About This Recipe
Why You'll Love It
- Crispy edges + chewy gooey center — the perfect cookie texture
- 27 minutes total — cookies from scratch in under 30 minutes
- Classic pantry ingredients — no special equipment needed
- Freeze the dough balls for fresh cookies any time, straight from the freezer
Best Chewy Chocolate Chip Cookies
Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips
Instructions
- 1Preheat Oven to 375°F. Line pans with parchment.
- 2Mix dry Whisk flour, baking soda, salt.
- 3Cream Butter + both sugars until fluffy.
- 4Add eggs Beat in eggs + vanilla.
- 5Combine Add flour mix, fold in chips.
- 6Bake 9–11 min. Cool 5 min on pan.
Ingredients
Step-by-Step Instructions
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1
Preheat and prepare
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper — this prevents sticking and promotes even browning on the bottom. Do not use a dark-colored pan, which can cause the bottoms to burn before the tops are done.
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2
Whisk the dry ingredients
In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined. Setting the dry ingredients aside separately means you can add them all at once later, minimizing the time you spend mixing — and the less you mix the dough after adding flour, the more tender your cookies will be.
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3
Cream butter and sugars
In a large bowl, beat the softened butter with both sugars using an electric mixer (or stand mixer with the paddle attachment) on medium speed for 3–4 minutes until pale, light, and fluffy. This step is crucial — properly creamed butter traps air bubbles that create a lighter, chewier texture. The butter must be at room temperature; cold butter won't cream properly.
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4
Add eggs and vanilla
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix to combine. The mixture may look slightly curdled at this stage — that's normal and will come together when you add the flour. Make sure to scrape down the sides of the bowl with a spatula.
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5
Add flour and chocolate chips
Add the flour mixture to the butter mixture and mix on low speed until just combined — stop the moment you no longer see dry streaks. Overmixing at this stage develops the gluten and makes tough, cakey cookies. Switch to a rubber spatula and fold in the chocolate chips by hand until evenly distributed throughout the dough.
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6
Scoop and bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them at least 2 inches apart — they spread as they bake. For bakery-size cookies, use 2 tablespoons of dough per cookie. Bake for 9–11 minutes until the edges are set and golden but the centers still look slightly underdone and shiny — this is the key! They will continue cooking on the hot pan. Let cool on the pan for 5 full minutes before transferring to a wire rack.
Pro Tips
- Use more brown sugar than white — brown sugar contains molasses which absorbs moisture and creates chewiness.
- Room temperature butter is non-negotiable for proper creaming. Take it out 1 hour before baking.
- Underbake them slightly — take them out when the centers look glossy and underdone. They firm up as they cool.
- Chill the dough for 30 minutes (or up to 72 hours) for even thicker, more complex-flavored cookies.
- Press extra chocolate chips onto the tops of each dough ball before baking for that bakery-worthy look.
Frequently Asked Questions
Nutrition Per Cookie