Pin Soft and chewy chocolate chip cookies bring instant comfort no matter the season. With crisp golden edges and gooey melting chocolate chips this recipe is your ticket to the kind of bakery-style cookies everyone hopes for at home. I have baked these countless times for birthdays and afternoon treats and they simply never disappoint.
The first time I baked these cookies the smell had my kids running to the kitchen before they were even done. Now it is our go-to family baking project for rainy weekends and special days.
Ingredients
- All-purpose flour: gives your cookies their perfect chew and structure so choose unbleached for the best texture
- Baking soda: helps the cookies rise and get that gentle puff without making them cakey
- Salt: heightens the flavor and balances the sweetness so fine sea salt works best
- Unsalted butter: gives a rich creamy flavor and makes the cookies soft so use real butter and let it come to room temperature for smooth mixing
- Brown sugar: adds moisture and a deep caramel undertone plus it keeps everything extra soft so use dark or light brown depending on your preference
- Granulated sugar: helps edges crisp and the cookies brown evenly
- Eggs: bind the dough and add richness so fresher eggs result in fluffier cookies
- Vanilla extract: rounds out the flavor and makes the chocolate pop so use pure vanilla for the best taste
- Semisweet chocolate chips: bring the classic cookie flavor so pick high-quality chips for better melt and shine
- Optional chopped walnuts or pecans: for crunch and a nutty bonus use freshly chopped nuts that are unsalted and not stale
Instructions
- Preheat and Prepare:
- Set your oven to 375°F or 190°C. Line sturdy baking sheets with parchment paper to prevent sticking and make cleanup much easier.
- Mix the Dry Ingredients:
- In a medium bowl whisk together the flour baking soda and salt. This evenly distributes the baking soda for a consistent rise and ensures every bite is well flavored.
- Cream the Butter and Sugars:
- In a large mixing bowl use an electric mixer or a sturdy whisk to blend softened butter brown sugar and granulated sugar. Keep mixing for several minutes until the mixture becomes light pale and fluffy. This step traps air and makes for soft cookies.
- Incorporate the Eggs and Vanilla:
- Beat in the eggs one at a time so that each is fully combined before adding the next. Pour in the vanilla extract and beat again to infuse the dough with mellow vanilla flavor.
- Combine Wet and Dry Mixtures:
- Gradually add the flour mixture to the wet ingredients. Mix just until the last of the flour disappears. Overmixing can lead to dense cookies so a gentle hand is key.
- Add Chocolate Chips and Nuts:
- Pour in the chocolate chips and any optional nuts. Use a spatula to stir until they are just evenly distributed. This keeps the chips from breaking up and ensures you get chocolate in every bite.
- Shape the Cookies:
- Using a tablespoon or small cookie scoop drop portions of dough onto your lined sheets. Space the blobs about two inches apart so they have room to spread.
- Bake to Perfection:
- Place the trays in the preheated oven. Bake for nine to eleven minutes until the edges turn golden but the centers still look soft. Remove early for gooier cookies and later for crispier ones.
- Cool and Enjoy:
- Let cookies cool on the sheet for five minutes so they firm up before moving them to a wire rack. This step prevents them from falling apart and gives them the perfect texture once cooled.
Pin Chocolate chips are my personal highlight here. I remember one summer day the smell of fresh-baked cookies mingling with laughter as my daughter tried sneaking extra chips straight from the bowl. It is the little things that make this recipe extra special in our home.
Storage Tips
Once cool place cookies in an airtight container. A simple bread slice in the container will keep them soft for days. You can also freeze baked cookies or unbaked dough portions for up to three months just add a minute or two if baking from frozen.
Ingredient Substitutions
Swap the chocolate chips for chunks or white chocolate for a twist. If you are out of butter a good-quality plant-based version works and so do dairy-free chips. For those avoiding eggs try a flaxseed egg or commercial substitute the texture stays quite close.
Serving Suggestions
Serve warm with a cold glass of milk or sandwich a scoop of vanilla ice cream between two cookies for an easy dessert. These also make charming homemade gifts when tied up in parchment and string.
Pin Enjoy these cookies warm from the oven or stash a batch in the freezer for a sweet treat any time. Crisp edges and soft centers make them irresistible for any occasion.
Recipe FAQ
- → How do I make cookies extra chewy?
Use more brown sugar and avoid overbaking; chilling the dough also creates chewier cookies.
- → What type of chocolate chips work best?
Semisweet chocolate chips offer a classic balance, but dark or milk chocolate can be used for variety.
- → Can I freeze the dough?
Yes, portion dough onto a tray and freeze. Store in bags and bake from frozen, adding a minute or two to baking time.
- → How do I keep cookies soft?
Store them in an airtight container with a slice of bread to help maintain moisture and softness.
- → Can I substitute nuts or make nut-free?
Nuts are optional and can be omitted for a nut-free batch or replaced with seeds or other mix-ins.