Soft Chewy Chocolate Chip Cookies (Printable)

Soft, chewy cookies bursting with melty semi-sweet chocolate chips, a beloved American classic.

# What You'll Need:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-Ins

09 - 2 cups semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat the unsalted butter, granulated sugar, and light brown sugar together using an electric mixer or whisk until the mixture is creamy and smooth, about 2 minutes.
04 - Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the pure vanilla extract.
05 - Gradually fold the dry ingredient mixture into the wet mixture just until combined, avoiding overmixing.
06 - Gently fold the semi-sweet chocolate chips into the dough ensuring even distribution.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes or until the edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake in under 15 minutes but taste like you spent all afternoon on them.
  • The dough comes together in one bowl, which means less cleanup and more time enjoying warm cookies.
  • One batch makes enough to share, freeze for later, or eat straight from the cooling rack with a glass of cold milk.
02 -
  • Don't overbake them—the moment you see golden edges, pull them out; they'll look slightly underbaked in the center, but that's exactly right.
  • Chilling the dough for even 30 minutes before scooping spreads the flavors and actually improves the texture, so if you have time, do it.
03 -
  • Brown sugar hardens as it sits, so if yours is packed solid, soften it in the microwave for 10 seconds before measuring.
  • If your dough spreads too much and your cookies turn out thin and crispy when you wanted chewy, your butter was probably too warm or your oven runs hot—either chill the dough or dial back the temperature by 25°F next time.
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