Classic chewy chocolate chip (Printable)

Chewy cookies with crisp edges and gooey centers, filled with semisweet chocolate chips.

# Ingredient List:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour (280 g)
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened (225 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 3/4 cup packed light brown sugar (150 g)
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semisweet chocolate chips (340 g)

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy and light, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Gradually add dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Fold in the semisweet chocolate chips using a spatula.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain slightly soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • They come together in less than half an hour, which means fresh, warm cookies before dinner without the stress.
  • That contrast between crispy edges and chewy centers is addictive—it's the reason people keep coming back for just one more.
02 -
  • Room temperature ingredients matter more than you'd think—they cream together smoothly instead of creating tiny butter pebbles that never fully incorporate.
  • The moment you see golden edges and soft centers is your window; pull them out a minute too early rather than a minute too late, because they firm up as they cool.
03 -
  • Brown sugar tends to clump—if yours is rock hard, grate it on a box grater or use a food processor to break it up before measuring, so you get the right amount.
  • If you love cookies with crispy edges and chewy centers, chill your dough for 30 minutes before baking; it slows spread and deepens the edges' color.

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