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The ratio of brown sugar to white sugar is what actually decides whether a chocolate chip cookie turns out chewy or crisp - more brown sugar means more moisture and molasses, both of which keep the center soft while the edges still turn golden. Chilling the dough before baking slows the spread, giving thicker, less flat cookies with a proper chewy bite.
Per serving
180kcal
Calories
2g
Protein
24g
Carbs
Prep Time
15 min
Cook Time
11 min
Servings
24 people
Difficulty
easy
9g
Fat
1g
Fiber
15g
Sugar
Follow step-by-step with voice guidance.
In a bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together for 2-3 minutes, until light and fluffy.
Add the eggs one at a time, beating well after each, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips.
Cover the dough and refrigerate for at least 30 minutes (up to 24 hours for even better flavor and texture).
Preheat the oven to 190°C (375°F) and line baking sheets with parchment paper.
Scoop the chilled dough into balls, about 2 tablespoons each, and place on the baking sheets, spacing them a couple of inches apart.
Bake for 9-11 minutes, until the edges are golden but the centers still look slightly underdone.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Chill the Dough: Refrigerating for at least 30 minutes slows the spread during baking, resulting in thicker cookies with a chewier texture rather than thin, crisp ones. Don't Overbake: Pull the cookies from the oven while the centers still look slightly underdone - they continue cooking on the hot baking sheet after removal, and this is the key to a soft, chewy center. Use More Brown Sugar Than White: The higher ratio of brown sugar in this recipe is what keeps the cookies moist and chewy rather than crisp and dry.
Chilling firms up the butter, which slows how much the cookies spread in the oven - this results in thicker, chewier cookies rather than thin, flat ones.
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