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Description
Learn the secrets to making perfectly chewy chocolate chip cookies. Discover how to achieve a soft, gooey center and a slightly crisp edge every time.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12 ounces) semisweet chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and then the eggs, one at a time, until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Using a mix of baking soda and baking powder can affect chewiness. Baking soda promotes spread and chewiness, while baking powder can lead to cakier cookies. For chewy cookies, focus on ingredients and ratios that encourage spread and a moist interior.
- Chilling the dough for at least 30 minutes can help prevent excessive spreading and result in thicker, chewier cookies.
- The ‘secret ingredient’ for soft cookies often comes down to the ratio of sugars and the amount of fat. Brown sugar contributes to chewiness due to its molasses content.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 150-200
- Sugar: Approximately 15-20g
- Sodium: Approximately 50-70mg
- Fat: Approximately 8-12g
- Saturated Fat: Approximately 5-7g
- Unsaturated Fat: Approximately 3-5g
- Trans Fat: 0g
- Carbohydrates: Approximately 20-25g
- Fiber: Approximately 1g
- Protein: Approximately 2g
- Cholesterol: Approximately 30-40mg
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