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Soft and Chewy Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 77 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2 hours 27 minutes
  • Yield: 38 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Soft and Chewy Chocolate Chip Cookies are the perfect homemade treat with a tender texture and rich flavor. Made with buttery dough, brown and granulated sugar, and packed with semi-sweet chocolate chips, these cookies offer a delightful balance of sweetness and chewiness. The dough is chilled before baking to enhance flavor and texture, resulting in irresistibly soft centers with lightly golden edges.

Ingredients

Dry Ingredients

  • 2 and 3/4 cups (345 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt

Wet Ingredients

  • 1 cup (230 grams; 2 sticks) unsalted butter, softened
  • 1 cup (200 grams) light brown sugar, packed
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla bean paste

Add-ins

  • 1 12-ounce package (2 cups; 340 grams) semi-sweet chocolate chips

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly. Set this mixture aside for later.
  2. Cream Butter and Sugars: Using a stand mixer with a paddle attachment or a handheld mixer, cream the softened butter, light brown sugar, and granulated sugar together for 1 to 2 minutes until the mixture is smooth and well combined.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, mixing each fully before adding the next. Then add the vanilla bean paste, mixing until everything is fully blended. Make sure to scrape down the sides of the bowl as needed to ensure even mixing.
  4. Mix in Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed until just combined to avoid overworking the dough.
  5. Fold in Chocolate Chips: Add the semi-sweet chocolate chips and mix on low speed just until they are evenly distributed throughout the dough.
  6. Chill the Dough: Cover the cookie dough tightly with plastic wrap and refrigerate it for at least 2 hours. This chilling step enhances the flavor and helps develop the chewy texture.
  7. Prepare for Baking: Preheat your oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats to prevent sticking.
  8. Scoop the Dough: Remove the chilled dough from the refrigerator. Using a 1.5 tablespoon cookie scoop, portion out the dough and place the balls onto the prepared baking sheets, leaving some space between each ball to allow for spreading.
  9. Bake the Cookies: Bake the cookies for 10 to 12 minutes or until the edges are lightly golden brown and the tops are set but still soft.
  10. Cool: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. Afterward, transfer the cookies to a wire rack to cool completely before serving.

Notes

  • For best results, make sure the butter is softened but not melted before creaming.
  • Allowing the dough to chill for at least 2 hours intensifies flavor and prevents excessive spreading during baking.
  • You can swap vanilla bean paste with pure vanilla extract if unavailable.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.
  • If you prefer thicker cookies, chill the dough overnight for a firmer texture.

Find it online: https://dishmelt.com/soft-and-chewy-chocolate-chip-cookies-recipe/