Chewy Chocolate Chip Cookies
Thick, chewy cookies with crisp edges and soft centres — a family favourite.
Makes 24 cookies · Prep 20 min · Rise 30 min · Bake 11 min
Ingredients
Dough
- 1 cup Butter, softened
- 1 cup Brown sugar, packed
- 1/2 cup Granulated sugar
- 2 Eggs
- 2 tsp Vanilla extract
- 2 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 2 cups Chocolate chips
Instructions
Dough
- Cream the butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the eggs and vanilla.
- In a separate bowl, whisk the flour, baking soda, and salt, then mix into the wet ingredients just until combined. Fold in the chocolate chips.
Chill
- Cover and chill the dough at least 30 minutes (up to 24 hours). (Tip: Chilling firms up the butter so the cookies spread less and bake up thicker, and it also deepens the flavour.)
Bake
- Scoop into golf ball-sized mounds, spaced well apart on a lined baking sheet, and bake at 175°C (350°F). (Tip: Pull them when the edges look set but the centres still look slightly underdone and pale — they firm up on the hot pan as they cool.)
- Let cool on the pan 5 minutes before moving to a rack.
Tips
- Chewy vs. crispy: More brown sugar (vs. white) means more moisture and a chewier cookie — this recipe leans chewy already. For crispier cookies, swap most of the brown sugar for white, flatten the dough balls slightly before baking, and bake 2–3 minutes longer.
- Cookies spreading too thin: Usually means the butter was too warm going in, or the dough wasn't chilled. Make sure butter is softened, not melted, and don't skip the chill step.