Chewy Chocolate Chip Cookies (Printable Version)

Soft, thick chocolate chip cookies loaded with semisweet morsels. Perfectly chewy centers with golden edges.

# What You Need:

→ Dry Ingredients

01 - 2¼ cups all-purpose flour
02 - 1 teaspoon baking soda
03 - ½ teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, melted and cooled
05 - 1 cup packed brown sugar
06 - ½ 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 until evenly distributed; set aside.
03 - In a large bowl, whisk the melted butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy.
04 - Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
06 - Using a spatula, gently fold the semisweet chocolate chips into the dough until evenly dispersed.
07 - Using a cookie scoop or tablespoon, place rounded balls of dough about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10 to 12 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, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • These cookies stay soft for days because melted butter is the real secret to that chewy, bakery style texture.
  • The recipe comes together in one bowl with no mixer needed, which means fewer dishes and more cookie.
02 -
  • Overmixing the dough after adding flour creates tough cookies, so stop folding the moment you no longer see dry streaks.
  • Chilling the dough for 30 minutes before baking firms up the butter and gives you noticeably thicker, chewier results.
03 -
  • If your dough feels too warm or sticky, a quick 15 minute chill in the fridge fixes everything and prevents flat, spread out cookies.
  • Pressing a few extra chocolate chips into the top of each dough ball before baking makes them look bakery quality with almost no effort.

Go Back