Chewy Chocolate Chip Cookies (Printable)
Soft, rich, and delightfully chewy cookies studded with melting chocolate chips—ideal for every sweet craving.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup (225 g) unsalted butter, softened
02 - 1 cup (200 g) packed brown sugar
03 - 1/2 cup (100 g) granulated sugar
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups (280 g) all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp baking powder
09 - 1/2 tsp fine salt
→ Add-ins
10 - 2 cups (340 g) semi-sweet chocolate chips
# Step-by-step:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy.
03 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until evenly distributed.
04 - In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt until well blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold the semi-sweet chocolate chips into the dough using a spatula, distributing them evenly throughout.
07 - Scoop rounded tablespoonfuls of dough and place them onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are set and golden brown while the centers remain slightly soft and underbaked.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
# Expert Advice:
01 -
- The secret is in the ratio of brown sugar to white sugar, which gives you that irresistible chewy edge without needing to chill the dough for hours.
- They stay soft for days if you store them right, which almost never happens in my house because they vanish within twenty four hours.
02 -
- Overbaking is the single biggest mistake you can make because the cookies look done on the pan but will firm up considerably as they cool.
- If you chill the dough for an hour before baking, the cookies spread less and develop an even chewier, more concentrated flavor.
03 -
- Sprinkle a tiny pinch of flaky sea salt on each cookie right before baking and you will understand why salted chocolate chip cookies became a trend that never died.
- Use a mix of chocolate chips and roughly chopped chocolate bars because the chopped pieces melt into beautiful irregular pools that look and taste far better than uniform chips alone.