Chewy Chocolate Chip Cookies (Printable Version)
Soft, thick cookies loaded with chocolate chips - a classic homemade treat ready in under 30 minutes.
# 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 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 together the melted butter, packed 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. Stir in the pure 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 the dough.
06 - Fold in the semisweet chocolate chips using a spatula, distributing them evenly throughout the dough.
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 while the centers remain soft and slightly underdone.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before serving.
# Expert Tips:
01 -
- Melted butter means no waiting for it to soften, so you can go from craving to cookie in under thirty minutes.
- The centers stay pillowy soft while the edges turn just golden enough to give you that perfect contrast.
02 -
- Overmixing the dough after adding flour develops gluten and turns chewy cookies tough, so stop folding as soon as the last streak of flour disappears.
- Chilling the dough for even thirty minutes firms up the butter and gives you thicker, chewier cookies that spread less in the oven.
03 -
- If you want those bakery style thick cookies, chill the dough overnight and add an extra tablespoon of flour to the batch.
- Press a few extra chocolate chips into the top of each dough ball before baking so every cookie looks loaded and beautiful.