Chocolate Chip Cookies Chewy (Printable)
Buttery, chewy chocolate chip cookies studded with melty semi-sweet chips and optional toasted nuts.
# What You’ll Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract
→ Add-ins
09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)
# How To Make It:
01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light, creamy, and fluffy.
04 - Add the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredient mixture into the wet ingredients on low speed, mixing until just combined. Avoid overmixing.
06 - Using a spatula, gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked.
09 - Let the cookies rest on the baking sheets for 2 minutes, then transfer them to wire racks to cool completely.
# Expert Tips:
01 -
- The double sugar trick, using both granulated and brown sugar, gives you that chewy inside and crispy outside every single time.
- These cookies freeze beautifully, so you can bake a few now and save dough balls for unexpected guests or late night cravings.
02 -
- Pulling cookies from the oven when the centers still look slightly raw is the single biggest secret to that chewy texture everyone chases.
- If your butter was too warm, the dough will spread flat and thin, so chilling the dough for 30 minutes before baking can save the entire batch.
03 -
- Sprinkle a tiny pinch of flaky sea salt on each cookie right before baking and you will unlock a flavor combination that makes people close their eyes when they take a bite.
- Freeze scooped dough balls on a tray, then transfer them to a bag so you can bake fresh cookies in 12 minutes whenever the craving strikes.