Chewy Chocolate Chip Cookies
growing up, I had a friend who's mom made the best chocolate chip cookies. she always had some ready for us after school or for sleepovers. it was the best. when i became a mom, i had this sudden need to have a signature chocolate chip cookie. one that my kids' friends would enjoy eating when they came over for play dates. one that, eventually, my kids will look forward to eating when they come home from college. these cookies check all of those boxes.
when i set out on this mission, i tested many recipes, but landed on a recipe with simple and pure ingredients. i suggest using a high quality, organic butter, organic flour and pure, organic cane sugar. I find a lot of these ingredients through Thrive Market. these cookies are thin, crispy around the edges, and soft and chewy in the center, my ideal cookie texture.
i cannot wait for you to try these out! maybe it will become your family's signature chocolate chip cookie too!
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Chewy Chocolate Chip Cookies
These cookies are thin, chewy, and a little crispy.
- 2 ½ cups all purpose flour
- 1 ¼ teaspoon baking soda
- 1 ½ teaspoon salt
- 2 sticks unsalted butter (room temperature)
- 1 cup cane sugar
- 1 cup brown sugar (lightly packed)
- 2 teaspoons vanilla extract
- 2 eggs (room temperature)
- 1 ½ cups chocolate chips (or chunks)
- Mix together the flour, baking soda, and salt and set aside.
- in a stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, about 3 minutes. mix in the vanilla, then add the eggs one at a time mixing on low speed between each addition. add in the flour mixture and mix on low until almost mixed together but still a little flour visible. add the chocolate chips and mix on low until just mixed in.
- scoop the cookies onto a cookie sheet using desired scoop size (i prefer a 3 ounce scoop) and chill in the fridge for 30 minutes, but up to 24 hours. the longer they sit in the fridge, the better the cookies will be!
- preheat the oven to 375 degrees. add the desired amount of chilled cookie dough balls to a baking sheet and bake. start checking for doneness after 12 minutes (if using a smaller scoop, start checking for doneness after 9 minutes.
if you do not want to bake all of the cookies, store the unbaked cookie dough balls in the freezer for up to 3 months. set the frozen dough balls on a cookie sheet lined with parchment and let them thaw slightly while the oven is preheating. then, bake them off using the instructions above!