Best Chewy Chocolate Chip Cookies

Sharing is caring!

Comfort food at its best. Homemade Chocolate Chip Cookies remind me of those special days when Mom would bake up a batch of these thick and chewy chocolate chip cookies.

There is something about making homemade chocolate chip cookies that makes me feel all warm and fuzzy inside.

Lately, I have been craving comfort food. I’m pretty sure many of you can feel it too. With the times we are living in being so, I don’t know, unstable, unbelievable, and uncertain I have been making recipes that bring me comfort.

If you love easy & amazing recipes join the Flour On My Face Newsletter and get each of my new recipes delivered right to your inbox.

Recipe Prep

• Butter: Make sure the butter is completely softened. If not the butter will not combine with the ingredients completely and there will be lumps.

• Whisking: Whisk the dry ingredients together to combine them well.

Recipe Tips

• Chilling the cookie dough: If you want thick and chewy cookies chilling the cookie dough is the secret. Chilling cookie dough before baking helps the cookies keep their shape. It prevents them from spreading too much as they are baking.

• Line the cookie sheet with parchment paper: Parchment paper-lined baking sheets allow your cookies to get that beautiful golden bottom and keeps the cookies from sticking to the tray.

• Use a Cookie Dough Scoop: Use a cookie dough scoop to mound the chilled dough on a baking sheet. This is how you get homemade cookies that a thick, but soft and chewy in the center. Using a cookie scoop also helps make all the cookies the same size. This comes in especially handy when you are baking large numbers of cookies for the holidays.

• Baking sheets: The type of baking sheet you use does make a difference. When using dark nonstick baking sheets or cookie sheets decrease the oven temperature by 25 degrees. The dark pans will get hotter and possibly burn the bottom of your cookies if you do not decrease the temperature.

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon of salt
• 1 teaspoon baking soda
• 1 cup of unsalted butter, room temperature
• 3/4 cups packed dark brown sugar
• 3/4 cups white sugar
• 2 large eggs
• 1 teaspoon vanilla extract (I always use my homemade vanilla extract when baking)
• 1 1/2 to 2 cups chocolate chips

Directions

1. In a large mixing bowl whisk the flour, salt, and baking soda. Set aside.
2. In a small bowl with a handheld mixer combine the softened butter, brown sugar, granulated sugar, eggs, and vanilla extract until all of the ingredients are creamy and lump-free.
3. Mix the ingredients from both bowls together until completely combined.
4. Add the chocolate chips to the bowl and mix with a wooden spoon until the chocolate chips are evenly distributed throughout the cookie dough. Cover the bowl with plastic wrap and chill for at least an hour before baking cookies.
5. Preheat the oven to 325 F. degrees. Line a cookie sheet with parchment paper.
6. Using a cookie dough scoop drop the dough on the prepared cookie sheet leaving 2 inches between each cookie. Bake in the preheated oven for 12 to 14 minutes.
7. Remove the cookie sheet from the oven and cool 10 minutes before transferring the cookies to a cooling rack to cool completely.
8. Makes 4 dozen cookies.

More Cookie Recipes

• Raspberry Linzer Cookies
• No Bake Peanut Butter Cookies
• Raspberry Thumbprint Cookies
• Coconut Washboard Cookies
• German Butter Cookies

Print the recipe

Print

Sharing is caring!