Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Soft and Chewy Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

These Soft and Chewy Chocolate Chip Cookies are thick, tender, and loaded with semi-sweet chocolate chips. Perfectly soft with a chewy texture, this recipe yields cookies that are a favorite for every occasion, turning out perfectly every time.

  • Total Time: 2 hours 37 minutes
  • Yield: 38 cookies

Ingredients

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

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until fully blended. Set this mixture aside.
  2. Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer in a large bowl, cream the softened unsalted butter with light brown sugar and granulated sugar for 1 to 2 minutes until the mixture is smooth and well combined.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time and then add the vanilla extract. Mix thoroughly after each addition, scraping down the sides of the bowl to ensure everything is incorporated evenly.
  4. Mix Dry Ingredients and Chocolate Chips: Gradually add the dry ingredients to the wet ingredients and mix on low speed just until combined. Then fold in the semi-sweet chocolate chips, mixing gently until evenly distributed throughout the dough.
  5. Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate for at least 2 hours to allow the dough to firm up, which helps develop the flavors and texture.
  6. Preheat Oven & Prepare Baking Sheets: 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.
  7. Scoop Cookies: Remove the chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion out the dough balls onto the prepared baking sheets, making sure to leave enough space between them for spreading.
  8. Bake: 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.
  9. Cool: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Make sure the butter is properly softened at room temperature for easier creaming with sugars.
  • Do not overmix the dough after adding flour to avoid tough cookies.
  • Chilling the dough is crucial for thick, chewy cookies and enhances flavor.
  • Use parchment paper or silicone mats for easy removal and cleaner baking sheets.
  • Cookies will continue to cook slightly on the baking sheet after removal from the oven, so avoid overbaking.
  • Author: Maya
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeteach.com/soft-and-chewy-chocolate-chip-cookies-recipe/