Chewy chocolate chip cookies come down to two things: more brown sugar than white, and chilling the dough before baking. This recipe uses both, giving you cookies with crisp edges and soft, chewy centers.
Ingredients
Makes about 24 cookies.
- 2¼ cups (280g) all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) brown sugar — the higher ratio of brown to white sugar is what keeps these cookies chewy rather than crisp.
- ½ cup (100g) granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups (340g) chocolate chips
Instructions
- Whisk together flour, baking soda, and salt in a bowl and set aside.
- Cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 2–3 minutes.
- Beat in eggs one at a time, then add vanilla.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chocolate chips.
- Chill the dough for at least 30 minutes (up to 24 hours). This solidifies the butter, preventing the cookies from spreading too thin and flattening in the oven.
- Preheat oven to 375°F (190°C). Scoop dough into 1½ tbsp balls onto a lined baking sheet, spaced 2 inches apart.
- Bake for 9–11 minutes, until the edges are golden but the centers still look slightly underdone. They’ll firm up as they cool.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips
- Don’t skip the chill. It’s the single biggest factor in preventing flat, greasy cookies.
- Pull the cookies while the centers look underdone. Carryover heat finishes the baking on the sheet.
- Use room-temperature eggs so they incorporate evenly into the creamed butter and sugar.
Common Mistakes
- Skipping the chilling step, which leads to cookies that spread too thin and turn out flat and greasy.
- Overbaking, which produces dry, crumbly cookies instead of chewy ones.
- Using melted butter instead of softened, which changes the texture significantly.
Substitutions and Variations
- Brown butter version: Brown the butter first and let it cool before creaming for a deeper, nutty flavor.
- Mix-ins: Swap chocolate chips for chunks, or add ½ cup chopped walnuts or pecans.
- Salted finish: Sprinkle flaky sea salt on top right after baking.
Storage
Store baked cookies in an airtight container at room temperature for up to 5 days. Freeze unbaked dough balls for up to 3 months and bake straight from frozen, adding 1–2 extra minutes.
Frequently Asked Questions
Why do you chill chocolate chip cookie dough?
Chilling firms up the butter so the cookies hold their shape in the oven instead of spreading into thin, flat rounds.
Why are my cookies flat?
Usually warm butter or dough that wasn’t chilled, causing the cookies to spread too much before the structure sets.
Can I freeze the cookie dough?
Yes — scoop into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake straight from frozen, adding a couple extra minutes.
