Chewy Soft Chocolate Chip Cookies: A Weekend Treat (Print Version)

Bake up a batch of incredibly chewy, Soft Chocolate Chip Cookies. This recipe delivers a nostalgic texture and rich flavor, perfect for any sweet craving.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 12 Minutes minutes
Total Time: 27 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Baking Essentials

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 1 large egg, room temperature
03 - 2 ¼ cups all-purpose flour
04 - 1 teaspoon baking soda
05 - ¾ teaspoon salt

→ Sweeteners & Flavor

06 - ¾ cup granulated sugar
07 - ¾ cup packed light brown sugar
08 - 1 tablespoon vanilla extract

→ Chocolate Goodness

09 - 1 ½ cups semi-sweet chocolate chips (or a mix of your favorite)

→ Optional Extras

10 - Flaky sea salt, for sprinkling (optional)

# Instructions:

01 - Grab your stand mixer or a big bowl and a hand mixer. Cream together the room temperature unsalted butter, granulated sugar, and light brown sugar on medium speed until it's light and fluffy. This usually takes me about 2-3 minutes. You want to see it turn pale yellow and airy, almost like a cloud. This step incorporates air, which helps make your Soft Chocolate Chip Cookies nice and soft. I used to rush this, and my cookies would be denser, so take your time here!
02 - Crack in your large egg and beat it in until it's just combined. Then, pour in that lovely vanilla extract. Mix for another 30 seconds or so. You'll see the mixture come together, looking smooth and glossy. Don't overmix after adding the egg; we're just aiming for incorporation. I once added the egg straight from the fridge and it made the butter mixture look a bit chunky, but it came together eventually. Still, room temp is best for the best Soft Chocolate Chip Cookies.
03 - In a separate medium bowl, whisk together your all-purpose flour, baking soda, and salt. Just a quick whisk to make sure everything is evenly distributed. This prevents pockets of salt or baking soda in your Soft Chocolate Chip Cookies, which, trust me, you don't want! I forgot this step once and got a super salty bite, oops!
04 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Stop as soon as you see no more streaks of flour. Overmixing develops the gluten, leading to tough cookies. The dough will look thick and a bit shaggy, but don't worry, it's supposed to. This is where the magic starts for these Soft Chocolate Chip Cookies.
05 - Now for the fun part! Fold in your chocolate chips by hand with a spatula. You want them evenly distributed throughout the dough. I usually save a few extra chips to press onto the tops of the cookie dough balls right before baking – makes them look so pretty and bakery-like! This is where you really start to smell that amazing chocolatey goodness.
06 - Cover the dough and chill it in the fridge for at least 30 minutes, or up to 24 hours. This really helps the flavors meld and prevents the cookies from spreading too much. When you're ready to bake, scoop generous balls onto a parchment-lined baking sheet. Bake at 375°F (190°C) for 9-12 minutes, until the edges are golden and the centers look set but still a bit soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack. These Soft Chocolate Chip Cookies will continue to set as they cool.

# Notes:

01 - Don't overmix the dough; it makes Soft Chocolate Chip Cookies tough.
02 - Store these Soft Chocolate Chip Cookies in an airtight container for peak freshness.
03 - Tried swapping in dark brown sugar once for extra chew in my Soft Chocolate Chip Cookies.
04 - Serve Soft Chocolate Chip Cookies warm with a glass of cold milk.

# Equipment Needed:

01 - Stand mixer or hand mixer
02 - large mixing bowls
03 - whisk
04 - spatula
05 - baking sheets
06 - parchment paper
07 - wire rack

# Nutrition (Per Serving):

Calories: 180
Total Fat: 10g
Total Carbohydrate: 22g
Protein: 2g

Back