Chewy Chocolate Chip Cookies (Printer-Friendly)

Soft, chewy cookies loaded with semisweet chocolate chips and a gooey center

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 3/4 cup unsalted butter, melted and slightly cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 2 large eggs, room temperature

→ Chocolate

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 all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, combine the melted butter, packed brown sugar, and granulated sugar. Whisk until smooth and slightly creamy.
04 - Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract until fully incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
06 - Fold in the semisweet chocolate chips using a spatula, distributing them evenly throughout the dough.
07 - Scoop dough onto the prepared baking sheets, using about 2 tablespoons per cookie, spacing them 2 inches apart to allow for spreading.
08 - Bake for 11 to 13 minutes, until the edges are golden but the centers are still soft and slightly underbaked.
09 - Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The melted butter technique means no waiting for butter to soften, so you can go from craving to cookie in under thirty minutes.
  • Brown sugar is the real hero here, giving each bite that irresistible chew that store bought cookies never quite capture.
02 -
  • If you overbake these by even two minutes, you lose the chewy center entirely, so pull them out when the middles still look wet and soft.
  • Letting the dough rest for even fifteen minutes before scooping helps the flour hydrate and produces a thicker, more flavorful cookie.
03 -
  • Sprinkle a tiny pinch of flaky sea salt on top of each cookie right as they come out of the oven for a sweet and salty finish that people will obsess over.
  • Press a few extra chocolate chips into the top of each dough ball before baking so every cookie looks bakery worthy with visible chocolate on top.

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