Chewy Chocolate Chip Cookies
Bakery-style chewy chocolate chip cookies with browned edges, soft centers, and pools of melty chips—the USA dessert search staple. Brown sugar–heavy dough, a short chill, and a 375°F bake deliver that thick, chewy bite every time.
đź›’Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips or chunks
- Flaky sea salt for topping (optional)
🔧Kitchen Tools Needed
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
đź“ťInstructions
- 1
Whisk flour, baking soda, and salt in a bowl. Set aside.
- 2
In a large bowl beat softened butter with brown and granulated sugars until creamy, 2–3 minutes. Beat in eggs one at a time, then vanilla.
- 3
Mix in dry ingredients on low until just combined. Stir in chocolate chips. Cover and chill dough at least 30 minutes (up to 48 hours for deeper flavor).
- 4
Preheat oven to 375°F. Line baking sheets with parchment. Scoop 2-tablespoon balls, space 2 inches apart. Sprinkle with flaky salt if using.
- 5
Bake 9–12 minutes until edges are golden and centers look slightly underdone. Cool on the sheet 5 minutes, then transfer to a rack.
- 6
Store in an airtight container up to 5 days. Freeze raw scoops and bake from frozen, adding 1–2 minutes.
🥗Nutrition Information
⚡Calories per serving: 210
🏷️Recipe Tags
âť“Frequently Asked Questions
How do I keep them chewy?
Pull when centers still look soft; they set as they cool. Extra brown sugar and a short chill help.
Why did they spread too much?
Butter too warm or skipped chill. Chill dough and use room-temp (not melted) softened butter.
Bread flour?
Swapping 1/2 cup AP for bread flour makes them chewier.
Can I use margarine?
Butter gives better flavor and structure. Stick with real butter for this recipe.
Double batch?
Yes—freeze half the scooped dough for fresh cookies later.
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