Chewy Chocolate Chip Cookies are the quintessential sweet treat that everyone loves! These cookies are perfectly soft and chewy, loaded with melty chocolate chips, and have a buttery flavor that will leave you wanting more. Ideal for sharing with family and friends or enjoying all to yourself, this simple recipe ensures you’ll have homemade cookies ready in no time!
Table of Contents
- Chewy Chocolate Chip Cookies Recipe
- Ingredients for Chewy Chocolate Chip Cookies
- How to Make Chewy Chocolate Chip Cookies
- Tips for Making Chewy Chocolate Chip Cookies
- Make-Ahead Instructions
- Storing Leftovers
- Freezing Chewy Chocolate Chip Cookies
- Reheating Chewy Chocolate Chip Cookies
- Serving Suggestions
- FAQs
- Try these Chewy Chocolate Chip Cookies related recipes next!
- Classic Oatmeal Cookies
- Peanut Butter Cookies
- White Chocolate Macadamia Nut Cookies
- Double Chocolate Chip Cookies
Chewy Chocolate Chip Cookies
- Classic Comfort Food. There’s nothing like a freshly baked chocolate chip cookie to invoke feelings of nostalgia and happiness. This recipe captures the essence of warm, gooey cookies right from the oven!
- Easy to Bake. Made with simple ingredients, these cookies require no special equipment or culinary skills. Just mix, scoop, and bake for fresh cookies in under 30 minutes.
- All-Purpose Flour: The foundation of the cookies, providing structure and texture.
- Baking Soda: Helps the cookies rise to achieve a soft and chewy texture.
- Salt: Enhances the flavors and balances the sweetness.
- Unsalted Butter: Creamed to provide richness and a buttery flavor.
- Brown Sugar: Adds moisture and a distinct flavor that helps the cookies stay chewy.
- Granulated Sugar: Sweetens the cookies and contributes to their crispness around the edges.
- Egg: Binds the dough and provides moisture.
- Vanilla Extract: Adds a warm, sweet flavor enhancing the overall taste.
- Chocolate Chips: The star of the recipe—use semi-sweet, dark, or milk chocolate!
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set aside.
- In another large bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg and vanilla extract to the butter-sugar mixture, mixing until fully incorporated.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not over-mix.
- Fold in the chocolate chips using a spatula until evenly distributed throughout the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9-11 minutes or until the edges are golden brown but the centers look soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Don’t Overbake: For ultimate chewiness, make sure to take the cookies out of the oven when they are still slightly underbaked.
- Chill the Dough: If you have time, chilling the dough for 30 minutes can enhance flavor and texture.
- Use Quality Chocolate: Opt for high-quality chocolate chips to make a noticeable difference in flavor.
Make-Ahead Instructions
- You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days.
- Alternatively, scoop out individual cookie dough balls and freeze them. Then, bake directly from the freezer, adding a couple of minutes to the baking time.
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 5 days. To maintain their chewiness, you can place a slice of bread in the container to keep the cookies soft.
- To freeze baked cookies, simply place them in an airtight container or freezer bag and freeze for up to 3 months.
- Allow the cookies to thaw at room temperature for about 30 minutes before enjoying.
- To reheat, place cookies in a 350°F (175°C) oven for about 5 minutes.
- Alternatively, microwave them for about 10-15 seconds for a quick warm-up.
Serving Suggestions
FAQs
Can I use unsalted butter instead of salted?
Yes, you can use unsalted butter; just add a pinch more salt to the recipe.
How do I know when the cookies are done?
They should be golden brown around the edges and slightly firm to the touch but still soft in the center.
Can I use other types of chocolate?
Absolutely! Feel free to mix in white chocolate, dark chocolate, or even butterscotch chips.
What if my dough is too sticky?
If the dough feels too sticky, chill it in the refrigerator for 15-30 minutes before baking.
How can I ensure my cookies are chewy?
Make sure not to overbake and use brown sugar as it adds moisture for that perfect chewiness.
