Description

These Soft and Chewy Chocolate Chip Cookies are the perfect treat for cookie lovers, featuring a tender yet chewy texture packed with classic semi-sweet chocolate chips. With a rich buttery base and the right balance of brown and granulated sugars, these cookies bake up golden with just the right amount of chewiness in the center. Ideal for sharing or enjoying with a glass of milk, this recipe makes about three dozen irresistibly delicious cookies.

Ingredients

Scale

Dry Ingredients

2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
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

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 use.
Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer in a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar for 1 to 2 minutes until the mixture is smooth and well combined.
Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, followed by the pure vanilla extract. Mix thoroughly after each addition, scraping down the sides of the bowl as necessary to ensure everything is fully incorporated.
Combine Wet and Dry Ingredients: Slowly add the dry flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overmixing.
Fold in Chocolate Chips: On low speed, mix in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Chill the Dough: Cover the cookie dough tightly and refrigerate it for at least 2 hours. This chilling step helps develop flavor and prevents spreading during baking.
Prepare Baking Sheets and Preheat Oven: 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 and promote even baking.
Portion the Dough: Remove the chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion out the dough and place the balls onto the prepared baking sheets, leaving enough room between each for spreading.
Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden brown and the tops are set but still soft in the center.
Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving or storing.

Notes

For best texture, avoid overmixing the dough once the flour is added to prevent tough cookies.
Chilling the dough is crucial for flavor development and preventing excessive spreading.
If you prefer softer cookies, reduce baking time slightly; for crisper cookies, bake a minute or two longer.
You can substitute semi-sweet chocolate chips with dark chocolate or milk chocolate chips based on preference.
Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10-12 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

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