Chewy Chocolate Chip Cookies (Printable)
Soft, rich cookies with melting chocolate chips ready in 27 minutes.
# What You'll Need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 1 cup packed brown sugar
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine salt
→ Add-ins
10 - 2 cups semi-sweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3 minutes.
03 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
04 - In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt until evenly distributed.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold the semi-sweet chocolate chips into the dough using a spatula, ensuring even distribution throughout.
07 - Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
09 - Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Tips:
01 -
- The centers stay soft and pillowy for days if you store them right, which is rare for a no fuss chocolate chip cookie.
- Brown sugar does most of the heavy lifting here, giving you that deep caramel chew without any fancy ingredients.
02 -
- Overmixing the dough after adding flour creates tough cookies so stop the mixer while there are still a few flour streaks visible.
- Chilling the dough for even thirty minutes firms up the butter and prevents the cookies from spreading into thin wafers.
03 -
- Underbake by one minute on your first batch because every oven runs differently and slightly doughy centers set up perfectly on the pan.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, which most home ovens quietly do.