Soft And Chewy Chocolate Chip Cookies Recipe
Is there anything better than a warm, freshly baked chocolate chip cookie that’s soft, chewy, and packed with gooey chocolate? I don’t know about you, but these are the kind of cookies I crave at the end of a long day (or as a treat with my coffee in the morning, let’s be real). Over the years, I’ve tested so many versions of the classic chocolate chip cookie, tweaking ingredients, playing with chill times, and experimenting with bake times to get that perfect texture. This recipe hits the sweet spot every time: crispy edges, soft and chewy centers, and just the right amount of chocolate in every bite.
Let me tell you, these cookies have a way of disappearing fast. I once made a batch for a family get-together, and they were gone before I even grabbed one for myself! Everyone kept sneaking back to the cookie jar for “just one more.” These cookies are pure magic, and I’m so excited to share my tried-and-true recipe with you.
The origin story: a classic perfected
The chocolate chip cookie has a legendary history. It was first invented by Ruth Wakefield in the 1930s at her Toll House Inn in Massachusetts, purely by accident! She was trying to make a chocolate cookie but only had a bar of semi-sweet chocolate, which she chopped up, expecting it to melt into the dough. Instead, the chocolate held its shape, creating pockets of gooey goodness, and the chocolate chip cookie was born. Since then, the recipe has been reimagined countless times, but the soft and chewy version remains a favorite. With a few tweaks and some patience (ahem, chilling time), this recipe promises cookies that’ll taste just as good—or even better—than any bakery version.
The ingredients that make the magic happen
Each ingredient in this recipe plays a vital role in creating that perfect texture and flavor. Here’s a quick rundown of the key players:
- All-purpose flour: This forms the structure of your cookie. For the right balance between chewy and soft, I use 2 and 3/4 cups. (If you’re out of AP flour, you can substitute with a 50/50 mix of bread flour and cake flour for an extra soft cookie.)
- Baking soda: Helps the cookies rise and spread just enough. A teaspoon is all you need.
- Salt: Balances out the sweetness and enhances the chocolate flavor. Don’t skip it!
- Unsalted butter: Creaming softened butter with sugar is what gives these cookies their chewy texture. I’ve tried using melted butter, but softened butter truly works best here. If you only have salted butter, just reduce the salt by half.
- Brown sugar & granulated sugar: Brown sugar adds moisture and chewiness thanks to its molasses content, while granulated sugar helps with that slight crispiness around the edges. Together, they create the perfect texture.
- Eggs: These bind everything together and add richness. Make sure they’re at room temperature for easier blending.
- Vanilla extract: Essential for flavor. Pure vanilla extract is best, but if you’re feeling adventurous, try almond extract for a twist!
- Semi-sweet chocolate chips: Classic and reliable. I use a full 12-ounce package (about 2 cups), but feel free to add a little more if you’re a chocolate lover!
Essential tools: don’t worry, you won’t need fancy gadgets
The beauty of this recipe is you don’t need a high-tech kitchen to pull it off. Here’s what you’ll need:
- Stand mixer or hand mixer: Mixing butter and sugar until creamy is much easier with a mixer, but you can do it by hand with a sturdy whisk (just prepare for a bit of an arm workout!).
- Mixing bowls: One for the dry ingredients and one for the wet ingredients. Use large bowls for easy mixing.
- Cookie scoop: A 1.5 tablespoon scoop is ideal for even-sized cookies, but if you don’t have one, just eyeball it or use a tablespoon.
- Baking sheets and parchment paper: Parchment paper helps prevent sticking and ensures even browning. Silicone baking mats work just as well.
- Wire rack: To cool your cookies. It keeps them from getting soggy on the bottom.
Step-by-step: how to make soft and chewy chocolate chip cookies
Alright, let’s dive in! Here’s my foolproof method to make these cookies.
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set it aside. This ensures the baking soda and salt are evenly distributed throughout the flour, giving consistent results.
- Cream the butter and sugars: In the bowl of your stand mixer (or another large mixing bowl if you’re using a handheld mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes. You want the mixture to be light and fluffy. Creaming the butter and sugars is key to that chewy texture, so don’t rush this step!
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—over-mixing can make your cookies tough. Stir in the chocolate chips by hand or on the lowest mixer setting.
- Chill the dough: Cover the cookie dough and refrigerate for at least 2 hours. This step is crucial! Chilling solidifies the butter, so the cookies spread less and have that perfect thick, chewy texture.
- Bake: Preheat your oven to 350°F (177°C). Scoop out the dough with a 1.5-tablespoon cookie scoop, placing each scoop on a parchment-lined baking sheet. Make sure to leave room between the cookies as they will spread. Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly undercooked. They’ll continue to bake on the sheet.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Waiting is tough, but this step lets the cookies firm up a bit. Then, dig in!
Variations and fun twists to try
- Nutty twist: Fold in a half-cup of chopped walnuts or pecans for added crunch.
- Sea salt sprinkle: Sprinkle a pinch of flaky sea salt on top of each cookie right before baking. The salty-sweet contrast is amazing!
- Chocolate chunks: Substitute some or all of the chocolate chips with chopped chocolate chunks for a more intense chocolate experience.
- Gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be a bit different, but they’re still delicious.
- Espresso flavor: Add a teaspoon of instant espresso powder to the dough for a mocha twist. The coffee flavor enhances the chocolate without overpowering it.
Serving and presentation ideas
For a classic look, serve these cookies on a rustic wooden board or in a cute cookie jar. For a special touch, serve warm with a scoop of vanilla ice cream or drizzle with melted chocolate. They also look gorgeous stacked high on a cake stand at a party, surrounded by fresh berries or mint leaves.
What to drink with your cookies?
Pair these cookies with a glass of cold milk or a hot latte for a classic vibe. If you’re in the mood for something a little fancier, try a creamy Irish coffee or a rich hot chocolate. For a fun adult twist, a glass of sweet red wine like a port or a fruity merlot works surprisingly well!
Storage and reheating tips
These cookies stay soft and chewy for days! Store them in an airtight container at room temperature for up to a week. If you like your cookies warm, microwave them for about 10 seconds to bring back that fresh-baked taste. You can also freeze the dough balls; just bake directly from frozen, adding a minute or two to the bake time.
Scaling the recipe for big batches
If you’re baking for a crowd, feel free to double the recipe. Just be aware that you may need a larger mixing bowl (or a little extra patience if working with a handheld mixer). When scaling, keep the chill time the same, and if baking in batches, let your baking sheets cool completely between rounds to avoid over-spreading.
FAQs
1. Why do I need to chill the dough?
Chilling solidifies the butter, which helps prevent spreading and results in thicker, chewier cookies.
2. Can I skip the brown sugar?
Brown sugar adds moisture and chewiness. If you skip it, the texture will be drier and crispier.
3. How can I make them crispier?
Bake for an extra 2-3 minutes, and reduce the brown sugar by a few tablespoons.
4. Can I freeze the dough?
Absolutely! Freeze the dough balls, and bake directly from frozen, adding 1-2 minutes to the bake time.
5. Why are my cookies flat?
Make sure your butter isn’t too soft, and don’t skip the chill time. Also, check that your baking soda is fresh.
Soft And Chewy Chocolate Chip Cookies Recipe
These chocolate chip cookies are extra soft, thick, and chewy. This is my FAVORITE recipe for chocolate chips cookies and they turn out perfect every time!
- Total Time: 2 hours 37 minutes
- Yield: 38 cookies 1x
Ingredients
- 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
- 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; 340g) semi-sweet chocolate chips
Instructions
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set it aside. This ensures the baking soda and salt are evenly distributed throughout the flour, giving consistent results.
- Cream the butter and sugars: In the bowl of your stand mixer (or another large mixing bowl if you’re using a handheld mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed for 1-2 minutes. You want the mixture to be light and fluffy. Creaming the butter and sugars is key to that chewy texture, so don’t rush this step!
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to make sure everything is fully incorporated.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined—over-mixing can make your cookies tough. Stir in the chocolate chips by hand or on the lowest mixer setting.
- Chill the dough: Cover the cookie dough and refrigerate for at least 2 hours. This step is crucial! Chilling solidifies the butter, so the cookies spread less and have that perfect thick, chewy texture.
- Bake: Preheat your oven to 350°F (177°C). Scoop out the dough with a 1.5-tablespoon cookie scoop, placing each scoop on a parchment-lined baking sheet. Make sure to leave room between the cookies as they will spread. Bake for 10-12 minutes, until the edges are golden brown but the centers still look slightly undercooked. They’ll continue to bake on the sheet.
- Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Waiting is tough, but this step lets the cookies firm up a bit. Then, dig in!
Notes
Serving and presentation ideas
For a classic look, serve these cookies on a rustic wooden board or in a cute cookie jar. For a special touch, serve warm with a scoop of vanilla ice cream or drizzle with melted chocolate. They also look gorgeous stacked high on a cake stand at a party, surrounded by fresh berries or mint leaves.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert