Chewy and Easy Chocolate Chip Cookies Recipe
User Reviews
4.9
105 reviews
Excellent
Chewy and Easy Chocolate Chip Cookies Recipe
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Chewy and Easy Chocolate Chip Cookies are made with a combination of brown and white sugars, butter, vanilla, eggs, and plenty of semi-sweet chocolate chips. The batter is beaten to fluffiness, resulting in a rich and tender cookie with a chewy texture and distinct chocolate pockets. The recipe includes tips for freezing dough balls to bake fresh cookies later without thawing, making it practical for planning ahead.
Description
This chocolate chip cookie recipe uses salted butter creamed with both brown and white sugars to build a moist, chewy cookie base. Vanilla extract and eggs are added to enrich the dough. The flour is measured carefully (spooned and leveled) for consistent texture, and baking soda and salt are incorporated to provide lift and balance sweetness. Lastly, semi-sweet chocolate chips are folded in generously to distribute rich chocolate flavor throughout.
The dough can be mixed using softened or cold butter, with instructions to beat until creamy for lightness. Cookies are baked at 350°F on parchment or silicone mats, allowing them to spread and develop edges while staying chewy inside. The combination of sugars and butter creates a classic chewy bite without excessive crispness.
This recipe is convenient for advance preparation since shaped dough balls freeze well for up to three months and can be baked directly from frozen, simply adding a few minutes to the baking time. The cookies bake best fresh but are easy to store and enjoy later.
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Ingredients
- 1 cup butter 2 sticks, salted
- 1 cup dark brown sugar packed, or light brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract I love to use Mexican vanilla
- 2 large egg
- 3 cups flour spooned and leveled
- 1 & 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups semi sweet chocolate chips
Instructions
- Preheat your oven to 350 degrees F.
- Line 2 large baking sheets with parchment paper or a silicone baking mat.
- In a large bowl or stand mixer, beat the butter until fluffy, remembering to scrape the sides. If you have a stand mixer, start with cold butter and just beat and scrape the sides until it's creamy. If you are using an electric mixer, let your butter soften on the counter for at least a few minutes. (Or live dangerously and put it in the microwave for one minute on power level ONE. I do this all the time. Who remembers to soften butter?? Not this girl.)
- Once your butter is creamy, add the brown sugar and white sugar. Beat well until fluffy, at least 1 minute. Scrape the sides halfway through.
- Add the vanilla and one egg. Beat well. Add the next egg. Beat, scraping the sides.
- Add the flour but don't mix it in yet. (Make sure you spoon it into the measuring cup and level it off!)
- Use a small spoon to stir the baking soda and salt into the flour.
- Turn the mixer on low and beat until there are still a couple streaks of white flour. You want to stop mixing as soon as the flour is mostly incorporated.
- Add the chocolate chips and mix until just barely combined. Don't over mix or you will get tough cookies!
- Use your hands, an ice cream scoop, or a medium cookie scoop to shape cookie dough. See photo. I made mine about the size of a golf ball. I put 12 on one baking sheet, make there there is about 2 inches of space between each one. (Don't pay attention to the photo of the raw cookie dough so close together up there; I was prepping them to go in the freezer. That is the size you want to shape the cookies though.)
- Bake at 350 for about 9 minutes. Depending on your oven and how big you shaped your cookies, you might need to bake for as long as 11 minutes, but you want to take the cookies out of the oven when they are VERY pale on top and have just barely started browning on the edges. See photos.
- Immediately after you take them out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just used two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle, that's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to shape the cookies. Work your spoons all the way around the edges so that your cookie is a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges.
- Press more chocolate chips into the top of each cookie, if you want. (Who doesn't want that??)
- Let the cookies cool on the pan for several minutes. They will continue cooking on the hot pan, even after you take them out of the oven.
- Remove to a cooling rack after the cookies have set. Dip in milk and let all your cookie dreams come true!
Notes
- The dough can be shaped into balls and frozen for up to 3 months to bake fresh cookies later without thawing.
- Baking frozen dough balls requires adding 2 to 3 minutes extra baking time.
- If the dough has been chilled or frozen, pressing the dough balls together before baking becomes less necessary.
Nutrition Information
Show Details
Serving
1cookie
Calories
170kcal
(9%)
Carbohydrates
21g
(7%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
23mg
(8%)
Potassium
77mg
(2%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
168IU
(3%)
Calcium
15mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 38Servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 168IU | 3% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
105 reviews
Excellent
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