Chewy Chocolate Chip Cookies (Printable)

Soft, gooey chocolate chip cookies with rich chocolate and satisfyingly soft centers

# 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

# Directions:

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 blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing.
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, and space them 2 inches apart.
08 - Bake for 11 to 13 minutes, until the edges are golden but the centers are still soft and slightly underdone.
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 centers stay impossibly soft for days because melted butter and brown sugar create a dense, fudgy crumb that hardened butter simply cannot match.
  • You do not need a stand mixer or any fancy equipment, just two bowls and a whisk, which makes this the most low effort cookie recipe in my rotation.
02 -
  • Underbaking by even one minute is the single most important thing you can do for chewy cookies because they continue cooking on the hot tray after you pull them out.
  • If your butter is too hot when you add the eggs, you will scramble them slightly and ruin the texture, so let it cool until it is just warm to the touch.
03 -
  • Weigh your flour with a kitchen scale instead of using measuring cups because even a small overpour turns chewy cookies into dry, cakey disappointments.
  • Chill the scooped dough for thirty minutes before baking if your kitchen is hot, which prevents excessive spreading and deepens the flavor.

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