Classic chewy chocolate chips (Printable version)

Chewy chocolate chip with crisp edges and soft centers, perfect for sharing and snacking.

# List of ingredients:

→ 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 granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Add-Ins

09 - 2 cups semisweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat softened butter, granulated sugar, and brown sugar in a large bowl until creamy and light, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Fold chocolate chips into the dough using a spatula.
07 - Drop tablespoon-sized portions of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers remain slightly soft.
09 - Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're ready in under 30 minutes from start to finish, which means spontaneous cookie cravings actually become reality.
  • The contrast between crispy edges and chewy centers keeps you reaching for just one more.
  • You can make a double batch and freeze half the dough for warm cookies whenever you need them.
02 -
  • The biggest mistake is overbaking—those centers should look ever so slightly underdone when you pull them out because residual heat finishes the job.
  • Room-temperature butter is non-negotiable; cold butter won't cream properly and you'll end up with dense, spread-thin cookies instead of puffy ones.
  • Scooping flour directly from the bag compacts it and gives you too much, so spoon and level for the best results.
03 -
  • Brown butter takes these cookies to another level—melt your butter in a small saucepan, let it cool, then use that in place of regular softened butter for a deeper, nuttier flavor.
  • A tiny pinch of espresso powder in the dry ingredients amplifies the chocolate without making anything taste like coffee; it's the secret weapon that makes people ask what's different about your cookies.

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