The Ultimate Chewy Chocolate Chip Cookies
Classic, bakery-style cookies with perfectly crispy edges and soft centers
KEY INFO
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 24 cookies
- Difficulty: Easy
- Diet: Vegetarian
EQUIPMENT NEEDED
- Large mixing bowl
- Electric mixer (or strong arm and whisk)
- Baking sheets
- Parchment paper
- Cookie scoop
- Measuring cups and spoons
INGREDIENTS
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2¾ cups (345g) all-purpose flour
- 1 tsp baking soda
- ¾ tsp salt
- 2 cups (340g) semi-sweet chocolate chips
*For salted butter: reduce added salt to ¼ tsp*
METHOD
- Preheat oven to 375°F/190°C. Line baking sheets with parchment.
- Beat butter and both sugars until light and fluffy (3-4 minutes).
- Add eggs one at a time, then vanilla. Beat until just combined.
- Mix flour, baking soda, and salt in separate bowl.
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chocolate chips.
- CRUCIAL: Chill dough for 30 minutes.
- Scoop 2-tablespoon portions onto prepared sheets, leaving 2 inches between each.
- Bake 8-10 minutes until edges are lightly golden but center looks slightly underbaked.
- Cool on baking sheet for 5 minutes before transferring to rack.
CRUCIAL TIPS
- Don’t skip chilling the dough
- Butter must be soft but not melted
- Remove from oven when centers look slightly underbaked
STORAGE & VARIATIONS
- Store in airtight container up to 5 days
- Freeze dough balls up to 3 months
- Try with chopped chocolate instead of chips
- Add ½ cup nuts for extra crunch
- Sprinkle with sea salt before baking
COMMON MISTAKES
- Over-mixing the dough
- Skipping the chill time
- Overbaking (they continue cooking on hot sheet)
- Using cold eggs (causes butter to seize)
These aren’t just any chocolate chip cookies – they’re the result of countless tests to perfect that ideal chewy center with crispy edges that everyone loves. The extra egg yolk and higher brown sugar ratio create that signature bakery-style chewiness, while proper chilling ensures they don’t spread too thin.
Follow these exact measurements and steps, and you’ll have cookies that rival any professional bakery. Trust me – I’ve baked thousands of these beauties in my career, and this recipe never fails to impress.
