My soft and chewy chocolate chip cookies is a cookie recipe your whole family will love. There are thousands of recipes on the internet, but I promise this will be the only chocolate chip cookie recipe, you’ll ever need.
If you’re looking for the best chocolate chip cookie recipe, with a soft texture and an abundance of gooey chocolate chips, look no further.
Made with simple ingredients, these little bites of pure joy are perfect for any occasion. Just make sure to hide a few for yourself!
These soft and chewy cookies is definitely one of my favorite cookie recipes. They’re easy to make, and each delicious cookie is like a hug for the soul.
If you love chocolate chip cookies, make sure to check out my Toll House cookie pie recipe; it’s simply amazing.
Ingredients to make Chocolate Chip Cookies
Let’s start by gathering the ingredients we need to make my soft and chewy homemade chocolate chip cookies recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I add other ingredients to the cookie dough?
Yes, you can. I used semisweet chocolate chips to make my chocolate chip cookies, but you can use milk chocolate, white chocolate, or dark chocolate chips. You can also use chocolate chunks to make these perfect chocolate chip cookies.
You can also use M&M’s, Reese’s pieces, or any of your favorite candy bits, as well as pecans or walnuts.
How to make Chocolate Chip Cookies
- Add the all-purpose flour, baking soda, cornstarch, and sea salt to a large bowl.
- Whisk to combine the dry ingredients, then set aside until needed.
- Add the melted unsalted butter, light brown sugar, and white sugar to a medium bowl.
*To add a nutty, rich flavor, use brown butter to make this recipe. - Whisk to combine until there are no lumps.
- Add the room temperature whole eggs and egg yolk to the mixture.
- Whisk to combine.
- Add the vanilla extract.
- Whisk to combine.
- Add the dry ingredients to the wet ingredients.
- Mix them together with a rubber spatula or large spoon.
*The dough will be thick, soft, and appear greasy. - Add the chocolate chips to the dough.
- Fold them into the dough.
- Cover the cookie dough tightly with plastic wrap and place in the refrigerator to chill for 2–3 hours (overnight is best) or up to 2 days in advance.
*Letting the dough chill overnight will prevent it from spreading too much.
- Take the chocolate chip cookie dough out of the refrigerator and allow it to soften slightly at room temperature for 10 minutes.
- Preheat the oven temperature to 325 degrees F.
- Line 2 cookie sheets with parchment paper.
*You can use a stand mixer fitted with the paddle attachment to make this recipe just make sure not to overmix the dough.
- Use a cookie scoop or tablespoon to portion the chocolate chip cookie dough into 20 cookie dough balls. Roll the balls into a cylindrical shape so they are taller rather than wider.
- Place them on the prepared baking sheet.
- Place the cookie sheet on the center rack of the preheated oven and bake for 12–13 minutes or until the edges are golden brown.
*The center of the cookies will look very soft, but they will continue to set as they cool. - Let the baked cookies cool on the cookie sheet for 10 minutes. After 10 minutes of cooling on the baking sheet, transfer the cookies to a wire rack to cool completely.
Wouldn’t you love to sit down with a plateful of these delicious soft and chewy chocolate chip cookies with a large glass of milk or a cup of coffee? It’s the perfect afternoon snack.
Store any leftover cookies on the counter in an airtight container.
The cookie dough can be kept unbaked and well covered (or in an airtight container) in the refrigerator for up to 2 days.
The dough can be frozen and kept in a well-sealed freezer-safe container or ziplock back for up to 2 months.
Freezer TipFreeze the raw cookies on a sheet pan. When they have frozen solid, transfer them to a ziplock bag. Bake frozen; do not thaw
.
Recipe FAQ’s
If the butter is too soft or the dough too warm, the cookies will flatten out. Chilling the dough before baking will help keep them from spreading. Another reason can be your baking soda is not fresh.
Cookies are done when the edges are set and slightly browned, but the center still looks a little undercooked. They will continue to cook on the baking sheet after you remove them from the oven.
Yes, the dough can be kept refrigerated up to 48 ahead of time. Refrigerating the dough for at least 30 minutes will help improve the flavor and texture.
You can also freeze the dough balls for up to two months before baking.
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Chocolate Chip Cookies ( soft and chewy)
Ingredients
- 2 ¼ cups all-purpose flour spooned & leveled
- 1 teaspoon baking soda
- 1 ½ teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup unsalted butter melted & cooled
- ¾ cup light brown sugar packed – you can also use dark brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ¼ cups semi-sweet chocolate chip
Instructions
- Add the flour, baking soda, cornstarch, and salt together in a large bowl. Whisk to combine then set aside until needed.
- Melt the butter and let it cool for five minutes.
- Add the melted butter, brown sugar, and granulated sugar to a medium bowl and whisk to combine until there are no lumps.
- Add the egg and egg yolk and whisk to combine.
- Add the vanilla extract and whisk to combine.
- Add the dry ingredients to the wet ingredients and mix together with a rubber spatula or large spoon. *The dough will be thick, soft, and appear greasy.
- Add the chocolate chips and fold into the dough. The melted butter may make it difficult for the chips to stick, but do the best you can (its worth it).
- Cover the dough tightly with plastic wrap and place in the refrigerator to chill for 2–3 hours (overnight is best) or up to 2 days in advance.Letting the dough chill overnight will help them from spreading too much.
- Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325 degrees F.
- Line two large baking sheets with parchment paper.
- Portion the dough into 20 large balls or 12 extra large balls. Roll the balls, trying to keep the dough in a cylindrical shape, so they are taller rather than wider. Place them on the prepared cookie sheets.
- Place the cookie sheets on the center racks of the preheated oven and bake for 12–13 minutes or until the edges are very lightly browned. If you make the extra large cookies, they will take an extra minute to bake. The center of the cookies will look very soft, but they will continue to set as they cool.
- Let the cookies cool on the cookie sheet for 10 minutes. After 10 minutes of cooling on the cookie sheets
- Transfer the cookies to a wire rack to cool completely.
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