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Chewy Chocolate Chip Cookies

A mouthwatering close-up of several chewy chocolate chip cookies, showcasing their texture and chocolate chunks.
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A foolproof recipe for bakery-style chocolate chip cookies with soft, chewy centers and crisp edges.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups chocolate chips (semi-sweet, milk, or chunks)

Instructions

  1. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in the chocolate chips.
  6. For softer cookies, chill the dough for at least 30 minutes. For crispier edges, you can bake immediately.
  7. Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, about 2 inches apart.
  8. Bake at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a bakery-style look, use a cookie scoop for uniform size.
  • If your cookies spread too much, ensure your butter is softened but not melted, and consider chilling the dough longer.
  • Dough balls can be frozen on a baking sheet until solid, then transferred to a freezer bag for up to 3 months. Bake from frozen, adding a minute or two to the baking time.
  • These cookies are great for bake sales and can be made in small batches.
  • Add a sprinkle of sea salt on top before baking for an extra flavor boost.

Nutrition

Find it online: https://cutcooktaste.com/chewy-chocolate-chip-cookies/