Chewy Chocolate Chip Cookies

Classic chewy chocolate chip cookies with crisp edges and soft, gooey centers — packed with melty chocolate chips and perfect for every sweet craving or cozy moment.

Why You’ll Love This Recipe

These cookies strike the perfect balance between crispy edges and soft, chewy centers. The combination of granulated and brown sugars imparts a rich flavor and moist texture, while the generous amount of semisweet chocolate chips ensures a delightful chocolatey experience in every bite. Whether you’re baking for a gathering or indulging in a personal treat, these cookies are sure to satisfy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• ½ teaspoon salt

• 2 cups semisweet chocolate chips

Directions

1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In another bowl, whisk together the flour, baking soda, baking powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Fold in the chocolate chips.

7. Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 9–11 minutes, or until the edges are golden brown and centers look slightly underbaked.

9. Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Servings and Timing

• Servings: Approximately 36 cookies

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Total Time: 25 minutes

Variations

• Nutty Delight: Add 1 cup of chopped walnuts or pecans for added crunch.

• Double Chocolate: Substitute ½ cup of flour with unsweetened cocoa powder for a chocolate base.

• Sea Salt Finish: Sprinkle a pinch of flaky sea salt on top of each cookie before baking for a sweet-salty contrast.

• Mini Cookies: Use a smaller scoop to create bite-sized cookies; adjust baking time accordingly.

• Stuffed Cookies: Place a small piece of caramel or a chocolate square in the center of each dough ball for a gooey surprise.

Storage/Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

• Freezing: Freeze baked cookies in a single layer, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature.

• Reheating: Warm cookies in a 300°F (150°C) oven for 5 minutes or microwave for 10–15 seconds to restore softness.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to ¼ teaspoon to compensate.

Why did my cookies turn out flat?

Over-creaming the butter and sugar or using overly soft butter can cause excessive spreading. Ensure butter is just softened, not melted.

Can I chill the dough before baking?

Absolutely. Chilling the dough for at least 30 minutes can enhance flavor and prevent spreading.

How do I make my cookies chewier?

Using more brown sugar than granulated sugar and slightly underbaking the cookies can result in a chewier texture.

Can I substitute the chocolate chips with chunks?

Yes, chopped chocolate chunks or bars can be used for a varied texture and richer chocolate pockets.

What’s the best way to measure flour?

For accuracy, spoon flour into the measuring cup and level off with a knife, or use a kitchen scale.

Can I make the dough ahead of time?

Yes, the dough can be refrigerated for up to 72 hours. Let it sit at room temperature for 10–15 minutes before scooping and baking.

Are these cookies suitable for freezing?

Yes, both the dough and baked cookies freeze well. For dough, scoop into balls and freeze; bake from frozen, adding a couple of minutes to the baking time.

How do I achieve a soft center with crispy edges?

Bake until edges are golden and centers appear slightly underdone; they will continue to cook as they cool on the baking sheet.

Can I add other mix-ins?

Certainly. Consider adding dried fruits, nuts, or different types of chocolate chips to customize your cookies.

Conclusion

These Chewy Chocolate Chip Cookies offer a timeless treat that’s both comforting and indulgent. With their perfect texture and rich flavor, they’re sure to become a staple in your baking repertoire. Whether enjoyed fresh out of the oven or saved for later, these cookies deliver satisfaction in every bite.

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25–30 minutes
• Yield: About 30 cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Chewy Chocolate Chip Cookies are the ultimate classic treat — featuring crisp, golden edges and irresistibly soft, gooey centers packed with rich, melty chocolate chips. Perfect for satisfying sweet cravings, cozy moments, or sharing with friends and family!

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Ingredients

• 1 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 cup packed brown sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 2 cups semisweet chocolate chips

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Instructions

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

• In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

• Beat in the eggs one at a time, then stir in the vanilla extract.

• In another bowl, whisk together the flour, baking soda, baking powder, and salt.

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

• Fold in the chocolate chips.

• Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

• Bake for 9–11 minutes, or until the edges are golden brown and the centers look slightly underbaked.

• Let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

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Notes

• For extra gooey centers, slightly underbake the cookies and let them finish setting on the tray.

• Chill the dough for 30 minutes before baking for thicker cookies.

• Swap some chocolate chips for chopped nuts or white chocolate for a twist.

• Store cookies in an airtight container for up to 5 days or freeze for longer storage.