Baking
Chewy Chocolate Chip Cookies
Golden edges, soft and chewy centres and pools of melted chocolate — the classic cookie, done right.
By the Forkful editorial team · Published
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Makes
- 24 cookies
Cookies are one of the most searched recipes on Google all year round, and chocolate chip cookies are the undisputed favourite. Everyone has an opinion about the perfect one; ours has crisp, golden edges, a soft and chewy middle and plenty of chocolate in every bite.
The method is classic creaming, with two small upgrades: a mix of white and brown sugar for chew, and a short rest in the fridge before baking. Chilling the dough is optional, but it gives thicker cookies with a deeper, toffee-like flavour.
Ingredients
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- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp fine salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups semisweet chocolate chips
Instructions
- Whisk the flour, baking soda and salt in a bowl and set aside.
- In a large bowl, beat the butter with both sugars on medium speed for 2–3 minutes, until light and creamy.
- Beat in the eggs one at a time, then the vanilla.
- On low speed, add the flour mixture just until combined. Stir in the chocolate chips.
- Cover and chill the dough for 30 minutes (or up to 72 hours). Heat the oven to 375°F (190°C) and line baking sheets with parchment.
- Scoop 2-tablespoon balls of dough onto the sheets, 2 inches (5 cm) apart. Bake for 9–11 minutes, until the edges are golden and the centres still look slightly underbaked.
- Leave on the sheet for 5 minutes — they finish setting as they cool — then move to a rack.
Tips for the best result
- 1Pull the cookies while the centres still look soft; they firm up on the hot sheet.
- 2Spoon the flour into the cup and level it (or weigh 280 g). Packing the cup adds too much flour and makes dry, cakey cookies.
- 3A pinch of flaky sea salt on top before baking makes the chocolate taste even richer.
- 4Always put the dough on cool baking sheets; warm sheets make cookies spread.
Storage
Keep in an airtight container at room temperature for up to 5 days. Freeze balls of raw dough for up to 3 months and bake straight from frozen, adding 1–2 minutes.
Frequently asked questions
Why do my cookies spread so much?
The butter was too soft or melted, there was too little flour, or the baking sheets were warm. Chilling the dough fixes most of it.
Can I use melted butter?
Yes, it gives a chewier, denser cookie. Chill the dough for at least an hour so they do not spread.
How do I keep cookies soft?
Store them airtight with a slice of bread; the cookies absorb its moisture and stay soft for days.
