Chewy Chocolate Chip Cookies (Print Page)

Soft, thick cookies bursting with chocolate chips, featuring perfectly chewy centers and golden crispy edges.

# 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. Set aside.
03 - In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in the semisweet chocolate chips using a spatula until evenly distributed.
07 - Use a cookie scoop or tablespoon to place rounded dough balls about 2 inches apart on the prepared baking sheets.
08 - Bake for 10 to 12 minutes, or until the edges are golden but the centers are still soft.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • Melted butter means no waiting for it to soften, so you can go from craving to cookie in under thirty minutes flat.
  • The centers stay pillowy soft while the edges turn just golden enough to give you that perfect chew.
02 -
  • If you overmix the dough after adding the flour, the cookies will turn tough and bready instead of soft and chewy, so stop stirring the second no dry streaks remain.
  • Chilling the dough for thirty minutes before baking creates an even chewier cookie and helps them hold their thick shape in the oven.
03 -
  • Take the cookies out of the oven when the centers still look slightly underbaked, because carryover heat will finish the job and this is the true secret to a soft middle.
  • If you want bakery style thick cookies, chill the scooped dough balls in the fridge for an hour before baking and sprinkle the tops with a pinch of flaky sea salt right as they come out of the oven.

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