Chocolate Chip Cookies (Printable)
Chewy, buttery chocolate chip cookies studded with semi-sweet chips and golden edges; an easy, crowd-pleasing treat.
# What You'll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup (2 sticks) unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-Ins
09 - 2 cups semi-sweet chocolate chips
# How to Make It:
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 until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until creamy, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
07 - Scoop tablespoon-sized mounds 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 remain slightly soft.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Tips:
01 -
- The centers stay soft and chewy for days if you store them right, which honestly never happens in my house because they vanish within twenty-four hours.
- Brown sugar is the real hero here, giving each cookie a caramel depth that makes people close their eyes on the first bite.
- You probably have every single ingredient in your pantry right now, no specialty shopping required.
02 -
- Slightly underbaking is the single most important thing you can do for chewy cookies, because carryover heat finishes the job without drying them out.
- If your butter is too warm or melted, the dough will spread into flat, crispy discs, so if that happens pop the bowl in the fridge for fifteen minutes before scooping.
- These store beautifully in an airtight container at room temperature for up to a week, though a single cookie warmed for ten seconds in the microwave tastes like it just came out of the oven.
03 -
- Weigh your flour with a kitchen scale if you have one, because even a slight overpour can turn chewy cookies into cakey ones, and the difference is dramatic.
- Rotate your baking sheets halfway through the bake time, switching the top pan to the bottom rack and turning each pan around so every cookie bakes evenly.