Soft, moist, and loaded with rich, melted chocolate chips, these chewy chocolate chip cookies are bound to be a showstopper at any gathering—or simply for your personal indulgence! I can still remember the first time I baked a batch of these cookies: the kitchen filled with the intoxicating aroma of warm vanilla and gooey chocolate that danced in the air, promising sweet satisfaction. What’s great about this chocolate chip cookies recipe is there’s no chilling required, which means you can whip them up whenever the mood strikes. Trust me, you’ll have perfect cookies every single time!
Why You’ll Love This Recipe
- Effortless Preparation: With just 10 minutes of prep time, you can be on your way to delicious cookies in no time.
- Guaranteed Chewy Goodness: Enjoy perfectly chewy chocolate chip cookies that remain soft for days.
- No Waiting Required: Forget about refrigerating the dough, making this recipe perfect for your spontaneous cookie cravings!
- Family Favorite: These chocolate chip cookies are sure to become an all-time favorite for kids and adults alike.
Ingredients
- Unsalted butter for a rich, creamy texture
- Granulated sugar to add sweetness and create a perfect crust
- Light brown sugar for a hint of caramel flavor and moistness
- Large eggs to bind all the ingredients together beautifully
- Vanilla extract to enhance the cookies' overall flavor
- All-purpose flour to give structure and chewiness to the cookies
- Baking soda to help the cookies rise and achieve that perfect texture
- Salt to balance the sweetness and enhance the flavors
- Semi-sweet chocolate chips to provide that gooey chocolate experience
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Preheat your oven to 350˚F and line a baking sheet with parchment paper or a Silpat liner. This little step ensures your cookies don’t stick and bake evenly!
Mix your butters and sugars: In a stand mixer fitted with a paddle attachment, combine softened unsalted butter, packed light brown sugar, and granulated sugar. Beat this mixture on medium/high speed for about 5 minutes until it becomes creamy and light, scraping down the bowl as needed.
Add your eggs and vanilla: Introduce the large eggs, one at a time, thoroughly mixing after each addition. Now pour in the vanilla extract for that delightful flavor!
Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, sifted baking soda, and salt. Gradually incorporate this flour blend into the creamed mixture in thirds, mixing well each time to ensure it’s all combined.
Chocolate heaven: Fold in 2 cups of the semi-sweet chocolate chips—don’t skimp, folks! If you want an even choco-licious touch, reserve 1/4 cup of chocolate chips to place on top just before baking.
Scoop and shape: Use an ice cream scoop to portion out even balls of dough (about 3 tablespoons each). Gently roll them in your hands and remember to stud the tops with the reserved chocolate chips.
Bake: Place the dough scoops on your lined baking sheet, giving them a little space apart—about 2 inches will do. Bake one sheet at a time for 12-15 minutes until the edges are lightly golden and the tops still appear soft.
Cool: Allow the cookies to rest on the baking sheet for about 5 minutes, then transfer them to a cooling rack to finish cooling down.
Pro Tips for Making the Recipe
- Fluff Your Flour: To measure your flour accurately, fluff it up with a spoon before spooning it into your measuring cup. Don’t dip the cup directly into the flour; it will lead to too much flour and dense cookies.
- Egg Temperature: Allow your eggs to come to room temperature before adding them to the mix. This helps create a smooth, cohesive batter.
- Adjust Baking Time: Everyone’s oven is a little different, so keep an eye on the cookies 2 minutes before the recommended time. They should be lightly golden at the edges but still soft in the center.
How to Serve
These chewy chocolate chip cookies are perfect on their own, but why not take it to the next level? Serve them warm with a scoop of vanilla ice cream on top for an indulgent dessert. Pair them with a steaming cup of coffee or a cold glass of milk—seriously, there’s nothing quite like that combo!
Make Ahead and Storage
If you have leftovers (though they might just disappear!), store these cookies in an airtight container at room temperature for up to a week. Alternatively, you can freeze the dough for up to 3 months! Just scoop the dough balls onto a baking sheet, freeze them until solid, then transfer them to a Ziploc bag. When you’re ready for fresh cookies again, simply bake them directly from the freezer—just add an extra minute or two to the baking time.
So, whether you're treating a crowd or indulging in some self-care with cookies just for you, this chocolate chip cookies recipe is sure to brighten your day. Happy baking!
Chewy Chocolate Chip Cookies
Equipment
- Stand Mixer
- Baking sheet
- Ice Cream Scoop
Ingredients
Butter
- 1 cup unsalted butter softened
Sugars
- ½ cup granulated sugar
- 1 cup light brown sugar tightly packed
Eggs and Flavoring
- 2 large eggs room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour measured correctly
- 1 tsp baking soda sifted
- 1 tsp salt
Chocolate Chips
- 2 cups semi-sweet chocolate chips (12 oz), divided reserving 1/4 cup for the top
Instructions
- Preheat oven to 350˚ F. Line a baking sheet with parchment or Silpat liner.
- In a stand mixer bowl, combine the butter, brown sugar, and white sugar. Beat for 5 minutes until creamy and light.
- Add eggs one at a time, mixing well. Then add vanilla.
- In another bowl, combine flour, salt, and baking soda. Add to the butter mixture in thirds.
- Fold in chocolate chips.
- Use an ice cream scoop to form dough balls (3 Tbsp each) and place them on the baking sheet about 2 inches apart.
- Top cookie balls with reserved chocolate chips. Bake for 12-15 minutes until edges are golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.