How do I make my cookies chewy?

The key to chewy chocolate chip cookies is using a higher ratio of brown sugar to white sugar. The molasses in brown sugar helps retain moisture and creates that soft, chewy texture. Also, pulling them out of the oven when they look slightly underdone is essential.

Why are my cookies flat?

Flat cookies are usually caused by butter that's too soft or melted, not chilling the dough, or using too little flour. Make sure your butter is only softened, and don’t be afraid to chill the dough for 30 minutes to help prevent them from spreading.

What is the secret ingredient for cookies?

My secret ingredient is a dash of sea salt added right after baking. It perfectly balances the sweetness and makes the flavor of the chocolate and butter pop. Trust me, it’s a game-changer!

The Best Classic Chocolate Chip Cookies You’ll Ever Bake

Description

A perfect, foolproof recipe for classic chocolate chip cookies with crispy edges and a soft, chewy center. This recipe is a trusted family favorite for a reason.

Ingredients

Scale

1 cup salted butter, softened

1 cup granulated sugar

1 cup light brown sugar, packed

2 teaspoons pure vanilla extract

2 large eggs

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon sea salt

2 cups semi-sweet chocolate chips (12 oz)

Instructions

Preheat Oven and Prepare Pan: Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Line three baking sheets with parchment paper and set aside.
Mix Dry Ingredients: In a medium bowl, mix flour, baking soda, baking powder and salt. Set aside.
Cream Butter and Sugars: Cream together softened butter and sugars until combined.
Add Eggs and Vanilla: Beat in eggs and vanilla until light (about 1 minute).
Combine Wet and Dry: Mix in the dry ingredients until combined.
Fold in Chocolate Chips: Add chocolate chips and mix well.
Form Cookies and Bake: Roll 2-3 Tablespoons of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
Cool: Let them sit on the baking pan for 5 minutes before removing to a cooling rack.

Notes

Don’t Overmix! This is one of the most common mistakes people make. Once the dry ingredients are just combined, stop mixing to avoid tough, cakey cookies.

The Secret Salt: For an extra pop of flavor, sprinkle a little flaky sea salt on top of the cookies as soon as they come out of the oven.

For Thicker Cookies: Chill your dough for at least 30 minutes before baking to help prevent the cookies from spreading.

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 18g
Sodium: 140mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 5g
Carbohydrates: 27g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: Chocolate Chip Cookies, Classic Cookies, Homemade Cookies, Best Cookie Recipe, Chewy Cookies, Soft Cookies, Baking