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Soft and Chewy Chocolate Chip Cookies Recipe

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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.

Ingredients

Scale

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

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