Chewy Chocolate Chip Cookies (Print Version)
Soft, thick cookies bursting with chocolate chips and perfect chewy texture.
# What You 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.
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 together the melted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy.
04 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
06 - Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
07 - Using a cookie scoop or tablespoon, place rounded portions of dough about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown but the centers remain soft and slightly underbaked.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The centers stay impossibly soft for days if you store them right, which rarely happens in my house because they vanish.
- Melted butter means no waiting for anything to soften, so you can go from craving to eating in under half an hour.
02 -
- Overmixing the dough after adding flour develops gluten and turns chewy cookies into tough ones, so stop mixing the second everything comes together.
- Chilling the dough for just 30 minutes before baking makes a noticeable difference in thickness and chew that you will notice immediately.
03 -
- Use a cookie scoop so every dough ball is the same size, which means they all bake evenly and you do not end up with some burnt and some raw.
- Press three or four extra chocolate chips into the top of each dough ball before baking so every cookie looks gorgeous and loaded.