Why You’ll Love This Recipe
There are a few things that make this chocolate chip cookie recipe stand out. The combination of brown sugar and granulated sugar creates the ideal chewy texture, while semi-sweet chocolate chips melt perfectly inside the dough. With easy-to-follow instructions and simple ingredients, this recipe guarantees you’ll have a batch of perfectly baked cookies every time. Plus, the dough can be refrigerated or frozen for later, making it super convenient.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 2 hours to prevent spreading.
- Scoop dough onto the prepared baking sheets using a 1.5 tablespoon cookie scoop.
- Bake for 10-12 minutes, or until the tops are set and the edges are golden brown.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Servings and Timing
This recipe yields approximately 24 cookies. The preparation time is around 15 minutes, plus 2 hours for chilling the dough. The baking time is about 10-12 minutes per batch.
Variations
- Chocolate Chips: Use dark, milk, or even white chocolate chips for a different flavor profile.
- Add-ins: Add nuts like walnuts or pecans for extra texture and flavor.
- Vegan Version: Swap the butter for vegan butter and the eggs for flax eggs.
Storage/Reheating
Store the cooled cookies in an airtight container at room temperature for up to one week. For longer storage, place them in the freezer for up to 3 months. To reheat, simply microwave them for a few seconds or warm them in the oven.
FAQs
How do you prevent your cookies from being flat?
Make sure your cookie dough is chilled before baking. If your dough is too warm, the cookies will spread too much. You can also place the dough balls in the freezer for 20 minutes before baking.
What if my cookies don’t spread?
If the dough is too firm or there’s too much flour, the cookies may not spread. Try pressing the dough down slightly before baking.
Can I freeze the dough?
Yes! Scoop the dough onto a baking sheet and freeze it. Once frozen, transfer the dough balls to a freezer bag and store for up to 3 months. Bake from frozen, adding a couple of extra minutes.
Can I freeze baked cookies?
Absolutely! Baked cookies can be frozen for up to 3 months. Let them cool completely before freezing, and thaw them at room temperature when you’re ready to eat.
Can I prepare the dough ahead of time?
Yes, you can refrigerate the dough for up to 3 days. If it’s too hard to scoop, let it sit at room temperature for 20-30 minutes.
Why are my cookies hard?
If the cookies are too hard, it might be because they were overbaked or the dough had too much flour. Make sure to follow the recipe’s measurements and check the cookies as they bake.
Can I use salted butter instead of unsalted butter?
Yes, you can, but reduce the amount of added salt to 1/2 teaspoon to avoid making the cookies too salty.
What kind of chocolate chips should I use?
Semi-sweet chocolate chips work best, but feel free to use dark chocolate or milk chocolate chips depending on your preference.
How do I know when my cookies are done baking?
The cookies are done when the edges are golden brown, and the tops have set. They will continue to cook a bit as they cool on the baking sheet.
Why is my cookie dough too sticky?
If your dough is too sticky, try adding a little more flour until it reaches the right consistency. Chilling the dough also helps it firm up.
Conclusion
This Soft and Chewy Chocolate Chip Cookies recipe is a must-try for anyone who loves homemade cookies. With simple ingredients, easy-to-follow steps, and a little patience for chilling the dough, you’ll end up with the perfect batch of cookies every time. Whether you’re sharing them with friends or enjoying them by yourself, these cookies are sure to become a favorite in your household!
Print
Soft and Chewy Chocolate Chip Cookies Recipe
- Yield: 24 cookies
- Diet: Vegetarian
Description
These Soft and Chewy Chocolate Chip Cookies are a classic, offering the perfect balance of chewy texture and rich, gooey chocolate chips. With a simple and foolproof recipe, you’ll create cookies that are soft on the inside and crisp on the edges. Ideal for all occasions, these cookies are easy to make and can be stored or frozen for later enjoyment. The perfect comfort food treat that everyone will love!
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips.
- Chill the dough in the refrigerator for at least 2 hours to prevent spreading.
- Scoop dough onto the prepared baking sheets using a 1.5 tablespoon cookie scoop.
- Bake for 10-12 minutes, or until the tops are set and the edges are golden brown.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- Make sure to chill the dough to avoid flat cookies.
- You can freeze the dough for up to 3 months; just bake from frozen.
- Adjust the baking time depending on your oven’s heat intensity.
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
