Here’s a classic, foolproof recipe for soft and chewy chocolate chip cookies:
Ingredients (makes about 24 cookies)
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, combine flour, baking soda, and salt. Set aside.
- Cream butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla.
- Combine with dry ingredients: Gradually add flour mixture, mixing until just combined.
- Stir in chocolate chips with a spatula.
- Scoop onto baking sheets: Use a tablespoon or cookie scoop, spacing cookies 2 inches apart.
- Bake: 9–11 minutes, until edges are golden but centers are soft.
- Cool: Let cookies sit on the baking sheet 2–3 minutes, then transfer to a wire rack to cool completely.
💡 Tips for extra-chewy cookies:
- Use more brown sugar than white sugar (gives moisture).
- Slightly underbake—they firm up as they cool.
- Chill the dough for 30–60 minutes before baking for thicker cookies.
If you want, I can also give a quick 5-minute version that’s soft, gooey, and no-chill—perfect for immediate cravings. Do you want me to share that one too?
