Description
These Thick & Chewy Chocolate Chip Cookies are perfectly soft in the center with a satisfying chewy texture. Loaded with semisweet chocolate chips, they offer a classic cookie experience with a rich buttery flavor and just the right amount of sweetness. Perfect for any occasion, these cookies are easy to make and sure to please any crowd.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it reaches the proper baking temperature before you start preparing the dough.
- Cream the butter and sugars. In a large bowl, beat together the softened butter, brown sugar, and white sugar until the mixture is smooth and fluffy, which helps create a light texture in the cookie.
- Add eggs and vanilla. Beat in the eggs one at a time to ensure even incorporation, then mix in the vanilla extract until the mixture is fully combined.
- Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine wet and dry. Gradually add the dry ingredients into the wet mixture and mix just until combined, being careful not to overmix to keep the cookies tender.
- Stir in chocolate chips. Fold in the semisweet chocolate chips evenly throughout the dough for delicious pockets of melty chocolate.
- Portion the dough. Drop rounded spoonfuls of dough, approximately 1.5 tablespoons each, onto a baking sheet lined with parchment paper, spacing them to allow for spreading.
- Bake the cookies. Bake in the preheated oven for 10–12 minutes, until the edges are golden brown but the centers remain soft to maintain that chewy texture.
- Cool the cookies. Let the cookies cool on the baking sheet for a few minutes to set, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For thicker cookies, chill the dough for 30 minutes before baking.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a different flavor, swap semisweet chocolate chips with dark or milk chocolate chips.
- Adding a pinch of espresso powder can enhance the chocolate flavor.
