The Best Chewy Chocolate Chip Cookies You’ll Ever Make
There’s something deeply comforting about a warm chocolate chip cookie. The golden edges, the gooey center, and those melty chocolate pockets—it’s nostalgia in a bite. After trying dozens of variations over the years, I’ve settled on this go-to recipe for the perfect chewy chocolate chip cookies. They’re crisp on the outside, soft in the middle, and dangerously addictive.
Whether you're baking for a crowd or treating yourself to a cozy night in, this recipe won’t let you down. Let’s get baking.
Ingredients
Makes about 24 cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 2 cups semi-sweet chocolate chips (or chunks)
- Optional: 1 cup chopped walnuts or pecans
Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter & Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes). Use a stand or hand mixer on medium speed for best results.
3. Add Eggs & Vanilla
Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix Wet & Dry
Gradually add the dry ingredients into the wet ingredients, mixing just until combined. Don’t overmix—this keeps the cookies tender.
6. Add Chocolate (and Nuts, if using)
Fold in the chocolate chips (and nuts, if using) until evenly distributed throughout the dough.
7. Scoop the Dough
Scoop out cookie dough balls about 2 tablespoons in size and place them 2 inches apart on your prepared baking sheets.
8. Bake
Bake for 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Don’t overbake—they’ll firm up as they cool.
9. Cool & Devour
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container for up to 5 days.
Make-Ahead Tip
You can freeze the dough! Scoop the dough onto a tray, freeze until solid, then transfer to a freezer-safe bag. Bake from frozen, just add 1–2 minutes to the baking time.
Pro Tips
- For extra gooey centers: Chill the dough for 30 minutes before baking.
- Use a mix of chips and chunks: It gives the cookies a melty texture with bites of chocolate surprise.
- Sprinkle a tiny bit of flaky salt on top before baking for a sweet-and-salty kick.
Final Thoughts
There’s magic in baking, and few things beat the cozy joy of homemade cookies. I hope this recipe becomes a favorite in your kitchen like it has in mine. If you try it, let me know how it goes—snap a pic and tag me! Happy baking!
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