Chewy Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">200g light brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">10ml vanilla extract</li><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 teaspoon baking soda</li><li class="ingredients-single-item">½ teaspoon salt</li><li class="ingredients-single-item">300g semi-sweet chocolate chips or chunks</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ice cream scoop or cookie scoop</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl or stand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming incorporates air into the mixture which helps create that perfect chewy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated. The mixture should look smooth and slightly increased in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Overmixing at this stage will develop too much gluten, resulting in tough cookies rather than chewy ones.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Fold in the chocolate chips or chunks by hand using a spatula. For the most appealing cookies, reserve a small handful of chocolate to press into the tops just before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cover the dough tightly and refrigerate for at least 2 hours, preferably overnight. This resting period allows the flour to fully hydrate and the flavors to develop, while the solidified butter will help prevent excessive spreading during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>When ready to bake, preheat your oven to 175°C (350°F). Line baking sheets with parchment paper. Remove the dough from the refrigerator and let it sit at room temperature for 10 minutes to soften slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a cookie scoop or spoon, portion the dough into balls approximately 3 tablespoons in size (about 45-50g each). Place them on the prepared baking sheets, leaving at least 5cm between each cookie to allow for spreading.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>If you reserved chocolate, press a few pieces into the tops of each dough ball. Sprinkle lightly with flaky sea salt if using – this enhances the chocolate flavor and adds wonderful textural contrast.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 11-13 minutes or until the edges are set and lightly golden, but the centers still appear slightly underdone. They may look underbaked, but they'll continue cooking on the hot baking sheet. For extra chewy cookies, err on the side of underbaking rather than overbaking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool while maintaining their chewy centers. Store in an airtight container for up to 5 days, or freeze baked cookies for up to 3 months.</li></ol>