Soft and Chewy Chocolate Chip Cookies Recipe
These Soft and Chewy Chocolate Chip Cookies are a classic treat featuring a perfect balance of tender, chewy texture and rich chocolate flavor. Made from scratch with simple ingredients like butter, sugars, eggs, and semi-sweet chocolate chips, these cookies are chilled before baking to enhance their softness and prevent spreading, resulting in delicious, evenly baked cookies with just the right amount of chewiness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 27 minutes
- Yield: 38 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened unsalted butter with the light brown sugar and granulated sugar for 1 to 2 minutes until the mixture is smooth and well combined.
- Add Eggs and Vanilla: Mix in the eggs one at a time, followed by the vanilla extract. Be sure to scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.
- Incorporate Dry Ingredients: Gradually add the whisked dry ingredients to the wet mixture and mix on low speed just until combined to avoid overmixing which can toughen the dough.
- Fold in Chocolate Chips: On low speed, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the cookie dough.
- Chill the Dough: Cover the cookie dough tightly with plastic wrap or a lid and refrigerate it for at least 2 hours. Chilling helps the dough firm up and enhances the cookie texture.
- Prepare for Baking: When the dough is nearly chilled, preheat your oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop Cookie Dough: Remove dough from the refrigerator and use a 1.5 tablespoon cookie scoop to portion out the dough. Place each dough ball onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the cookie edges turn light golden brown and the tops appear set but still soft.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy once cooled or slightly warm!
Notes
- For best results, ensure butter is softened but not melted before creaming with sugars.
- Chilling the dough is crucial to achieve soft and chewy texture and to control spreading while baking.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips according to preference.
- If you prefer crispier edges, bake an extra 1-2 minutes but be careful not to overbake to maintain the chewy texture inside.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze dough balls for later baking.
