Chewy Chocolate Chip Cookies (Print Version)
Soft gooey cookies packed with rich chocolate chips and chewy centers
# What You'll 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
# How to Make It:
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.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
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, and space them 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are golden but the centers are still soft and slightly underdone.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- Melted butter means no waiting for anything to soften and the texture turns out chewier than creamed butter versions every single time.
- The double sugar situation, brown and granulated, creates edges that crisp just enough while the middle stays pillowy and soft.
02 -
- Pulling the cookies out when the centers look slightly underbaked is the entire secret to that soft chewy texture everyone chases.
- Letting them sit on the hot baking sheet for five minutes finishes the cooking gently without overdoing the edges.
03 -
- Weigh your flour with a kitchen scale if you have one, scooping with a measuring cup can pack in too much flour and make the cookies thick and dry.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, this ensures even coloring across every single cookie.