Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies are soft, tender, and loaded with rich chocolate flavor, delivering perfect results every time.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 cup packed brown sugar for extra chewiness
- 1 tablespoon vanilla extract
- 2 large eggs should be at room temperature
Mix-ins
- 2 cups semisweet chocolate chips
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and light, about 2-3 minutes.
- Add the vanilla extract and eggs one at a time, beating well after each addition.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Fold in the chocolate chips gently with a spatula.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden but the centers still look soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use more brown sugar than white sugar for extra moisture and chewiness. Chill the dough for at least 30 minutes for thicker cookies. Store cookies in an airtight container at room temperature for up to 5 days.