Look no further for the perfect Homemade Soft and Chewy Chocolate Chip Cookies. This easy recipe makes irresistibly gooey cookies with a slightly crisp edge and melt-in-your-mouth texture.
Whether you're a beginner baker or a seasoned pro, these chocolate chip cookies are foolproof and the ultimate treat for any occasion. Get ready to indulge in the classic combination of rich buttery cookie dough and sweet, melted chocolate chips! These bakery style cookies are perfect for sharing or enjoying with a cold glass of milk. My Easy Moist Vanilla Cake Recipe is another simple but versatile dessert!
If you're looking for more delicious cookie recipes check out my Lavender Butter Cookies Recipe, Cinnamon Roll Cookies, or Brownie Mix Cookies.
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Why You'll Love This Recipe
- The textural mash up of the soft and chewy center with the slightly crisp edge makes for the perfect bite. You can get some extra crunch from my Strawberry Crunch Cookies.
- The base of this easy chocolate chip cookies recipe is rich and buttery and the addition of the chocolate chips makes them extra indulgent. My Brookies are equally as indulgent!
- These soft baked chocolate chip cookies are so simple and straight forward to make. Just like these Snickerdoodle Cookie Bars.
- They are such a versatile dessert, perfect for a late night sweet treat or a family gathering! These Brownie Bites are always a hit with a crowd.
- These classic chocolate chip cookies are a nostalgic treat that anyone will love. My Homemade Oatmeal Cream Pies are another nostalgic treat.
Ingredients
Ingredient Notes
- I prefer semi-sweet chocolate, but you can use whatever you prefer. If you’re wanting puddles of chocolate chop up a chocolate bar instead of using chocolate chips. Get the same delicious puddles of chocolate in my Sourdough Discard Chocolate Chip Cookies.
- I always use unsalted butter so I can control the amount of salt going into the chocolate chip cookies.
- Granulated sugar and brown sugar give these thick cookies a soft and chewy texture with the perfect amount of sweetness.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can use any type of chocolate that you prefer! I like semi sweet, but dark chocolate, milk chocolate, or white chocolate would all be delicious. You can also switch up the types of chocolate in these Banana Chocolate Chunk Muffins.
- If you can some extra crunch you can add in some chopped nuts. Pecans, walnuts, or almonds would make great additions. Pecans are the star of my Pecan and Chocolate Chip Cookies.
- For more sweetness you can stuff the cookies with extra chocolate, caramel, or Nutella. I use caramel in my Caramel Chocolate Chip Cookies.
- Use a smaller cookie scoop for cute little mini chocolate chip cookies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
STEP 2: In a large bowl using a hand mixer or in the bowl of a stand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla. Mix to fully combine.
STEP 3: Add the dry ingredients to the wet ingredients and mix until just combined. Be sure not to over mix.
STEP 4: Mix in the chocolate. Do this until just combined. Cover the cookie dough. Chill for at least 30 minutes. If you love cookie dough you should try out my Edible Cookie Dough Recipe.
STEP 5: Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Make scoops of cookie dough about 2 to 3 tablespoons in size. Place at least 3 inches apart on the prepared cookie sheet. Repeat with remaining cookie dough.
STEP 6: Bake the cookies for 10-12 minutes or until the edges are golden brown.
STEP 7: Remove the cookies from the oven and allow them to cool on the cookie sheet.
Expert Baking Tips
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine m
- uch easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Use a cookie cutter to shape your cookies after baking. If you shake a cookie cutter around the cookies when they are fresh out of the oven they will be perfectly round and
- more visually appealing.
- Sprinkle the cookies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor. I also love to do this with my Gooey Fudgy Brownies.
Recipe FAQ's
The butter was probably too warm when you baked the cookies. This is why I recommend resting the dough in the fridge for 30 minutes before baking.
You sure can! I recommend scooping the cookie dough while it is soft and then placing it in the fridge for up to three days or in the freezer for up to two months.
Room Temperature: The Homemade Soft and Chewy Chocolate Chip Cookies can be stored in an airtight container at room temperature for up to 5 days.
Refrigerator: If stored correctly in an airtight container the cookies will last up to 1 week in the fridge.
Freezer: I recommend scooping the cookie dough and freezing it on a baking sheet, then transferring them to an air-tight container. That way you can pull out one or two cookies whenever you’d like them. I leave them sitting out at room temperature for about 30 minutes and then bake them normally. The dough will last up to 2 months.
You can also bake the cookies and then store them in an airtight container in the freezer for up to 2 months.
More Recipes You'll Love
If you tried these Homemade Soft and Chewy Chocolate Chip Cookies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Homemade Soft and Chewy Chocolate Chip Cookies
Ingredients
- 1 stick (113 grams) unsalted butter softened
- ½ cup (100 grams) granulated sugar
- 1 ½ cups (319 grams) light brown sugar packed
- 2 large (100 grams) eggs
- 2 teaspoons vanilla extract
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (170 grams) chocolate chopped or chocolate chips
Instructions
- In a medium bowl combine the flour, baking soda, baking powder, and salt. Whisk to combine.
- In a large bowl using a hand mixer cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla. Mix until well combined.
- Add the dry ingredients to the wet ingredients. Mix until just combined.
- Mix in the chocolate.
- Cover the cookie dough and chill for at least 30 minutes.
- Preheat your oven to 350 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat.
- Make scoops of cookie dough about 2 to 3 tablespoons in size. Place at least 2 inches apart on the baking sheet. Repeat with remaining cookie dough.
- Bake the cookies for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the cookie sheet.
Notes
- Chill your cookie dough. I know skipping this step is tempting (you want your cookies as quickly as possible and I can’t blame you for that!) but don’t do it! Chilling cookie dough prevents the cookies from overspreading. This can cause them to be thinner, and crispier, and change the overall flavor of the end product.
- Sprinkle the cookies with flaky sea salt before serving. Salt complements chocolate perfectly and will really bring out the flavor.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your cookies. The ingredients will combine much easier and you won’t have chunks of cold butter in your cookie dough, which can lead to greasy cookies.
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