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Chewy Chocolate Chip Cookies

Deliciously chewy cookies with a rich chocolate flavor, perfect for satisfying your sweet tooth and creating cherished memories in the kitchen.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 ¼ cups all-purpose flour Creates the structure; substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon baking soda Helps cookies rise; double-check freshness for maximum effectiveness.
  • ½ teaspoon salt Balances sweetness; feel free to use sea salt for texture.
Wet Ingredients
  • ¾ cup unsalted butter, softened Adds richness; you can use coconut oil for dairy-free cookies.
  • 1 cup brown sugar, packed Provides chewiness; try using coconut sugar for a healthier option.
  • ½ cup granulated sugar Adds sweetness; swap out for a low-calorie sweetener if desired.
  • 1 teaspoon vanilla extract Enhances flavor; use pure vanilla for the best results.
  • 2 large eggs Binds the mixture; flax eggs work for a vegan substitute.
Mix-Ins
  • 2 cups semisweet chocolate chips Melts into gooey pockets; opt for dark chocolate for a richer flavor.
  • 1 cup chopped nuts (optional) Adds crunch; walnuts or pecans offer a great choice.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, baking soda, and salt. Set aside.
  3. Brown the butter: In a saucepan over medium heat, melt the unsalted butter until it turns golden brown.
  4. In a mixing bowl, combine the brown sugar and granulated sugar. Add the browned butter and stir until smooth.
  5. Incorporate the eggs and vanilla, mixing until fully combined.
  6. Slowly add the dry ingredients to the butter-sugar mixture, stirring gently.
  7. Fold in the chocolate chips and optional nuts until evenly distributed.
  8. Refrigerate the dough for at least 30 minutes for chewy results.
Baking
  1. Scoop dough onto a lined baking sheet.
  2. Bake for 10-12 minutes until edges are golden but centers remain soft.
  3. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Notes

To keep your cookies soft, store them in an airtight container at room temperature. Place a slice of bread in the container to retain moisture. Freeze cookies in a single layer, then transfer to a freezer bag for up to three months.