Chocolate Chip Cookies (Printable Version)
Chewy chocolate chip cookies with gooey centers and golden edges—soft, buttery dough and generous semi-sweet chips.
# What You 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 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 Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until creamy and light in color.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully blended.
05 - Gradually add the dry ingredients to the wet mixture, 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 and the centers remain soft and slightly underdone.
09 - Allow cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Suggestions:
01 -
- The brown sugar to white sugar ratio creates a chewy center with crisp edges, and once you taste the difference you will never go back to equal parts.
- They freeze beautifully as dough balls, so you can bake just four at a time and always have warm cookies within fifteen minutes.
02 -
- Overbaking by even two minutes turns chewy cookies into crunchy ones, so always pull them out when the centers still look slightly underdone and let them finish on the hot pan.
- Chilling the dough for thirty minutes before baking prevents excessive spreading and deepens the caramel flavor from the brown sugar.
03 -
- Weigh your flour instead of scooping it with the measuring cup, because even a small amount extra can turn chewy cookies into cakey ones.
- Rotate your baking sheets halfway through the bake time if your oven has hot spots, because even browning makes a real difference in both appearance and texture.