5 from 15 votes
Chewy Chocolate Chip Cookies
Chewy Chocolate Chip Cookies combine melted butter, brown and white sugars, and two eggs to create a rich dough folded with semisweet chocolate chips. The dough chills before baking at a moderate temperature to ensure soft centers with lightly browned edges. This recipe yields cookies that balance texture and flavor for enjoyable baking and eating.
Prep Time
10 mins
Cook Time
12 mins
Chill time
2 hrs
Total Time
2 hrs 22 mins
Servings:
18
cookies
Calories:
249 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup butter melted and slightly cooled (1 1/2 sticks, unsalted
- 3/4 cup light brown sugar packed
- 1/4 cup white sugar
- 1 tablespoon vanilla extract pure
- 1 large egg room temperature
- 1 egg room temperature, yolk
- 1 1/2 cups chocolate chips (semisweet or a blend of your favorite types)
Instructions
- In a medium bowl, whisk together the flour, baking soda and salt.
- In a separate large bowl, cream together the melted butter and sugars until fluffy. Beat in the vanilla, egg and egg yolk until light and creamy. Mix in the dry ingredients until just combined.Fold in the chocolate chips.
- Refrigerate cookie dough, covered, for 2 to 3 hours. When ready to bake, Preheat the oven to 325 degrees F.
- Line two baking sheets with parchment paper and set aside. Scoop 1-2 tablespoon-sized balls onto prepared cookie sheets, about 2 inches apart.
- Bake for 12 to 15 minutes, or until the edges are lightly browned but the centers still look slightly underdone. Remove from oven and allow to cool on baking sheets completely.
Cup of Yum
Notes
- Use a gluten-free all-purpose flour blend to adapt this recipe for gluten-free needs.
- Always bake cookies on parchment paper or silicone baking mats to prevent sticking and promote even cooking.
- Store unbaked dough covered in the refrigerator for up to 3 days before baking.
- After baking, keep cookies in a sealed container at room temperature for up to 3 days to maintain freshness.
- For freezing, roll dough into balls and freeze in a zipped bag for up to 3 months; bake directly from the freezer adding 1–2 minutes to baking time.
Nutrition Information
Calories
249kcal
(12%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Cholesterol
44mg
(15%)
Sodium
114mg
(5%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
299IU
(6%)
Vitamin C
1mg
(1%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18 cookies
Amount Per Serving
Calories 249
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 44mg | 15% |
| Sodium | 114mg | 5% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.