Chewy Chocolate Chip Cookies

Ingredients

• 2.25 cups All-Purpose Flour (sifted)
• 0.75 teaspoon Baking Soda (fine)
• 0.75 teaspoon Salt (kosher or table)
• 1 cup Unsalted Butter (room temperature, cut into cubes)
• 0.75 cup Granulated Sugar (white)
• 0.75 cup Light Brown Sugar (packed)
• 1 piece Large Egg (room temperature)
• 1 tablespoon Vanilla Extract (15 ml, pure extract)
• 2 cups Semi-Sweet Chocolate Chips (can substitute chopped chocolate bars)

Instructions

1. Measure Dry Ingredients

   Weigh 2 ¼ cups (270 g) all‑purpose flour, then whisk in ¾ tsp baking soda and ¾ tsp salt until evenly distributed.

   Time: PT5M

2. Cream Butter and Sugars

   In the stand mixer bowl, add 1 cup (226 g) room‑temperature butter, ¾ cup (150 g) granulated sugar and ¾ cup (165 g) packed light brown sugar. Beat on medium‑low until the mixture is very light and fluffy, about 5 minutes.

   Time: PT5M

3. Add Egg and Vanilla

   Crack the large egg into the bowl, add 1 tbsp (15 ml) vanilla extract, and mix on low for about 1 minute until fully incorporated.

   Time: PT1M

4. Incorporate Dry Ingredients

   Add the flour‑baking soda‑salt mixture to the butter‑sugar mixture. Mix on low until just combined; a few specks of flour may still be visible.

   Time: PT2M

5. Fold in Chocolate Chips

   Stir in 2 cups semi‑sweet chocolate chips on low speed until evenly distributed.

   Time: PT1M

6. Chill the Dough

   Cover the bowl with plastic wrap and refrigerate for at least 1 hour (longer for deeper flavor).

   Time: PT1H

7. Preheat Oven

   Preheat the oven to 375 °F (190 °C).

   Time: PT10M

   Temperature: 375°F

8. Portion and Shape Dough

   Line a baking sheet with parchment paper. Scoop roughly 1½ tbsp (about 1.5 in) of chilled dough, roll gently into a ball, place on the sheet, and press three extra chocolate chips on top for decoration.

   Time: PT10M

9. Bake Cookies

   Bake for 10‑12 minutes, or until the edges are golden and the centers are set but still soft.

   Time: PT12M

   Temperature: 375°F

10. Cool on Rack

    Remove the sheet from the oven, let cookies sit for 2 minutes, then transfer to a cooling rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free All-Purpose Flour
• Instead of Baking Soda: Baking Powder (use 2 teaspoons)
• Instead of Salt: Sea Salt
• Instead of Unsalted Butter: Margarine, Plant-based butter
• Instead of Granulated Sugar: Coconut sugar
• Instead of Light Brown Sugar: Dark brown sugar, Turbinado sugar
• Instead of Large Egg: Egg replacer, Flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Vanilla Extract: Vanilla bean seeds, Almond extract (1 tsp)
• Instead of Semi-Sweet Chocolate Chips: Milk chocolate chips, Dark chocolate chunks

Equipment Needed

• Stand Mixer with Paddle Attachment
• Mixing Bowl
• Kitchen Scale
• Measuring Cups and Spoons
• Spatula
• Whisk (optional)
• Baking Sheet
• Parchment Paper
• Cooling Rack
• Oven
• Oven Mitts
• Cookie Scoop (1.5 tbsp) (optional)

Critical Steps — Do Not Skip

• Cream butter and sugars until light and fluffy.
• Chill the dough for at least 1 hour.
• Do not over‑bake; watch for golden edges.

Chef Tips from the Video

• For extra chewiness, replace half of the white sugar with brown sugar.
• Add a pinch of espresso powder to intensify the chocolate flavor without adding coffee taste.
• If you prefer a thicker cookie, shape the dough into taller mounds before baking.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze baked cookies in a zip‑top bag for up to 3 months.

Room temperature: Keep in a sealed tin at room temperature for 2‑3 days.

Make-Ahead Tips

• Dough can be chilled up to 24 hours for deeper flavor.
• Portioned dough balls freeze well; bake from frozen, adding 2‑3 minutes to bake time.