Why are my chocolate chip cookies spreading too much?

Your cookies may be spreading because the butter was too soft or the dough wasn’t chilled. When the dough warms too quickly, it melts before it sets. Adding a short chill time or using slightly firmer butter helps keep the best chocolate chip cookies thick and chewy.

How do I make my cookies chewier instead of crispy?

If you want chewier cookies, increase the brown sugar slightly, use melted butter, or add an extra egg yolk. These small adjustments boost moisture and help you get that soft, chewy center found in the best homemade chocolate chip cookies.

Do I need to chill cookie dough before baking?

You don’t have to, but you’ll notice a better texture if you do. Chilling the dough deepens flavor, prevents overspreading, and creates that bakery-style bite. Even 30 minutes can make a difference in achieving the best chocolate chip cookies.

Can I freeze chocolate chip cookie dough?

Yes, cookie dough freezes beautifully. Scoop the dough, freeze the portions on a tray, and store them in a freezer-safe bag. You can bake from frozen by adding a minute or two to the cook time, making it easy to enjoy fresh, soft and chewy chocolate chip cookies whenever you want.

Best Chocolate Chip Cookies – 7 Incredible Tips for Perfect Results

Description

Soft, chewy chocolate chip cookies with crisp edges, melty chocolate centers, and rich buttery flavor, made using simple techniques for perfect bakery-style results.

Ingredients

All-purpose flour – 2 1/4 cups
Baking soda – 1 teaspoon
Fine sea salt – 1/2 teaspoon
Unsalted butter (softened) – 1 cup
Brown sugar – 1 cup
Granulated sugar – 1/2 cup
Large eggs – 2
Pure vanilla extract – 2 teaspoons
Semisweet chocolate chips – 2 cups

Cook Mode Keep your screen awake while you cook

Instructions

Combine flour, baking soda, and sea salt in a bowl.
Cream softened butter, brown sugar, and granulated sugar until pale and fluffy.
Add eggs one at a time, then mix in vanilla.
Fold dry ingredients into wet until combined.
Stir in chocolate chips evenly.
Scoop dough onto a parchment-lined baking sheet.
Bake at 350°F until edges are golden and centers slightly soft.
Cool on the tray, then transfer to a rack.

Notes

For chewier cookies, add an extra egg yolk or chill dough.
For thicker cookies, refrigerate dough for 30 minutes.
Store baked cookies in an airtight container for softness.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 200
Sugar: 18
Sodium: 150
Fat: 10
Saturated Fat: 6
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 28
Fiber: 1
Protein: 2
Cholesterol: 20