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The Chewy Chocolate Chip Cookies

a top down shot of several chewy, golden brown chocolate chip cookies on a wire cooling rack, with a few chocolate chips melted on top
Prep Time 20 mins
Cook Time 12 mins
Total Time 32 mins
Cooking Method:
Cuisine:
Courses:
Servings: 24
Estimated Cost: 1
Calories: 190
Description
The perfect, classic chocolate chip cookie recipe. These cookies are soft and chewy on the inside, slightly crisp on the edges, and loaded with gooey chocolate chips. An easy, no-fail recipe for any occasion!
Ingredients
  • 1 cup unsalted butter ((2 sticks or 226g), softened to room temperature)
  • 0.75 cup packed brown sugar
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract (Use pure vanilla extract for best flavor)
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips
Instructions
  1. 1
    Prep: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. 2
    Cream Butter & Sugars: In a large bowl or the bowl of a stand mixer, beat the softened butter, packed brown sugar, and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).
  3. 3
    Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
  4. 4
    Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. 5
    Mix Wet & Dry: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined—do not overmix.
  6. 6
    Add Chocolate: Gently fold in the chocolate chips with a spatula.
  7. 7
    Chill Dough (Crucial Step): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes (or up to 3 days). Chilling prevents the cookies from spreading too much and results in a chewier, more flavorful cookie.
  8. 8
    Scoop Dough: Use a cookie scoop (or two spoons) to drop rounded 1.5-tablespoon-sized balls of dough onto the prepared baking sheets. Space them about 2-3 inches apart.
  9. 9
    Bake: Bake one sheet at a time for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft (they will firm up as they cool).
  10. 10
    Cool: Let the cookies cool on the baking sheet for 5 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely.

Nutrition Facts

Servings 24

Amount Per Serving
Calories 190kcal
Note

Recipe Notes:

  • Room Temperature is Key: Using room temperature butter and eggs is essential for the ingredients to combine properly and create a light, fluffy dough.

  • Don't Overmix: When you add the flour, mix only until you no longer see white streaks. Overmixing develops gluten and leads to tough cookies.

  • For Thicker Cookies: Chill the dough for at least 2 hours. You can also add 2 extra tablespoons of flour.

  • Storage: Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze the cookie dough balls for up to 3 months and bake from frozen (just add 1-2 minutes to the bake time).

Read it online: https://dailymealmagic.com/recipe/the-chewy-chocolate-chip-cookies/