Chewy Chocolate Chip Cookies: My Mom's Bakery Secret (Print Version)

Chewy Chocolate Chip Cookies, just like mom used to bake. This recipe brings back childhood memories with a soft center and crispy edges. So easy, honestly!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 25 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pantry Staples

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 2 large eggs, room temperature
03 - 2 ¼ cups all-purpose flour
04 - 1 teaspoon baking soda
05 - ½ teaspoon salt

→ Sweeteners & Flavor

06 - ¾ cup granulated sugar
07 - ¾ cup light brown sugar, packed
08 - 2 teaspoons vanilla extract

→ Chocolatey Goodness

09 - 1 ½ cups chocolate chips (semi-sweet or milk, or a mix)

# Instructions:

01 - Alright, first things first, grab your softened butter and both sugars. Pop them in a big mixing bowl, or your stand mixer if you're fancy like that. Beat 'em together on medium speed until they're light and fluffy, usually about 2-3 minutes. You want it to look almost pale, like a fluffy cloud. This step incorporates air, which is crucial for that soft texture. I remember thinking 'fluffy' meant just mixed, and my first batches were always a bit dense. Learn from my mistakes!
02 - Now, crack in those room-temperature eggs, one at a time, beating well after each addition. Then, splash in that lovely vanilla extract. Scrape down the sides of the bowl, because you don't want any rogue bits of butter or sugar hiding out. The mixture should look smooth and creamy, almost like a custard. This is where the magic really starts to happen, and your kitchen will begin to smell faintly of delicious things to come. Don't overmix here; just get everything combined.
03 - In a separate medium bowl, whisk together your flour, baking soda, and salt. Give it a good whisk for about 30 seconds to a minute. This ensures everything is evenly distributed, so you don't end up with a pocket of salt in one cookie and a baking soda bomb in another. Trust me, I've been there. You want these Chewy Chocolate Chip Cookies to be consistently good, right?
04 - Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until *just* combined. And I mean *just*. Overmixing the flour develops the gluten too much, which leads to tough cookies, and nobody wants a tough cookie. Stop as soon as you see no more streaks of dry flour. It's okay if there are a few tiny lumps; they'll bake out.
05 - Time for the best part! Gently fold in your chocolate chips (and any chopped chocolate you're using) with a spatula. Don't use the mixer for this; you'll just break up the chips too much. You want those glorious chunks! Make sure they're evenly distributed throughout the dough. I always sneak a little taste of the dough right here. Don't tell anyone, it's our secret for these Chewy Chocolate Chip Cookies.
06 - Scoop rounded tablespoons of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Bake at 375°F (190°C) for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. They'll firm up as they cool, promise! Let them cool on the baking sheet for a few minutes before transferring to a wire rack. They smell absolutely divine right out of the oven, pure joy, honestly!

# Notes:

01 - Chilling the dough for at least 30 minutes (or longer!) makes a huge difference in flavor and texture.
02 - Store any leftover cookies in an airtight container at room temperature to keep them soft and fresh.
03 - If you're out of brown sugar, a mix of granulated sugar and a touch of molasses works in a pinch, but the original is best.
04 - Sprinkle a little flaky sea salt on top of the warm cookies after baking for an incredible flavor boost.

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - spatula
04 - baking sheets
05 - parchment paper
06 - wire rack
07 - measuring cups and spoons.

# Nutrition (Per Serving):

Calories: 150
Total Fat: 8g
Total Carbohydrate: 19g
Protein: 2g

Back