Chewy Chocolate Chip Cookies (Printable Version)
Soft, thick cookies loaded with semisweet chocolate chips. A classic sweet treat ready in under 30 minutes.
# What You'll 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 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, then stir in the vanilla extract until fully incorporated.
05 - Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
06 - Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
07 - Using a cookie scoop or tablespoon, 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 Hints:
01 -
- The melted butter trick means you never have to wait for butter to soften, which is honestly a lifesaver when the cookie craving hits at nine pm.
- These cookies stay thick and chewy for days if you store them right, unlike those sad flat ones that turn crunchy by morning.
02 -
- If you chill the dough for just thirty minutes before scooping, the cookies spread less and come out noticeably thicker and chewier.
- Those five minutes of resting on the baking sheet are not optional because the residual heat gently finishes the center without overbaking the edges.
03 -
- Use a cookie scoop so every cookie is the same size because uniform dough balls bake at the same rate and you never end up with some burnt and some raw.
- Lightly press a few extra chocolate chips into the top of each dough ball before baking for that bakery style look that makes people think you bought them.