The Classic Cookie That Steals Hearts
Who doesn’t love a freshly baked cookie? If you say you don’t, we need to have a serious talk. Chewy chocolate chip cookies are like a cozy hug on a plate, and they’re perfect for just about any occasion (or no occasion at all—let’s be real). They offer a delightful balance between soft and chewy, all while delivering that decadent burst of chocolate in every bite.
Why Make This Recipe
Let’s face it, life is too short to eat dry cookies. Chewy chocolate chip cookies provide that perfect consistency—soft, yet adequate enough to hold their shape. Who wouldn’t want a cookie that feels like a little treasure hiding a mouthful of chocolate goodness? 🍪
Moreover, this recipe is super easy, requires minimal ingredients, and you probably have most of them just sitting in your pantry. Plus, nothing impresses friends and family more than a homemade batch of cookies!
How to Make Chewy Chocolate Chip Cookies
Making these cookies is as straightforward as it gets. Ready? Let’s roll up those sleeves and dive in!
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour and baking soda; this step is critical for light and fluffy cookies, so don’t skip it!
- In another large bowl, cream the softened butter with both brown and granulated sugar until it’s light and fluffy. You want it to look like it could float away!
- Add in the eggs, one at a time, along with the vanilla extract. Mix well after each addition, because consistency is key.
- Gradually combine the dry ingredients into the wet mixture until just blended. This isn’t a race, so go easy on that mixing!
- Gently fold in those chocolate chips; this is where the magic happens.
- Drop rounded tablespoons of dough onto the prepared baking sheets, making sure they have room to spread their cookie wings.
- Bake for 10-12 minutes until the edges are lightly golden. Let them cool on wire racks (if you can resist munching on them immediately!).
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chocolate chips (semi-sweet or dark, because why choose? 😋)
How to Serve Chewy Chocolate Chip Cookies
You really can’t go wrong with how to serve these cookies. Fresh out of the oven with a glass of cold milk? Yes, please! Or maybe serve them warm with a scoop of your favorite ice cream on top—because we’re living our best lives here. Don’t forget to stash a few away for yourself; you know you’ll want them later!
How to Store Chewy Chocolate Chip Cookies
Store these delicious cookies in an airtight container to keep them soft and chewy. If you somehow manage to have leftovers (props to you!), they’ll stay good at room temperature for about a week. You can also freeze the dough if you want to bake cookies on a whim—just pop the frozen dough balls in the oven whenever the craving strikes! 🙌
Tips to Make Chewy Chocolate Chip Cookies
- Room temperature ingredients work best, so let your butter and eggs chill for a bit before you start.
- Don’t overmix—blend until just combined to keep them soft.
- Chill the dough for 30 minutes if you want thicker cookies that don’t spread too much.
- Want them extra gooey? Add more chocolate chips; no one’s judging!
Variation
Feeling adventurous? Try adding some nuts or a sprinkle of sea salt on top before baking for that sweet and salty combo. Blend in some peanut butter for an even richer flavor explosion. Go wild!
FAQs
Q: Can I use olive oil instead of butter?
A: You can, but your cookies might turn out a bit different. I mean, cookies should be buttery, right?
Q: How do I know when they’re done?
A: Look for those lightly golden edges. If the centers look a tad underbaked, that’s okay! They’ll firm up as they cool.
Q: Can I double the recipe?
A: Absolutely! Just make sure you have enough space to store all those cookies.
Hope you enjoy making (and devouring) these tasty chewy chocolate chip cookies! 🍪✨
Chewy Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda Critical for light and fluffy cookies.
Wet Ingredients
- 1 cup unsalted butter (softened) Room temperature is best.
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs Room temperature works best.
- 2 tsp vanilla extract
Mix-ins
- 2 cups chocolate chips (semi-sweet or dark) Add more for gooey cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together flour and baking soda.
- In another large bowl, cream the softened butter with both brown and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, along with the vanilla extract. Mix well after each addition.
- Gradually combine the dry ingredients into the wet mixture until just blended.
- Gently fold in the chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheets.
- Bake for 10-12 minutes until the edges are lightly golden.
- Let them cool on wire racks.
Notes
Printable Recipe Card
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