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Perfect Chewy Chocolate Chip Cookies: Easy Homemade Recipe

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This recipe delivers perfectly chewy chocolate chip cookies with crisp edges and soft centers, using simple pantry ingredients and no chill time required. It’s foolproof for beginners and freezes beautifully.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter, melted
  • 1 ¼ cups (250g) brown sugar, packed
  • ½ cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups (312g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (340g) chocolate chips

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 30-second bursts. Let it cool slightly until warm, not hot.
  3. In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk vigorously for about 2 minutes until the mixture looks like wet sand and is smooth and glossy.
  4. Add the eggs one at a time, whisking well after each addition. Then add the vanilla extract. The mixture should look thick, pale, and slightly shiny.
  5. In a separate bowl, whisk together the flour, baking soda, and salt until no lumps remain.
  6. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula. Stop mixing as soon as the last streak of flour disappears. The dough should be soft, slightly sticky, and hold together when pressed.
  7. Fold in the chocolate chips using the spatula until evenly distributed. Reserve a handful of chips to press onto the tops of the dough balls before baking if desired.
  8. Scoop the dough into balls using a 1.5-tablespoon cookie scoop (about 30g each). Place them 2 inches apart on the prepared baking sheets. Do not flatten them.
  9. Bake one sheet at a time for 10-12 minutes, rotating the pan halfway through. The cookies are done when the edges are set and golden brown, but the centers still look slightly underdone and puffy.
  10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For extra thick cookies, chill the scooped dough balls in the refrigerator for 30 minutes before baking. Cookies can be stored in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Baked cookies freeze well for up to 3 months. Cookie dough balls can be frozen for up to 3 months; bake directly from frozen, adding 2-3 minutes to the baking time.

Nutrition

Keywords: chewy chocolate chip cookies, easy cookie recipe, homemade cookies, no chill cookies, chocolate chip cookies

Find it online: https://grubella.com/perfect-chewy-chocolate-chip-cookies-easy-homemade-recipe/