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Perfect Chewy Chocolate Chip Cookies Recipe: Easy Homemade

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This recipe delivers perfectly chewy chocolate chip cookies with a crackly top, soft center, and edges that give just enough when you bite in. Made with simple pantry ingredients and no mixer required, these cookies are a crowd-pleaser every time.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks, 226g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Mix the wet ingredients: In a large bowl, combine the melted butter (cooled!), brown sugar, and granulated sugar. Whisk until smooth and no lumps remain.
  3. Add the eggs and vanilla: Add the whole eggs, the extra egg yolk, and the vanilla extract. Whisk vigorously for about 30 seconds until the mixture is pale, thick, and glossy.
  4. Combine wet and dry: Pour the dry ingredients into the wet mixture. Switch to a wooden spoon or spatula and fold gently until just combined. A few streaks of flour are okay.
  5. Fold in the chocolate chips: Add the chocolate chips and fold a few times until evenly distributed. The dough will be thick and slightly sticky.
  6. Chill the dough: Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This is non-negotiable for chewy cookies.
  7. Preheat the oven: When ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop the dough: Use a 2-tablespoon cookie scoop to portion the dough. Roll each portion into a smooth ball. Place them on the prepared baking sheets about 3 inches apart.
  9. Bake: Bake one sheet at a time for 10-12 minutes. The edges should be golden brown and set, but the centers will look slightly underdone and puffy.
  10. Cool on the pan: Let the cookies rest on the baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Notes

Do not skip the chilling step—it is essential for chewy texture. Use room temperature eggs to prevent butter from seizing. Measure flour correctly by spooning and leveling. Bake one sheet at a time for even results. Underbake slightly for soft centers.

Nutrition

Keywords: chocolate chip cookies, chewy cookies, easy cookies, homemade cookies, dessert, baking

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