The Best Chewy Chocolate Chip Cookies Recipe
User Reviews
5
The Best Chewy Chocolate Chip Cookies Recipe
Description
The Best Chewy Chocolate Chip Cookies Recipe blends softened unsalted butter with granulated and packed brown sugar, eggs, and vanilla extract. After beating the wet ingredients creamy, dry ingredients including baking soda, salt, and sifted all-purpose flour are gradually incorporated. Semi-sweet chocolate chips are folded in and dollops of dough are spaced on parchment-lined baking sheets.
Baking at 375°F for 10-12 minutes results in cookies with golden edges and a soft center. The cookies continue to set as they cool, maintaining a chewy texture. Additional chocolate chips on top enhance the chocolate presence and ensure an appealing appearance.
Measuring flour accurately using the scoop and level method prevents dry and crispy cookies. Using parchment paper prevents sticking and burning. Storing baked and cooled cookies in airtight containers keeps them fresh up to three days.
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar granulated white
- 1 cup brown sugar packed
- 2 egg large
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups all-purpose flour
- 2 cups chocolate chips semi-sweet
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper and then set aside.
- Add butter, sugars, eggs, and vanilla extract to a large bowl. Using an electric mixer, beat over medium speed until nice and creamy, about 1 minute.
- In a medium sized bowl, sift together the baking soda, salt, and flour. Gradually add the dry ingredients to the butter/sugar mixture, beating over low speed. Scrape the bowl then beat over medium speed for another 30 seconds until well-combined.
- Add chocolate chips to the dough and then stir to combine. Drop dough by rounded tablespoons onto prepared baking sheets, about 2-3 inches apart. Add a few more chocolate chips to the top of the dough balls.
- Bake for 10-12 minutes (mine are ready at 10 minutes), then remove from the oven and allow cookies to cool slightly before transferring to a wire rack. Enjoy!
Notes
- Measure flour accurately using the scoop and level method for consistent cookie texture.
- Line baking sheets with parchment paper to prevent sticking and burning.
- Use a 2-tablespoon scoop for uniformly sized cookies that bake evenly.
- Vanilla bean paste can substitute vanilla extract for richer flavor at a 1:1 ratio.
- Remove cookies from the oven when edges are lightly golden to keep them chewy as they cool.
- Store baked, cooled cookies in an airtight container on the counter for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 128mg | 5% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 158IU | 3% |
| 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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