Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, at room temperature (2 sticks)
- 3/4 cup brown sugar (packed, light or dark)
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 cups semi-sweet chocolate chips (or mix with milk chocolate chips if you prefer)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugars:
In a large bowl, beat together the butter, brown sugar, and granulated sugar using an electric mixer (or a stand mixer with the paddle attachment) on medium speed until light and fluffy. This usually takes about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and beat until fully incorporated. The mixture should be light and creamy.
5. Incorporate Dry Ingredients:
Gradually add the dry ingredients (flour mixture) to the wet ingredients in small batches. Mix on low speed until just combined. Be careful not to overmix, as this can make the cookies tough. Scrape down the sides and bottom of the bowl to ensure everything is well mixed.
6. Add Chocolate Chips (and Nuts, if using):
Fold in the chocolate chips and nuts (if using) with a spatula or spoon. The dough should be thick and sticky.
7. Chill the Dough (Important!):
Cover the dough with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps the cookies maintain their shape while baking and enhances the chewy texture. (It also helps to prevent spreading too much during baking.)
8. Shape the Dough:
Once chilled, use a cookie scoop (about 2 tablespoons per cookie) or your hands to roll the dough into balls. For a thicker, chewier cookie, do not flatten the dough balls. Leave about 2 inches of space between each cookie on the baking sheets.
9. Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden, but the centers are still soft. The cookies will continue to cook on the baking sheet after you take them out, so don’t wait for them to be completely firm before removing them from the oven.
10. Cool on Baking Sheet:
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set and finish baking.
Tips for Perfect Chewy Chocolate Chip Cookies:
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Butter Temperature: Use room temperature butter. It should be soft enough to easily press your finger into, but not melted. If the butter is too soft or melted, the cookies will spread too much and be flat.
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Sugar Mix: The combination of brown sugar (for moisture and chewiness) and granulated sugar (for crispness) is crucial to achieving the perfect texture. Do not skip either!
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Do Not Overmix: Overmixing the dough can lead to dense cookies. Once the dry ingredients are incorporated, stop mixing.
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Chill the Dough: Chilling the dough is a must for chewy cookies! It prevents excessive spreading and helps the cookies hold their shape. It also enhances the flavor over time.
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Don’t Overbake: To ensure chewy cookies, pull them out of the oven when they’re slightly underbaked, especially in the center. They will continue to cook as they cool on the baking sheet.
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Thickness: If you prefer thicker cookies, you can slightly increase the flour by a tablespoon or so, or chill the dough for longer before baking.
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Add-ins: Experiment with different types of chocolate chips (dark