Chewy Chocolate Chip Cookies (Printable Version)
Soft, rich cookies studded with melting chocolate chips—perfect for satisfying every sweet craving.
# What You Need:
→ Wet Ingredients
01 - 1 cup (2 sticks) unsalted butter, softened to room temperature
02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
→ Add-ins
10 - 2 cups semi-sweet chocolate chips
# Method:
01 - Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed until the mixture is pale, light, and fluffy, about 3 minutes.
03 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.
04 - In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Using a spatula, gently fold the semi-sweet chocolate chips into the dough until evenly distributed throughout.
07 - Scoop rounded tablespoonfuls of dough and place them onto the prepared baking sheets, spacing each mound about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers still appear slightly soft and underbaked.
09 - Allow the cookies to rest on the baking sheets for 5 minutes to set, then transfer them to a wire cooling rack to cool completely.
# Expert Tricks:
01 -
- The brown sugar to white sugar ratio is the secret to that irresistible chewy texture that keeps everyone reaching for just one more.
- They freeze beautifully, so you can bake half the batch now and have warm cookies ready on demand whenever the craving hits.
02 -
- Pulling the cookies out when the centers still look slightly raw is terrifying the first time, but it is the single most important thing you can do for a chewy texture.
- Chilling the dough for at least an hour before baking changes everything because it solidifies the butter and prevents excessive spreading.
03 -
- Underbake by one minute if you are unsure, because you can always bake more but you cannot unbake a cookie.
- Rotate your baking sheets halfway through the bake time since most ovens have hot spots that cause uneven browning.