Classic Chewy Chocolate Chip (Printable)

Classic chewy chocolate chip treats with crisp edges and gooey centers, perfect for any sweet craving.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 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 semisweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar until creamy and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
05 - Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
06 - Gently fold in semisweet chocolate chips and chopped nuts if using, with a spatula.
07 - Drop tablespoon-sized mounds of dough, spacing 2 inches apart, onto prepared baking sheets.
08 - Bake for 10 to 12 minutes until edges turn golden and centers appear set but still soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Hacks:

01 -
  • They come together fast enough to cure a sudden craving without feeling like a project.
  • The texture hits that perfect balance where edges snap and centers stay soft for days.
  • You probably already have everything you need sitting in your pantry right now.
02 -
  • Room temperature butter is non-negotiable, cold butter won't cream properly and you'll end up with dense cookies.
  • Pull them from the oven when the centers still look slightly underdone, they continue cooking on the hot pan.
  • Measure flour by spooning it into the cup and leveling it off, scooping directly from the bag packs it down and throws off the ratio.
03 -
  • Chill the dough for 30 minutes before baking if you want thicker cookies that spread less.
  • Use a cookie scoop for perfectly uniform cookies that bake evenly every single time.
  • Sprinkle a tiny pinch of flaky sea salt on top right after they come out of the oven for a sweet-salty contrast that feels restaurant-quality.

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