Classic chewy chocolate chip cookies (Printable View)

Classic chewy cookies with gooey chocolate chips and golden edges for a delightful treat.

# Ingredient List:

→ 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 light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# 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. Set aside.
03 - In a large bowl, cream the softened butter with the granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Beat in the eggs one at a time, then add vanilla extract and mix until smooth.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
06 - Fold in the semi-sweet chocolate chips and nuts if using.
07 - Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden but centers remain soft.
09 - Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Suggestions:

01 -
  • They come out chewy on the inside with crispy, golden edges that shatter when you bite them.
  • The exact ratio of brown sugar to granulated sugar is the secret—it gives them depth and keeps them soft for days.
  • You can make the dough and bake whenever you want, or eat it raw if nobody's looking.
02 -
  • The difference between an okay cookie and a great one is underbaking by about 30 seconds—I learned this by burning dozens and finally reading between the lines of a cookbook.
  • Brown sugar's moisture is what keeps these chewy for days, but it also means they'll dry out faster if stored in the wrong container.
03 -
  • Don't skip the parchment paper—it's the difference between cookies that stick and ones that slide right off.
  • If your butter is still too cold, the dough will be stiff and hard to work with; let it sit out another 10 minutes.

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