Soft Chewy Chocolate Cookies (Print Version)

Soft, chewy treats bursting with rich semi-sweet chocolate chips for an unbeatable texture and flavor.

# What You Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 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 semi-sweet chocolate chips

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed.
03 - Using an electric mixer or whisk, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth, approximately 2 minutes.
04 - Add eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, stirring just until combined to avoid overmixing.
06 - Gently fold the semi-sweet chocolate chips evenly into the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake for 10 to 12 minutes, or until edges are golden and centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Advice:

01 -
  • They bake in under 15 minutes total, turning your kitchen into a chocolate-scented haven faster than you'd expect.
  • That perfect balance of crispy edges and a center that's still soft enough to bend—it's the texture debate solved.
  • The dough is so forgiving that even a rushed afternoon bake turns out golden and delicious.
02 -
  • Don't overbake trying to make them look done—underbaked edges and a soft center is the entire point; they firm up as they cool, and pulling them out a minute early changes everything.
  • Room temperature butter and eggs make a real difference; cold butter won't cream properly, and cold eggs won't blend smoothly into the dough.
03 -
  • Use a cookie scoop for uniform-sized cookies that bake evenly—it's a small tool that solves a real problem.
  • The moment you see golden edges, pull them out; they continue cooking on the hot sheet for those five minutes of resting, so slightly underbaked is your target.
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