Chewy Chocolate Chip Cookies
A classic treat that’s soft, rich, and utterly satisfying, these chewy chocolate chip cookies offer a warm, comforting indulgence.
Equipment
- Mixing bowls
- Measuring Cups and Spoons
- Rubber spatula
- Electric mixer (optional)
- Parchment Paper
- Baking sheets
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (room temperature)
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Mix-ins
- 2 cups semi-sweet chocolate chips
- sea salt (optional, for sprinkling) for sprinkling on top
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract until well mixed.
- Gradually mix in the flour mixture, stirring until just combined.
- Fold in the chocolate chips with a rubber spatula.
Baking
- Scoop tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Optionally, sprinkle a small pinch of sea salt on top of each mound of dough.
- Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are still soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Allow the dough to chill in the refrigerator for at least 30 minutes for an even chewier texture. For a deeper flavor, use a mix of semi-sweet and dark chocolate chips. If you prefer a thicker cookie, refrigerate the dough overnight. Store baked cookies in an airtight container at room temperature for up to a week. These cookies can be frozen; place them in a freezer bag for up to 3 months.