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To make the ultimate chewy chocolate chip cookies, you will need: - 2 1/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 3/4 cup unsalted butter, softened - 1 cup packed brown sugar (light or dark) - 1/2 cup granulated sugar - 1 tablespoon pure vanilla extract - 2 large eggs, at room temperature - 1 1/2 cups semi-sweet chocolate chips - 1/2 cup finely chopped walnuts (optional) - Flaky sea salt, for topping Baking needs precise measurements. Follow these tips for success: - Use dry measuring cups for flour and sugar. - Level off the top with a knife for accuracy. - For sticky ingredients like brown sugar, pack it tightly in the cup. - Use a kitchen scale for the best precision. You can adjust ingredients based on dietary needs: - Gluten-Free: Use gluten-free all-purpose flour. - Dairy-Free: Substitute with vegan butter or coconut oil. - Egg-Free: Replace each egg with 1/4 cup unsweetened applesauce or a flax egg. - Nuts-Free: Omit walnuts if you have nut allergies or replace them with seeds. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This step is key for even baking. While the oven heats up, grab two baking sheets. Line them with parchment paper. This will help the cookies not stick. In a medium bowl, whisk together the flour, baking soda, and salt. Make sure they mix well. This step adds air to the flour, which is good for texture. Set this mixture aside for later. In a large bowl, use an electric mixer to cream the softened butter with both sugars. Blend for 2 to 3 minutes. The mix should turn light and fluffy. This process adds air, which helps cookies rise and become soft. Next, add the vanilla extract to the butter-sugar mix. Then, crack in the eggs one at a time. Beat well after each addition. This ensures the eggs mix fully, adding moisture and richness. Now, carefully add the dry ingredient mix to the wet mix. Use low speed to combine them. Stop mixing as soon as the flour disappears. Overmixing can lead to tough cookies, which we don’t want. Using a spatula, fold in the semi-sweet chocolate chips. If you love nuts, add the chopped walnuts too. Make sure they spread evenly throughout the dough. This adds great flavor and texture. Grab a cookie scoop or a tablespoon. Drop heaping spoonfuls of dough onto your prepared baking sheets. Leave about 2 inches between each scoop. This space allows the cookies to spread while baking. Before baking, sprinkle a tiny pinch of flaky sea salt on each dough ball. This boosts the flavor. Place the sheets in the oven and bake for 10 to 12 minutes. Look for lightly golden edges and soft centers. Once baked, pull the sheets from the oven. Let the cookies sit for 5 minutes to firm up. Then, transfer them to wire racks to cool completely. Store your cookies in an airtight container for freshness. To get that perfect chewy texture, follow a few simple tips. First, use room temperature butter. This helps the butter blend well with sugars. Next, do not overmix the dough when adding flour. Overmixing can lead to tough cookies. Also, try using more brown sugar than white sugar. Brown sugar adds moisture and chewiness. Finally, bake the cookies just until the edges are golden. This keeps the centers soft and chewy. Some mistakes can ruin your cookies. One common error is using cold ingredients. Always use room temperature eggs and butter. This helps them mix better. Another mistake is not measuring flour correctly. Too much flour makes cookies dry. Use the spoon-and-level method for accurate measuring. Lastly, don’t forget to check your oven temperature. An oven that is too hot can burn the cookies. To boost the chocolate flavor, pick good quality chocolate chips. Semi-sweet chips work great, but you can use dark chocolate for a richer taste. Adding a bit of instant coffee to the dough can also enhance chocolate flavor. Just a teaspoon will do. Finally, sprinkle a pinch of flaky sea salt on top before baking. This adds contrast and brings out the chocolate taste even more. Pro Tips Chill the Dough: For even chewier cookies, chill the dough for at least 30 minutes before baking. This helps to enhance the flavors and prevent spreading. Use Quality Chocolate: Opt for high-quality semi-sweet chocolate chips for a richer flavor. Consider mixing in dark chocolate for a deeper taste. Adjust Baking Time: Keep an eye on the cookies while baking. If you prefer a softer center, take them out when they are lightly golden at the edges but still soft in the middle. Store Properly: To keep cookies fresh and chewy, store them in an airtight container at room temperature. You can also layer them with parchment paper to prevent sticking. {{image_4}} To make gluten-free chewy chocolate chip cookies, swap the all-purpose flour for gluten-free flour. You can find many blends at stores. Look for one that includes xanthan gum, as this helps with texture. Use the same amount as the recipe calls for. These cookies still taste great! The texture may be a bit different, but they remain soft and chewy. For a vegan option, replace the butter with coconut oil or a vegan butter substitute. Use flax eggs instead of regular eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use dairy-free chocolate chips to keep it vegan. These cookies will still be soft and delicious! You can easily change up the flavors in your cookies. For a peanut butter twist, add 1/2 cup of creamy peanut butter to the butter and sugars when you mix them. This gives a rich nutty taste. If you love mint, try adding 1/2 teaspoon of mint extract to the wet ingredients. You can also mix in chocolate chunks or nuts for extra texture. These fun twists keep your cookie game exciting! Store your chewy chocolate chip cookies in an airtight container. This keeps them fresh and soft. You can use a cookie jar or a sealable plastic bag. For best taste, keep them at room temperature. Avoid placing them in the fridge, as cold air can dry them out. Freezing cookie dough is easy and smart. After mixing, scoop the dough into balls. Place them on a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer bag. This way, you can bake fresh cookies anytime! Just preheat the oven and add a few extra minutes to baking time. Chewy cookies last about one week at room temperature. If you want them to last longer, freeze them. Frozen cookies can stay fresh for about three months. Just remember to thaw them at room temperature before enjoying. This keeps their chewy texture intact. Chewy cookies contain more moisture than crispy ones. This moisture comes from using brown sugar, butter, and eggs. Brown sugar has more moisture than white sugar. It helps keep cookies soft. Also, don’t overmix the dough. Overmixing can lead to tough cookies. Yes! You can mix and match chocolate chips. Dark, milk, or even white chocolate work well. You can also try flavored chips, like peanut butter or mint. Just remember to keep the total amount the same. This recipe uses 1 1/2 cups of chips. To stop cookies from spreading, chill the dough before baking. This helps the fats harden again. You can chill it for 30 minutes to an hour. Also, use the right amount of flour. Too little flour can cause spreading. Yes, using room temperature ingredients is best. It helps the butter mix well with the sugars. Room temperature eggs blend easily into the batter. This way, the dough stays smooth and creamy. If your ingredients are cold, the cookies may not turn out right. In this post, we covered everything about baking the perfect chewy chocolate chip cookies. We explored key ingredients, precise measuring, and helpful substitutions for dietary needs. I gave you step-by-step instructions, from mixing to baking. You learned tips for chewy texture and how to avoid common mistakes. Variations were also shared, like gluten-free and vegan options. Remember, baking is about experimenting and having fun. With these insights, you can create delicious cookies everyone will love. Enjoy your baking journey!

Ultimate Chewy Chocolate Chip Cookies

Deliciously chewy chocolate chip cookies with a hint of flaky sea salt.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.25 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter, softened to room temperature
  • 1 cup packed brown sugar (light or dark)
  • 0.5 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 1.5 cups semi-sweet chocolate chips
  • 0.5 cup finely chopped walnuts (optional)
  • Flaky sea salt, for topping

Instructions
 

  • Begin by preheating your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  • In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt until they are thoroughly combined and aerated. Set this dry mixture aside for later use.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter, packed brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes, or until the mixture becomes light, fluffy, and pale in color.
  • Slowly add the vanilla extract to the butter-sugar blend, followed by the eggs one at a time. Ensure you beat well after each addition until each egg is fully incorporated into the mixture.
  • Carefully add the reserved dry ingredients to the bowl with the wet ingredients, mixing gently on low speed just until the flour is absorbed. Be cautious not to overmix to maintain the cookies' chewiness.
  • Using a spatula or wooden spoon, fold in the semi-sweet chocolate chips, along with the chopped walnuts if using, ensuring they are evenly distributed throughout the dough.
  • With a cookie scoop or a tablespoon, drop heaping spoonfuls of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each mound to allow for spreading.
  • For an added flavor boost, sprinkle a pinch of flaky sea salt atop each cookie dough ball before baking.
  • Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear soft and slightly underbaked. They will firm up as they cool.
  • Once baked, remove the sheets from the oven and let the cookies rest for 5 minutes before transferring them to wire racks, allowing them to cool completely.

Notes

Serve warm for the best experience, and pair with milk.
Keyword chocolate chip, cookies, dessert