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- 2 ¼ cups all-purpose flour - 1 tsp baking soda - ½ tsp salt - 1 cup unsalted butter, softened - ¾ cup granulated sugar - ¾ cup packed brown sugar - 1 tsp vanilla extract - 2 large eggs - 2 cups semi-sweet chocolate chips - 1 cup chopped nuts (optional, like walnuts or pecans) - 2 tbsp cornstarch (for extra chewiness) When baking, choose fresh ingredients for the best taste. Here are some tips: - Butter: Use unsalted butter. This gives you control over the salt in your cookies. - Flour: All-purpose flour works great. Check for freshness by looking at the date. - Chocolate Chips: Pick semi-sweet chips for that classic cookie taste. Look for high cocoa content. - Sugars: Use granulated sugar and brown sugar. They add sweetness and moisture. You can mix things up by adding ingredients. Here are some fun ideas: - Nuts: Chopped walnuts or pecans add crunch. - Sea Salt: A sprinkle on top gives a nice contrast to the sweetness. - Dried Fruit: Try adding raisins or cranberries for a fruity twist. - Spices: A pinch of cinnamon can add warmth to the flavor. {{ingredient_image_1}} 1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps prevent sticking. 2. Whisk together in a medium bowl: - 2 ¼ cups all-purpose flour - 1 tsp baking soda - ½ tsp salt - 2 tbsp cornstarch Set this bowl aside for later. 3. In a large bowl, cream together: - 1 cup unsalted butter, softened - ¾ cup granulated sugar - ¾ cup packed brown sugar Mix until it is light and fluffy. This takes about 3-4 minutes. 4. Add in: - 1 tsp vanilla extract - 2 large eggs Add one egg at a time. Mix well after each addition. 5. Gradually mix the dry ingredients into the wet mixture. Stir until just combined. Be careful not to overmix. 6. Fold in: - 2 cups semi-sweet chocolate chips - 1 cup chopped nuts (optional) Ensure the chips and nuts are evenly spread throughout the dough. 1. Scoop dough onto the prepared baking sheets, leaving space between each scoop. A cookie scoop or tablespoon works well. 2. Bake in the preheated oven for 10-12 minutes. Look for golden edges but soft centers. 3. Remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes. Then, transfer them to wire racks to cool completely. - Allow cookies to cool completely on the wire racks. This helps them set up nicely. - Store cookies in an airtight container at room temperature. They stay fresh for about a week. - For longer storage, freeze the cookies in a single layer on a baking sheet. Once frozen, move them to a freezer bag. To get that chewy texture, follow these steps: - Use unsalted butter. It helps control salt levels. - Add cornstarch. It gives cookies extra chewiness. - Do not overmix the dough. Mix until just combined. - Bake until edges are golden. The centers should stay soft. - Let cookies cool on the sheet. This keeps them chewy. Here are some common mistakes that can ruin your cookies: - Using cold butter. It should be soft at room temperature. - Skipping the cornstarch. This step is key for chewiness. - Overbaking cookies. Check them a minute early. - Not measuring flour correctly. Spoon it into the cup, don't pack it. - Forgetting to chill the dough. It helps flavors develop and prevents spreading. Make your cookies unique with these ideas: - Switch chocolate types. Try dark, white, or milk chocolate chips. - Add nuts. Walnuts or pecans add a nice crunch. - Mix in spices. Cinnamon or sea salt can enhance flavor. - Try dried fruits. Cranberries or cherries add sweetness. - Use nut butter. Swirl in peanut or almond butter for richness. Pro Tips Chill the Dough: For even chewier cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and enhances the flavor. Use Quality Chocolate: Opt for high-quality chocolate chips for a richer flavor. You can also mix in different types of chocolate, such as dark or milk chocolate, for variety. Don’t Overbake: Remove the cookies from the oven when the edges are golden but the centers still look soft. They will continue to cook on the baking sheet as they cool. Experiment with Add-ins: Feel free to customize your cookies with different add-ins such as dried fruit, coconut, or various nuts to create your perfect cookie. {{image_2}} You can switch up the chocolate chips in your cookies. Try milk chocolate, dark chocolate, or even white chocolate. Each type brings a unique flavor. Mixing different types can create a fun taste. You can also use mini chocolate chips for a sweeter bite. If you like a stronger flavor, go for bittersweet chips. Each choice can change the cookie's vibe! If you want nut-free cookies, just skip the nuts. The recipe still shines without them. You can replace nuts with more chocolate chips or even oats for a chewy texture. This keeps the cookies tasty while making them safe for those with nut allergies. Many love these cookies just as much without nuts! Get creative with your cookies! You can add dried fruits like cranberries or cherries for a fruity twist. Chopped dried apricots also work well. For extra flavor, add spices like cinnamon or nutmeg. You can even mix in a pinch of sea salt for a sweet-salty combo. Each add-in can make your cookies special and unique. To keep your cookies fresh, place them in an airtight container. This helps maintain their chewy texture. You can layer parchment paper between cookies to prevent sticking. Store the container at room temperature, away from heat. If you want to keep them longer, the fridge is a good choice. Just remember, chilling can make them a bit firmer. Freezing cookie dough is simple. Scoop the dough into balls and place them on a baking sheet. Freeze them until solid, then transfer to a zip-top bag. You can bake them straight from frozen. Just add a couple of minutes to the baking time. For baked cookies, let them cool completely before freezing. Place them in an airtight container or freezer bag, separating layers with parchment paper. Fresh cookies should be soft and chewy. If they become hard or dry, they may be stale. Look for a change in smell too. A sour or off smell means they are not good to eat. If you see mold, throw them away. Always trust your senses when checking for freshness. To make your cookies chewier, use a few simple tricks. First, add cornstarch. I use 2 tablespoons in my recipe. This helps keep the cookies soft. Second, make sure you do not overmix the dough. Mixing too much makes cookies tough. Lastly, underbake them slightly. Take them out when the edges are golden, but the center looks soft. They will continue to cook on the pan. Yes, you can use different types of flour. All-purpose flour works best for chewy cookies. If you want a gluten-free option, try almond flour or oat flour. They will change the texture a bit, but your cookies will still taste great. Just remember that different flours may absorb moisture differently. You might need to adjust the liquid in your recipe. If you do not have cornstarch, don’t worry! You can still make chewy cookies. You can replace cornstarch with more all-purpose flour. Use about 1 tablespoon more for every 2 tablespoons of cornstarch. Another option is to use instant pudding mix. It adds moisture and helps with chewiness as well. Just mix in a small amount, and your cookies will still be delicious! This article covers everything you need for great cookies. We looked at choosing quality ingredients, step-by-step baking, and tips for that perfect chewy texture. You can also explore fun variations and storage methods to keep them fresh. Remember, cookie-making is a fun and creative process. Use this guide to make delicious cookies that you can share or enjoy yourself. Happy baking!

Best Chewy Chocolate Chip Cookies

Deliciously chewy chocolate chip cookies that are perfect for any occasion.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened to room temperature
  • 0.75 cup granulated sugar
  • 0.75 cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups semi-sweet chocolate chips
  • 1 cup chopped nuts (optional - walnuts or pecans)
  • 2 tbsp cornstarch (for extra chewiness)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch. Set aside.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
  • Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Fold in the chocolate chips and nuts if using, until evenly distributed throughout the cookie dough.
  • Using a cookie scoop or tablespoon, drop balls of dough onto the prepared baking sheets, leaving enough space between each for spreading.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Serve the cookies warm with a glass of cold milk. Arrange them on a decorative plate and add a sprinkle of sea salt on top for a gourmet touch.
Keyword chocolate chip, cookies, dessert