Chewy Chocolate Chip Cookies (Printable)
Soft, thick cookies bursting with chocolate chips for a classic homemade treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, melted and cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-Ins
09 - 2 cups semisweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until smooth and creamy, about 1 minute.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix to keep the cookies tender.
06 - Using a spatula, gently fold the semisweet chocolate chips into the dough until evenly distributed.
07 - Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown but the centers still appear soft and slightly underbaked.
09 - Allow the cookies to rest on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- The melted butter technique guarantees chewy centers without any annoying dough chilling step.
- These cookies stay soft for days if you can resist eating them all straight off the rack.
02 -
- Pulling cookies from the oven when the centers look slightly raw is the single biggest secret to chewy cookies that do not turn hard after cooling.
- If you want even more chewiness pop the bowl of dough into the fridge for thirty minutes before scooping, it firms up the butter and slows spreading.
03 -
- A tiny extra sprinkle of flaky sea salt on top of each cookie right before baking turns good cookies into unforgettable ones.
- Press a few extra chocolate chips into the tops of each dough ball before baking so every cookie looks bakery worthy with chips visible on top.