Chewy Chocolate Chip Cookie Recipe
When it comes to comfort food, nothing beats the sweet, gooey goodness of a chocolate chip cookie fresh out of the oven. This recipe guarantees soft, chewy cookies with perfectly melted chocolate in every bite, making it perfect for both beginners and seasoned bakers. Let’s dive into creating the ultimate treat!
Print Share on Twitter Share on FacebookServings: 24 cookies
Calories: 150kcal
Equipment
- Mixing bowls (large and medium)
- Electric mixer or whisk
- Spatula
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Ingredients
- 2 ¼ cups 280g all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar packed
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips or chunks
Instructions
- Preheat Oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, use an electric mixer (or whisk) to beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring they are fully incorporated. Add the vanilla extract and mix until combined.
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Fold in Chocolate Chips: Gently fold in the chocolate chips or chunks with a spatula.
- Chill Dough (Optional): For chewier cookies, chill the dough in the refrigerator for at least 30 minutes.
- Scoop and Bake: Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10–12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Video
Notes
🔹 Extra Tip: For thicker and more flavorful cookies, refrigerate the dough overnight before baking.
Tips & Suggestions
- Perfect Texture: Slightly underbake the cookies to keep them soft and chewy.Chill the Dough: Chilling enhances flavor and helps prevent cookies from spreading too much during baking.
- Variations: Swap semi-sweet chocolate chips for dark, white, or even peanut butter chips.
- Storage Tip: Store cookies in an airtight container with a slice of bread to keep them moist for up to 5 days.
- Freezing Tip: Roll dough into balls, freeze on a tray, then transfer to a freezer bag. Bake directly from frozen, adding 2–3 extra minutes to the bake time.Enjoy your freshly baked, chewy chocolate chip coo
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sugar: 12g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.