pudding mix give these chewy chocolate chip cookies their texture. Brown sugar contains molasses, which keeps baked goods moist, so using more brown sugar than white sugar makes the cookies softer and chewier. We also use pudding mix in this chewy chocolate chip cookie recipe to add additional softness and chew.

Ingredients for Chewy Chocolate Chip Cookies

Ingredients for Chewy Chocolate Chip CookiesTMB Studio

  • Butter: Make sure your butter is softened before starting this recipe! If you forgot, learn how to soften butter quickly.
  • Brown sugar: Brown sugar is one of the main ingredients that makes these chocolate chip cookies chewy.
  • Instant vanilla pudding mix: Instant vanilla pudding mix is another secret ingredient for chewy chocolate chip cookies.
  • Eggs: Eggs bind the ingredients together so the cookies don’t fall apart when they’re done baking.
  • All-purpose flour: All-purpose flour is the best flour for cookies. It’s not too tough like bread flour yet not too delicate like cake flour. A cookie’s texture usually falls somewhere in the middle.
  • Chocolate chips: Don’t skimp on a good chip! See what our Test Kitchen experts deemed the best chocolate chips in their taste tests.
  • Walnuts: Walnuts add a pleasant nutty taste and crunchy texture in these cookies.


Step 1: Create the dough

Mixing butter and sugar in a bowl with hand mixerTMB Studio

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to cream the butter and sugar together until light and fluffy.

Beating the eggs in a bowlTMB Studio

Add the eggs, one at a time, beating well after each addition.

Beating the pudding mix and vanillaTMB Studio

Beat in the pudding mix and vanilla.

Wishk baking soda and flour togetherTMB Studio

In a separate bowl, whisk together the flour and baking soda. Gradually add the flour mixture to the butter mixture, and beat well.

Fold chocolate chips and walnut in doughTMB Studio

Fold in the chocolate chips and walnuts (the dough will be stiff).

Step 2: Portion and bake the cookies

Drop the cookie dough two inches apart in baking trayTMB Studio

Drop the cookie dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake until the cookies are lightly browned, 8 to 10 minutes. Remove to wire racks, and let cool to room temperature.

Chewy Chocolate Chip Cookies served on napkinsTMB Studio

Editor’s Tip: Placing the balls of cookie dough 2 to 3 inches apart from each other is one of our many cookie tips. This prevents the cookies from baking into each other as they spread.

Recipe Variations

  • Make them more chocolatey: Substitute the vanilla pudding mix for a 3.9-ounce package of instant chocolate pudding mix. Who can say no to more chocolate?
  • Swap out the nuts: Not a fan of walnuts? Swap them out for pecans, or omit the walnuts completely.
  • Grate in orange zest: Orange and chocolate are a winning combo! Grate orange zest into the dough for a subtle-yet-bright citrus flavor.
  • Use different baking chips: Semisweet chips are classic, but feel free to swap them out for dark, milk, white, mini or even peanut butter or butterscotch baking chips.

How to Store Chewy Chocolate Chip Cookies

To store, let the cookies cool completely to room temperature. Place the cookies in an airtight container, and keep them at room temperature for up to four days.

We’ll let you in on a little secret: Add a piece of bread to the storage container! A piece of bread will soften cookies so they don’t go stale over time, instead staying nice and chewy.

Can you freeze chewy chocolate chip cookies?

Yes, you can freeze these chewy chocolate chip cookies. Let the cookies cool to room temperature, then place them in an airtight container. They can be kept in the freezer for up to three months. This method is generally how to freeze most cookies, so keep this tip in your back pocket!

Chewy Chocolate Chips Cookies Tips

Chewy Chocolate Chip Cookies laid down on white wooden backgroundTMB Studio

Why do my cookies turn out cakey?

Your cookies may have turned out cakey if you added too much flour or too much baking soda, or if you overbeat the eggs into the dough, introducing too much air.

Can you freeze chewy chocolate chip cookie dough?

Yes, you can freeze this cookie dough. Scoop out the cookie dough, and line them up on a baking sheet. Place the baking sheet in the freezer, uncovered, until the cookie dough balls are hard, about one hour. Place the cookie dough balls in a freezer-safe resealable bag, and store in the freezer for up to three months.

Bake them straight from the freezer following the basic chewy chocolate chip cookie recipe’s instructions above, but add an additional minute or two.

Watch how to Make Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference.
Chewy Chocolate Chip Cookies Recipe photo by Taste of Home
Total Time

Prep: 15 min. Bake: 10 min./batch


5-1/2 dozen


  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1/4 cup sugar
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 cups semisweet chocolate chips
  • 1 cup finely chopped walnuts


  1. In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff).
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts

1 cookie: 97 calories, 6g fat (3g saturated fat), 13mg cholesterol, 54mg sodium, 11g carbohydrate (7g sugars, 1g fiber), 1g protein.