Chocolate Bit Chip Cookies (Print)

Classic chewy treats rich with semi-sweet chocolate bits for a perfect sweet and textured bite.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon fine 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

→ Chocolate

09 - 2 cups semi-sweet chocolate bits or chips

# How to Make:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy, about 2 to 3 minutes.
04 - Incorporate eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry mixture to wet mixture, stirring just until incorporated.
06 - Fold chocolate bits evenly into the dough.
07 - Drop tablespoon-sized dough balls onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake cookies for 10 to 12 minutes, until edges are golden and centers remain soft.
09 - Remove from oven and cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're chewy in the center with just enough crunch at the edges, the kind of cookie you can't stop reaching for.
  • The ratio of chocolate to dough is exactly right—no bland bites, no chocolate overload.
  • Twenty-four cookies means there are enough to share, but also enough to hide a few for yourself.
02 -
  • If your cookies spread too thin and become crispy instead of chewy, your butter was too warm or you didn't cream it long enough—next time, use slightly cooler softened butter and beat for the full 2 to 3 minutes.
  • Underbaking by just 30 seconds makes the difference between a chewy center and a dry one; the moment the edges look golden, they're done.
  • Chocolate chips vary wildly in how much they melt—some brands will practically liquify into the dough, while others hold their shape perfectly.
03 -
  • Room temperature ingredients are non-negotiable—especially the eggs and butter—because they emulsify properly and incorporate air, which is what separates a good cookie from a great one.
  • If you're baking multiple batches, let your baking sheets cool between rounds or use a second sheet while one batch is in the oven, so the dough doesn't spread too much from residual heat.

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