Chewy Chocolate Chip Cookies (Printer-friendly)
Soft, thick cookies bursting with chocolate chips for perfect chewy texture
# 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, 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 chocolate chips using a spatula until evenly distributed 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 remain soft.
09 - Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
# Expert Advice:
01 -
- The melted butter technique guarantees chewiness every single time without needing a stand mixer.
- These stay soft for days if you store them right, which honestly never happens in my house because they vanish.
02 -
- If you chill the dough for 30 minutes before baking, the cookies spread less and become noticeably chewier, and I learned this after impatiently baking half the batch fresh and watching them flatten into sad pancakes.
- The cookies will look underdone in the center when you pull them out, and that is exactly what you want because carryover heat finishes the job perfectly.
03 -
- Always check your baking soda for freshness by dropping a pinch in vinegar, because expired baking soda will leave your cookies flat and heartbreaking.
- If you want bakery style thick cookies, chill the shaped dough balls in the fridge for an hour before baking and add an extra tablespoon of flour to the dough.