Chewy Chocolate Chip Cookies (Printable)
Soft, rich chewy cookies loaded with melting chocolate chips
# What You’ll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine salt
→ Add-ins
10 - 2 cups semi-sweet chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
02 - In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until the mixture is pale, light, and fluffy.
03 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
06 - Gently fold the semi-sweet chocolate chips into the dough using a spatula, distributing them evenly throughout.
07 - Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing each portion about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear slightly underbaked. This ensures a chewy texture.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer them to a wire cooling rack to cool completely before serving.
# Expert Tips:
01 -
- The centers stay soft and gooey for days if you store them right, which honestly makes them dangerous to have around.
- You probably have every single ingredient in your kitchen right now, no specialty shopping required.
02 -
- If you chill the dough for at least an hour before baking, the cookies spread less and taste noticeably chewier, and I learned this the hard way after years of impatient baking.
- Taking them out when the centers look slightly underbaked is the single trick that separates a good cookie from a great one, because they continue cooking on the sheet.
03 -
- Use a cookie scoop instead of a spoon so every cookie is the same size and bakes at the exact same rate.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, because even browning is worth the extra three seconds of effort.