Chocolate Chip Cookies Soft Chewy (Print)

Soft, chewy centers with crisp edges and melty chips. Classic American cookies for all.

# Components:

→ Dry Ingredients

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

→ Wet Ingredients

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

→ Add-ins

09 - 2 cups semisweet chocolate chips
10 - 1 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 375°F. Line baking sheets with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
04 - Beat eggs into the creamed mixture one at a time. Add vanilla extract and mix to combine.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
06 - Stir in chocolate chips and optional nuts until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing each portion approximately 2 inches apart.
08 - Bake for 9 to 11 minutes, until the edges are golden and the centers are set but still soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Easy one-bowl method so there is less cleanup
  • Ready to eat in under half an hour
  • Uses everyday pantry ingredients which you probably have at home
  • Dough is freezer-friendly so you can bake just a few at a time when a craving strikes
02 -
  • High fiber if you include whole wheat flour
  • Bakes beautifully with gluten free blends for dietary needs
  • Stores well at room temperature for up to five days
03 -
  • Do not skip creaming the butter and sugar properly for that classic chewy texture
  • Measure flour by spooning it into the cup for accuracy too much flour makes dry cookies
  • Always cool the cookies on the sheet for five minutes so they finish setting up and hold their shape

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