Chewy Chocolate Chip Cookies

5 from 2 votes

Chewy chocolate chip cookies with perfectly crisp edges and a deliciously soft center. Your search for the best chocolate chip cookies ends here.

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Keyword: Best Cookies, Big, Chewy, Chocolate Chip Cookies

Servings: big cookies

2 ¾ cups all-purpose flour spooned and levelled
1 tsp baking powder
1 tsp baking soda
1 ½ tsp salt
1 cup unsalted butter room temperature
¾ cup granulated sugar
1 ¼ cup brown sugar firmly packed
2 large eggs
3 tsp pure vanilla extract
2 ¼ cups chocolate chips I like a half and half mix of milk and semi-sweet chocolate chips

Position your oven rack to the middle and pre-heat to 350 F. Line a sheet pan with parchment paper and set aside.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In your stand mixer fitted with the paddle attachment, add butter and both sugars. Beat on medium speed for 3-4 minutes, or until light and fluffy. Scrape down the sides as needed.
Turn the speed down to low. Add eggs, one at a time, and vanilla extract. Whisk until smooth, about 60 seconds.
With the speed still on low, add flour mixture, 1/3 cup at a time, until just combined.
Turn off the mixer and add chocolate chips. The easiest way to incorporate them is to pulse at a high speed: add chocolate chips, and repeat a few quick pulses at high speed until chocolate chips are incorporated. Don't over-mix your dough.
Use a 3-Tbsp cookie scoop to portion dough. Scoop directly onto the lined sheet pan, with about 3 inches between each dough ball.
Bake for 12-14 minutes or until the tops are pale and just set, and the edges are lightly golden. You'll need several batches to bake all your cookies.
Let your cookies cool for 5-minutes on the pan before transferring to a wire rack. They'll flatten and crisp up as they cool -- and they're best enjoyed at room temperature.

Use good vanilla. We use a lot of vanilla so the flavor is important. Use pure vanilla extract and avoid the artificial stuff if you can.
Use softened butter. You can’t properly cream cold butter, so make sure it’s softened at room temperature.
Dark or light brown sugar is fine. I prefer dark because it's more rich and caramelly, but either (or a mix of both) works great.
Do not use too much flour. Make sure you use the spoon and level method to measure your flour, or you’ll use too much and have dry cookies.
Do not over-mix. Follow the timing instructions carefully to avoid tough cookies.
Do not over-bake. The cookies will continue cooking as they cool. They should look slightly puffy and undercooked when you take them out.
Scrape down the sides of your mixer bowl as needed.
If you don't have a stand mixer, use a hand mixer and follow timing cues carefully.