Classic Chewy Chocolate Chip Cookies

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I need to confess something. I am a chocolate chip cookie SNOB. I’ve spent an embarrassing amount of my adult life chasing that perfect cookie: one with a slightly crisp, buttery edge that gives way to a soft, chewy, almost bendy center, with pockets of melted chocolate in every single bite. No cakey-ness. No thin, lacy crispness. Just pure, unadulterated chewy goodness. And after more failed batches than I care to admit (we don’t talk about The Flat & Greasy Incident of 2018), I finally cracked the code. The secret? A few seemingly weird things: letting the dough rest, using more brown sugar than white, and—this is the big one—taking them out of the oven when they still look a little underdone in the middle. Trust me on this. These cookies are the reason my friends invite me to parties. They’re the reason my kitchen is never without a stash of dough in the freezer. This isn’t just a recipe; it’s your new superpower.

🎯 QUICK FACTS TABLE

Prep Time	Cook Time	Total Time	Servings	Difficulty
15 minutes + 30 min chill	10-12 minutes	1 hour	24 cookies	Easy, But Follow the Rules!

📝 INGREDIENTS SECTION

The Dream Team:

• 1 cup (2 sticks) unsalted butter, softened (Seriously, let it sit out for an hour. Microwaving is a dangerous game.)
• 1 ¼ cups packed light brown sugar (This is the chewy-maker! Pack it in there.)
• ¼ cup granulated sugar
• 2 large eggs, room temp (I know, I know, but it helps them incorporate smoothly!)
• 1 tbsp vanilla extract (Use the real stuff. It makes a difference, I promise.)

The Dry Squad:

• 2 ¾ cups all-purpose flour (spooned and leveled, don’t scoop!)
• 1 tsp baking soda
• 1 ½ tsp cornstarch (THE SECRET WEAPON for a thick, chewy cookie!)
• ½ tsp salt (If you use salted butter, reduce this to a scant ¼ tsp)

The Main Event:

• 2 cups semi-sweet chocolate chips (or a mix of semi-sweet and milk chocolate, you rebel)
• Optional Pro-Move: 1 cup chopped toasted walnuts or pecans (if you’re into that kind of thing)

👩‍🍳 HOW TO COOK!

1. The Creaming (This is NOT a Suggestion): In a large bowl, cream together the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for a solid 1-2 minutes. You’re not just mixing; you’re aerating. You want it to be light, pale, and fluffy. Scrape down the sides. Now, beat in the eggs one at a time, then the vanilla. Mix until it’s all one happy, smooth family.
2. The Dry Merge: In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt. This is your chance to evenly distribute the leavening. Now, gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. I’m serious—the second you see no more dry flour patches, STOP. Overmixing is the enemy of chewiness!
3. The Fold-In & The Chill (Don’t You Dare Skip This!): Switch to a spatula and gently fold in the chocolate chips (and nuts, if using). Now, cover the bowl and chill the dough for at least 30 minutes, and up to 48 hours. This hydrates the flour and firms up the butter, preventing cookie spread and deepening the flavor. This is non-negotiable for the perfect texture.
4. The Scoop & Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop the dough into 2-tablespoon-sized balls (a cookie scoop is a lifesaver here) and place them 2 inches apart on the sheet. You can roll them into balls for a smoother look, but I like a craggier top, so I just drop them.
5. The Bake & The Underbake (Trust Your Gut!): Bake for 10-12 minutes. The cookies are done when the edges are set and golden brown, but the centers still look soft, puffy, and slightly underbaked. They will not look done. THIS IS THE KEY. They will set up as they cool. Let them cool on the baking sheet for 5 full minutes before transferring them to a wire rack. This is the final stage of cooking and allows them to achieve chewy nirvana.

📊 NUTRITION & TIPS

Pro-Tips Section: Little Tweaks, Big Results:

• [Time Saver] You can scoop the entire batch of dough onto a baking sheet, freeze the balls solid, then toss them in a freezer bag. Bake frozen cookies, adding 1-2 minutes to the bake time. Fresh cookies anytime!
• [Essential Technique Tip] The two pillars of a chewy cookie are cornstarch (it keeps them soft and thick) and brown sugar (the molasses adds moisture and chew). Do not substitute. And for heaven’s sake, take them out when they look underbaked! The carry-over cooking is what gives you that perfect, tender, gooey center.

❓ READERS ASKED, WE ANSWERED

Q: My cookies always come out flat. What am I doing wrong?
A: Oh, I’ve been there. The usual suspects are: 1) Your butter was too warm/melted, 2) You didn’t chill the dough, or 3) Your baking soda is old. (Test it by dropping some in vinegar—if it doesn’t bubble violently, it’s dead.) My money is on the butter and the chill time. Cold dough = less spread. It’s a scientific fact.