Chewy Chocolate Chip Cookies (Print version)

Soft, thick cookies loaded with semisweet chocolate chips. Ready in under 30 minutes.

# What goes in:

→ 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 unsalted butter, melted and cooled
05 - 1 cup packed brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-Ins

09 - 2 cups semisweet chocolate chips

# Cooking steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
04 - Beat in the eggs one at a time until fully incorporated, then stir in the vanilla extract.
05 - Gradually mix the dry ingredients into the wet mixture until just combined. Do not overmix.
06 - Gently fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
07 - Using a cookie scoop or tablespoon, place rounded dough balls about 2 inches apart onto the prepared baking sheets.
08 - Bake for 10 to 12 minutes, or until the edges are golden but the centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Tips from flavorandfeast:

01 -
  • The melted butter technique means you never have to wait for butter to soften, which is honestly a lifesaver when the craving hits at odd hours.
  • Thick, soft centers with just enough chew will make you question every store bought cookie you have ever eaten.
02 -
  • If you chill the dough for 30 minutes before baking, the cookies spread less and become noticeably chewier, which is a trick I learned after accidentally forgetting a batch in the fridge overnight.
  • The cookies will look underdone in the center when you take them out, but carryover heat finishes the job and that soft middle is exactly what makes them exceptional.
03 -
  • Use a cookie scoop for uniform dough balls so every cookie bakes at the same rate and nobody fights over the biggest one.
  • Sprinkle a tiny pinch of flaky sea salt on top of each cookie right as they come out of the oven, and people will ask you for the recipe every single time.

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