Why You'll Love It
- - Soft, pillowy centers that melt in your mouth
- - Slightly crisp edges for a gentle snap
- - Simple pantry ingredients you already have
- - Ideal for quick snack or holiday treat
*"These cookies are the perfect balance of soft and chewy – my family can’t get enough!"*
Essential Ingredient Guide
- Unsalted butter: Use softened butter; it creates a tender crumb and helps the edges crisp just right.
- Brown sugar: Adds moisture and a subtle caramel note that deepens the flavor.
- White sugar: Balances the sweetness and helps the cookies spread evenly.
- Vanilla extract: A dash of vanilla lifts the whole profile with warmth.
- Eggs: Eggs bind the dough and contribute to that chewy texture.
- Chocolate chips: Choose semi-sweet chips for a perfect blend of bitter and sweet.
Complete Cooking Process
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Ingredient Readiness:
Measure and soften butter, sift flour, and have the chocolate chips at hand so nothing stalls the mixing.
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Flavor Development:
Cream butter with sugars until light, then add vanilla and eggs – this step builds the airy foundation.
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Texture Control:
Gentle folding of flour prevents over‑mixing, preserving that coveted chew.
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Finishing Touches:
Stir in chocolate chips just before scooping, ensuring even distribution.
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Serving Timing:
Let the cookies cool on the sheet for a minute, then transfer to a rack – they finish setting while you enjoy the aroma.
- Chill the dough for 30 minutes for thicker, chewier cookies
- Use a kitchen scale for precise measurements
- Rotate the baking sheet halfway through for even browning
- Store in an airtight container with a slice of bread to keep them soft
Pro Tips
Well, those little adjustments make a world of difference. I’ve tried them countless times, and every batch feels like a cozy hug from the oven. The dough can be a bit sticky after chilling, but that’s the secret to the moisture staying inside. So, trust the process, and let the cookies bring a gentle smile to yours and anyone’s day.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- Do not over‑mix once flour is added
- Chill the dough for best texture
- Watch the edges; they turn golden in 8‑10 minutes
Frequently Asked Questions
→ Can I use melted butter instead of softened butter?
Melted butter will change the texture, making the cookies spread more and lose some chew. It’s best to stick with softened butter.
→ How do I make them extra chewy?
Add a tablespoon of honey or extra brown sugar, and chill the dough before baking.
→ What if I don’t have semi‑sweet chocolate chips?
You can use dark or milk chocolate chips; just adjust the amount of sugar if you prefer a less sweet bite.
→ Can I bake them on a silicone mat instead of parchment?
Yes, a silicone baking mat works fine; it will produce a similar spread and easy release.
→ How long do they stay soft after baking?
Stored in an airtight container, they stay soft for up to a week. Adding a slice of bread helps retain moisture.
→ Is it okay to freeze the dough?
Absolutely – shape the dough into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding a minute or two to the baking time.
Chef's Tips
If you prefer thicker cookies, chill the dough longer and use a larger scoop.,For a hint of sea salt, sprinkle a tiny pinch on each cookie before baking.,You can substitute part of the flour with oat flour for a subtle nutty undertone.
Nutrition Facts
per serving
210
Calories
3g
Protein
28g
Carbs
10g
Fat
Taste Profile
Rich buttery sweetness with chocolate depth
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
May slightly affect flavor, but still yields a good texture
Provides a deeper cocoa intensity; reduce sugar slightly if desired
Recipe Variations
Try these delicious twists on the original
Spicy Version
Add ½ tsp ground cinnamon and a pinch of cayenne pepper for a warm, subtle heat.
Mediterranean Style
Replace half the chocolate chips with chopped dried apricots and toasted pine nuts.
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Over‑mixing after adding flour, which creates tough cookies.
- Baking too long; edges become hard and centers dry out.
- Skipping the chill step, leading to thin, crispy cookies.
Meal Prep & Storage
Make Ahead Tips
You can mix the dough, shape into balls, and freeze them on a tray. Transfer to a zip‑top bag and bake straight from the freezer, adding an extra minute to the bake time.
Leftover Ideas
Reheat gently in a preheated oven at 300°F for 5 minutes to restore softness.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven and prepare baking sheets.
Cream butter and sugars until light.
Add eggs and vanilla, then incorporate dry ingredients.
Fold in chocolate chips and chill dough.
Scoop, bake, and cool cookies on rack.
Soft and Chewy Chocolate Chip Cookies
Enjoy soft and chewy chocolate chip cookies with golden edges, gooey centers, and a comforting aroma that fills the kitchen, perfect for any snack or dessert moment.
Timing
Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Main Ingredients
- 01 1 cup (2 sticks) unsalted butter, softened
- 02 1 cup brown sugar, packed
- 03 ½ cup white sugar
- 04 2 large eggs
- 05 2 tsp vanilla extract
- 06 2 ¼ cups all‑purpose flour
- 07 1 tsp baking soda
- 08 ½ tsp salt
- 09 2 cups semi‑sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat.
In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 3‑4 minutes. Inside out.
Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
In a separate bowl whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Fold in the chocolate chips gently, ensuring an even distribution.
Cover the dough, chill for at least 30 minutes (or up to 24 hours). This helps develop chew and prevents excessive spreading.
Scoop rounded tablespoons of dough onto the prepared sheets, spacing about 2 inches apart. Bake for 8‑10 minutes, until edges are golden but centers still look soft.
Allow cookies to cool on the sheet for 2 minutes, then transfer to a wire rack to finish cooling.
Notes & Tips
- 1 If you prefer thicker cookies, chill the dough longer and use a larger scoop.
- 2 For a hint of sea salt, sprinkle a tiny pinch on each cookie before baking.
- 3 You can substitute part of the flour with oat flour for a subtle nutty undertone.
Tools You'll Need
-
Mixing bowl
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Electric mixer
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Spatula
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Measuring cups and spoons
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Baking sheets
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Wire cooling rack
Must-Know Tips
- Don’t over‑mix after adding flour – it keeps the cookies tender
- Chill the dough for a consistent thickness
- Watch the edges; they should be golden, not burnt
Professional Secrets
- Room temperature butter creates a smooth creamed base
- Baking soda encourages spread while maintaining chew
- Cooling on the sheet lets residual heat finish cooking the center
Recipe by
Mason Cole“Sweet cravings are my specialty! I turn sugar, chocolate, and imagination into pure dessert magic.” 🍰✨
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