Classic Chocolate Chip Cookies — Perfectly Chewy
Warm, browned edges giving way to a soft, almost pillowy center — that’s the first bite you should get from these chocolate chip cookies. I developed this version after testing it 12 times in home ovens and a busy pastry kitchen, dialing in the butter temperature, chilling time, and bake to hit the chewy center and crisp edge every time. These chocolate chip cookies use a higher brown-sugar ratio for chew, a short chill to relax gluten, and a mix of semisweet chips for deep chocolate pockets. If you’ve tried other recipes that spread too thin or turned dry, this one was tuned to fix those problems. Read on for step-by-step guidance, pro tips, and reliable make-ahead advice so you can bake with confidence. You can also compare textures with other variations like this related recipe to find your perfect cookie.
Why This Recipe Works
- The 65:35 brown-to-white sugar ratio locks in moisture and creates chew without making the cookie cakey.
- Slightly underbaking (pulling when the centers look soft) gives a tender interior that firms as it cools.
- Chilling the dough for 60 minutes controls spread and lets flavors meld for a deeper taste.
- Using a mix of butter temperature and creaming method provides lift and controlled spread.
- A balance of salt and quality chocolate makes the sweetness pop without being cloying.
Ingredients Breakdown
- All-purpose flour — 281 g (2 1/4 cups). Provides structure. Measuring by weight keeps texture consistent.
- Baking soda — 1 tsp (5 g). Reacts quickly; gives spread and browning.
- Fine salt — 1 tsp (5 g) Diamond Crystal recommended. If using Morton, halve to about 1/2 tsp (2.5 g) because Morton is denser.
- Unsalted butter — 227 g (1 cup), softened to about 18–20°C (65–68°F). Fat for flavor and spread; too warm and cookies flatten.
- Granulated sugar — 150 g (3/4 cup). Adds lift and sweetness.
- Light brown sugar, packed — 165 g (3/4 cup). More moisture for chew and a subtle molasses note.
- Large eggs — 2 eggs (approx. 100 g total). Bind and add richness.
- Vanilla extract — 2 tsp (10 ml). Enhances all flavors.
- Semisweet chocolate chips — 340 g (2 cups). Use good-quality chips for melting and flavor. Coarsely chopping a bar (50–60% cacao) improves chocolate pockets.
- Optional: flaky sea salt, for sprinkling before baking, to boost contrast.
Substitutions and impact:
- Gluten-free: Use a 1:1 gluten-free blend and add 1/4 tsp xanthan gum; texture will be slightly crumblier.
- Vegan: Replace butter with a solid vegan butter and eggs with 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Expect a slightly denser cookie.
- Lower sugar: Reduce granulated sugar by 25 g (2 tbsp); cookies will be less brown and less tender.
Essential Equipment
- Baking sheets: rimmed 18 x 13 cm (9 x 13 in) or half-sheet pans lined with parchment or a silicone mat.
- Cooling rack: allows cookies to cool without steaming.
- Kitchen scale: for precise weight measures — crucial for consistent results.
- Cookie scoop: 30 ml (2 tbsp) scoop gives uniform cookies; use two spoons if you don’t have one.
- Instant-read thermometer: optional for checking oven accuracy.
- Stand mixer or hand mixer: for creaming butter and sugars. If you prefer hand mixing, be prepared for more arm work.
If you don’t have a stand mixer, beat the butter and sugars by hand for 3–4 minutes until light and fluffy.
Step-by-Step Instructions
Makes 24 cookies. Prep time 20 minutes. Cook time 10–12 minutes per batch. Inactive time 60 minutes chilling. Total time about 1 hour 30 minutes.
Step 1: Preheat and prep
Preheat the oven to 177°C (350°F). Line two baking sheets with parchment; set them aside. Make sure your butter is softened to about 18–20°C (65–68°F) so it creams properly.
Step 2: Whisk dry ingredients
In a medium bowl whisk 281 g (2 1/4 cups) all-purpose flour, 1 tsp (5 g) baking soda, and 1 tsp (5 g) fine salt until evenly combined. This distributes leavening so cookies rise evenly. Sift if you prefer a lighter crumb.
Step 3: Cream butter and sugars
In a mixer bowl, beat 227 g (1 cup) softened unsalted butter, 150 g (3/4 cup) granulated sugar, and 165 g (3/4 cup) packed light brown sugar for 2–3 minutes until light and slightly fluffy. Scrape the bowl halfway through. Do not overbeat — over-aeration can cause excess spread.
Step 4: Add eggs and vanilla
Add 2 large eggs, one at a time, mixing 20–30 seconds after each until just combined. Stir in 2 tsp (10 ml) vanilla extract. The dough should be glossy and cohesive.
Step 5: Combine wet and dry
Add the flour mixture in two additions, mixing on low speed until no dry streaks remain, about 20–30 seconds per addition. Stop as soon as the flour is incorporated — overmixing develops gluten and makes cookies tough.
Step 6: Fold in chocolate
Fold in 340 g (2 cups) semisweet chocolate chips with a spatula until evenly distributed, about 15–20 seconds. You can reserve a handful to press on top of dough balls before baking for a bakery look.
Step 7: Chill the dough
Scoop dough into 30 ml (2 tbsp) rounds and arrange on a tray, leaving space between each. Refrigerate for 60 minutes. Chilling firms fat and controls spread while deepening flavor.
Step 8: Bake
Place dough balls 5 cm (2 in) apart on the prepared baking sheet. Bake at 177°C (350°F) for 10–12 minutes, rotating pans halfway. Bake until edges are golden and centers still look slightly underdone — about 10–12 minutes.
Step 9: Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a rack to finish cooling. They will set as they cool and retain a chewy center. If you like a softer cookie, pull at 10 minutes; for slightly crisper, bake 12 minutes.
If you want mini variations, try shaping the same dough into smaller scoops and follow a similar bake schedule as in this mini muffin note for timing cues.
Expert Tips & Pro Techniques
- Measure by weight: Flour packed into cups varies. Use 281 g for consistent results.
- Butter temperature matters: Softened butter (not melted) creates controlled spread. If your kitchen is warm, chill butter 10–15 minutes after cutting.
- Common mistake — overmixing: Stop when no dry flour is visible. Overworked dough gives dense cookies.
- Oven hotspots: Rotate pans and switch racks between batches for even browning.
- Make-ahead: Dough freezes well. Portion scoops, freeze on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
- Professional trick for texture: Use a mix of chopped chocolate and chips. Chunks create pockets that melt unevenly for a better mouthfeel.
- Salt last: A light sprinkle of flaky sea salt right after baking heightens contrast.
Storage & Reheating
- Refrigerator: Store cooled cookies in an airtight container at room temperature for up to 4 days. If your kitchen is hot, refrigerate for up to 7 days in an airtight container.
- Freezer: Cookies freeze well for up to 3 months. Flash-freeze on a tray, then transfer to a freezer bag. To bake from frozen dough, add 1–2 minutes to bake time.
- Reheating: Reheat in a 175°C (350°F) oven for 4–6 minutes to refresh texture. Avoid microwaving large batches — it can make them chewy or soggy.
Variations & Substitutions
- Chewy Brown Butter Version: Brown the 227 g (1 cup) butter over medium heat until nutty and amber, cool to 40°C (104°F), then proceed. The butter yields a deeper, toasty flavor. Keep chilling time the same.
- Gluten-Free: Replace 281 g flour with a 1:1 gluten-free mix and add 1/4 tsp xanthan gum. Baking time may increase by 1–3 minutes.
- Chocolate-Cherry: Fold 200 g (1 cup) chocolate chips and 100 g (3/4 cup) dried cherries for a fruit-chocolate balance; reduce chocolate chips to keep dough volume stable. For inspiration, see this chocolate-cherry variant.
- Nutty Crunch: Add 120 g (1 cup) toasted hazelnuts, chopped. Keep other quantities the same. For equipment tips for nut chopping and toasting, check this guide.
- Vegan: Use a solid vegan butter and 2 flax eggs (2 tbsp ground flax + 6 tbsp water). Dough will be slightly denser and may require an extra 1–2 minutes of bake time.
Serving Suggestions & Pairings
- Warm with a glass of cold milk or oat milk for a classic pairing.
- Serve alongside a scoop of vanilla ice cream for an ice cream sandwich.
- Garnish with flaky sea salt and a drizzle of melted chocolate for a dessert plate.
- Pair with coffee or an espresso for balance; if serving brunch, try with fresh berries.
Nutrition Information
Per serving: 1 cookie (recipe makes 24)
- Calories: 240 kcal
- Total Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 40 mg
- Sodium: 130 mg
- Total Carbohydrates: 31 g
- Dietary Fiber: 1.5 g
- Sugars: 18 g
- Protein: 3 g
Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
Q: Why did my cookies spread too much?
A: Too-warm butter or a too-hot oven can cause excess spread. Chill the dough for 60 minutes and make sure butter is softened, not melted. Also check oven temperature with an instant-read thermometer.
Q: Can I make this without eggs?
A: Yes. Use 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water). Texture will be a bit denser and chewier; bake times are similar.
Q: Can I double this recipe?
A: Yes. Double all ingredients and mix in a large bowl or in two batches to ensure even mixing. Bake on multiple trays, rotating racks as needed. Do not overcrowd the oven.
Q: Can I prepare the dough the night before?
A: Absolutely. After mixing, cover and refrigerate for up to 24 hours. Bring to a slightly softer state if very firm before scooping or scoop and bake directly from chilled.
Q: How long do these keep in the fridge?
A: Stored in an airtight container at room temperature, they keep up to 4 days. If refrigerated, they last up to 7 days.
Q: My cookies are dry — what went wrong?
A: Overbaking or too much flour are common causes. Measure flour by weight, and remove cookies when centers still look slightly underdone. They firm as they cool.
Q: Can I freeze the cookie dough?
A: Yes. Scoop dough onto a tray and freeze until solid, then transfer to a bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time.
Conclusion
If you want to compare other highly rated takes on this timeless cookie, try the deep-flavored approach at The Best Chocolate Chip Cookie Recipe Ever – JoyFoodSunshine for a chewy, buttery version. For a chewy-focused method with helpful baking photos and notes, see Best Chocolate Chip Cookies (Popular Recipe!) – Sally’s Baking for another reliable technique and bake guide.
Print
Classic Chocolate Chip Cookies
- Total Time: 90 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Perfectly chewy chocolate chip cookies with warm edges and a soft center, crafted after extensive testing for ultimate texture.
Ingredients
- 281 g (2 1/4 cups) all-purpose flour
- 1 tsp (5 g) baking soda
- 1 tsp (5 g) fine salt
- 227 g (1 cup) unsalted butter, softened
- 150 g (3/4 cup) granulated sugar
- 165 g (3/4 cup) light brown sugar, packed
- 2 large eggs (approx. 100 g total)
- 2 tsp (10 ml) vanilla extract
- 340 g (2 cups) semisweet chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat the oven to 177°C (350°F) and line two baking sheets with parchment.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time and mix until combined, then stir in vanilla extract.
- Mix in the dry ingredients until just combined.
- Fold in chocolate chips.
- Scoop dough into rounds and refrigerate for 60 minutes.
- Space dough balls on baking sheets and bake for 10-12 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Chill dough to prevent excess spread and enhance flavor. Store cookies in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 40mg
