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Chewy Chocolate Chip Cookies

A stack of three perfect chewy chocolate chip cookies, with one cookie broken in half to reveal a gooey chocolate center.
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Learn how to make thick, chewy bakery-style chocolate chip cookies that stay soft for days. This recipe focuses on achieving a gooey center and is perfect for weekend baking or gift boxes.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups chocolate chips

Instructions

  1. Cream together the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the 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 the chocolate chips.
  6. Cover the dough and chill for at least 30 minutes (or up to 2 days).
  7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, use a higher ratio of brown sugar to granulated sugar.
  • Adding an extra egg yolk can contribute to a gooier texture.
  • Chilling the dough is crucial for preventing excessive spreading and developing flavor.
  • These cookies can be made ahead and stored in an airtight container for up to 3 days.
  • Consider using a mix of chocolate chip types for added flavor complexity.

Nutrition

Find it online: https://letsmakecookies.com/chewy-chocolate-chip-cookies-secret/