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Ultimate Chewy Chocolate Chip Cookies: The Best Recipe for Soft Centers

Close-up of three thick, chewy chocolate chip cookies piled on a white plate, highlighted by natural window light.
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Make the best chewy chocolate chip cookies with soft centers and slightly crisp edges using this easy, reliable recipe. Achieve that perfect bakery style texture every time you bake.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, melted
  • ¾ cup packed light brown sugar
  • ½ cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips (use high-quality chips for best flavor)

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large bowl, whisk together the melted butter, brown sugar, and white sugar until fully combined. The melted butter helps create a chewier texture.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  6. Fold in the chocolate chips using a spatula.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, slightly mound the dough.
  8. Bake for 10 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked. This is key for a gooey center.
  9. Remove the sheets from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The residual heat finishes the baking process, setting the chewy texture.

Notes

  • For the chewiest cookies, use more brown sugar than white sugar, as brown sugar contains molasses which retains moisture.
  • Do not chill the dough if you want a slightly flatter, bakery-style cookie without crisp edges. If you prefer thicker cookies, chilling for 30 minutes can help.
  • For a gourmet touch, sprinkle a tiny pinch of flaky sea salt on top of the dough balls right before baking.
  • Use room temperature eggs for better emulsification with the melted butter.

Nutrition

Find it online: https://cookingzenith.com/chewy-chocolate-chip-cookies-recipe/