Soft and Chewy Chocolate Chip Cookies Recipe

Introduction

These soft and chewy chocolate chip cookies are a classic treat everyone will love. With perfectly balanced sweetness and melty chocolate chips, they’re easy to make and irresistibly delicious.

Ingredients

• 2 and 3/4 cups (345 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (230 grams; 2 sticks) unsalted butter, softened
• 1 cup (200 grams) light brown sugar (packed)
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract
• 1 12-ounce package (2 cups; 340 grams) semi-sweet chocolate chips

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer in a large bowl, cream the softened butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until well combined.
3. Step 3: Mix in the eggs and vanilla extract one at a time, stopping to scrape down the sides of the bowl as needed, until fully combined.
4. Step 4: Slowly add the dry ingredients to the wet mixture and mix until just combined. Then, on low speed, mix in the chocolate chips until evenly distributed.
5. Step 5: Cover the cookie dough tightly and refrigerate for at least 2 hours to chill.
6. Step 6: Preheat your oven to 350°F (177°C) as the dough is chilling. Line three large baking sheets with parchment paper or silicone mats.
7. Step 7: Remove the chilled dough and use a 1.5 tablespoon cookie scoop to drop dough balls onto the prepared baking sheets, leaving space between each.
8. Step 8: Bake for 10-12 minutes until the edges are lightly golden and the tops are set. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra flavor, try adding 1/2 cup chopped nuts like walnuts or pecans.
• Using room temperature eggs helps the dough mix more evenly.
• Chilling the dough overnight intensifies the flavors and improves texture.
• Substitute half the semi-sweet chips with dark or milk chocolate for variety.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months; thaw at room temperature before serving. Unbaked dough balls can be frozen on a tray, then transferred to a sealed bag for up to 1 month—bake from frozen, adding a couple extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce the added salt in the recipe to about 1/4 teaspoon to avoid over-salting your cookies.

How do I keep my cookies soft instead of crisp?

Make sure not to overbake; the cookies should be set but still slightly soft in the center when you take them out of the oven. Also, storing them in an airtight container with a slice of bread can help maintain moisture.

Soft and Chewy Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.7 from 101 reviews

These soft and chewy chocolate chip cookies are a classic treat, featuring a perfect balance of buttery richness, sweet brown and granulated sugars, and melty semi-sweet chocolate chips. Chilled dough ensures a tender texture and maximum flavor, making these cookies irresistible for any occasion.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: About 36 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 and 3/4 cups (345 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients

• 1 cup (230 grams; 2 sticks) unsalted butter, softened
• 1 cup (200 grams) light brown sugar (packed)
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs (at room temperature)
• 2 teaspoons pure vanilla extract

Add-ins

• 1 12-ounce package (2 cups; 340 grams) semi-sweet chocolate chips

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later incorporation.
2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar on medium speed for 1 to 2 minutes until the mixture is light, fluffy, and well combined.
3. Add Eggs and Vanilla: Add the eggs one at a time, mixing each fully into the butter-sugar mixture. Then pour in the vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
4. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until the dough comes together. Avoid overmixing to maintain a tender texture.
5. Mix in Chocolate Chips: Add the semi-sweet chocolate chips and fold them into the dough on low speed until evenly distributed throughout.
6. Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours to firm up the dough and enhance the flavor.
7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone mats to prevent sticking.
8. Scoop and Arrange Dough: Remove the chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion out dough balls and place them on the prepared baking sheets, leaving space between each to allow for spreading.
9. Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges turn lightly golden and the tops appear set but soft.
10. Cool Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving.

Notes

• For softer cookies, slightly underbake and let cool on the baking sheet.
• Chilling the dough is essential for developing flavor and texture and helps prevent spreading during baking.
• You can substitute semi-sweet chocolate chips with milk or dark chocolate based on your preference.
• Room temperature eggs help the dough come together smoothly without curdling.
• Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Keywords: soft chocolate chip cookies, chewy chocolate chip cookies, classic cookies, homemade cookies, chocolate chip cookie recipe