Chewy Chocolate Chip Cookies (Printer-Friendly)
Soft, thick cookies bursting with chocolate chips. Ready 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, 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
# How to Make It:
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 the melted butter, brown sugar, and granulated sugar together 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 add the dry ingredient mixture to the wet ingredients, mixing 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 are still soft.
09 - Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- These cookies stay thick and chewy for days, not just fresh out of the oven.
- Melted butter means no waiting for it to soften, so you can go from craving to eating in under thirty minutes.
- The dough freezes beautifully, so you can keep a stash ready for emergencies.
02 -
- Overmixing the dough after adding flour develops gluten and turns chewy cookies into tough ones. Stop early and trust the residual heat to do the rest.
- If your cookies spread too thin, chances are the butter was too warm or you measured the flour too lightly. Chill the dough for thirty minutes and try again.
03 -
- Chilling the dough for thirty minutes before baking makes the cookies thicker and intensifies the caramel flavor from the brown sugar. It is worth the wait.
- Rotate your baking sheet halfway through the bake time. Most ovens have hot spots and this simple move ensures even color on every cookie.