Chewy Chocolate Chip Cookies
These chewy chocolate chip cookies are soft in the center with golden edges and rich pockets of semisweet chocolate. Quick and easy to make, they are perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened You can use salted butter; reduce added salt to 1/2 teaspoon.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar Light or dark brown sugar can be used.
- 2 large eggs Use commercial egg replacer or 1/4 cup mashed banana for an egg-free version.
- 2 teaspoons vanilla extract Pure vanilla extract gives the best flavor.
Add-ins
- 2 cups semisweet chocolate chips You can substitute with dark chocolate or milk chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt until combined.
- In a large bowl, cream the softened unsalted butter with the granulated sugar and packed brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix the dry ingredients into the butter mixture until just combined.
- Fold in the semisweet chocolate chips until evenly distributed.
- Drop mounds of dough onto the prepared baking sheets, keeping them about 2 inches apart.
- If desired, chill the dough mounds or the bowl of dough for 20–30 minutes before baking.
- Bake in the preheated oven for 9–12 minutes, until edges are golden and centers are slightly underbaked.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use room temperature butter and eggs for better blending. Measure flour correctly to avoid dry cookies. For thicker cookies, chill the dough at least 20 minutes.