Chewy Chocolate Chip Cookies
Golden, buttery cookies with crisp edges, soft chewy centers, and pools of melty chocolate in every bite. The all-time favorite to pair with a cold glass of milk.
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Servings
- 36
- Difficulty
- Easy
Ingredients
Tap an ingredient to check it off as you go.
Instructions
Heat the oven to 375°F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the butter, granulated sugar, and brown sugar with a mixer on medium speed until light and creamy, about 2 minutes.
Beat in the eggs one at a time, then the vanilla, scraping down the bowl.
On low speed, mix in the flour mixture just until no dry streaks remain. Stir in the chocolate chips by hand.
Scoop rounded tablespoons of dough about 2 inches apart on the baking sheets.
Bake one sheet at a time for 9 to 11 minutes, until the edges are golden but the centers still look slightly underdone. Sprinkle with flaky salt if you like.
Let the cookies cool on the pan 5 minutes, then move them to a wire rack. Repeat with the remaining dough.
Tips and substitutions
- Chill the dough for 1 hour (or up to 3 days) for thicker cookies with deeper caramel flavor.
- Pulling the cookies while the centers look a little soft is the secret to chewy middles.
- Swap half the chips for chopped walnuts or pecans.
- Store in an airtight container up to 4 days, or freeze scooped dough balls and bake straight from frozen, adding 1 to 2 minutes.
Nutrition (estimated)
| Calories | 160 |
|---|---|
| Protein | 2 g |
| Carbohydrates | 21 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | 110 mg |
Per serving, based on 36 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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