Chocolate Chip Soft Chewy (Printable)

Soft, chewy delights bursting with melty semi-sweet chocolate chips to satisfy your sweet tooth.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 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 light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semi-sweet chocolate chips

# How-To Steps:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt.
03 - In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar until creamy and smooth, about 2 minutes.
04 - Add eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
05 - Gradually stir the dry ingredients into the wet mixture just until combined, taking care not to overmix.
06 - Fold in the semi-sweet chocolate chips evenly throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake cookies for 10 to 12 minutes until edges are golden but centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're actually chewy in the middle, not cake-like—that's the magic nobody tells you about.
  • You can have fresh cookies in under 45 minutes from bare cupboards, which changes everything on a rough day.
  • The dough is forgiving enough that even if you're distracted, they still turn out golden and delicious.
02 -
  • Pulling them out when they still look slightly underdone is the secret to chewiness—they firm up as they cool, and if you wait until they look fully done in the oven, they'll overbake and turn crispy.
  • Brown sugar needs to be packed into the measuring cup to get the right amount, otherwise you'll have too much flour and too little moisture, and the cookies will be dry.
03 -
  • Let your butter soften at room temperature rather than microwaving it—soft butter creams smoothly, while melted butter changes the texture entirely and gives you flat, greasy cookies.
  • Measure flour by spooning into the cup and leveling off, never scooping straight from the bag, or you'll pack it down and end up with too much flour.
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