Chewy Chocolate Chip Cookies — Classic Everyday Recipe

A dependable cookie recipe that produces crisp, golden edges and soft, chewy centers every time. Perfect for lunchboxes, after-school snacks, or a simple dessert.

Why this recipe works

• Brown sugar gives chew and moisture.
• A touch of cornstarch (optional) keeps centers tender.
• Chilling the dough firms the fat for less spread and deeper flavor.

Ingredients (makes about 24 medium cookies)

• 2 1/4 cups (280 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 tablespoon cornstarch (optional — for extra chew)
• 12 tablespoons (170 g) unsalted butter, softened but cool (not melted)
• 3/4 cup (150 g) granulated sugar
• 1 1/4 cups (275 g) packed light brown sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2 cups (340 g) semi-sweet chocolate chips or chopped chocolate
• Flaky sea salt, for sprinkling (optional)

Equipment

• Mixing bowls
• Electric mixer or sturdy wooden spoon
• Baking sheets
• Parchment paper or silicone mats
• Cookie scoop (1.5 tablespoon / 20–25 g) or two spoons
• Cooling racks

Preparation

1. Preheat and prep

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.

2. Mix dry ingredients

• In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.

3. Cream butter and sugars

• In a large bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes. Scrape the bowl once.

4. Add eggs and vanilla

• Add the eggs one at a time, beating briefly after each until combined. Stir in the vanilla.

5. Combine wet and dry

• Add the dry ingredients to the butter mixture in two additions, mixing on low until just combined. Do not overmix.

6. Fold in chocolate

• Using a spatula, fold in the chocolate chips or chunks until evenly distributed.

7. Chill the dough (recommended)

• For thicker, chewier cookies, chill the dough for 30 minutes to 2 hours. You can also refrigerate overnight for deeper flavor. If short on time, you can bake immediately — cookies will spread a bit more.

Baking

8. Portion the cookies

• Scoop dough into rounded balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared baking sheets. For uniform baking, keep dough balls similar in size.

9. Bake

• Bake at 350°F (175°C) for 10–12 minutes. Rotate the pan halfway through baking. Cookies are done when edges are golden and centers look set but still soft. They will continue to firm as they cool.

10. Finish

• Remove from oven and, if desired, sprinkle each warm cookie with a little flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips for consistent results

• Use room-temperature eggs so they incorporate easily.
• Measure flour by spooning it into the cup and leveling off, or weigh it for best accuracy (280 g).
• For chewier cookies, use slightly more brown sugar than white.
• If your kitchen is warm, chill scooped dough on the baking sheet for 10–15 minutes before baking to minimize spreading.
• Use a mix of chocolate chips and chopped chocolate for pockets of molten chocolate.

Troubleshooting

• Cookies are too flat: dough was too warm, or too much butter — chill dough before baking; measure ingredients accurately.
• Cookies are cakey: you may have overmeasured flour or overbaked; reduce flour slightly or shorten baking time by 1–2 minutes.
• Uneven browning: rotate the baking sheet; avoid overcrowding the oven.

Storage and make-ahead

• Store cooled cookies in an airtight container at room temperature for 3–4 days.
• Freeze baked cookies for up to 2 months; thaw at room temperature.
• Freeze dough balls on a tray until firm, then transfer to a freezer bag; bake from frozen, adding 1–2 minutes to the bake time.

Variations

• Nutty Chocolate Chip: Fold in 1 cup chopped toasted walnuts or pecans.
• Double Chocolate: Replace 1/4 cup of flour with 1/4 cup cocoa powder and use dark chocolate chips.
• Oatmeal Chocolate Chip: Substitute 1 cup flour with 1 cup old-fashioned oats for a heartier cookie.

Final note

These cookies are a simple, reliable classic — crisp at the edges, tender and chewy inside. Adjust bake time and dough chill to dial in your preferred texture. Enjoy warm or cooled.