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The Ultimate Chewy Chocolate Chip Cookies: Soft Centers & Golden Edges

Close-up of several perfectly baked chewy chocolate chip cookies stacked on a white plate with melted chocolate pools.
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Bake the best chewy chocolate chip cookies with soft centers and slightly crisp edges. This easy, from scratch recipe delivers bakery style results without requiring any chill time.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup milk chocolate chunks (optional, for extra gooeyness)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper.
  2. In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, about 3 minutes. This step incorporates air for texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Stir in the semi-sweet chocolate chips and milk chocolate chunks by hand using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each mound. For thicker cookies, slightly press the dough balls down.
  8. Bake for 9 to 11 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  9. Remove the sheets from the oven. Immediately sprinkle the tops of the cookies with flaky sea salt, if using.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This resting period helps set the chewy texture.

Notes

  • For the chewiest cookies, use more brown sugar than white sugar in your ratio. The molasses in brown sugar retains moisture.
  • Slightly underbaking is the secret to soft centers. They will continue to cook on the hot pan after removal from the oven.
  • If you prefer a thicker cookie that does not spread much, chill the dough for 30 minutes before scooping.

Nutrition

Find it online: https://mayaplate.com/chewy-chocolate-chip-cookies-recipe/