Chewy Chocolate Chip Cookies
Everyone's favorite Chocolate Chip Cookies - soft, moist and loaded with chocolate. There's no chilling required and you'll get perfect cookies every time.
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.
Notes
To measure flour correctly, fluff with a spoon then spoon into a measuring cup and level the top. Do not dip directly into the bag.