Chewy Chocolate Chip Cookies (Printable Version)
Soft, chewy chocolate chip cookies studded with semi-sweet chips and optional nuts, baked 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, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)
# Directions:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is creamy, light, and fluffy.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredient mixture into the wet ingredients on low speed until just combined. Avoid overmixing.
06 - Gently fold in the chocolate chips and chopped nuts (if using) with a spatula until evenly distributed throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked.
09 - Let the cookies cool on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.
# Expert Hints:
01 -
- The edges get that perfect golden crunch while the centers stay chewy and soft for days.
- You probably have every single ingredient in your kitchen right now, no specialty shopping required.
02 -
- Overbaking is the number one mistake because cookies continue cooking on the hot tray after you pull them out.
- Measuring flour by weight instead of volume changed my cookie game completely and eliminated the guesswork.
03 -
- Chill the dough for 30 minutes before baking if your kitchen is warm because it prevents the cookies from spreading too thin.
- Press a few extra chocolate chips into the tops of each dough ball right before baking for that bakery style look.