The Best Chewy Chocolate Chip Cookies Recipe
The Best Classic Chewy Chocolate Chip Cookies Recipe - delicious chewy soft chocolate chip cookies with a crispy base and hot gooey center!
Servings: 4 dozen cookies
Calories: 244kcal
Equipment
Ingredients
- 1¼ cups granulated sugar
- 1¼ cups firmly light brown sugar packed
- 1½ cups salted butter
- ¼ cup light corn syrup
- 2 teaspoons vanilla
- 3 large eggs
- 4¼ cups all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 to 3 cups chocolate chips divided
Instructions
- Preheat the oven to 375 degrees F.
- In a large bowl, combine sugar, brown sugar and butter; beat until light and fluffy.
- Add the eggs one at a time, mixing between each addition. Add vanilla and mix until fully combined.
- Add the flour, baking soda, and salt to a large bowl and whisk to combine. Add the dry ingredients to the wet ingredients in 3 separate additions.
- Stir in 2 cups of the chocolate chips.
- Drop by rounded tablespoonfuls 2 inches apart onto an ungreased cookie sheet.
- Bake for 8 to 10 minutes or until light golden brown. Cool and remove from the cookie sheet.
Notes
- It’s really important to bake these on an ungreased cookie sheet. When baked on parchment paper the texture changes completely and it is more puffy. The ungreased cookie sheet gives these a slightly crisp and golden edge with a slightly undercooked and chewy center.
- I like to press additional chocolate chips into the top before or right after baking for a really loaded chocolate chip cookie. This accounts for the additional 1 cup of chocolate chips. This is optional!
- To bake from frozen: Bake directly from the freezer for 10 to 12 minutes at 350 degree F or thaw in the refrigerator and bake as you would with a fresh batch.
- Store cookies in an airtight container for up to 4 days at room temperature.
Nutrition
Serving: 1g | Calories: 244kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 130mg | Fiber: 2g | Sugar: 23g