Classic Chewy Chocolate Chip (Print)

Classic chewy cookies with crisp edges and melty chocolate chips, ideal for sharing.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea 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 semisweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# How to Make:

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 until evenly blended.
03 - Using a mixer, beat the softened butter with granulated and brown sugars until light and creamy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing thoroughly after each, then fold in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid overmixing.
06 - Fold in the semisweet chocolate chips and nuts if using, ensuring even distribution.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spaced about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, until edges are golden but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The perfect balance of chewy centers and crisp edges feels like a comforting hug with every bite
  • This recipe quickly became my go-to because it's forgiving and delivers consistent, melty chocolate goodness
02 -
  • Softening butter just right is crucial—too hard or too melted can affect the texture drastically
  • Underbaking slightly makes the cookies chewy and lets them finish setting as they cool, which changed how I bake forever
03 -
  • Beating the butter and sugar well aerates the dough, producing the ideal texture every time
  • The secret that makes all the difference is the slight underbake allowing the centers to stay soft while edges crisp just right

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