Soft Chewy Chocolate Chip (Printable Version)

Soft, chewy treats featuring melty semi-sweet chocolate chips in every bite.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together all-purpose flour, baking soda, and salt in a medium bowl.
03 - Beat softened butter, granulated sugar, and light brown sugar until creamy and smooth, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
05 - Gradually stir the dry ingredients into the wet mixture just until combined; avoid overmixing.
06 - Fold chocolate chips into the dough evenly.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them roughly 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden and centers remain soft.
09 - Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They come together in under 30 minutes from start to cooling, which means you can satisfy a craving without planning ahead.
  • The dough is forgiving enough for kitchen mistakes but produces results that taste like you actually know what you're doing.
  • That moment when you bite into one and the chocolate melts before the cookie even finishes crumbling is pure happiness.
02 -
  • Pulling them out when they look slightly underbaked is essential—they continue cooking on the hot baking sheet, and that's where the chewy centers happen.
  • Room temperature butter really does cream differently than cold butter; this isn't a suggestion, it's the foundation of the whole technique.
  • Overmixing after you add the flour is the most common mistake, and it turns soft cookies into dense, tough ones—the dry ingredients should be barely combined.
03 -
  • Chilling the dough for 30 minutes before baking deepens the vanilla and chocolate flavors and prevents excessive spreading, giving you thicker, more beautiful cookies.
  • If your baking sheets are dark or thin, your cookies might brown too quickly on the bottom—use light-colored, heavy-duty sheets or double them up for even baking.
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