Chewy Chocolate Chip Cookies Recipe

Learn how to make the best homemade chewy chocolate chip cookies with crispy edges and soft centers. This foolproof recipe uses brown sugar and a special resting time for extra chewiness. Perfect for beginner bakers seeking that bakery-quality texture and rich chocolate flavor at home.

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

12 mins

Serves:

24 cookies

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chewy Chocolate Chip Cookies Recipe?

These cookies require unsalted butter, light brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and semi-sweet chocolate chips or chunks. Optional flaky sea salt adds a gourmet finishing touch that enhances the chocolate flavour.

How to cook Chewy Chocolate Chip Cookies Recipe at home?

Learn how to cook Chewy Chocolate Chip Cookies by creaming softened butter with sugars, adding eggs and vanilla, then folding in dry ingredients and chocolate. After chilling the dough (crucial for chewiness), portion into balls and bake at 175°C for 11-13 minutes until edges are golden but centres remain soft. The perfect balance between underbaked gooeyness and set structure.

Why should I refrigerate cookie dough before baking?

Refrigerating cookie dough for at least 2 hours (preferably overnight) allows flavours to develop and flour to fully hydrate. The cold butter will melt more slowly during baking, preventing excessive spread and creating thicker cookies with chewy centres and crispy edges - the hallmark of bakery-quality results.

What makes homemade cookies chewy rather than crunchy?

The chewy texture comes from higher moisture content and specific ingredients: brown sugar (adds moisture), slightly underbaking, proper flour-to-fat ratio, and room temperature eggs. Avoiding overmixing and not overbaking are crucial - cookies should look slightly underdone when removed from the oven.

Can I freeze chocolate chip cookie dough for later use?

Absolutely! Roll the dough into balls, flash-freeze on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. When ready to bake, place frozen dough balls directly on baking sheets and add 1-2 minutes to the baking time. Perfect for emergency cookie cravings!

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