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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.


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Reviews (20 reviews)

  • User avater
    Leila215 | 03/22/2020

    Great recipe! Soft and chewy- love that the ingredients need to be cold. I was able to make these quickly since butter didn't have to soften etc. We use a 2tsp cookie scoop and they baked for 8min in our Breville toaster oven. We flash froze the dough balls and now have several dozen chocolate chip cookies in freezer.

  • CameronDoerr | 02/06/2020

    Phenomenal! Honestly they taste like cookies you'd get at a upper-end coffee shop or something. I agree with other commentators that cutting the sweetness a bit might be better - I'm going to try cutting the chocolate chips by 1/3.

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