This ultimate chewy chocolate chip cookie recipe is the timeless classic you’ve been searching for. It delivers everything you want in a cookie: a soft, gooey center, slightly crisp golden-brown edges, and pockets of melted chocolate in every single bite. Perfect for tucking into a lunchbox or savoring as a comforting after-school snack, these cookies are a guaranteed hit with kids and adults alike. Forget complicated steps; this is pure, simple, and delicious nostalgia.
Table of Contents
Why You’ll Love The Ultimate Chewy Chocolate Chip Cookies
This recipe stands out for its perfect texture and straightforward method. We use a higher ratio of brown sugar to white sugar, which guarantees a supremely soft and chewy result that stays fresh for days.
- Unbelievably Delicious: The perfect balance of sweet, salty, and rich chocolate flavor.
- Classic Comfort: It’s the nostalgic, heartwarming cookie everyone knows and loves.
- Perfect for Any Occasion: Ideal for lunchboxes, bake sales, or a simple after-school treat.
- Quick & Easy: The dough comes together in minutes with simple, everyday ingredients.
- Foolproof Results: Achieve bakery-quality cookies with golden edges and a soft center every time.
Ingredients For The Ultimate Chewy Chocolate Chip Cookies
- Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- ¾ cup packed brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- Mix-Ins:
- 2 cups semi-sweet chocolate chips (or a mix of chips and chunks)
How to Make The Ultimate Chewy Chocolate Chip Cookies
- Preheat & Prep: Position your oven rack in the middle and preheat to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures the leavening agents are evenly distributed, which helps the cookies rise uniformly.
- Cream Butter & Sugars: In a large bowl using a stand mixer or electric hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light, creamy, and pale in color (about 2-3 minutes).
- Add Eggs & Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl, then beat in the vanilla extract.
- Mix in Flour: Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have just disappeared. Do not overmix, as this can lead to tough cookies.
- Fold in Chocolate: Gently fold in the chocolate chips with a rubber spatula until they are evenly distributed throughout the dough.
- Scoop & Bake: Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
- Bake to Perfection: Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone. The residual heat will finish cooking them on the pan.
- Cool Down: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.
Serving and Storage Tips
- Serving: These cookies are divine served warm with a tall glass of cold milk. For an extra-special dessert, serve a warm cookie topped with a scoop of vanilla ice cream.
- Storage: Store the completely cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container.
Helpful Notes
- For Thicker Cookies: If you prefer a thicker, puffier cookie, chill the dough for at least 30 minutes before baking.
- Room Temperature Ingredients: Using room temperature butter and eggs is crucial for a smooth, emulsified dough.
- Variations: Feel free to swap the semi-sweet chocolate chips for milk chocolate, dark chocolate, white chocolate, or even add ½ cup of chopped nuts like walnuts or pecans.
Conclusion
There’s a reason this classic chewy chocolate chip cookie recipe remains an all-time favorite. It’s simple, reliable, and delivers pure happiness in every bite. The combination of soft centers and crisp edges is simply irresistible, making it the perfect back-to-school treat or anytime indulgence. If you’ve tried this recipe, we’d love to hear from you! Please leave a comment and a star rating below to let us know how they turned out. Don’t forget to share your creations on Pinterest! What’s your favorite type of chocolate to use in cookies?
The Ultimate Chewy Chocolate Chip Cookie
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup 2 sticks unsalted butter, softened to room temperature
- ¾ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 2 large eggs at room temperature
- 2 teaspoons pure vanilla extract
Mix-Ins:
- 2 cups semi-sweet chocolate chips or a mix of chips and chunks
Instructions
Preheat & Prep:
- Position your oven rack in the middle and preheat to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking.
Combine Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step ensures the leavening agents are evenly distributed, which helps the cookies rise uniformly.
Cream Butter & Sugars:
- In a large bowl using a stand mixer or electric hand mixer, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light, creamy, and pale in color (about 2-3 minutes).
Add Eggs & Vanilla:
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Scrape down the sides of the bowl, then beat in the vanilla extract.
Mix in Flour:
- Reduce the mixer speed to low and gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour streaks have just disappeared. Do not overmix, as this can lead to tough cookies.
Fold in Chocolate:
- Gently fold in the chocolate chips with a rubber spatula until they are evenly distributed throughout the dough.
Scoop & Bake:
- Drop rounded tablespoons of dough (about 1.5 tablespoons each) onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
Bake to Perfection:
- Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underdone. The residual heat will finish cooking them on the pan.
Cool Down:
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up perfectly.
Notes
Nutrition Information (per serving)
- Calories: 185 kcal
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 23g
- Sugar: 13g
- Protein: 2g
- Fiber: 1g
-
Sodium: 125mg
(Disclaimer: Nutrition information is an estimate and may vary based on ingredients and preparation.)
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Frequently Asked Questions (FAQ)
Can I use an alternative ingredient?
Yes! You can use milk chocolate or dark chocolate chips instead of semi-sweet. For a richer flavor, try using a mix of chocolate chunks and chips. You can also add ½ cup of chopped walnuts or pecans.
How do I make this gluten-free?
For a gluten-free version, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The results will be very similar.
Why did my cookies spread too much?
Cookies often spread too much if the butter was too soft or melted. Using properly softened, room-temperature butter is key. Chilling the dough for 30 minutes before baking can also help prevent excess spreading.
Is this recipe freezer-friendly?
Absolutely. Scoop the cookie dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to a zip-top bag and store in the freezer for up to 3 months. Bake from frozen, adding 1-2 extra minutes to the baking time.
How thick should the dough be?
The dough should be thick and scoopable, but not dry or crumbly. It should hold its shape well when you drop it onto the baking sheet.
