The Best Chewy Chocolate Chip Cookies
Classic chocolate chip cookies have never been better! These cookies have crisp edges and soft centers, the best buttery flavor, and plenty of chocolate throughout.
Ingredients
- ¾ cup (170 grams) salted butter , softened to room temperature
- ½ cup (100 grams) granulated sugar
- 1 cup (213 grams) packed light or dark brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 ½ cup (330 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340 grams) semi-sweet chocolate chips or chunks , see Notes
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugar, and brown sugar until light and creamy, 3-4 minutes. Stop to scrape down then bowl once or twice.¾ cup (170 grams) salted butter, ½ cup (100 grams) granulated sugar, 1 cup (213 grams) packed light or dark brown sugar
- Add the eggs, beating after each and scraping down the bowl at least once. Add vanilla.2 large eggs, 1 tablespoon vanilla extract
- Add the flour, baking soda, and salt and mix until almost combined. Add the chocolate and mix briefly until incorporated.2 ½ cup (330 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 2 cups (340 grams) semi-sweet chocolate chips or chunks
- Portion equally (I use a #20 3 Tbsp scoop) and roll into rounds. Space evenly a few inches apart on prepared sheet pan.
- Bake for 9-11 minutes until edges are golden and top is set but not at all browned.
- Let cool on the sheet pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- All recipes are tested with the "spoon and level" method of measuring flour. Learn how to properly measure flour here.
- I like to use a combination of chocolate chips and chopped chocolate (1 cup of each) for varying texture and appearance. You can also use bittersweet or dark chocolate if preferred.
- If you bake smaller (rounded tablespoon) cookies, adjust baking time to 7-9 minutes.
- Cookie dough can be stored in the fridge for at least a week, so bake cookies fresh when you want them!
- Cookie dough can also be stored in the freezer.
Calories: 243kcal, Carbohydrates: 31g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 203mg, Potassium: 118mg, Fiber: 2g, Sugar: 19g, Vitamin A: 205IU, Calcium: 23mg, Iron: 2mg
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