Chewy Chocolate Chip Cookies (Print Page)

Soft, chewy cookies with gooey centers and loaded with chocolate chips for the perfect homemade treat.

# 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.
05 - Gradually add the dry ingredient mixture to the wet ingredients, 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 underbaked.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The melted butter technique means zero planning ahead, no waiting for butter to reach room temperature.
  • Slightly underbaking creates that bakery style gooey center that most home recipes never quite achieve.
  • One bowl for wet ingredients and one for dry keeps cleanup surprisingly minimal.
02 -
  • Pulling cookies from the oven when the centers look slightly raw is terrifying at first but it is the single most important step for chewy results.
  • The dough can be chilled for up to 48 hours, which actually deepens the flavor and reduces spreading.
03 -
  • If your dough seems too warm or greasy, pop it in the fridge for 15 minutes before scooping, which helps control spread.
  • A sprinkle of flaky sea salt on top right after baking elevates these from great to absolutely unforgettable.

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