Chewy Chocolate Chip Cookies (Print)

Soft, rich, and delightfully chewy treats loaded with melting chocolate chips

# What You Need:

01 - 1 cup (2 sticks) unsalted butter, softened

02 - 1 cup packed brown sugar

03 - 1/2 cup granulated sugar

04 - 2 large eggs

05 - 2 tsp pure vanilla extract

06 - 2 1/4 cups all-purpose flour

07 - 1 tsp baking soda

08 - 1/2 tsp baking powder

09 - 1/2 tsp fine salt

10 - 2 cups semi-sweet chocolate chips

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.

02 - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

03 - Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.

04 - In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

05 - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

06 - Fold in the chocolate chips evenly throughout the dough.

07 - Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart.

08 - Bake for 10–12 minutes, or until the edges are golden brown and the centers appear slightly underbaked.

09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

01 -

The centers stay soft for days if you store them right, which is a rare trick most cookie recipes cannot pull off.
You probably already have every single ingredient sitting in your kitchen right now.

02 -

If you pull the cookies too late and the centers are fully set when they come out, they will firm up into crunchy discs by the next day.
Chilling the dough for at least an hour before baking completely changes the texture, making them thicker and far more chewy.

03 -

Use a cookie scoop so every portion is identical and they all bake at the same rate.
Tap the baking sheet gently on the counter right when it comes out of the oven to help the cookies settle into a perfectly chewy texture.