Soft and Chewy Chocolate Chip Cookies are the recipe that Maria makes every single time she wants to fill the kitchen with the most completely warm and deeply nostalgic fragrance of butter and brown sugar and melting semi-sweet chocolate that makes every person in the house drift toward the kitchen with the most immediate and completely helpless smile the moment the oven begins doing its extraordinary work.
She creams the slightly cold butter with both granulated and brown sugar until light and fluffy, adds the cold eggs one at a time for the most beautifully structured and most properly chewy finished cookie, stirs in the vanilla, adds the flour and baking soda and baking powder and salt on low until just combined without overmixing, folds through two full cups of semi-sweet chocolate chips, scoops two-inch balls onto the parchment-lined sheets, and bakes for exactly ten to twelve minutes until the edges are the most subtly golden while the tops still look beautifully soft and slightly underdone. She pulls them at precisely the right moment every time.
Soft and Chewy Chocolate Chip Cookies are the most easy and deeply classic cold butter cookies made with creamed slightly cold butter granulated and brown sugar cold eggs vanilla flour baking soda baking powder salt and two cups of semi-sweet chocolate chips baked at 350°F for 10 to 12 minutes for the most perfectly thick and chewy classic cookie. Come follow us on Pinterest where we share beautiful cookie recipes and easy classic baking favorites from our kitchen every single week.
Table of Contents
Why You Will Love This Soft and Chewy Chocolate Chip Cookies Recipe
This Soft and Chewy Chocolate Chip Cookies recipe is the most completely classic and most deeply reliable chocolate chip cookie that produces the most genuinely perfect result every single time through the most carefully considered and most specifically chosen ingredient decisions that work together to create the most beautifully thick and most deeply chewy cookie with the most properly golden edges and the most perfectly soft and underdone-looking center that firms up to the most extraordinary chewy texture during the cooling period.
The most important technique distinction in this recipe is the use of slightly cold rather than fully room-temperature butter and cold eggs. Cold butter and cold eggs work together to prevent the dough from spreading too aggressively during baking, which produces the most beautifully thick and most properly puffed cookie rather than the flat and crispy result that too-warm butter inevitably creates. Our Bakery Style Chocolate Chip Cookies make a beautifully equally chocolatey and equally deeply satisfying companion for a complete and wonderful classic chocolate chip cookie collection.
Ingredients Needed for This Soft and Chewy Chocolate Chip Cookies Recipe
- 1 cup (226g) Unsalted Butter, slightly cold and cut into cubes
- 1 cup (200g) Granulated Sugar
- 1 cup (220g) Packed Light Brown Sugar
- 2 large Eggs, cold
- 1 tsp Pure Vanilla Extract
- 3½ cups (420g) All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 2 cups (300g) Semi-Sweet or Dark Chocolate Chips
How to Make This Soft and Chewy Chocolate Chip Cookies Recipe
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the slightly cold cubed butter with both the granulated sugar and the packed brown sugar on medium-high speed for approximately 2 minutes until light and fluffy. Scrape down the sides of the bowl.
Add the cold eggs one at a time, mixing until each is well incorporated before adding the next. Scrape down the sides of the bowl after both eggs. Add the vanilla extract and mix for approximately 30 seconds, cara mia.
With the mixer running on low speed, add the flour, baking soda, baking powder, and salt. Mix on low until just combined with no visible flour streaks remaining. Do not overmix once the flour is added.
Fold in the semi-sweet or dark chocolate chips by hand with a spatula until evenly distributed throughout the dough.
Scoop 2-inch balls of dough onto the prepared baking sheets, spacing them several inches apart. Bake for 10 to 12 minutes until the edges are slightly golden brown. The tops will look a little soft and slightly underdone when first removed from the oven. This is completely correct. The cookies will continue setting slightly as they cool on the sheet. Allow to cool on the baking sheet for several minutes before transferring.
How to Serve This Soft and Chewy Chocolate Chip Cookies Recipe
Serve warm from the oven when the chocolate chips are still slightly melted and the most irresistible chocolate-and-butter fragrance is at its most completely extraordinary peak. Pair with the most cold and creamy glass of whole milk for the most classically beloved and most perfectly paired cookie-and-milk combination that has delighted cookie lovers across generations.
Arrange in a beautiful pile on a white plate or wooden board for the most completely charming and genuinely inviting cookie presentation at any gathering, potluck, or after-school snack moment. Our Double Chocolate Chip Cookies make a beautifully equally chocolatey and equally crowd-pleasing companion for a complete and wonderful everyday cookie collection.
How to Store This Soft and Chewy Chocolate Chip Cookies Recipe
Store in an airtight container at room temperature for up to 1 week. These cookies stay beautifully soft and chewy throughout the entire storage period. Freeze baked and completely cooled cookies in an airtight freezer container for up to 3 months. Thaw at room temperature. Unbaked cookie dough balls can also be frozen for up to 3 months and baked directly from frozen with 1 to 2 additional minutes added to the baking time.
Tips to Make This Soft and Chewy Chocolate Chip Cookies Recipe
Use slightly cold rather than fully room-temperature butter. The cold butter is the most important ingredient specification for the most properly thick and most beautifully chewy finished cookie. Fully room-temperature or slightly softened butter spreads too aggressively during baking and produces a flatter and crispier cookie rather than the most beautifully thick and soft result this recipe is designed to achieve.
Use semi-sweet or dark chocolate chips rather than milk chocolate. The chocolate can make or break a chocolate chip cookie. Semi-sweet and dark chocolate chips provide the most beautiful contrast of bitter richness against the sweet buttery dough. Milk chocolate chips make these cookies too sweet and produce a less satisfying overall flavor balance.
Helpful Notes for This Soft and Chewy Chocolate Chip Cookies Recipe
Do not overmix the dough once the flour is added on low speed. The moment no visible flour streaks remain in the batter, stop the mixer. Continued mixing after this point develops excess gluten that produces a tougher and denser cookie rather than the most perfectly tender and most beautifully soft finished result.
The texture of these cookies varies most noticeably depending on the specific butter brand used and whether the butter and eggs are truly cold when beginning. Warm butter and eggs produce significantly different results from the same recipe, which is why following the cold-ingredient specification is the most essential step in achieving the most consistently perfect result.
Variation of This Soft and Chewy Chocolate Chip Cookies Recipe
Maria made a version using half semi-sweet and half dark chocolate chips for the most deeply complex and most beautifully varied chocolate flavor throughout every cookie. Teresa tried adding half a cup of finely chopped toasted walnuts alongside the chocolate chips for the most beautifully nutty and most deeply satisfying chocolate chip walnut cookie.
For a salted chocolate chip version, sprinkle a generous pinch of flaky sea salt over each dough ball immediately before baking for the most completely extraordinary and most deeply sophisticated sweet-salty chocolate chip cookie. Our Chocolate Chip Cookies make a beautifully equally classic and equally deeply satisfying companion for a complete and wonderful everyday cookie collection.
FAQs About This Soft and Chewy Chocolate Chip Cookies Recipe
Why does this recipe use cold butter and cold eggs?
Cold butter and cold eggs work together to prevent the cookie dough from spreading too aggressively when it first enters the hot oven. The cold fat stays solid for longer during the initial baking period, allowing the cookie to rise and puff before the butter melts, producing the most beautifully thick and most properly chewy cookie rather than the flat and crispy result that warm butter produces.
Why do the cookies look underdone when I take them out?
The slightly soft-looking and underdone-appearing tops when removed from the oven at 10 to 12 minutes are completely correct for the most properly chewy soft chocolate chip cookie. The cookies continue baking from the residual heat of the hot baking sheet during the cooling period. Removing them at this moment produces the most beautifully soft center. Waiting until the tops look fully done in the oven produces an overbaked and dry result.
Can I use milk chocolate chips instead of semi-sweet?
Semi-sweet or dark chocolate chips are most strongly recommended because they provide the most beautifully balanced contrast of slightly bitter chocolate richness against the sweet buttery cookie dough. Milk chocolate chips, while producing a delicious cookie, make the overall cookie significantly sweeter and produce a less satisfying and less complex flavor profile than the semi-sweet or dark alternative.
Conclusion
These Soft and Chewy Chocolate Chip Cookies are the most completely classic and deeply extraordinary everyday cookie that makes every kitchen feel like the most warm and beautifully nostalgic home baking moment through the most perfectly balanced sweet buttery dough and the most generous semi-sweet chocolate chips in every single soft-centered and completely irresistible classic chocolate chip cookie bite. We hope they bring the same deeply warm chocolate chip cookie joy and the same completely satisfied gathering to your kitchen that they have always brought to ours. Make them, share them, and come back to tell us all about it. With all our love, Maria, Lucia, and Teresa.
Soft and Chewy Chocolate Chip Cookies The Most Easy Classic Cold Butter Cookie You Will Bake
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
The most soft and chewy Chocolate Chip Cookies made by beating 1 cup slightly cold cubed butter with 1 cup granulated and 1 cup packed brown sugar 2 minutes until light and fluffy adding 2 cold eggs one at a time then vanilla combining on low with 3 1/2 cups flour baking soda baking powder and salt until just combined folding in 2 cups semi-sweet chocolate chips scooping 2-inch balls onto parchment-lined sheets and baking at 350°F for 10 to 12 minutes until edges slightly golden with soft tops. A completely perfect classic chocolate chip cookie recipe.
Ingredients
1 cup 226g Unsalted Butter slightly cold and cut into cubes
1 cup 200g Granulated Sugar
1 cup 220g Packed Light Brown Sugar
2 large Eggs cold
1 tsp Pure Vanilla Extract
3 1/2 cups 420g All-Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Salt
2 cups 300g Semi-Sweet or Dark Chocolate Chips
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Beat slightly cold cubed butter with granulated and brown sugar on medium-high 2 minutes until light and fluffy. Scrape bowl.
3. Add cold eggs one at a time mixing well after each. Scrape bowl.
4. Add vanilla. Mix 30 seconds.
5. Add flour, baking soda, baking powder, and salt on low until just combined. No flour streaks. Do not overmix.
6. Fold in chocolate chips by hand with spatula.
7. Scoop 2-inch balls onto prepared sheets spaced well apart.
8. Bake 10 to 12 minutes until edges slightly golden. Tops will look soft.
9. Cool on sheet before transferring.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 225
- Sugar: 18g
- Sodium: 145mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 38mg
Keywords: soft and chewy chocolate chip cookies, easy soft chewy chocolate chip cookies recipe cold butter, best classic soft chocolate chip cookies, thick chewy chocolate chip cookies
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