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Ultimate Chewy Chocolate Chip Cookies

ultimate chewy chocolate chip cookies - featured image

These ultimate chewy chocolate chip cookies are soft, chewy, and packed with melty chocolate pockets. Easy to make with simple pantry ingredients, they are perfect for any occasion and loved by all ages.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340g) chocolate chips (semisweet or bittersweet)
  • Optional: pinch of cinnamon
  • Optional: chopped nuts

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, baking soda, and salt.
  3. In a separate bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until creamy and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  6. Fold in the chocolate chips gently with a spatula.
  7. Use a cookie scoop or spoon to drop dough balls about 2 tablespoons each, spaced 2 inches apart on the baking sheets.
  8. Bake for 10-12 minutes until cookies are golden around the edges but still soft in the center.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best chewiness, chill the dough for 30 minutes before baking. Use softened butter, not melted, to trap air for a tender bite. Slightly underbake cookies to keep them soft. Spacing dough balls 2 inches apart prevents merging. Optional add-ins include cinnamon, nuts, caramel bits, or espresso powder. For gluten-free, substitute flour with a 1:1 gluten-free baking blend.

Nutrition

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