Chocolate Chip Cookies
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If you’ve ever craved the perfect chocolate chip cookies – one that’s irresistibly soft in the center, yet wonderfully chewy at the edges – you’re in for a treat. In this recipe, we’re going to reveal the secrets to creating these heavenly cookies that will have you reaching for seconds (or thirds). So, grab your apron and let’s embark on a delicious journey together!
Love baking up fresh batches of cookies? I’ve got you! There are over 90 incredible cookie recipes right here on the site! A few of my favorites? Definitely my Oatmeal Chocolate Chip, Chocolate Whoopie Pies, and S’more Cookies!
Why You’ll Love These Soft Chocolate Chip Cookies
- Comfort Food Cravings: There’s nothing like the warm, gooey goodness of a chocolate chip cookie to lift your spirits and comfort your soul.
- Impress Friends and Family: Homemade cookies? You’ll be the star of any gathering. Plus, your house will smell amazing.
- Customizable Treats: You can tweak the recipe to your heart’s content – add nuts, different types of chocolate, or even a pinch of sea salt for a gourmet twist.
This homemade chocolate chip cookie recipe is a labor of love. I have made, remade, and made it again and again. Testing, changing, and adjusting. I wanted to make sure I had the very best cookie recipe that produced the very best chocolate chip cookies. Boy, oh boy, am I happy to share it!
This recipe produces thick, chewy, fully cooked cookies that are hard to resist. Given the stamp of approval from my very critical taste testers (neighborhood kids) and loved by my very picky husband. Every bite feels like a cozy, warm moment, with the chocolate chips adding that burst of chocolatey goodness. It’s not just a cookie; it’s an experience – the kind that leaves you closing your eyes in delight and reaching for another.
Ingredients For Simple Chocolate Chip Cookies
This recipe for chewy chocolate chip cookies calls for all of the staples you’ll see in most versions. However, there are a few differences that are worth taking note of:
- It uses half all-purpose flour and half cake flour in the dry ingredients. Cake flour has less protein than all-purpose which gives your cookie a more delicate texture.
- No cake flour? No problem! Add 2 tablespoons of cornstarch to a 1 cup measuring cup. Top off with all-purpose flour. This will give you exactly ONE CUP of cake flour.
- Melted butter. Melting the butter gives you a more chewy cookie. Do not skip this very important step!
Other ingredients you will need for this recipe:
- Flour: I stick with a mix of all-purpose and cake flour. Cake flour has a lower protein content which results in a softer more tender cookie
- Leavening Agents: I always recommend double checking the expiration dates to give you the optimal performance.
- Butter: Unsalted butter helps you keep control of the added salt inside the cookie.
- Sugars: A mix of both granulated, or white sugar, and brown sugar.
- Eggs: These build structure and also provide a little lift in your cookie.
- Chocolate Chips: Pick whichever variety you like. Personally, I prefer a semi chocolate chip.
Easy Homemade Chocolate Chip Cookies
Want to know how I know this is the best chocolate chip cookie recipe? These were served at my sisters wedding and guests were pocketing the extras to sneak out of the venue!
- DRY INGREDIENTS: Whisk together the flours, baking soda, and salt in a large measuring cup. Set aside.
- CREAM: Combine the butter with both of the sugars in the bowl of an electric mixer. Stir with the paddle attachment on low/medium speed until slightly fluffy. Mix in the vanilla extract and eggs, one at a time. Stir on low speed until incorporated. Stir in the dry ingredients until just incorporated. Fold in the chocolate chips.
- CHILL: Cover and chill the dough 4 hours or overnight.
- BAKE: Preheat the oven to 325 degrees. Line two cookie trays with parchment paper. Scoop 1/4 cups of chocolate chip cookie dough onto your prepared trays keeping them 2-3 inches apart. Bake 15-17 minutes or until the edges are slightly curled, golden brown, and the tops no longer look doughy.
- COOL: Cool completely on the cookie tray (except for the few you need to try warm).
Do I really need to chill my cookie dough?
Yes, yes, yes! Chilling the dough is a must. Let’s talk a little bit about why it is so important… Chilling the balls of cookie dough helps the fat solidify. The chilled dough helps keep the cookies from spreading resulting in a thicker cookie.
Helpful Tools
- Cookie Sheet (affiliate): Sturdy baking sheets are the stage where your cookie stars will shine.
- Parchment Paper or Silicone Baking Mats (affiliate): These are the unsung heroes for non-stick baking and easy cleanup.
- Cookie Scoop: (affiliate) For perfectly uniform cookies, a cookie scoop is your best friend.
- Oven Thermometer: (affiliate) Because oven temperatures can be finicky, an oven thermometer ensures you’re baking at just the right heat.
How To Freeze Cookie Dough:
This recipe make large cookies. I use a 1/4 cup scoop to get similar sizing which means your cookies will be about the size of your hand. They store well in an air tight container or zip top bag. We haven’t been able to keep them around longer than a few days, but they are very freezer friendly.
- Roll your dough into rounds and place on a cookie tray.
- Flash freeze 20 minutes.
- Place in a heavy duty freezer zip top bag that is labeled.
- Freeze until solid.
- When ready to bake, pull them out of the freezer and place on a parchment lined tray.
- Let them sit for 30 minutes and bake as directed.
Recipe Notes:
While you can substitute margarine for butter, we recommend using unsalted butter for the best flavor and texture. Butter enhances the richness of the cookies, resulting in a more delicious treat.
Absolutely! You can use semi-sweet, milk, or dark chocolate chips, or even a combination of these for a unique flavor profile. It’s all about your personal preference.
Yes, you can! Portion the cookie dough into individual cookie-sized balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to an airtight container or bag. When ready to bake, simply place them on a baking sheet and bake as directed, adding a minute or two to the baking time.
To achieve round cookies, roll the cookie dough into evenly sized balls and space them apart on the baking sheet. You can also gently shape them into rounds before baking, if needed.
Certainly! Feel free to add chopped nuts, like walnuts or pecans, or even dried fruits like raisins or cranberries for extra flavor and texture. Just fold them into the dough along with the chocolate chips.
To keep your cookies soft and delicious, store them in an airtight container at room temperature. You can also place a slice of bread in the container to help maintain their moisture.
Yes, you can use a convection oven, but you may need to lower the baking temperature by 25°F (around 14°C) and reduce the baking time slightly to avoid over-browning. Keep an eye on them during baking.
You can refrigerate the cookie dough for up to 72 hours before baking. Chilling the dough can enhance the flavor and texture of the cookies.
All of my gluten free friends rejoice! I’ve found the best gluten-free chocolate chip cookies, made by my friend Erin at meaningful eats!
More Amazing Cookies To Try
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Thick and Chewy Chocolate Chip Cookies
Ingredients
- 1½ cups all-purpose flour
- 1½ cups cake flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup melted butter
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Whisk together the flours, baking soda, and salt in a large measuring cup. Set aside.
- Combine the butter with both of the sugars in the bowl of an electric mixer. Stir with the paddle attachment on low/medium speed until slightly fluffy.
- Mix in the vanilla extract and eggs, one at a time. Stir on low speed until incorporated.
- Stir in the dry ingredients until just incorporated. Fold in the chocolate chips.
- Cover and chill the dough 4 hours or overnight.
- Preheat the oven to 325 degrees. Line two cookie trays with parchment paper.
- Scoop 1/4 cups of dough onto your prepared trays keeping them 2-3 inches apart.
- Bake 15-17 minutes or until the edges are slightly curled and browned and the tops no longer look doughy.
- Cool completely on the cookie tray (except for the few you need to try warm).
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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