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Chef Megan Mitchell

Online Cookbook

Chewy Chocolate Chip Cookies

Chewy Chocolate Chip Cookies


  • 2 cups AP flour
  • 1 tsp. baking soda
  • 1 tsp. fine sea salt
  • 12 ounces unsalted butter, room temperature
  • 1 ¼ cup light brown sugar, lightly packed
  • ½ cup granulated sugar
  • 1 tbsp. vanilla extract
  • 2 eggs
  • 8 ounces chocolate chips


  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.

  2. In a small bowl combine the flour, baking soda and salt. Mix and set aside.

    In a stand mixer fitted with a paddle attachment or with a hand mixer cream together the butter and both sugars until light and fluffy.

  3. Next add in the vanilla and eggs. Mix until combined. Add in the flour mixture and mix just until combined and you no longer see any flour. Lastly stir in the chocolate chips by hand using a wooden spoon or silicone spatula.

  4. Using a small cookie or ice cream scoop, place the dough on the baking sheet about 2-3 inches apart. This will make sure when they spread they don't touch. 

  5. Bake for 10-12 minutes or until golden brown and set. They will continue to firm up as they cool so the longer the cook, the crispier they’ll get. If you take them out a little earlier the chewier they’ll be.

  6. Remove from baking sheet and finish cooling on a cooling rack. Continue with remaining dough.

    Note: You can make these, form them into balls, freeze them on a sheet tray and then keep them in a resealable bag or container in the freezer and bake off as needed. 

    Recipe Courtesy of Megan Mitchell

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