Classic chewy chocolate chip cookies

My roommate in college had this theory that you could tell everything about a person by how they ate a chocolate chip cookie—whether they bit straight through or twisted it apart first. One lazy Sunday afternoon, I decided to prove her wrong by baking a batch that was so good it didn't matter how anyone ate them. The butter hit the sugar in the mixer and suddenly the whole apartment smelled like a bakery, and I realized I'd stumbled onto something that would become my most requested recipe.

I made these for my dad's birthday party, and he spent the entire evening sneaking them before dinner. By the end of the night, he'd eaten half the batch while telling everyone it was his "quality control" work, and honestly, I've never seen him more proud of anything I've made.

Ingredients

• All-Purpose Flour (2 1/4 cups): This is your foundation—it needs to be measured correctly or your cookies spread too thin or stay too thick and cake-like.
• Baking Soda (1 teaspoon): The gentle leavening agent that keeps these chewy, not puffy, and helps them brown at the edges.
• Salt (1/2 teaspoon): Even if you forget everything else, don't skip this—it makes the chocolate taste richer and balances the sweetness.
• Unsalted Butter (1 cup, softened): Room temperature butter creams into the sugar better, trapping air that makes cookies tender instead of dense.
• Granulated Sugar (3/4 cup): This spreads the dough and creates crispier edges.
• Brown Sugar (3/4 cup, packed): The molasses in here adds chewiness and a subtle depth that makes people ask what your secret is.
• Eggs (2 large): They bind everything and add lift, so use room temperature ones if you can.
• Vanilla Extract (2 teaspoons): Pure vanilla matters here—it's one of the few moments where the real thing changes everything.
• Semi-Sweet Chocolate Chips (2 cups): Don't cheap out on these; good chocolate chips melt into ribbons instead of staying in hard little chunks.
• Walnuts or Pecans (1 cup, chopped, optional): The nuttiness plays against the chocolate like they were meant for each other, but leave them out if you're not a nut person.

Instructions

Set up your workspace:

Preheat to 350°F and line your baking sheets with parchment paper. This matters because it keeps the bottoms from burning and makes cleanup almost fun.

Combine your dry ingredients:

Whisk flour, baking soda, and salt in a bowl and set it aside. This distributes the leavening evenly so you don't end up with pockets of baking soda flavor.

Cream the butter and sugars:

Beat them together for about two minutes until it looks pale and fluffy like clouds. This is where the magic starts—you're aerating the dough so it'll bake up tender.

Add the eggs and vanilla:

Drop in one egg at a time and beat well, then add vanilla. If the mixture looks slightly broken, don't panic; it'll come together once you add the flour.

Bring it together:

Add the dry ingredients to the wet ingredients, mixing just until you don't see streaks of flour anymore. Overmixing toughens the cookies, so stop before you think you're done.

Fold in the mix-ins:

Gently stir in the chocolate chips and nuts with a spatula. Use a light hand here to keep the dough tender.

Portion onto sheets:

Drop tablespoon-sized balls about two inches apart. They'll spread a little, so don't crowd them or you'll end up with one giant cookie.

Bake until golden:

Bake 10 to 12 minutes—the edges should look set and caramel-colored, but the centers should still look slightly underdone. This is the real secret to chewy cookies.

Cool properly:

Let them sit on the pan for five minutes so they firm up enough to move, then transfer to a rack. They'll continue cooking from residual heat, so pull them out when they still look a touch soft.

Save

There's a moment right after the oven closes when the smell starts creeping out, and your entire house smells like someone's home and loved. That's when I know these cookies have done their job, even before anyone tastes them.

Storage and Make-Ahead Magic

These cookies stay soft for three days in an airtight container at room temperature, and honestly, they might be better on day two than day one. You can freeze the dough balls on a tray and bake them straight from frozen, adding just a minute or two to the baking time. I've done this on random Thursdays when I wanted fresh warm cookies but didn't want to think about baking prep.

Variations Worth Trying

Swap the chocolate chips for dark chocolate chunks if you want something less sweet, or add white chocolate if you're feeling fancy. Some people replace half the brown sugar with honey for a deeper flavor, and others add espresso powder to make the chocolate taste more intense. The recipe is forgiving enough that you can play around.

Serving and Pairing Ideas

These are perfect with a cold glass of milk, obviously, but they're also stunning alongside black coffee or even hot tea. My neighbor once dunked these in hot chocolate and claimed it was a life-changing moment, and I haven't been able to argue with her since. You could plate them up fancy for guests or just eat them straight from the cooling rack like normal people do.

• Pour cold milk and dunk one for five seconds, then bite before it falls apart.
• Warm one in the microwave for 15 seconds and serve with vanilla ice cream.
• Pack them in a box as a gift with a handwritten note—homemade cookies are still the most meaningful present.

Save

These cookies have been there for me through breakups, celebrations, bad days, and lazy Sundays. Once you nail this recipe, you'll find yourself making it on repeat for the rest of your life.

Questions & Answers

→ How do I get chewy cookies with gooey centers?

To achieve chewy cookies with gooey centers, bake just until edges turn golden, then remove them promptly and let cool on the baking sheet.

→ Can I substitute nuts in this dish?

Yes, nuts like walnuts or pecans can be added or omitted depending on preference or allergies without affecting the overall texture much.

→ What baking temperature is recommended?

Preheat your oven to 350°F (175°C) for an even bake resulting in golden edges and soft centers.

→ How should ingredients be combined for best results?

Cream softened butter with sugars until fluffy, beat in eggs and vanilla, then gradually mix in dry ingredients before folding in chips and nuts.

→ Can I store these cookies and how?

Store cooled cookies in an airtight container at room temperature to maintain freshness and chewiness for several days.