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Chewy Chocolate Chip Cookies

Indulge in the warmth and nostalgia of chewy chocolate chip cookies, combining buttery dough with gooey chocolate for a delightful treat that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the dough
  • 1 cup unsalted butter (Softened at room temperature) for that perfect creamy consistency
  • 3/4 cup granulated sugar adds sweetness and helps with that chewy texture
  • 3/4 cup packed brown sugar lends a hint of molasses, enhancing flavor and moisture
  • 1 tsp vanilla extract for warmth and depth
  • 2 large eggs bring to room temperature for better mixing
  • 2 1/4 cups all-purpose flour the backbone of your cookies
  • 1 tsp baking soda ensures cookies rise beautifully
  • 1/2 tsp salt enhances all flavors
  • 2 cups semi-sweet chocolate chips the star of the show

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 350°F (175°C).
  2. Cream Butter and Sugars: In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract until the mixture is smooth.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
Baking
  1. Scoop the Dough: Use a cookie scoop to drop rounded balls onto a baking sheet lined with parchment paper, spacing about 2 inches apart.
  2. Bake: Place in the preheated oven and bake for 12-15 minutes or until edges are golden and centers remain soft.
  3. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

To keep cookies fresh, store in an airtight container at room temperature for up to 1 week. For longer storage, freeze dough balls for up to 3 months and bake straight from the freezer.