Chocolate Chip Cookies that are Soft and Chewy

The ultimate soft, chewy chocolate chip cookie is made with sweet, buttery dough studded with chocolate chunks! Do you just want one cookie? Then try one of my chocolate chip cookies! Don’t have time to chill the dough? Try my no-chill chocolate chip recipe.

Gentlemen, gentlemen. Why haven’t I shared my favorite chocolate chip cookie recipe on this blog? How is this even possible?

How, I mean, how?

These have been a mainstay for me for many years, and I’m surprised I’ve never posted them here before. Someone recently asked if I could give them my favorite chocolate chip cookie, and I said, “Of course, I’ll send you a link!” Then after searching via my own blog archives, I discovered that it was no longer available.

  • They’re chewy and soft.
  • The outside is crisp and golden.
  • Chocolate chunks or chocolate chips (or both!) may be used.
  • They’re excellent with a sprinkling of salt on top, but they’re also good without.

The only thing I like more than the finished product is the cookie dough. Cookie dough, Ermehgerd.

The buttery dough, the chocolate chunks, and the chocolate shavings. That looks like art to me.

Is it strange if I print out a huge photo of this cookie dough, frame it, and display it in my house?

You gotta let them cool before you eat them

I’m aware, I’m aware. It’s quite difficult. Because warm, melted chocolate is just the greatest. I have the most difficulty waiting for the cookies to cool before stuffing one into my face. That was well worth having my hands covered in melting chocolate.

I know you agree with me, so don’t act like you’re above burning your mouth to get them in your stomach as soon as possible.

But I definitely suggest letting them cool so you can be a little more civilized and enjoy totally cooked and cooled cookies rather than hot, melty, cookie-shaped dough.

You cannot possibly wait since you need cookies now. Let us now discuss cooling the dough. It is not required for the cookies to be soft and chewy, so omit it if you are short on time.

But, I highly encourage you to chill it for at least a couple of hours. It enables the flavors to develop completely, resulting in a richer biscuit. Therefore, if you can wait, wait. That is really worthwhile.

But does it really make a difference?

The cookies below show a tiny noticeable change. They were all made with the same dough and baked at the same temperature for the same length of time, however the lighter colored cookies on top were not cooled before baking.

Still wonderful, but not to the extent that the more golden ones are.

I hate to select favorites among my children, but no.

I’m perfectly OK with it.

Maybe I’ll print them out and display them on my wall. I’ll frame the cookie batter and the cookies together. Like a delectable and drool-worthy before and after. Just saying, framed flower images are much superior.

Behind the scenes…

Quick aside: Have you ever tried to photograph a cookie breaking in half with the warm, melting chocolate taking center stage? ME TOO.

A cat leaped onto the counter and terrified me when I was attempting to grab the aforementioned photo, leading me to tear the cookie in two and part of it to fly onto the counter.

This is, quite literally, a heated mess.

Needless to say, I opted on the photo below, and I’m more or less OK with it now that I’m looking at it and my mouth is watering.

BRB, I’m off to make a double batch of these evil guys. It should keep me going till tomorrow.

Soft and Chewy Chocolate Chip Cookies

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Prep Time: 2hrs
Cook Time: 10mins
Total Time: 2hrs10mins
Servings: 12to 16 cookies
    ✓ Read the recipe beginning to end
    ✓ Check oven calibration
    ✓ Check expiration dates
    ✓ Properly measure ingredients
    ✓ Check butter temperature


Sweet, buttery dough loaded with chocolate chunks makes for the perfect soft, chewy cookie!


  • blending bowls
  • Mixing Stand
  • Scooping cookies
  • Baking pans
  • Silicone nonstick mat
  • Paper made with parchment (precut)
  • Cooling racks made of wire


  • melted and gently chilled cupunsalted butter
  • 1 cup general purpose flour
  • 1 tsp baking soda
  • teaspoonsalt
  • a cup of light brown sugar
  • a cup of granulated sugar
  • 1 tsp pure vanilla extract
  • 1 room temperature egg
  • 1 cup coarsely chopped chocolate (milk, semisweet or dark chocolate)
  • Topping: flaky sea salt (optional)


  • 2 tablespoons unsalted butter

    Microwave butter until melted and let aside to cool.

  • 8 teaspoon sea salt
    14 cup all-purpose flour, 2 teaspoon baking soda 1
    In a medium mixing basin, combine the flour, baking soda, and salt. Set aside.
    1 1
  • granulated sugar 4 cup
    2 cup of light brown sugar 1
    In a large mixing basin, whip the butter, light brown sugar, and granulated sugar using the paddle attachment of your mixer until smooth and creamy.
  • Beat in the vanilla and egg on low speed until barely incorporated.
    1 egg, 1 teaspoon pure vanilla essence
  • Add the flour mixture to the wet mixture and combine on low speed.
  • 4 cup chocolate to 1 cup

    Stir in the chopped chocolate until it is uniformly distributed.

  • Scoop out even quantities of dough with a small (or larger) cookie scoop and roll each in your palms. Put each ball on parchment paper on a baking sheet or dish, sprinkle with salt (optional, but suggested), cover with plastic wrap, and refrigerate for 1-2 hours.
    Sea salt flaky
  • Preheat the oven to 350°F and prepare two baking pans with parchment paper or nonstick silicone mats.
  • Place the dough on the prepared baking sheets, about 1 inch apart. To allow yourself plenty of space, I suggest no more than 9 cookies per baking sheet.
  • Bake for 10 minutes on the center rack, one sheet at a time, or until the tops have just begun to turn golden.
  • Remove from the oven and rest for a few minutes on the baking sheets before transferring to wire racks to cool fully. Enjoy!


– Store in an airtight container for up to 5 days.
– You can choose not to chill the dough, but you will get a slightly different result that doesn’t have the fully developed flavor I love so much.

Nutrition Facts

Calories: 228kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 81mg | Potassium: 66mg | Fiber: 1g | Sugar: 19g | Vitamin A: 256IU | Calcium: 17mg | Iron: 1mg

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What is the secret to making soft chewy cookies?

Making cookies fast in a hot oven – at 375 degrees F rather than a lower temperature – will result in soft cookies. They’ll bake quickly instead of languishing and drying out in the hot air of the oven. Slightly underbaking your cookies will provide softer results than baking them according to the recipe’s instructions.

What ingredient makes cookies more chewy?

You might also add cornstarch in your recipe. Adding roughly 12 teaspoon of cornstarch for every 1 cup of flour prevents gluten from completely forming. Cornstarch will also help keep the cookies from spreading too much, resulting in a great, thick cookie with a soft, chewy middle.

What makes cookies soft instead of crunchy?

A cookie contains milk solids and water, both of which soften it. Brown sugar contains molasses, which acts as a softener. Combining lower-moisture sugar (granulated) and fat (vegetable shortening), together with a longer, slower bake, results in light, crispy cookies.

Are chocolate chip cookies better with soft or melted butter?

Softened butter chocolate chip cookies as opposed to melted butter. There is no change in taste or texture. Cookies created with melted butter spread somewhat more, although this difference is even less noticeable once the dough has been cooled (for a minimum of 1 hour).

Is it better to bake cookies with butter or oil?

Baking with fats creates a rich tasting experience and more flavor overall. Another plus: cakes and cookies will be moister when baking with fat. Overall, baked goods made with fat taste better, that’s a fact 😊.

What flour is best for soft chewy cookies?

When I want a chewy texture, I use bread flour. More gluten is produced when the protein concentration increases.

Is butter or shortening better for chewy cookies?

Since shortening lacks moisture, it does not encourage gluten production, resulting in a more delicate, crumbly cookie. When gluten is generated in butter, it may yield a chewy cookie. While it may seem paradoxical, adding butter may result in crispy cookies. Since butter spreads thinner while baking, this is conceivable.

Should I put 1 or 2 eggs in cookies?

Serious Eats did a little experiment and discovered that it made the ideal cookie. The source tested several egg combinations and concluded that two yolks provide a “light yet chewy texture and a taste that reminded me of French vanilla ice cream.”

Does baking soda make cookies more chewy?

Baking soda is often used to make chewy cookies, whilst baking powder is commonly used to make light and airy cookies. Since baking powder contains a variety of substances (baking soda, cream of tartar, cornstarch, and so on), using it instead of pure baking soda will alter the flavor of your cookies.

What is better for cookies baking soda or baking powder?

Baking soda is often used in cookie and muffin recipes. Baking powder, on the other hand, already includes an acid and a base and has a more neutral flavor, making it ideal for baking cakes and bread.

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