These Chewy Chocolate Chip Cookies are so soft and chewy! It’s soft and chewy, has great flavor, and doesn’t sink when it cools down.
- 1–1/2 cups (194 grams) all-purpose flour, spooned and sifted
- 1 teaspoon (6 grams) baking soda
- 1/2 teaspoon (3 grams) salt
- 1/2 cup (110 grams) unsalted butter, room temperature
- 1/2 cup (100 grams) firmly packed light brown sugar
- 6 tablespoons (72 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
- In your mixing bowl, cream together butter, and sugars until thoroughly mixed. It will be smooth and creamy. Make sure there are no clumps of butter remaining.
- Add in the egg and vanilla extract and give it a quick stir.
- In a medium bowl, sift together all-purpose flour, baking soda and salt. Gradually add the flour mixture to the mixing bowl, making sure to mix until just incorporated. Scrape down the sides of the bowl. Be sure not to overmix. As soon as all of the ingredients are combined you will stop mixing.
- Add chocolate chips and stir until just combined. Again, don’t over-mix!
- Chill cookie dough in fridge for 30 minutes. Just before the end of the chill time, preheat your oven to 350 degrees and line your cookie sheets with parchment paper or silicone baking mats.
- Scoop about 1-1/2 tablespoons of dough for each cookie, and place on baking sheets. Be sure to leave about 3 inches between to allow room for the cookies to spread.
- Bake one sheet at a time for about 8-10 minutes, or until the bottoms and edges are lightly browned, and the tops feel firm when lightly touched.
- Let cookies cool for five minutes on the baking sheet before transferring to wire racks to cool completely.
Do not overmix. Do not overmix. Do not overmix. 🙂
- Category: Cookies
- Method: Bake
- Cuisine: American
Keywords: Chocolate chip cookies