Cakes & DessertsDifficulty: Easy

Chewy Chocolate Chip Cookies

Name: Chewy Chocolate Chip Cookies
Prep time: 20 min
Cook time: 36 min
Total time: 1 h
Yield: 36 servings
Ingredients: 270 g All-Purpose Flour (2 1/4 cups, spooned and leveled); 6 g Baking Soda (1 teaspoon); 5 g Fine Table Salt (3/4 teaspoon); 227 g Unsalted Butter, Softened (1 cup (2 sticks)); 150 g Granulated Sugar (3/4 cup); 160 g Brown Sugar, Packed (3/4 cup); 2 Large Eggs, Room Temperature; 5 g Pure Vanilla Extract (1 teaspoon); 340 g Semisweet Chocolate Chips (2 cups (one 12 oz bag))

Classic chocolate chip cookies with crisp edges and chewy centers, made with a mix of white and brown sugar. Makes about 36 cookies.

Prep Time20 mins

Cook Time12 mins per batch

Base Servings36 portions

Oven Temp375°F (190°C)

Recipe Ingredients

Adjust servings below to scale quantities automatically

36 Servings

All-Purpose Flour2 1/4 cups, spooned and leveled

270 g

Baking Soda1 teaspoon

6 g

Fine Table Salt3/4 teaspoon

5 g

Unsalted Butter, Softened1 cup (2 sticks)

227 g

Granulated Sugar3/4 cup

150 g

Brown Sugar, Packed3/4 cup

160 g

Large Eggs, Room Temperature

2 ×

Pure Vanilla Extract1 teaspoon

5 g

Semisweet Chocolate Chips2 cups (one 12 oz bag)

340 g

Preparation & Cooking Instructions

Prepare: Heat the oven to 375°F (190°C) and line two baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a bowl.

Cream the butter and sugars: Beat the softened butter with both sugars on medium speed for about 2 minutes, until lighter in color and creamy.

Chef's Science Note: Soft butter should hold a fingerprint but not look greasy or melted. Melted butter makes cookies spread thin.

Add eggs and vanilla: Beat in the eggs one at a time, then the vanilla, scraping down the bowl.

Add the flour and chips: Mix in the flour mixture on low speed just until combined, then stir in the chocolate chips by hand.

Scoop and bake: Scoop rounded tablespoons (about 2 tablespoons, or 35 g) of dough onto the sheets, 2 inches apart. Bake one sheet at a time for 9-12 minutes, until the edges are golden and the centers look slightly underdone.

Chef's Science Note: Cookies keep cooking on the hot sheet. Take them out while the centers still look soft for a chewy texture. For thicker cookies, chill the dough 30-60 minutes first.

Cool: Leave the cookies on the sheet for 5 minutes to firm up, then move them to a wire rack.

Estimated Nutrition Facts

Per Serving

155Calories (kcal)

1.6gProtein

20.3gCarbohydrates

8.3gTotal Fat

0.8gDietary Fiber

Estimated per serving from USDA FoodData Central values for each ingredient. Actual numbers vary with brands and portion sizes.

Storing leftovers

Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months, or freeze scooped dough balls and bake from frozen, adding 1-2 minutes.

Calculators for this recipe

Recipe Scaler Butter Measurement Converter Oven Temperature Converter Recipe Calorie Calculator