These Chocolate Chip Cookies are perfectly crispy on the outside and deliciously chewy on the inside. They’ll be sure to leave you wanting more!
A Timeless Favourite
There’s a reason chocolate chip cookies are a classic. They’re simple, satisfying, and perfect for any occasion. Whether you’re sharing a plate with friends, enjoying a sweet treat after dinner, or whipping up a batch for bake sales, these cookies never disappoint.
We’re going back to the basics with a classic chewy chocolate chip cookie recipe that delivers on all fronts. It’s easy to make, uses ingredients you probably already have in your pantry, and results in perfectly crispy edges and soft, melty centers packed with chocolate chips.
Tips for Making the Perfect Chocolate Chip Cookie
Softened Butter: This step is essential! Allow your butter to sit at room temperature until it is soft to the touch and a knife slices through it without any resistance. This process usually takes about 30 minutes.
Mixing the Butter & Sugar: Don’t underestimate the importance of creaming the butter and sugar together until light and fluffy. This step incorporates air into the dough, leading to those delightful pockets of chewiness. This process usually takes about three minutes in a stand mixer.
Embrace the Brown Sugar: Light brown sugar adds moisture and depth of flavour to the dough, essential for a chewy texture.
Don’t Overbake: Resist the urge to bake until the cookies are golden brown and firm. We want slightly soft centers for ultimate chewiness. Remove them from the oven when they still have a slightly underbaked look to them. They will continue baking a bit after they are removed from the oven.
How to Make Perfectly Chewy Chocolate Chip Cookies
Cream the Butter and Sugars:
In the bowl of your stand mixer fitted with the paddle attachment, combine the softened butter and sugars (white and brown) on medium speed. Beat for approximately three minutes until the mixture is light and fluffy. This step incorporates air into the dough, which is key for achieving those delightful chewy pockets in the finished cookies.
Incorporate the Wet Ingredients:
Reduce the mixer speed to low and add the egg and vanilla extract. Mix until just combined, scraping down the sides of the bowl as needed. Be careful not to over-mix here!
Whisk the Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed and prevents clumps in your dough.
Combine Wet and Dry Ingredients:
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in your stand mixer. Mix until just combined – you should no longer see any streaks of flour.
Chocolate Chips:
Finally, fold in the chocolate chips with a rubber spatula. Be gentle to avoid breaking or melting the chocolate chips. For an even distribution, reserve some chocolate chips to sprinkle on top of the cookie dough balls before baking.
Bake to Chewy Perfection:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, portion the dough onto your prepared baking sheet. Leave some space between the cookies as they will spread slightly while baking.
Bake for 8-10 minutes, or until the edges are golden brown and the centers are still slightly soft. The exact baking time may vary depending on your oven. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
Looking for more recipes to satisfy your sweet tooth? Be sure to check out our Simple Chocolate Chip Raspberry Cookies!
Classic Chewy Chocolate Chip Cookies
Equipment
- Stand Mixer
Ingredients
- 1/2 cup Unsalted Butter softened
- 1/2 cup White Sugar
- 1/2 cup Light Brown Sugar
- 1 Egg Large
- 1 tsp Vanilla Extract
- 1 1/2 cups All Purpose Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350 F and line a baking sheet with parchment paper.
- In a stand mixture fitted with the paddle attachment, combine the softened butter and both sugars (white and brown) on medium speed until light and fluffy.
- Reduce the mixer speed to low and add the egg and vanilla extract. Mix until just combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.
- Fold in the chocolate chips.
- Scoop cookies into 1 tbsp-sized portions and space evenly on the baking sheet. Add additional chocolate chips on top of each cookie, if desired.
- Bake in the preheated oven for 8-10 minutes. Let the cookies cool on the baking sheet for a few minutes before moving to a cooling rack to cool completely.
- Serve and enjoy!
