Recipe #9962

Classic Chewy Chocolate Chips

Difficulty: Low

Time: 40 min

Cost: Low ($)

Ingredients

All-purpose flour 2 1/4 cups (280 g)

Baking soda 1 teaspoon

Salt 1 teaspoon

Unsalted butter, softened 1 cup (226 g)

Granulated sugar 3/4 cup (150 g)

Packed light brown sugar 3/4 cup (165 g)

Large eggs 2

Pure vanilla extract 2 teaspoons

Semisweet chocolate chips 2 cups (340 g)

Optional: coarse sea salt for finishing 1/2 teaspoon

Instructions

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

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

In a large bowl or stand mixer fitted with a paddle, cream the softened butter with granulated sugar and brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs one at a time, mixing well after each. Add vanilla and mix until combined.

Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix.

Fold in the chocolate chips by hand with a spatula until evenly distributed.

For thicker, chewier cookies chill the dough 30–60 minutes; this step is optional but recommended.

Using a 1.5 tablespoon scoop (or rounded tablespoon), drop dough balls onto prepared sheets about 2 inches apart. Press a few extra chips onto the tops if you want a more chocolatey appearance.

Bake one sheet at a time in the center of the oven for 9–12 minutes, until edges are golden and centers still look slightly soft. Rotate the pan halfway through if your oven bakes unevenly.

Remove from oven and immediately sprinkle a tiny pinch of coarse sea salt on each cookie if desired. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 3–4 days, or freeze baked cookies for up to 2 months. Cookie dough can be frozen in scooped portions for future baking.

About This Dish

A timeless American-style chocolate chip cookie with a tender, chewy center and slightly crisp edges. These cookies balance brown-sugar richness and vanilla with generous pockets of melty chocolate. Easy to make, crowd-pleasing, and perfect with milk or coffee. Origin: inspired by the classic Toll House cookie tradition, updated for reliable chewiness with a short chill and creaming method.

Inspiration

Inspired by classic American cookie recipes (Toll House tradition) with an emphasis on a reliably chewy texture and generous chocolate distribution.

Health Information

Per cookie (approximate): 160–200 calories depending on size and exact ingredients. These cookies are calorie-dense and contain added sugars and saturated fat from butter and chocolate. Benefits: provides quick energy and can satisfy sweet cravings in small portions. Drawbacks: high in sugar, refined flour, and saturated fat—consume in moderation. Lighter swaps: use part whole-wheat flour, reduce granulated sugar by 10–25%, substitute 50% dark (70%+) chocolate, or replace up to 1/4 cup butter with unsweetened applesauce to lower fat and calories.

Prompt: chocolate chip cookies

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Recipe #9962

Classic Chewy Chocolate Chips

Ingredients

Instructions

About This Dish

Inspiration

Health Information

@alek

Create a Variation

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Recipe #9962

Classic Chewy Chocolate Chips

Ingredients

Instructions

About This Dish

Inspiration

Health Information

@alek

Create a Variation

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