Chewy Chocolate Chip Cookies (Printable Version)
Soft, gooey cookies packed with rich chocolate chips and a satisfyingly chewy center. Ready in under 30 minutes.
# 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
# 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 all-purpose 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 vigorously until the mixture is 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 pure vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
06 - Using a spatula, fold the semisweet chocolate chips into the dough until evenly distributed throughout.
07 - Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, or until the edges are golden brown but the centers remain soft and slightly underdone.
09 - Allow the cookies to cool on the baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
# Expert Hints:
01 -
- The centers stay gooey and soft even the next day, which is honestly rare for homemade cookies.
- Melting the butter instead of creaming it means no mixer required and a chewier texture.
02 -
- Pulling the cookies out when the centers look a little raw is the single best thing you can do for chewiness.
- If your dough feels too warm and sticky, chill it for 20 minutes before scooping so they hold their shape better.
03 -
- Use a cookie scoop so every cookie is the same size and they all bake evenly.
- Freeze scooped dough balls on a tray then transfer to a bag so you can bake a few fresh cookies whenever the craving hits.