Chewy Chocolate Chip Cookies (Printable Version)
Soft, gooey cookies loaded with chocolate chips. Features golden edges, chewy centers, and rich vanilla flavor.
# 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 and set aside.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed. Set aside.
03 - In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and slightly creamy in texture.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
06 - Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are golden brown but the centers remain soft and slightly underdone.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The centers stay impossibly soft for days because melted butter and brown sugar lock in moisture like nothing else.
- You do not need a stand mixer or any fancy equipment, just a bowl, a whisk, and the willingness to walk away from the oven one minute before you think they are done.
02 -
- Underbaking is not a mistake here, it is the strategy, because cookies that look slightly raw in the center when you pull them will finish cooking on the tray and stay chewy for days.
- If your butter is too hot when you add the eggs, the dough will turn grainy and the final texture will suffer, so give it those few minutes to cool down first.
03 -
- Weigh your flour with a kitchen scale if you have one because even a small overpour can turn chewy cookies into thick, dry ones.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, because one golden edge and one pale edge is a sad sight on an otherwise perfect cookie.