Soft and Chewy Chocolate Chip Cookies
These chocolate chip cookies are extra soft, chewy, and they turn out perfect every time. This is the only chocolate chip cookie recipe you will ever need!
I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box. Several years ago I spent quite a bit of time working on creating the perfect chocolate chip cookies and after several attempts I finally landed on the perfect recipe.
So today I wanted to share this classic cookie recipe with you again because it’s one that I make all of the time! Not only are these the best chocolate chip cookies you’ll every try, but they’re also:
- Easy to make
- Incredibly soft and chewy
- Full of melted chocolate chips
- Super delicious!
Every single time I make a batch of these cookies, people go crazy for them and ask how to make them. That’s when you know you have a good recipe!
Recipe Ingredients
First things first, you’ll want to gather all of your ingredients for these cookies. Let’s discuss each one and why it’s important to this recipe:
- All-Purpose Flour: The flour is what provides the structure and helps them hold their shape. Just be sure to measure your flour correctly. Too much flour can lead to cookies that won’t spread in the oven.
- Baking Soda & Salt: The baking soda helps give the cookies a little lift and the salt enhances the flavors.
- Unsalted Butter: I prefer to stick with unsalted butter in all of my recipes, since the amount of salt in salted butters can vary quite a bit between different brands. Only have salted butter on hand? Simply reduce the salt in this recipe to 1/2 teaspoon.
- Brown Sugar & Granulated Sugar: The brown sugar adds moisture and creates chewy chocolate chip cookies while the granulated sugar helps them spread.
- Eggs & Vanilla Extract: There are two eggs in these cookies to bind everything together plus a little vanilla extract. I also recommend using room temperature eggs as they will disperse more evenly into the dough.
- Semi-Sweet Chocolate Chips: I find that semi-sweet chocolate chips work best because they’re not too sweet and not too bitter. Feel free to use any kind that you prefer though!
How To Make Chocolate Chip Cookies
Once you’ve gathered all of your ingredients, it’s time to prepare these easy chocolate chip cookies. Here’s a simple breakdown on how to make the cookie dough and bake the cookies.
- Whisk together your dry ingredients: Whisking the dry ingredients separately will help ensure that the baking soda and salt are evenly dispersed in your dough.
- Beat the butter and sugars together: I like to mix the butter, brown sugar, and granulated sugar together for 1 to 2 minutes or until they’re well combined.
- Mix in the eggs and vanilla extract: It’s best to mix in the eggs one at a time, then mix in the vanilla. I also suggest stopping to scrape down the sides of your bowl at this point and mix one more time before adding the dry ingredients.
- Add the dry ingredients: You only need to mix the dry ingredients into the wet ingredients until just combined.
- Mix in the chocolate chips: You can either gently fold in the chocolate chips or mix them in on low-speed until they’re fully incorporated into the cookie dough.
- Chill the cookie dough: This will help ensure that your cookies don’t spread too much in the oven. I find that two hours is the perfect amount of time!
- Scoop and bake the cookie dough: I suggest using a 1.5 tablespoon cookie scoop because it creates the perfect cookie. The cookies will also take about 10 to 12 minutes in a 350°F (177°C) oven. You’ll know they’re done when the tops are set and the edges are lightly golden brown.
- Allow the cookies to cool: I prefer to let them cool on the baking sheets for 5 to 10 minutes, since the residual heat helps the cookies finish setting up. Then, transfer them to a wire rack to cool completely.
Quick tip: If you want perfectly round cookies, use a spoon to shape the warm cookies once they come out of the oven.
FAQ’s
How do you prevent your cookies from being flat?
If your cookie dough is too warm your cookies may spread more in the oven. If you find that they’re spreading too much, chill the cookie dough in the refrigerator longer. You can also place the balls of cookie dough in the freezer for 20 minutes to speed up the process.
What do I do if my cookies don’t spread in the oven?
Too much flour in your cookie dough can lead to cookies that won’t spread very much. If you find that your cookies aren’t spreading very well, simply press the cookie dough down to flatten them some before baking.
Can you freeze the cookie dough or baked cookies?
Yes! I suggest scooping the cookie dough onto a baking sheet lined with parchment paper and place the baking sheet in the freezer. Once the cookie dough is frozen, you can store it in a freezer bag or container in the freezer for up to 3 months. To bake the cookie dough from frozen, add an additional 1 to 2 minutes of baking time.
Baked cookies that have cooled completely will freeze well for up to 3 months too. Simply place the cookies on the counter and thaw to room temperature before serving.
Can I prepare the cookie dough ahead of time and refrigerate it?
Yes, you can! The cookie dough may be covered tightly and stored in the refrigerator for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20 to 30 minutes and that should make it easier.
Baking Tips
- When measuring your flour, make sure to stir your flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- If you forget to bring your eggs to room temperature, simply place them in a bowl of warm water for 5 to 10 minutes.
- Feel free to swap out the semi-sweet chocolate chips for dark chocolate or even milk chocolate chips.
More Homemade Cookie Recipes!
- Oatmeal Chocolate Chip Cookies
- Soft & Chewy Snickerdoodle Cookies
- Soft Peanut Butter Cookies
- Oatmeal Raisin Cookies
- Classic No-Bake Cookies
Video Tutorial
Soft and Chewy Chocolate Chip Cookies
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
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
- Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
- Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Notes
What if I don’t have a mixer on hand?
As long as your butter is soft enough, you can mix it by hand with a whisk and rubber spatula (or large spoon).
Yummy, yummy, yummy! Need I say more?
Thank you for tips and they turned out awesome
yum yum Just made these They are the best Really soft and chewy
How many sticks of butter is 1 cup
Some brands are different, but the butter that I use is 1/2 cup (115 grams) per stick.
It normally states on the side of the butter package
Thank you, Thank you, Thank you!!! For years I have been trying to find a recipe both I and my Husband like. These Are It!!! Your tip on the flour I never knew which i seriously think made a big difference in the outcome and I followed this recipe entirely chilling the dough for 3 hrs. Amazing I cannont say enough good things. My Hisband asked if I wantes to take a picture cause they even look like the perfect chocolate chip cookie!!
So happy the cookies turned out great for you, Angel!
I have had trouble finding a good recipe that will create a soft, chewy cookie. I made up a recipe of my own that was similar to this, but the cookies never quite came out as soft as I would have liked. This recipe here is on point though! The cookies are just the way I prefer them, and baked until just before the 10 minute mark. Super soft and chewy. I made roughly 4 dozen cookies and they were gone in days! Not by me alone, maybe 7 people total… They’re are excellent in a glass of fresh, raw milk. Thanks for the recipe 😉
Love, love, love this recipe! Best chocolate chip cookie recipe in all the 30 years I have been baking.
Trying this recipe, Do you pack the brown sugar?
Yes, I pack it.
I will try it tomorrow and see how it come out. Portmore Jamaica
Michelle
I Loved making this recipe with my Nanna but we ended up with a puddle on our trays , what did we do wrong ?
Thanks Imogen & Nanna
I’m not quite sure what you mean? Did they spread too much? If so, it could be because the dough was not chilled enough. Did you make sure to chill it before making them?
Am I allowed to let the mixture in the fridge overnight?
Yes, that’s fine!
Best cookie I’ve ever eaten in all my 49 years‼️I add a dash of nutmeg & find that leaving the dough in the oven overnight makes a prettier cookie. Also, adding 3 chips when the top center of the cookies ? is barely done at the end & walk away from them for 10 minutes on the pan to finish cooking.
I have made these a number of times and they are perfect! I looked for a long time for a recipe using butter where the cookies didn’t just flatten out. The only changes I make are using both semisweet and dark chocolate chips for a toal of 12 oz and I add chopped walnuts.
Hi. Is there any way i can lessen the sugar?
You could probably reduce the sugar by about 1/4 cup, but I don’t recommend more than that because it will change the taste and texture of the cookies.
If using a convection oven, would you reduce the temperature to 325 or keep it at 530?
Yes, I would reduce the temperature to 325°F.
Mine turned out really floury tasting and not very soft – but we didn’t let it chill (My fault!) Maybe I’ll try again.
Sorry to hear that, Suzie. Did you make sure to spoon & level the flour too?
Hi, i use milk chocolate chips but the chips didnt melt? Any reason?
Also, there’s a funny taste to the cookies i’m not sure if it is because i use artificial vanilla extract or must i use pure vanilla extract?
Chocolate chips have stabilizers in them, so they won’t melt completely and they’ll firm right back up once the cookies cool. I always recommend pure vanilla extract too.
A truly GREAT Recipe ! I doubled it up and made 6 dozen. I had pecans on hand so I added 2 cups and I had some toffee bits also so I added 2 cups. I added 4 teaspoons of cornstarch. My cooking time was 12 minutes. The consistency was medium soft and the taste was 5 STAR !! I chilled the dough for 3-4 hours because I was busy with other things. Thank You !!
Hi! Just want to ask. Is it okay to use only an oven toaster for this recipe?
I haven’t tried it, but as long as it heats to 350°F, I imagine it would work.
I cut the sugar going into the recipe a bit because me and everyone in my family find American recipes overly sweet, but these were still too sweet. The texture is good though. Will adjust the sugar some more.
I usually add a teaspoon or two of corn starch just to give it an extra gooey and chewiness. I’d also use cake flour if I have it available.
Should I use light or dark brown sugar for this recipe? 🙂
I use light brown sugar, but either one is fine.
My cookies are spreading out. Do you have an idea why? I spooned the flour.
Hi, Dana! If your cookies are spreading, it’s likely that the butter in the cookie dough is too warm. You can place the baking sheet with the cookie dough in the refrigerator for 30 minutes and that should help. You could also freeze the cookie dough balls for 15-20 minutes and that should help too.
I made these last week for a Wild Card weekend party for my family and they were gone by the end of the day. Delicious! I ended up doubling the recipe and it turned out great. The only changes I made were I did both semi-sweet chocolate chips and white chocolate chips, and although I had my butter out it didn’t get to room temp (it was cold that weekend) so I ended up melting the butter. It still worked! I was short on time so I was only able to chill it for half an hour, but I kept chilling it with each pan I made and it turned out beautifully. Thanks for such a great recipe! 🙂
Danielle,
How many days can the cookie dough be stored inside the refrigerator?
Thank you
You can cover it tightly and store it in the refrigerator for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20-30 minutes and that should help.
These are the best i have tried yet and i have tried many. I followed this to the T. And they turned out beautiful
The flavour was good but too much flour. They were stiff and only took 8 mins to bake. Would try another recipe next time or else use less flour.
Sorry you didn’t enjoy the cookies, Laura. Did you make sure to spoon and level the flour?
OMG I made these tonight with the kiddos, best cookies ever, they turned out perfect. I even added a little tiny bit extra vanilla and used some coconut flour instead of regular flour about 1/2 a cup and also used the less salt like you suggested. They turned out amazing and they were soft and chewy. I am so happy that after so many recipes I found a choc chip recipe that worked out perfectly! On top of that we had the dough in the fridge overnight because we only made one batch and they were even better when we made them today. Thank you so much for sharing and the brown sugar I can tell really made the difference!
I am excited to make these! Do you think this recipe will work with butterscotch chips? My husband accidentally ate oatmeal butterscotch cookies (he’s not supposed to have oatmeal due to colitis), but he really liked them. So I want to make him butterscotch cookies he can eat without a tummy ache.
Yes, that’s fine! Butterscotch chips are a bit sweeter, so you may use 1 and 1/2 cups instead of the full 2 cups.
Hi the cookies are really yummy, can I freeze the mixture to bake another day?
Yes, that’s fine! It will freeze just fine for up to 3 months. You can thaw the cookie dough overnight in the refrigerator or freeze balls of cookie dough and bake them from frozen for an additional 1-2 minutes.