Perfect Soft and Chewy Chocolate Chip Cookies

There’s nothing better than biting into a warm, soft, and chewy chocolate chip cookie fresh from the oven. This classic recipe is the perfect blend of buttery richness, gooey chocolate, and a melt-in-your-mouth texture that keeps you coming back for more. Whether you’re baking for your family, hosting a get-together, or just craving a little treat, these cookies will hit the sweet spot every time.

The best part? These cookies stay soft and chewy for days (if they last that long!). Let’s get baking!

What You’ll Need

Ingredients:

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, melted and slightly cooled
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Tools:

• Mixing bowls (1 medium, 1 large)
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats

Pro Tips for Perfect Soft and Chewy Cookies

1. Melted Butter for Softness: Using melted butter ensures a soft and chewy texture. Let it cool slightly before mixing to avoid cooking the eggs.
2. Chill the Dough: Chilling the dough for at least 30 minutes helps prevent the cookies from spreading too much while baking and enhances the flavor.
3. Don’t Overmix: Mix just until the ingredients are combined—overmixing can lead to tough cookies.
4. Slightly Underbake: Pull the cookies from the oven when the edges are set, but the centers look slightly underbaked. They’ll continue to cook on the baking sheet as they cool.
5. Use High-Quality Chocolate: For the best flavor, use good-quality chocolate chips or chunks. You can even mix in dark, milk, or white chocolate for variety.

Substitutions and Variations

• Flour: Use a 1:1 gluten-free baking flour for gluten-free cookies.
• Brown Sugar: Dark brown sugar can be used for an even deeper, richer flavor.
• Add-Ins: Try mixing in chopped nuts, shredded coconut, or toffee bits along with the chocolate chips.
• Chocolate Variations: Swap semi-sweet chocolate chips for dark, milk, or even peanut butter chips.
• Salted Butter: If using salted butter, reduce the added salt in the recipe to 1/4 teaspoon.

Make Ahead Tips

• Refrigerate Dough: Make the dough and refrigerate it for up to 3 days before baking. Let the dough sit at room temperature for 10-15 minutes before scooping and baking.
• Freeze Dough Balls: Scoop the dough into balls, freeze on a baking sheet, then transfer to a zip-top bag. Bake directly from frozen, adding 1-2 minutes to the bake time.

Instructions: How to Make Soft and Chewy Chocolate Chip Cookies

Step 1: Prep Your Oven and Baking Sheets

Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

Step 3: Combine Wet Ingredients

In a large mixing bowl, whisk together 3/4 cup melted butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until smooth and creamy. Add 1 large egg, 1 egg yolk, and 2 teaspoons vanilla extract, whisking until fully combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, stirring with a rubber spatula until just combined. Fold in 1 1/2 cups semi-sweet chocolate chips.

Step 5: Chill the Dough

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes (or up to 24 hours for enhanced flavor).

Step 6: Scoop and Bake

Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden and the centers look slightly underbaked.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely (if you can wait that long!). Enjoy warm with a glass of milk or as a treat anytime!

Leftovers and Storage Tips

• Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week.
• Freezing: Freeze baked cookies in a zip-top bag for up to 3 months. Thaw at room temperature or warm in the microwave for 10-15 seconds before serving.

Conclusion

Soft and chewy chocolate chip cookies are a timeless classic that everyone loves. This easy-to-follow recipe guarantees perfectly gooey cookies every time, making it a must-have for your baking repertoire. Whether you enjoy them straight from the oven or pack them for a school lunch or road trip, these cookies are always a hit!

Give this recipe a try and let me know how they turned out for you. Did you add any fun twists or stick with the classic? Share your cookie creations in the comments below. Happy baking!