Chewy Chocolate Chip Cookies (Print version)

Soft, gooey cookies packed with rich chocolate and perfectly chewy centers.

# What goes in:

→ Dry Ingredients

01 - 2¼ cups all-purpose flour
02 - ½ teaspoon baking soda
03 - ½ teaspoon salt

→ Wet Ingredients

04 - ¾ cup unsalted butter, melted and slightly cooled
05 - 1 cup packed brown sugar
06 - ½ cup granulated sugar
07 - 1 tablespoon pure vanilla extract
08 - 2 large eggs, room temperature

→ Chocolate

09 - 2 cups semisweet chocolate chips

# Cooking steps:

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. Set aside.
03 - In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and slightly creamy.
04 - Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix.
06 - Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
07 - Scoop dough onto the prepared baking sheets, using about 2 tablespoons per cookie, and space them 2 inches apart.
08 - Bake for 11–13 minutes, until the edges are golden but the centers remain soft and slightly underdone.
09 - Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Tips from flavorandfeast:

01 -
  • The melted butter trick means no waiting for butter to soften and no electric mixer required.
  • Brown sugar dominates the sweetener ratio, creating that deep caramel chew that store bought cookies can never replicate.
  • Slightly underbaking them leaves the centers gooey and soft even after they cool completely.
02 -
  • If you overbake these by even two minutes, they lose their signature chew and turn into regular crunchy cookies, so set a timer and trust your eyes over the clock.
  • The dough freezes beautifully for up to three months, so scoop portions onto a tray, freeze until solid, and store in a bag for impromptu fresh baked cookies anytime.
  • Chilling the dough for 30 minutes before baking intensifies the flavor and helps prevent excessive spreading, though it is not strictly required.
03 -
  • One extra egg yolk stirred into the wet ingredients adds richness and an even chewier center without changing the flavor.
  • Sprinkle a tiny pinch of flaky sea salt on each cookie right as they come out of the oven and people will ask you for the recipe every time.

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