Chewy Chocolate Chip Cookies (Print Version)

Soft, gooey centers with crisp edges and loaded with semisweet chocolate chips

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 2 large eggs, room temperature

→ Chocolate

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 flour, baking soda, and salt. Set aside.
03 - In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and slightly creamy.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
07 - Scoop dough onto the prepared baking sheets, using about 2 tablespoons per cookie, spacing them 2 inches apart to allow for spreading.
08 - Bake for 11–13 minutes, until the edges are golden but the centers are still soft and slightly underdone.
09 - Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The melted butter trick means no waiting for anything to soften, so you can go from craving to cookie in under 30 minutes.
  • Slightly underbaking them on purpose creates that irresistibly soft center that makes people close their eyes on the first bite.
02 -
  • The cookies will look underdone when you take them out, and that is exactly what you want because they finish cooking on the hot pan.
  • If your butter is too hot when you add the eggs, you will scramble them into the dough, so let it cool until it is just warm.
03 -
  • Chilling the dough for even 20 minutes before scooping helps the flour hydrate and prevents excessive spreading.
  • A tiny sprinkle of flaky sea salt on top right after baking makes the chocolate taste twice as rich.

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