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Perfect Chewy Chocolate Chip Cookies

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This recipe delivers soft, chewy chocolate chip cookies with gooey centers and crisp edges, perfect for any occasion and easy to make with simple pantry staples.

Ingredients

Scale
  • 2 1/4 cups (280 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup (227 grams) unsalted butter, softened
  • 3/4 cup (150 grams) granulated sugar
  • 3/4 cup (165 grams) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups (340 grams) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
  3. In a separate bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined.
  6. Fold in the chocolate chips gently with a spatula.
  7. Cover the dough with plastic wrap and refrigerate for at least 30 minutes.
  8. Using a medium cookie scoop (about 2 tablespoons or 30 grams), place dough balls 2 inches apart on the prepared baking sheets.
  9. Bake for 10-12 minutes, or until edges are golden but centers still look slightly underbaked.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

Notes

Use softened but not melted butter for best texture. Chilling the dough for at least 30 minutes helps control spread and enhances chewiness. Avoid overmixing once flour is added to prevent tough cookies. Rotate baking sheets halfway through baking for even browning. For thicker cookies, chill dough longer or use a larger scoop.

Nutrition

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