Classic Chocolate Chip Cookies (Printable)
Chewy chocolate chip cookies with gooey centers and buttery dough - ready in under 30 minutes, makes 24.
# What You'll Need:
→ 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 (2 sticks) unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-Ins
09 - 2 cups semi-sweet chocolate chips
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar using a hand mixer or stand mixer until the mixture is creamy, light, and fluffy.
04 - Add the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract until fully combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
06 - Gently fold the semi-sweet chocolate chips into the dough using a spatula until evenly distributed.
07 - Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, or until the edges are golden brown and the centers remain soft and slightly underdone.
09 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire cooling rack to cool completely.
# Expert Advice:
01 -
- The double sugar situation, brown and granulated, gives you that chewy interior with lightly caramelized edges every single time.
- They freeze beautifully, so you can bake half the dough now and have fresh cookies waiting for you on a random Wednesday when you need them most.
02 -
- Overbaking is the number one killer of chewy cookies, so always pull them out when the centers still look slightly raw and wet, as carryover heat finishes the job perfectly.
- Measuring flour by weight instead of volume changed my entire baking life, and a kitchen scale costs less than a single batch of ruined cookies.
03 -
- Chilling the dough for even just thirty minutes firms up the butter so your cookies spread less and taste richer with deeper caramel notes throughout.
- Save a handful of chocolate chips to press into the tops of each dough ball right before baking, which makes every single cookie look bakery perfect with visible chocolate on top.