The Best Chewy Chocolate Chip Cookies Recipe
This is The Best Chewy Chocolate Chip Cookies Recipe EVER! If you're looking for perfectly chewy, yet soft and rich chocolate chip cookies, your search is over. This tried and true recipe is the only one you need!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Video
Notes
- Measure your ingredients accurately. Use precise measurements for your ingredients, especially for the flour. Use the "scoop and level method," where you use a spoon to scoop the flour into your measuring cup and then level it off with the back of a knife. This will ensure that you don't add too much flour to the dough which can result in drier, crispier cookies.
- Line your cookie sheets with parchment paper. This will help prevent the cookies from burning on the bottom and spreading/sticking to the pan. It also makes clean up much easier.
- Use a cookie scoop to help scoop out the dough. You can also use a coffee scoop, which is what I use a lot. I use a 2 Tablespoon coffee scoop to scoop and mold my dough. This helps keep all of your chocolate chip cookies uniform in shape and size so that they will bake evenly.
- Use vanilla bean paste in place of vanilla extract. I LOVE using vanilla bean paste when baking. It gives such great depth of flavor and richness to baked goods. If you can find vanilla bean paste at your grocery store (I buy mine from Trader Joe’s) you can do an even 1:1 swap with the vanilla extract. Try it!
- Don't overbake! Your cookies will continue to bake on the hot cookie sheet even after they are removed from the oven, so take them out when they are just slightly golden around the edges. They will continue to set as they cool, resulting in soft and chewy cookies.
- Storing: Store fully baked and cooled cookies in an airtight container on the counter for up to 3 days.
Nutrition
Calories: 171kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 128mg | Potassium: 73mg | Fiber: 1g | Sugar: 14g | Vitamin A: 158IU | Calcium: 14mg | Iron: 1mg