Chewy Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
17 mins
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Total Time
32 mins
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Servings
18 cookies
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Calories
146 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Chewy Chocolate Chip Cookies
Description
Chewy Chocolate Chip Cookies blend essential baking ingredients such as all-purpose flour, baking soda, softened butter, and two types of sugar to craft a dough that yields a chewy texture. The inclusion of powdered sugar alongside light brown sugar adds to the chewiness while balancing sweetness. Vanilla and a large egg bind the mixture and contribute flavor and structure. Baking at 325°F ensures gentle cooking, allowing the cookies to set without becoming overly crisp. The semi-sweet chocolate chips folded in lend bursts of sweetness and texture contrast. After baking for 10 to 13 minutes, the cookies develop lightly browned edges and a soft center, meaning you can enjoy them warm or cooled on a rack.
This recipe is flexible, supporting both standard-sized cookies and a smaller batch of jumbo-sized cookies with adjusted baking time. You can customize the dough with nuts or dried fruit if desired. Choosing to bake directly on a pan rather than parchment can result in a crisper bottom crust, and adjusting baking time by a minute or two helps control firmness.
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- 5 tablespoons butter softened, salted
- ½ cup light brown sugar packed
- 6 tablespoons powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips semi-sweet
Instructions
- Preheat the oven to 325°F. Line a large baking pan with parchment paper.
- Place the flour and baking soda in a bowl and whisk by hand for 30 seconds.
- Cream the butter with a hand mixer on medium. Add brown sugar and powdered sugar and continue mixing until fluffy. Mix in egg and vanilla.
- Add the flour mixture a little bit at a time until incorporated. Fold in chocolate chips.
- Divide the dough into 18 cookies and place 2" apart on the prepared pan.
- Bake until lightly browned on the edges, 10-13 minutes. Cool 5 minutes on the baking sheet before transferring to a cooling rack.
Notes
- If unsalted butter is used, add ¼ teaspoon salt to the dry ingredients to balance flavor.
- This dough can be adapted to include nuts or dried fruit for variety.
- For larger, 9 jumbo cookies, increase baking time to 14 to 17 minutes to ensure doneness.
- You can double the recipe for a larger batch; just watch baking times carefully.
- Adding 1-2 extra minutes baking time yields firmer cookies if preferred.
- Baking directly on the pan (without parchment) can produce a crispier bottom texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146 | 7% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 92mg | 4% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 97IU | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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