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Ultimate Chewy Chocolate Chip Cookies: Perfect Soft Centers and Crispy Edges

Three stacked, broken chewy chocolate chip cookies showing gooey, melted chocolate oozing out.
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You asked for the best chewy chocolate chip cookies, and we delivered! This foolproof recipe guarantees soft, gooey centers and perfectly crisp edges every time. Say goodbye to flat, sad cookies; these bakery-style treats are ready fast.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This step builds the structure for chewiness.
  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.
  6. Fold in the chocolate chips and nuts, if using.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, press the dough balls slightly flatter on top.
  8. Bake for 9 to 12 minutes. The edges should look golden brown, but the centers should still look slightly underbaked and soft. This is the secret to gooey chocolate chip cookies.
  9. Remove from the oven. Immediately sprinkle the tops with flaky sea salt, if desired.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool, giving you that perfect crispy edge soft center cookie texture.

Notes

  • For maximum chewiness, use more brown sugar than white sugar in your recipe. Brown sugar retains moisture better.
  • Chilling the dough for at least 30 minutes before baking helps prevent spreading, resulting in thicker cookies.
  • If your cookies spread too much, slightly reduce the amount of butter or add one extra tablespoon of flour next time.

Nutrition

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