Chewy Chocolate-Chip Cookies

To keep the cookies soft and chewy, store them in an airtight container along with a slice of bread.
Chewy Chocolate-Chip Cookies
Chewy Chocolate-Chip Cookies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

Ingredients

  • 10 3/4

    ounces (1 1/3 cups) unsalted butter, cold

  • 1 1/2

    cups packed light brown sugar

  • 1

    cup granulated sugar

  • 2

    large eggs, cold

  • 1

    tbsp pure vanilla extract

  • 17

    ounces (3 3/4 cup) unbleached all purpose flour

  • 1 1/4

    tsp table salt

  • 1

    tsp baking soda

  • 12

    ounces semisweet chocolate chips

Directions

Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375. Using a mixer fitted with a paddle, beat together the butter, brown sugar, and granulated sugar, starting on low speed and gradually working you way up to high speed, until the mixture is light and fluffy about 3 minutes 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 minute. 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 the rounded measuring tsp of dough about 2 inches apart onto two ungreased baking sheets. Refrigerate any unused dough. Bake until bottoms are golden brown, 8 to 10 minutes, rotating the sheets halfway through for even results. Remove the sheets from the oven, 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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