Chewy Chocolate Chip Cookies (Printable)

Classic chewy chocolate chip cookies with melty chips and optional nuts—baked golden in about 12 minutes.

# 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 brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# How to Make It:

01 - Preheat oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly distributed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer until light, creamy, and fluffy.
04 - Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully blended.
05 - Gradually beat the dry ingredients into the wet mixture on low speed until just combined. Do not overmix.
06 - Using a spatula, gently fold in the chocolate chips and chopped nuts (if using) until evenly distributed throughout the dough.
07 - Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes, until the edges are golden brown but the centers remain soft and slightly underbaked.
09 - Let the cookies rest on the baking sheets for 2 minutes, then transfer to wire racks to cool completely.

# Expert Hacks:

01 -
  • The secret is the ratio of brown sugar to white sugar, which gives you that chewy interior every single time.
  • These cookies stay soft for days if you store them right, which almost never happens in my house because they disappear by day two.
02 -
  • Pulling the cookies out when the centers still look slightly raw is the single biggest secret to chewy cookies that stay soft.
  • If your butter was too warm or melted, the dough will spread too thin, so chill it for 30 minutes before baking.
03 -
  • Use a cookie scoop for uniform size so every cookie bakes evenly and looks like it came from a professional kitchen.
  • Press a few extra chocolate chips into the tops of each dough ball before baking for that bakery style visual appeal.

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