Classic Chewy Chocolate Chip Cookies
Golden-edged cookies with a soft, chewy center loaded with gooey melted chocolate chips. This timeless American classic comes together in one bowl and fills the kitchen with the nostalgic aroma of vanilla and brown sugar. Perfect with a cold glass of milk.
For 4 servings
- prep
Preheat the oven and prep the baking sheet.
1.Preheat oven to 350°F (175°C).2.Line a baking sheet with parchment paper. - mix
Whisk the dry ingredients together.
In a medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt until well combined. Set aside.
- mix · ~3 min
Cream the butter and sugars.
1.Combine softened butter, brown sugar, and granulated sugar in a large bowl.2.Beat with a hand mixer on medium speed until light and fluffy (2 to 3 minutes).3.Scrape down the sides of the bowl with a spatula. - mix · ~1 min
Beat in the egg and vanilla.
Add the egg and vanilla extract to the butter-sugar mixture. Beat on low speed until just combined — don't overmix. Scrape the bowl once to make sure everything is incorporated.
- mix
Fold the dry ingredients into the wet mixture.
Add the flour mixture in two additions, mixing on low speed just until the flour disappears after each addition. Stop the moment you no longer see white streaks — overmixing makes cookies tough.
TIPStop mixing the moment the flour streaks disappear. Overworking the dough develops gluten and the cookies won't be chewy. - mix
Fold in the chocolate chips.
Pour in the chocolate chips and fold them through with a spatula until evenly distributed.
- rest · ~30 min
Chill the dough.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling solidifies the butter and gives the cookies a thicker, chewier texture.
TIPIf you're in a rush you can skip chilling, but the cookies will spread thinner and be less chewy. Even 15 minutes helps. - prep
Portion the cookie dough.
1.Scoop the chilled dough into 8 equal portions using a cookie scoop or tablespoon.2.Roll each portion into a ball and place on the lined baking sheet, leaving 2 inches between each cookie. - bake · ~10 min
Bake until golden at the edges.
Place the baking sheet on the middle rack of the preheated oven. Bake for 9 to 11 minutes. The cookies are ready when the edges are set and lightly golden but the centers still look slightly underdone and puffy.
TIPPull the cookies out when the centers still look a little underbaked. They'll continue cooking on the hot tray and set into that perfect chewy texture. - rest · ~5 min
Cool on the sheet, then transfer to a wire rack.
Let the cookies rest on the hot baking sheet for 5 minutes — they'll sink and finish setting. Then transfer them to a wire rack to cool completely.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the chewiest texture, chill the dough for at least 30 minutes—this solidifies the butter and prevents excessive spreading.
- 2Use a cookie scoop to portion equal-sized dough balls; this ensures even baking and consistent results.
- 3Pull the cookies from the oven when the edges are golden but the centers still look slightly puffy and underdone—they will set perfectly as they cool.
- 4Let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack; this final step locks in the chewy center.
- 5If you only have salted butter, omit the added pinch of salt to prevent the cookies from becoming too salty.
- 6For extra gooey pockets of chocolate, press a few extra chocolate chips onto the tops of the dough balls just before baking.
Adapt it for your goals.
Double-chocolate
Replace 2 tablespoons of flour with unsweetened cocoa powder and use dark chocolate chips for a rich, fudgy chocolate cookie.
gluten freeGluten-free
Swap the all-purpose flour for a 1:1 gluten-free baking blend (containing xanthan gum) for a chewy cookie that works for gluten-sensitive eaters.
nutty crunchNutty-crunch
Fold in 1/2 cup of toasted chopped walnuts or pecans along with the chocolate chips to add a crunchy texture and nutty flavor contrast.
sea salt finishedSea-salt-finished
Sprinkle flaky sea salt on the dough balls right before baking or on the hot cookies after they come out of the oven for a salty-sweet flavor pop.
Why this is on our healthy list.
Moderate Sugar Indulgence
This recipe uses a balanced amount of brown and granulated sugar, making it a sensible dessert option when enjoyed in moderation.
Energy from Carbs
All-purpose flour provides carbohydrates, offering a quick source of energy, ideal for a midday treat or post-activity snack.
Small Amount of Protein
The egg and butter contribute a modest amount of protein (about 1-2g per cookie), helping to round out the nutritional profile.
Contains Antioxidants (from Dark Chocolate)
Semi-sweet chocolate chips contain flavonoids, which are antioxidants that support heart health when consumed as part of a balanced diet.
Frequently asked questions
Butter is key for this recipe's chewy texture and flavor. Margarine will make cookies spread more and taste less rich; coconut oil yields a greasier, less tender cookie.
