Chewy Chocolate Chip Cookies
Nothing beats the aroma of freshly baked cookies filling your kitchen. This chewy chocolate chip cookies recipe delivers perfectly soft centers with slightly crisp edges, packed with melty chocolate in every bite. The secret lies in the combination of brown and white sugar, extra egg yolk for richness, and optional chilling for deeper flavor and better texture. These cookies stay soft for days and the dough freezes beautifully.
Equipment
- Large mixing bowls - One for dry ingredients, one for wet ingredients
- Stand mixer or hand mixer - Optional - can mix by hand
- Measuring cups and spoons - For accurate ingredient proportions
- Cookie scoop - Creates uniformly sized cookies
- Baking sheets - At least two for rotating batches
- Parchment paper or silicone baking mats - Prevents sticking
- Wire cooling rack - For proper cooling
- Rubber spatula - For scraping bowl and folding in chips
Ingredients
- 2 1/4 cups all-purpose flour - 280g - Provides structure and creates the perfect texture
- 1 teaspoon baking soda - Helps the cookies rise slightly and creates tender centers
- 1 teaspoon salt - Enhances all the other flavors in the cookie
- 1 cup unsalted butter - 227g, softened - Adds rich flavor and creates the ideal consistency
- 3/4 cup granulated sugar - 150g - Contributes to spread and creates crispy edges
- 3/4 cup packed light brown sugar - 165g - The molasses creates chewiness and depth
- 2 large eggs - Binds everything together and adds structure
- 2 teaspoons pure vanilla extract - Enhances the overall flavor profile
- 2 cups semi-sweet chocolate chips - 340g - The star ingredient for gooey chocolate pockets
Instructions
- Set out butter to soften, preheat oven to 350°F (175°C), line baking sheets with parchment or silicone mats, and position racks in upper and lower thirds.
- In a medium bowl, whisk together the flour, baking soda, and salt until combined. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl.
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract until smooth. Scrape the bowl again.
- On low speed, gradually add the dry ingredients in three additions. Mix just until no flour streaks remain. Do not overmix.
- Fold in the chocolate chips with a spatula until evenly distributed. Reserve some for topping if desired.
- Cover and refrigerate the dough for at least 30 minutes (optional but recommended for better texture and flavor).
- Scoop dough into 1.5 tablespoon balls, place 2 inches apart on prepared sheets, and press extra chips on top. Bake for 10-12 minutes, rotating halfway, until edges are golden but centers look slightly underbaked.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm with milk.
Notes
- Measure flour by spooning into the cup and leveling off to avoid dense cookies.
- Use room temperature butter and eggs for best results.
- Do not overbake - cookies should look slightly underdone in the center when removed from the oven.
- Chilling the dough prevents excessive spreading and improves flavor.
- Store in an airtight container at room temperature for up to 5 days with a slice of bread to keep them soft.
- Freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 1-2 minutes.
- Customize with nuts, different chocolates, or mix-ins like toffee bits or coconut.
- For salted butter, reduce added salt to 1/2 teaspoon.
- Rotate pans halfway through baking for even browning.