Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Chewy Chocolate-Chip Cookies

Scott Phillips

Yield: Yields about 9 dozen 2-1/2-inch cookies.

I use butter and eggs right out of the refrigerator so the dough stays cool and the cookies maintain their thickness during baking; I also use ungreased cookie sheets. To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.


  • 10-3/4 oz. (1-1/3 cups) unsalted butter, cold 
  • 1-1/2 cups packed light brown-sugar
  • 1 cup granulated sugar
  • 2 large eggs, cold
  • 1 Tbs. pure vanilla extract  
  • 17 oz. (3-3/4 cups) unbleached all-purpose flour
  • 1-1/4 tsp. table salt
  • 1 tsp. baking soda
  • 12 oz. semisweet chocolate chips

Nutritional Information

  • Nutritional Sample Size per cookie
  • Calories (kcal) : 70
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 40
  • Carbohydrates (g): 10
  • Fiber (g): 0
  • Protein (g): 1


  • Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375°F.
  • Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working your way up to high speed until the mixture is light and fluffy, about 3 min. once you reach high speed. Scrape the bowl and beater. Add the eggs and vanilla and beat on low until blended. Beat on high until light and fluffy, about 1 min. Scrape the bowl and beater.
  • In a medium bowl, whisk together the flour, salt, and baking soda. Add this to the butter mixture and stir with a wooden spoon until just blended; the dough will be stiff. Stir in the chocolate chips.
  • Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until the bottoms are golden brown, 8 to 10 min., rotating the sheets halfway through for even results. Remove the sheets from the oven, let sit for 3 to 5 min., and then transfer the cookies with a spatula to a wire rack to cool completely. Let the baking sheets cool completely before baking the remaining dough.


Rate or Review

Reviews (18 reviews)

  • Dumbpeeon | 03/30/2019

    I make this cookies they teast amazing. I read the article on why cookies become flat. So used cold butter, whipped into sugar all the pointers. Still had flat cookies. I live in Denver, does the elevation cause this and if so does amyone have advice.

  • BHoud | 12/02/2018

    Great taste! We loved it <3

  • chefwannabe | 07/26/2018

    These cookies tasted delicious ! My only complaint was that they didn't look particularly attractive and they were a little too sweet (and that was after I cut out 3/4 cup of sugar).

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks


We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options