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Chewy Chocolate Chip Cookies

Kathleen R. Coffey
A no-fuss, quick-bake chocolate chip cookie recipe delivering soft centers, chewy edges, and rich, buttery flavor in every bite. It’s freezer-friendly and foolproof—perfect for beginner bakers and pros alike.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • 1 Measuring spoon set
  • 1 Measuring cup set
  • 1 Stand or hand mixer
  • 1 Spatula
  • 3 Baking sheets
  • 1 Cookie scoop
  • 3 Sheets of parchment paper
  • 1 Silicone baking mat (optional but recommended)

Ingredients
  

  • 1 cup salted butter softened to room temperature
  • 1 cup white granulated sugar
  • 1 cup packed light brown sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 2 cups chocolate chips or chopped chocolate milk, semisweet, or dark

Instructions
 

  • Prepare Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line three baking trays with parchment paper or silicone baking mats to prevent sticking and ensure even browning.
  • Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking soda, baking powder, and salt until evenly distributed. Set aside.
  • Cream Butter and Sugars: In a large mixing bowl (or the bowl of a stand mixer), blend the softened butter, white sugar, and brown sugar together on medium speed until the mixture becomes smooth and slightly fluffy, about 1–2 minutes.
  • Add Eggs and Vanilla: Crack in the eggs, one at a time, and pour in the vanilla extract. Beat again until the mixture looks light, creamy, and fully incorporated. This will take another minute or so.
  • Mix in the Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low to medium speed. Continue until no streaks of flour remain, but be careful not to overmix. Scrape the sides and bottom of the bowl as needed.
  • Fold in Chocolate Chips: Pour in the chocolate chips and use a spatula or wooden spoon to gently fold them into the dough until evenly distributed.
  • Shape and Portion the Dough: Scoop 2 to 3 tablespoons of dough per cookie (use a cookie scoop for consistency). Roll each portion into a ball and arrange them spaced evenly on the prepared baking sheets, leaving room for spreading.
  • Bake Until Just Golden: Place the trays in the preheated oven and bake for 8 to 10 minutes, or until the cookies look set around the edges and just lightly golden. The centers should still look slightly underdone—this ensures soft, chewy results.
  • Cool Before Serving: Remove the trays from the oven and let the cookies rest on the baking sheets for 5 minutes. Then, carefully transfer them to a wire rack to cool completely.

Notes

  • Underbaking is Key: The cookies should appear slightly doughy in the center when removed from the oven. They’ll continue to firm up as they rest on the baking sheet, resulting in that irresistible chewy texture.
  • Oven Variation Tip: If using a convection oven, reduce the baking temperature to 350°F (175°C) for best results.
  • Ingredient Swaps:
  • Butter: Unsalted, browned, or plant-based butter can be used.
  • Flour: All-purpose gluten-free flour works well if you need a wheat-free option.
  • Sugar: You can substitute organic cane sugar or use dark brown sugar for a richer, molasses-like flavor.
  • Eggs: For egg-free baking, try your preferred egg substitute (like flax eggs or applesauce) or see an eggless cookie version.
  • Freezing the Dough:
    Scoop dough balls and freeze in a single layer inside an airtight container or bag. They’ll keep well for up to 2 months. Bake from frozen or let thaw before baking.
  • Storage:
    Once baked and cooled, cookies can be stored in an airtight container at room temperature for up to 5 days, or frozen for longer shelf life.