If you love soft and chewy chocolate chip cookies then this is the recipe you wanna try. Made with everyday ingredients you probably have on hand. The dough does need to be chilled but the end result is definitely worth the wait.
Table of Content
I may not have enough food to go around at times, and yet I always have enough cookies in my cookie jar. And, the chocolate chip cookie is the default cookie that gets made almost every week. Well, it all starts with Ziv and Aadi who are my cookie monsters.
With so many different types of chocolate chip cookie recipes out there it really becomes difficult to pick the one you like. Right? For me, it's got to be soft and chewy so I have a few variations, and almost everyone has now become a family favorite. The best thing about my cookies is that there are no funny ingredients like vinegar or lemon juice.
Why make these cookies?
- Making cookies does not get any eaiser than this!!
- You do not need a stand mixer or hand mixer. Just a bowl and a whisk. See the video.
- They are soft and chewy cookies made with your favorite chocolate bar. Though you can use chocolate chips of course.
- The timeline for these cookies are
- Mix the cookie dough - 5 to 7 minutes
- Chill cookie dough - 3 hours
- Bake - 10 minutes.
- Cool - 5 minutes
Ingredients and substitutes
- Butter - Butter gives these cookies that wonderful flavor especially when combined with sugar. Make sure to use soft unsalted butter because it createst that chewy texture with the flour.
- Flour - It's best to use plain all-purpose flour for these cookies. They will spread, but that is what they are supposed to do. The dough is soft so do not add too much flour or the cookies will be dense.
- Sugars - These cookies are sweet and yet the sugar gives them that soft melt in your mouth chewy taste and texture. We have both brown and white sugar, and they are necessary. The brown adds softness to the cookie, while the white adds that crispness.
- Vanilla - Use good quality vanilla as it does make a huge difference. I use my homemade vanilla bean paste but vanilla extract works too.
- Chocolate - You can use semi-sweet, bitter-sweet, dark or milk chocolate chips. Unlike regular chocolate, the chocolate chips hold their shape better when baked. And they also keep their form when cooled. And yet, I prefer to chop a chocolate bar into chocolate chunks.
Chocolate chip cookie recipe
- Dry ingredients - In a bowl, combine the flour, baking soda, baking powder, and salt. And set aside.
- In the bowl of a stand mixer, with the paddle attachment, cream the butter with both brown and white sugar until well combined. Alternatively, you can do this in a bowl with a whisk.
Pro tip - Do not overmix the butter and sugar as it can cause the cookies to spread too much which is why I prefer to use a bowl and whisk.
- Add the egg and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl.
Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much. - Finally, add chocolate chips or chunks and combine well. But do not overmix.
Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate.
- Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours up to 48 hours.
Pro tip - Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture. - Preheat the oven to 356°F / 180°C/ Gas Mark 4. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up.
Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much. - Use two spoons roll about 3 tablespoon amount of dough into balls. Place the cookie dough balls on a baking sheet making sure to leave enough space for them to spread.
Pro tip - these cookies do spread so they need at least about 3 inches of space on all sides per cookie.
- Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.
Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE! - Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool.
Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
The secret to these cookies?
- Soft Butter - While most cookies use room temperature butter to prevent spreading, the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature (see video).
- You can replace 2 tablespoon of flour with cornstarch to make the cookies chewier.
- Brown sugar - Brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
- Also, you can use any chocolate chips you like - semi-sweet or dark. My favorite is to chop up a chocolate bar and add different size chocolate pieces.
- Underbaking - These must be underbaked so we can enjoy a soft chewy cookie. If you overbake they become crisp not soft or chewy.
- Freeze dough - I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But you can certainly bake these and freeze the baked cookies as well. I make a double batch and freeze the extras.
The best way to freeze the cookie dough is to use an ice cream scoop and scoop the soft cookie dough on a baking tray. Freeze them for an hour or so. Then, drop the frozen dough balls into a freezer-safe storage bag. I use these silicone freezer bags I love very much. - Freeze cookies - The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
- These cookies are an addiction and the cookie dough freezes well so make extra. You can thank me later.
More chocolate chip cookie recipes
- Bakery Style Chocolate Chip Cookies (no-chill everyday cookies)
- BEST Eggless Chocolate Chip Cookies
- Chocolate Chip Cranberry Cookies
- Thin and Crisp Chocolate Chip Cookies
- Skillet Chocolate Chip Cookie - PizCookie
- Chocolate Chunk Cookies
- Chocolate Chip Cranberry Cookies
- and Chocolate Chip Pumpkin Bread
- Chocolate Chip Pumpkin Pancakes
- Chocolate Chip Banana Muffins
Frequently asked questions
Why do my chocolate chip cookies come out flat?
The right oven temperature is vital for chocolate chip cookies. You want the cookie to melt, while at the same time, cooking quickly on the outside edges. Every cookie recipe comes with its own defined time and temperature, so it is essential to follow the recipe and guidelines.
Can I use all brown sugar for my chocolate chip cookies
The white sugar contributes to the crispiness while the brown sugar adds to the tenderness of the cookie. Therefore, both of them, when used together, make for that perfect chocolate chip cookie.
Why do my chocolate chip cookies not flatten?
The cookie needs the right temperature for baking. So the cookie spreads just enough and the outside bakes to a crisp preventing any more spreading (hope that makes sense). Hence, finding the right oven temperature is essential. Therefore, please follow the directions that come with the recipe.
Can I bake these without chilling?
They need a few hours of chilling time but that's what makes them chewy. However, if you don't want to wait three hours, I understand, which is why I have an everyday no-chill chocolate chip cookies recipe (my kids are the same!)
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Printable Recipe
Chocolate Chip Cookies - Soft and Chewy
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 356°F / 180°C/ Gas Mark 4
Calories: 157kcal
Adjust Servings Here: 10 Cookies
Description
If you love soft and chewy chocolate chip cookies then this is the recipe you wanna try. Made with everyday ingredients you probably have on hand. The dough does need to be chilled but the end result is definitely worth the wait
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- ½ cup (113 g) Unsalted Butter (soft room temperature )
- ½ cup (110 g) Light brown sugar
- ¼ cup (50 g) White sugar
- 1 Egg (large)
- 1½ cup (190 g) All-purpose flour
- ½ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract
- 7 oz (200 g) Chocolate (chips or bar)
Instructions
- Dry ingredients - In a bowl, combine the flour, baking soda, baking powder, and salt. And set aside.
- In the bowl of a stand mixer, with the paddle attachment, cream the butter with both brown and white sugar until well combined. Alternatively, you can do this in a bowl with a whisk.Pro tip - Do not overmix the butter and sugar as it can cause the cookies to spread too much which is why I prefer to use a bowl and whisk.
- Add the egg and vanilla extract. Followed by the flour mixture. Use a rubber spatula to scrape the bottom of the bowl. Pro tip - All you need to do is combine well so resist the temptation to over mix these cookies otherwise they will spread too much.
- Finally, add chocolate chips or chunks and combine well. But do not overmix. Pro tip - Chop the chocolate into a similar size as the chocolate chips, larger chunks make the cookies delicate.
- Cover the bowl with plastic wrap and chill in the refrigerator for 3 hours up to 48 hours. Pro tip - Chilling will prevent these cookies from spreading too much. It also gives the flour time to absorb excess moisture.
- Preheat the oven to 356°F / 180°C/ Gas Mark 4. You can line two baking sheets with parchment paper or a silicone mat for easy clean-up. Pro tip - Make sure the oven is well preheated before you bake or the cookies will spread too much.
- Use two spoons roll about 3 tablespoon amount of dough into balls. Place the cookie dough balls on a baking sheet making sure to leave enough space for them to spread. Pro tip - these cookies do spread so they need at least about 3 inches of space on all sides per cookie.
- Bake in the preheated oven for about 10 minutes. The outside will be lightly golden but the center will still be slightly soft.Pro tip - When baked these cookies do look doughy and underbaked. This is what makes them chewy so DO NOT OVERBAKE!
- Let cool for 5 minutes on the baking tray then transfer to a wire rack. The cookies will look puffed when just baked and they will wrinkle on top as they cool. Pro tip - Do not make haste to move the cookies from the baking tray to the cooling rack as they are still soft. They continue to cook on the baking tray and set as they cool.
Recipe Notes & Tips
- Soft Butter - while most cookies use room temperature butter to prevent spreading the secret to these cookies is that we want them to spread. So make sure the butter is softer than room temperature (see video)
- You can replace 2 tablespoon of flour with cornstarch to make the cookies chewer
- Brown sugar - brown sugar gives a soft chewy center while white sugar gives that nice crisp edges.
- You can use any chocolate chips you like - semi-sweet or dark. My favorite is to chop up a chocolate bar and add different size chocolate pieces.
- Underbaking - these must be underbaked so we can enjoy a soft chewy center. If you overbake they become crisp no soft and chewy
- Freeze dough - I love fresh baked cookies, so I freeze the dough, instead of the baked cookies. But you can certainly bake these and freeze the baked cookies as well. I make a double batch and freeze the extras.
The best way to freeze the cookie dough is to scoop the cookies on a baking tray. Freeze them for an hour or so then drop the frozen dough balls into a freezer-safe storage bag. I use these silicone freezer bags I love very much. - Freeze cookies - The best way to freeze the baked cookies is to place them between parchment papers in a freezer-safe box. I use my favorite stainless steel storage boxes.
- These cookies are an addiction and the cookie dough freezes well so make extra. You can thank me later.
Adapted from -
Nutrition Information
Calories: 157- kcalCarbohydrates: 17.1- gProtein: 1.7- gFat: 9.1- gSaturated Fat: 4.5- gPolyunsaturated Fat: 4.4- gMonounsaturated Fat: 0- gTrans Fat: 0.2- gCholesterol: 22- mgSodium: 52- mgPotassium: 0- mgFiber: 0.7- gSugar: 10- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Thomas Sorenson
I have a question on why my cookies did not spread and flatten? The cookies stayed very thick.
could that be because I over worked the batter.
The cookies still taste great.
Veena Azmanov
Sorry to hear that Thomas. Did you use the same amount of sugar, butter, and flour? Usually, the sugar/butter and the oven temperature ensure the spread while the flour will prevent it from melting too much. Either the oven was too hot or the dough was overmixed.
Thomas Sorenson
I will give them another try and be more careful of the heat and the flower are correct.