Yummy, Chewy Chocolate Chip Cookies

Yummy, Chewy Chocolate Chip Cookies

Chewy chocolate chip cookies are one of my favorite cookies! I have been trying to make the perfect recipe for my family and I’s taste buds. I know some people like chocolate chip cookies to be a bit crunchy . . . but not us! We love them soft and chewy!

I have tested this recipe many of times, trying to make a perfect chewy chocolate chip cookie. I will list some of the mistakes I have made so that you will not make the same.

  1. Buy Name Brand Chocolate Chips. I made the mistake of buying Walmart great value milk chocolate chips and they do not live up to the Nestle brand (which is what I use now in this recipe).
Recommended chocolate chips
  1. Do Not Scoop The Flour. Spoon & Level The Flour. It took me a long time to learn this method and I am sure you are thinking, “I know how to measure flour”. The spoon and level method is when you dip the spoon into the flour and then transmit it to a measuring cup. The purpose of this is, is so the flour will not compact into the measuring cup, therefore, causing you to have to much flour in your cookies. Spoon & leveling the flour will make for chewy chocolate chip cookies.
Spoon and Level
  1. Watch The Cookies. Definitely watch the cookies while they bake. When the timer has about 3 minutes left, I keep an eye on them because I do not want them to get crunchy. Once you start to see them get a little brown on the edges, you want to take them out!

Now for the cookie dough. This cookie dough will be kind of thick. It should look like the picture below. You will have to take a spoon and get all of the dough off of the paddle attachment.

Thick cookie dough

You will need to refrigerate your dough for approximately 2 hours. Trust me, it will make your cookies rise better and taste better. Make sure to seal it up so that air cannot get to it. You do not want to dry out your cookie dough. It is a hassle to do this step but it is totally worth it!

Cover the cookie dough

Have you waited for 2 hours? Make sure you wait 2 hours before preheating the oven and forming your cookies. I like to make my cookies a little thicker. I usually form them into 2 inch balls. This make for a delicious, chewy cookie!

2 inch round dough balls

Alright, it is time for the delicious cookie recipe. There is nothing better then seeing all of your cookies gone at the family reunion. It is also great to get so many compliments on how good of a baker you are. You can print the recipe here. You can find the recipe on Pinterest here.

Mini Chocolate Chip Cookie Sandwiches

Course Dessert
Keyword chocolate chips, cookies
Prep Time 2 hours 20 minutes
Cook Time 8 minutes
Servings 28 mini cookie sandwiches
Author Nicole Breer


  • Mixer
  • Baking Sheet
  • Spatula


Mini Cookies

  • 1 cup butter softened to room temperature
  • 2 large eggs room temperature
  • 2 1/2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 1/2 cups all-purpose flour
  • 1 package mini milk chocolate chips

Buttercream Frosting

  • 3 cups confectioners sugar
  • 1 cup butter
  • 1 tsp vanilla extract
  • 1 to 2 tbsp whipping cream


Mini Cookies

  • In a large mixing bowl, mix together the flour and baking soda.
  • In the stand mixer bowl, using the paddle attachment, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes or until well combined. Add the vanilla extract and eggs and mix until fluffy.
  • Mix in the flour mixture and continue mixing until well combined.
  • Mix in the chocolate chips and be sure to scrape down the sides of the bowl to ensure proper mixing.
  • Cover the dough and refrigerate it for at least 2 hours.
  • Preheat the oven to 350℉ and line a baking sheet with parchment paper or silicone baking mats.
  • Remove the cookie dough from the refrigerator and use a spoon for form 1 tsp cookie dough balls and line them on the baking sheet. This cookie will spread a little so be sure to leave some room between each cookie.
  • Bake at 350℉ for 8 minutes or until the edges of the cookie are slightly brown and the top is set. Remove the cookies from the oven and and cool them on the baking sheet for 4-5 minutes. Then, transfer the cookies to a cooling rack to finish cooling.   

Butter Cream Frosting

  • Use a mixer to mix the sugar and butter on low speed until well blended.
  • Add vanilla and heavy whipping cream and begin to beat on medium speed until icing is thickened to the consistency you desire.

Mini Cookies Sandwiches

  • Spread the frosting on one mini cookie and place another cookie on top.

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