Freshly baked chocolate chip cookies stacked on a plate.

Chocolate Chip Cookies

BySavannah Brooks
Jump to Recipe·Print Recipe

why make this recipe

Chewy Chocolate Chip Cookies are a classic treat loved by many. There is something special about their soft, chewy texture combined with rich, warm chocolate that keeps people coming back for more. Whether you are baking for a family gathering, a bake sale, or just a cozy night at home, this recipe is sure to please everyone. Plus, they are simple to make and require ingredients you likely already have in your kitchen.

how to make Chewy Chocolate Chip Cookies

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened)
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In a separate bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Add the eggs one at a time and mix in the vanilla extract until well combined.
  5. Gradually fold in the dry ingredients until just combined; avoid overmixing.
  6. Gently stir in the chocolate chips.
  7. Drop spoonfuls of dough onto ungreased baking sheets about two inches apart.
  8. Bake for 10-12 minutes until golden around the edges but still soft in the center.
  9. Cool slightly before transferring to wire racks.

how to serve Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies are best enjoyed warm. You can serve them on their own or with a glass of cold milk for the ultimate comfort treat. If you want to get creative, consider making ice cream sandwiches by placing a scoop of your favorite ice cream between two cookies.

how to store Chewy Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will generally stay good for about a week. If you want to keep them longer, you can also freeze the baked cookies. Just make sure they cool completely before placing them in a freezer-safe bag.

tips to make Chewy Chocolate Chip Cookies

  • Ensure your butter is softened but not melted for the best texture.
  • For an extra chewy cookie, try using a mix of brown and white sugar.
  • Do not overmix the dough after adding the dry ingredients; this helps maintain the chewy texture.
  • If you like a bit of saltiness, sprinkle a little sea salt on top of the cookies before baking.

variation

You can customize your Chewy Chocolate Chip Cookies by adding nuts like walnuts or pecans for added crunch. You can also replace some of the chocolate chips with other types like white chocolate or butterscotch chips for a different flavor twist.

FAQs

Can I use margarine instead of butter?

Yes, you can use margarine, but the cookies may not have the same rich flavor as those made with butter.

Can I use gluten-free flour?

Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free. Just ensure your baking soda and chocolate chips are also gluten-free.

How can I make my cookies thicker?

To make thicker cookies, chill the dough for at least 30 minutes before baking. You can also add a bit more flour to the recipe.

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Chewy Chocolate Chip Cookies

  • Author: admin
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

Deliciously soft and chewy chocolate chip cookies that are easy to make and perfect for any occasion.

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened)
  • 3/4 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, and salt; set aside.
  3. In a separate bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
  4. Add the eggs one at a time and mix in the vanilla extract until well combined.

    5. <li gradually fold in the dry ingredients until just combined; avoid overmixing.

  5. Gently stir in the chocolate chips.
  6. Drop spoonfuls of dough onto ungreased baking sheets about two inches apart.
  7. Bake for 10-12 minutes until golden around the edges but still soft in the center.
  8. Cool slightly before transferring to wire racks.

Notes

Ensure your butter is softened but not melted for the best texture. For a bit of saltiness, sprinkle a little sea salt on top of the cookies before baking.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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