Homestyle Chewy Chocolate Chip Cookies Recipe (Print Version)

Discover our homestyle chewy chocolate chip cookies recipe. Learn to bake these soft, rich treats with personal tips and kitchen stories for a sweet bite.

# Recipe Info:

Prep Time: 45 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 55 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 1 cup packed light brown sugar
04 - 1 large egg
05 - 2 teaspoons vanilla extract

→ Dry Mix

06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt

→ The Good Stuff

09 - 1 cup semi-sweet chocolate chips
10 - 1 cup milk chocolate chips

# Instructions:

01 - First things first, get that softened butter into your mixing bowl with both the granulated and brown sugars. Cream them together with an electric mixer until they're light and fluffy, almost pale. This usually takes me about 2-3 minutes. You want to incorporate plenty of air here; it's a critical step for soft, perfect cookies. I always feel like I'm whipping up a little cloud when I do this, and the smell of butter and sugar together is just the best!
02 - Next, crack in that large egg and pour in the vanilla extract. Beat them into the creamed butter and sugar until everything is just combined. Don't overmix here; we're just bringing it all together. I once got distracted by a podcast and ended up overmixing, and the cookies were a bit dense. Learn from my oops moment! Scrape down the sides of the bowl to make sure all those delicious bits are incorporated.
03 - In a separate, smaller bowl, whisk together your flour, baking soda, and salt. Give it a good whisk to ensure everything is evenly distributed. This prevents pockets of salt or soda in your cookies. I sometimes forget this step and just dump it all in, which leads to...interesting results. Don't be like me! This quick little step makes a huge difference.
04 - Now, with your mixer on low speed, slowly add the dry ingredient mixture to the wet mixture. Mix only until just combined, no more than that. As soon as you see no streaks of flour, stop! Overmixing develops gluten, and we want tender, soft cookies, not tough ones. It smells like cookie dough heaven when it all comes together, I swear.
05 - Time for the star of the show! Take your chocolate chips and gently fold them into the dough using a spatula. I like to do this by hand to avoid crushing the chips or overmixing the dough. Feel free to be generous here; I always add a little extra, because, well, chocolate! This is where the dough starts to look like those classic cookies we all adore.
06 - This is important for truly soft cookies: chill the dough for at least 30 minutes, or even better, an hour. This helps prevent spreading. Preheat your oven to 375°F (190°C). Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, leaving some space. Bake for 9-11 minutes until the edges are golden and the centers look slightly underbaked. Let them cool on the sheet for a few minutes before transferring to a wire rack. They’ll look soft, smell incredible, and be so tempting!

# Notes:

01 - The dough chilling step? Don't skip it! It makes all the difference for that perfect chew and prevents spreading, something I learned after many flat cookie batches.
02 - For storing, always an airtight container at room temp. I once used a plastic bag, and they went stale way too fast.
03 - Ran out of brown sugar once and made my own with molasses and granulated sugar—worked surprisingly well for these chewy chocolate chip cookies!
04 - Serving them warm with a sprinkle of sea salt and a cold glass of milk? Absolute heaven, especially on a rainy afternoon.

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - spatula
04 - measuring cups/spoons
05 - baking sheets
06 - parchment paper
07 - wire rack

# Nutrition (Per Serving):

Calories: 180 Calories
Total Fat: 10g Fat
Total Carbohydrate: 22g Carbs
Protein: 2g Protein

Back