Golden on the outside and irresistibly soft in the center, these chewy chocolate chip cookies deliver the ultimate comforting bite. Loaded with rich, melty chocolate chips and crafted with simple pantry staples, they’re a timeless treat that never goes out of style.
Why You’ll Love This Recipe
These cookies offer the perfect balance of textures—crisp edges and gooey centers. The recipe uses both brown and white sugar to create a deep, caramelized flavor while ensuring a chewy consistency. It’s a foolproof, crowd-pleasing recipe that’s quick to make and easily adaptable for any occasion, from lunchbox treats to late-night cravings.
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 brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips, distributing them evenly throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving about 2 inches between each.
- Bake for 10–12 minutes, or until the edges are golden but the centers remain soft.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields approximately 30 cookies.
Prep time: 15 minutes
Cook time: 10–12 minutes
Total time: 25–30 minutes
Variations
- Nutty flavor: Add 1 cup of chopped walnuts or pecans for added crunch.
- Dark chocolate version: Substitute semisweet chips with dark chocolate chunks.
- Sea salt topping: Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
- Mini cookies: Use a teaspoon to scoop dough for bite-sized treats; reduce baking time to 8–9 minutes.
- Stuffed cookies: Wrap dough around a square of chocolate or caramel for a gooey surprise.
storage/reheating
Store cooled cookies in an airtight container at room temperature for up to 5 days.
To freeze:
- Freeze unbaked dough balls on a tray, then transfer to a zip-top bag. Bake directly from frozen, adding 1–2 minutes to the bake time.
- Baked cookies can be frozen for up to 2 months; thaw at room temperature or warm briefly in the microwave.
FAQs
Why are my cookies flat?
Cookies may spread too much if the butter is overly soft or melted. Ensure it’s just softened before creaming.
Can I chill the dough?
Yes, chilling the dough for at least 30 minutes helps control spreading and enhances flavor.
What type of chocolate chips work best?
Semisweet chips are classic, but you can use milk, dark, or even white chocolate based on your preference.
How do I make thicker cookies?
Add 2–3 tablespoons more flour and chill the dough before baking for a thicker result.
Can I use margarine instead of butter?
Butter is preferred for flavor and texture, but margarine can be used if necessary, though results may vary.
Are these cookies freezer-friendly?
Yes, both the dough and baked cookies freeze well for later enjoyment.
Can I reduce the sugar?
You can reduce the sugar slightly, but it may affect texture and flavor. Try cutting no more than ¼ cup total.
Why are my cookies hard the next day?
Overbaking or improper storage can lead to hardness. Store in an airtight container with a slice of bread to retain moisture.
Is it okay to use a hand mixer?
Absolutely, a hand mixer works well for creaming the butter and mixing the dough.
Can I double the recipe?
Yes, this recipe scales up well—just make sure to mix thoroughly and bake in batches.
Conclusion
These classic chewy chocolate chip cookies are a go-to recipe for bakers of all skill levels. With their ideal texture and rich, buttery flavor, they deliver consistent results and universal satisfaction. Whether you enjoy them warm out of the oven or save a stash in the freezer, they’re a nostalgic favorite that always hits the mark.
Print
Classic Chewy Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Golden, chewy chocolate chip cookies with a soft center and rich, buttery flavor—classic comfort in every bite.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions onto the prepared baking sheet, leaving about 2 inches between each.
- Bake for 10–12 minutes until the edges are golden and the centers remain soft.
- Cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey centers, slightly underbake the cookies.
- Chill dough for 30 minutes for thicker cookies.
- Use a mix of chocolate chunks and chips for texture variation.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
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