Classic chewy chocolate chips

There's something about the smell of butter and brown sugar hitting a hot oven that stops me mid-thought every single time. I learned to make these cookies in my mom's kitchen on a rainy afternoon when I was supposed to be doing homework, and honestly, I've never looked back. The way the kitchen fills with that warm, vanilla-tinged aroma is like someone turning up the comfort in a room. That day, I burned the first batch because I got distracted talking on the phone, but the second round came out perfect—crispy edges, soft centers, pure magic.

I made these for a potluck once and watched a friend eat three in a row without saying a word—just quiet, contented chewing. That's when I knew I'd nailed something. Now when friends drop by unexpectedly, it's become my go-to move: mix dough while we catch up, pull them from the oven just as someone's finishing their story. There's an intimacy to sharing warm cookies that somehow says more than words.

Ingredients

• All-purpose flour (2 1/4 cups): This is your structure—it gives the cookies their foundation, so measure it by spooning into the cup rather than scooping straight from the bag to avoid compacting.
• Baking soda (1 teaspoon): The secret to that subtle chewiness and how the cookies spread just right; don't skip it even if you think it won't matter.
• Salt (1/2 teaspoon): A pinch that makes the chocolate sing and balances all that sweetness perfectly.
• Unsalted butter (1 cup, softened): Room-temperature butter creams smoothly with sugar, which traps air and makes cookies tender—take it out of the fridge 30 minutes before you start.
• Granulated sugar (3/4 cup) and brown sugar (3/4 cup): Together they create that perfect texture; the brown sugar adds moisture and depth that keeps cookies chewy the next day.
• Eggs (2 large) and vanilla extract (2 teaspoons): These bind everything together and add richness—use real vanilla, not imitation, and you'll taste the difference immediately.
• Semisweet chocolate chips (2 cups): The whole point, really; buy a brand you actually like eating on its own, because mediocre chocolate makes mediocre cookies.

Instructions

Heat your oven and prep:

Preheat to 350°F and line two baking sheets with parchment paper—this is the difference between cookies that stick and cookies that slide right off. It takes two minutes and saves your whole batch.

Mix your dry ingredients:

Whisk together flour, baking soda, and salt in a medium bowl, then set aside so they're ready when you need them. This prevents lumps and distributes the leavening evenly.

Cream butter and sugars:

Beat the softened butter with both sugars until the mixture looks pale and fluffy, about two minutes—this is the moment where air gets trapped and cookies become tender. You'll know it's ready when it looks almost like frosting.

Add eggs and vanilla:

Drop in eggs one at a time, beating well after each, then stir in vanilla so everything is fully incorporated. If you add them all at once, the mixture can look broken and weird for a moment, but it comes together.

Bring it together gently:

Add the dry mixture to the wet mixture and stir just until combined—don't overmix or the cookies will be tough and dense instead of tender. A few flour streaks are fine; stop as soon as you see them disappear.

Fold in chocolate:

Use a spatula to gently fold in the chocolate chips so they're evenly distributed without overworking the dough. This is meditation, really; there's something satisfying about watching the chips get tucked into the mixture.

Portion onto sheets:

Drop tablespoon-sized portions about 2 inches apart—they spread a little as they bake, so giving them space prevents them from touching. If your dough is warm, chill it for 10 minutes first so the cookies hold their shape better.

Bake until golden:

Bake for 10 to 12 minutes until the edges are golden brown but the centers still look slightly soft. They'll keep cooking on the hot sheet after you pull them out, so don't wait until they look completely done inside.

Cool and transfer:

Let them sit on the baking sheet for 5 minutes so they set just enough to move, then transfer to a wire rack to cool completely. Eat them while they're still warm if you want that perfect texture, or wait until later—they're good either way.

Save

My favorite memory involving these cookies wasn't about the baking at all—it was when my nephew came home from school upset about something, sat at the kitchen table, and just watched me make a batch. By the time they came out of the oven, he was smiling again. Sometimes food is just the vehicle for showing up for someone, and these cookies are perfect for that job.

Texture Matters

The magic lives in the contrast: a golden, slightly crispy exterior that shatters a little when you bite it, then immediately gives way to a warm, chewy center. This balance is what keeps you eating cookies long after you said you'd have just one. It's not an accident; it's about watching the oven closely in those final minutes and knowing when to stop.

Chocolate Chip Variations

Semisweet is the classic for good reason, but I've swapped in dark chocolate when I wanted something less sweet, or mixed half dark and half milk chocolate for a more complex flavor. White chocolate adds creaminess but needs a gentler touch—bake these at 325°F instead so they don't turn golden too fast. The beauty of this recipe is that it's flexible enough to match your mood.

Baking and Storage Secrets

Store cookies in an airtight container at room temperature, and they'll stay soft for days—the brown sugar in the dough keeps them from drying out. If you want to make cookies on demand without the prep time, scoop the dough onto a parchment-lined baking sheet, freeze it solid, then transfer the frozen portions to a freezer bag where they'll keep for up to three months.

• Chill dough for 30 minutes before baking if your kitchen is warm, which prevents cookies from spreading too thin and becoming crackly.
• Underbake by 30 seconds if you like them extra chewy, or bake the full 12 minutes for more structure and a crispier bite.
• Let cookies cool slightly before eating so the chocolate sets just enough—eating them straight from the oven means melted chips everywhere, which is its own kind of wonderful but harder to handle.

Save

These cookies have become my answer to so many moments—a welcome home, an apology, a celebration, just Tuesday. They're simple enough that anyone can make them, but good enough that people remember who baked them.

Recipe FAQ

→ How can I achieve chewier texture?

To get a chewier texture, slightly underbake the dough and let the centers remain soft while the edges turn golden.

→ Can I substitute the chocolate chips?

Yes, you can swap semisweet chocolate chips for milk, dark, or white chocolate, or even add chopped nuts for extra texture.

→ What is the best way to cool these treats?

Cool on the baking sheets for 5 minutes before transferring to a wire rack to finish cooling evenly.

→ What makes the edges crisp while centers remain gooey?

The balance of baking time and temperature ensures edges become golden and crisp while the centers stay soft and gooey.

→ Which tools are essential for preparation?

Mixing bowls, an electric mixer or whisk, measuring cups, baking sheets, parchment paper, spatula, and a wire rack are key tools needed.