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Ultimate Chewy Chocolate Chip Cookies: Perfect Gooey Centers & Crispy Edges

Close-up of a chewy chocolate chip cookie broken in half, revealing a gooey, melted chocolate center.
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Follow this straightforward recipe to make the best chewy chocolate chip cookies. You will achieve soft, gooey centers and slightly crisp edges using simple pantry ingredients and a specific sugar ratio.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated white 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
  • Flaky sea salt, for topping (optional)

Instructions

  1. In a large bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This step incorporates air, which helps with texture.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Fold in the chocolate chips by hand.
  6. Cover the dough and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents spreading and concentrates flavor, leading to a chewier cookie.
  7. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the prepared sheets, placing them about 2 inches apart. For thicker cookies, press the dough balls down slightly.
  9. Bake for 9 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked. This is key for gooey centers.
  10. Remove the sheets from the oven. Immediately sprinkle the tops with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For maximum chewiness, use a higher ratio of brown sugar to white sugar, as brown sugar contains molasses which retains moisture.
  • Do not skip the chilling step; 30 minutes is the minimum for better texture.
  • If you prefer thicker cookies, chill the dough for 1 hour or longer.
  • For bakery style cookies, slightly underbake them; they will continue to set on the hot pan after removal from the oven.

Nutrition

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