Chewy Chocolate Chip Cookies (Printable)
Soft, thick cookies loaded with chocolate chips - a classic homemade treat ready in under 30 minutes.
# What You 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:
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 together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
04 - Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
05 - Gradually mix in the dry ingredients until just combined. Do not overmix.
06 - Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
07 - Use a cookie scoop or tablespoon to place rounded dough balls about 2 inches apart on the prepared baking sheets.
08 - Bake for 10–12 minutes, or until the edges are golden but the centers are still soft.
09 - Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The melted butter trick means no waiting for butter to soften, which is honestly the bane of most cookie recipes.
- These stay thick and chewy for days, if they actually last that long in your kitchen.
- You probably have every single ingredient in your pantry right now.
02 -
- If your butter is too hot when you add the eggs, you will end up with stringy bits of cooked egg running through your dough, so wait until it is just warm to the touch.
- Chilling the dough for 30 minutes before baking makes a noticeable difference in thickness and chewiness that is worth the extra wait.
- These store beautifully in an airtight container for up to 5 days, though day two cookies are somehow even better than day one.
03 -
- Underbake them by about one minute from what you think is done, because nobody ever complained about a cookie being too gooey in the center.
- Sprinkle a tiny pinch of flaky sea salt on top of each cookie right when they come out of the oven for a flavor boost that makes people ask what your secret is.