Chewy Chocolate Chip Cookies have a perfectly soft and chewy texture with chunks of chocolate throughout. They are easy to make and sure to become a family favorite.
- 285 g bread flour
- 95 g cake flour
- 4.4 g baking soda
- 5 g salt
- 226 g unsalted butter, at room temperature
- 190 g granulated sugar
- 190 g light brown sugar
- 113 g eggs
- 7 g pure vanilla extract
- 340 g chocolate chunks
- Preheat oven to 350°F/177°C. Line two baking sheet pans with parchment paper. Set aside.
- In a medium bowl, sift together both flours, baking soda, and salt. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with the paddle attachment, beat the butter on medium speed until completely smooth and creamy. Add both sugars and mix on medium speed until fluffy and light in color, about 3-4 minutes.
- Mix in the eggs one at a time and scrape down the sides and bottom of the bowl after each addition. Add the vanilla extract and mix until combined. On low speed, slowly add the flour mixture into the butter mixture until just combined. Mix in chocolate chunks until evenly distributed.
- Scoop dough, about 1.5 tablespoons each, and place about 2-inches apart on prepared baking sheets. Bake for 12-15 minutes or until the edges are golden brown. Remove cookies from the oven and allow to cool for 5 minutes on the cookie sheet. Transfer the cookies to a cooling rack to cool completely.
- Make-Ahead: You can make the cookie dough up to 3 days in advance and keep it covered in the refrigerator. Allow it to come to room temperature, preheat the oven, and continue with step 5.
- Storage: Store your baked and completely cooled cookies at room temperature for up to 1 week in an airtight container.
- Freezing: Freeze your baked and cooled cookies for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. Bake frozen cookie dough balls for an additional 2-3 minutes (no need to thaw).
Keywords: chocolate chip cookies, chewy cookies