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One of the best recipes you’ll find for the softest and chewiest cookies! Let these cookies bring you back to your childhood as you smell the sweet cookie dough baking with the chocolate chips through the air. This cookie recipe is ready within 30 minutes. Simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time! Serve with a refreshing cold glass of milk.
As in any life of a human being, there’s always that one baked good from your childhood that just brings you back every time you have it. For me, that’s the classic chocolate chip cookie. In fact, this recipe is what got me into the culinary arts. I started off baking these cookies with my mom, then I started to learn everything from there. I realized that I loved cooking more, but this recipe is always and forever a staple. For this recipe, I used baking soda, however, you can use baking powder so the cookies rise a bit more! Or, you can do half baking soda and half baking powder. Completely up to you!
How to make Soft & Chewy Chocolate Chip Cookies
You can switch out the chocolate chips for white or dark chocolate, or even peanut butter ones! Throw in some M&Ms or macadamia nuts for crunch.
- All-Purpose Flour
- Baking Soda: Feel free to switch this out for baking powder, or even use half baking soda and half baking powder
- Salt: I always use sea salt in everything I cook/bake. If you use table salt (which is iodized), I recommend testing the recipe first with 1/2 tsp and then adjusting to your taste.
- Softened Butter: I would use unsalted so the cookies aren’t salty.
- Granulated Sugar: I use cane sugar, but white sugar is fine
- Brown Sugar: Light brown sugar works for the best results!
- Pure Vanilla Extract
- Eggs
- Chocolate Chips
Preheat your oven to 375F. Take out two bowls. In one bowl, combine the flour, baking soda, and salt. In the other bowl, beat together granulated sugar, brown sugar, and vanilla with a hand mixer or a standing mixer. Add one egg at a time, then beat well after each addition. Gradually add in the flour mixture and beat to incorporate. Stir in the chocolate chips. Line baking sheets with parchment paper, and drop the cookie dough by rounded tablespoons onto the sheets. Bake for 9-11 minutes. Use wire racks to cool completely.
Tips & FAQs
- Can I freeze cookie dough to bake later? I love having frozen cookie dough on hand to bake! Roll the cookie dough into balls and space them out on a baking sheet lined with parchment paper. Put the baking sheet in the freezer for 30 minutes, or until the dough is slightly frozen. Transfer the cookie balls to an airtight container or Ziploc bag and freeze for up to 2 months. There are two ways to bake these from frozen:
- Thawing: Cover them with a napkin to let them thaw. Once they come to temperature (it’ll take about 1-2 hours depending on the temperature inside your kitchen), bake as directed by the recipe card.
- Baking from frozen: Preheat your oven to 350F instead of 375F, then place the dough on a baking sheet lined with parchment paper. Put the cookies into the oven as it’s preheating. Set the timer for 15 minutes and remove the cookies. The top of the cookies will look a little browner, but that’s nothing to worry about. It doesn’t change the taste!
- My cookies don’t look done even though I cooked them for the time required! That’s totally normal. They may not look done, but they are. They will look a little doughy when you remove them from the oven, and that’s a good thing. You want them to be browned in a few places. Once they sit on the baking sheet while out of the oven, they will start to set.
- Let the cookies cool for 5 minutes on a wire rack.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days, or in the freezer for 2 months.
- Why do cookies spread & flatten? There are a few main reasons for this that I have found in my experience:
- Expired leavening agents. If your baking soda or baking powder are past due, your chocolate chip cookies will likely flatten and spread. Even if the date on the container is before it expires, it still might not be good. That would be the first place I would start.
- How to test if your baking soda is active: Combine 1/2 cup of hot water, 1/4 tsp vinegar, and 1/4 tsp of baking soda. When you add the baking soda a reaction should take place immediately. If not, then you need new baking soda.
- How to test if your baking powder is active: Add 1/2 tsp of baking powder to 1/2 cup of hot water. It should bubble immediately. If not, then you need new baking powder.
- Over-mixing. If you over-mix the ingredients in this chocolate chip cookie recipe, you may end up with flat cookies.
- The ingredients are too warm. Sometimes over-mixing can also lead to your ingredients becoming too warm. If you notice this happening, you can chill the dough before baking to return the batter to room temperature.
- Incorrect oven temperature. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.
- Why didn’t my cookies flatten out? Well, I haven’t had this happen to me, but here’s what I gathered from research as to why that happened:
- The ingredients/dough were too cold: Cold dough doesn’t spread well. Room temperature spreads better.
- Too much flour: It happens, sometimes you accidentally add a little too much flour! Be sure to use a dry measuring cup (not a liquid measuring cup) to measure the flour correctly.
- Incorrect oven temperature. If your cookies and other baked goods are not turning out properly, invest in a cheap oven thermometer to check the temperature. If your oven is baking too hot or too cold, then the cookies will not turn out well.
- The butter/sugar mixture wasn’t fully creamed: Try creaming the butter and sugar together for longer.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Soft & Chewy Chocolate Chip Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda or 1 tsp baking powder
- 1 tsp salt
- 1 cup butter, softened (2 sticks)
- 3/4 cups granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp pure vanilla extract
- 2 eggs
- 2 cups semi-sweet chocolate chips, or more or less if desired
Instructions
- Preheat the oven to 375F
- Take out two mixing bowls. In one bowl, combine the flour, baking soda (or powder if using), and salt. In the other bowl, beat together the butter, granulated sugar, brown sugar, and vanilla extract until creamy using a hand mixer or stand mixer.
- Add one egg at a time, beating well after each addition.
- Gradually at the flour mixture a little bit at a time, beating it as you go. When you add more, stop mixing, add the flour mixture, then beat again. This ensures you don’t overmix.
- Line baking sheets with parchment paper. Drop the cookie dough in 1 tbsp balls onto the baking sheets, separating them so they’re not close together, about 1/2 inch.
- Bake for 9-11 minutes. Let them stand for 2 minutes; transfer to wire racks to cool completely.
Nutrition Facts
Calories
250.94Fat (grams)
13.74Sat. Fat (grams)
8.2Carbs (grams)
29.66Fiber (grams)
1.49Net carbs
28.18Sugar (grams)
18.33Protein (grams)
2.65Sodium (milligrams)
186.94Cholesterol (grams)
34.85I did my best to research! Let me know if these are correct!
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