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Chewy Chocolate Chip Cookies

A stack of four freshly baked chewy chocolate chip cookies on a white plate.

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Bake perfectly chewy chocolate chip cookies with crisp edges using this tested recipe. Learn techniques for consistent texture and spread.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup chocolate chips or wafers

Instructions

  1. Cream together melted butter, granulated sugar, and brown sugar in a large bowl until smooth.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. In a separate bowl, whisk together flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Stir in chocolate chips or wafers.
  6. For thicker cookies, chill the dough for at least 30 minutes.
  7. Scoop rounded tablespoons of dough onto baking sheets lined with parchment paper, leaving about 2 inches between cookies.
  8. For rippled edges, gently bang the baking sheets on the counter a few times after they have been in the oven for 5 minutes.
  9. Bake at 375°F (190°C) for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Using melted butter and a higher ratio of brown sugar to granulated sugar contributes to chewiness.
  • An extra egg yolk can add richness and chewiness.
  • Adding 1-2 teaspoons of cornstarch can help create a thicker, chewier cookie.
  • Chilling the dough helps prevent excessive spreading and deepens flavor.
  • Using chocolate wafers can provide a more intense chocolate flavor and a smoother melt than chips.
  • For bakery-style cookies, aim for a slightly underbaked center.

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