Chewy Chocolate Chip Cookies (Printable)

Soft, gooey chocolate chip cookies with rich chocolate bits and satisfyingly chewy centers. Perfect homemade treat.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

04 - ¾ cup unsalted butter, melted and slightly cooled
05 - 1 cup packed brown sugar
06 - ½ cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 2 large eggs, room temperature

→ Chocolate

09 - 2 cups semisweet chocolate chips

# Steps:

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, combine the melted butter, 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 vanilla extract until fully incorporated.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
07 - Scoop dough onto the prepared baking sheets, using about 2 tablespoons per cookie, spacing them 2 inches apart.
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 before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The melted butter technique means you never have to wait for butter to soften, which is honestly a lifesaver when the craving hits at 9pm.
  • Brown sugar gives these a deep caramel note that makes people close their eyes on the first bite every single time.
02 -
  • Take them out when the centers still look slightly raw because carryover cooking will finish the job and this is the single biggest secret to chewy cookies instead of crunchy ones.
  • I once swapped cold butter for melted and ended up with completely different cookies that spread everywhere, so trust the melted butter method here.
03 -
  • If your dough feels too warm and the cookies are spreading too much in the oven, pop the tray of scooped dough into the fridge for 15 minutes before baking and they will hold their shape beautifully.
  • Rotate your baking sheet halfway through the bake time because most ovens have hot spots and this simple move ensures every cookie bakes evenly.

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