How to make irresistibly soft and chewy chocolate chip cookies!
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One of the most simple and basic -but satisfying- treats to make is cookies. Any and all kinds of cookies are delectable, but chocolate chip cookies are a snack so timeless and classic that there are millions of recipes for different styles of chocolate chip cookies.
It seems like everyone has their own tips and tricks for making their version of the perfect chocolate chip cookie, including me! My favorite version of this classic snack is my recipe for these Soft Chocolate Chip Cookies.
Not only are these cookies chewy and irresistible, but they are very simple to make. For me, simple recipes are some of my favorites since they’re not only easy to make, but usually, work well for a photoshoot!
Another great thing about these beloved classics is that they store well too. Of course, that depends on if you have any cookie monsters in your home. When I first made these cookies, I expected them to last at least a week, but they were gone within two days between my husband and my daughter!
In my next batch, I was able to find out that these cookies will actually store well for up to 2 weeks or you can freeze them for 3 months. This is perfect for when you have a cookie craving and don’t have to prepare them or is good for when you have surprise company at the house. Whatever you want to make them for, they’re sure to satisfy! Here’s how to make irresistibly soft chocolate chip cookies.
Cookie Equipment
Let me start with the tools and utensils needed for this recipe. Like most other homemade cookie recipes, this one does require the help of quite a few baking utensils. Luckily though, all of these are pretty common kitchen tools found in most households. Here’s what I use to make these soft chocolate chip cookies:
- KitchenAid mixer
- Glass mixing bowl
- Spatulas
- Press’n seal wrap
- Blending whisk
- Drying rack
- Baking sheet
- Parchment paper or Silicone baking mats
- Dough scoop
- Wooden spoon
Equipment Tips:
- I prefer to use silicone baking mats for baking instead of parchment paper. Using these is just like using parchment paper, but they can be re-used and are easily washed with soap and water.
- I also like to use dough scoops to easily distribute even amounts of cookie dough every time.
Dreamy Cookie Ingredients
Now let me break down my classic cookie ingredients. For these cookies, I use the basic chocolate chip cookie ingredients so if you make cookies often then you probably already have most of what you need. Here are the ingredients I use for irresistibly soft chocolate chip cookies:
- 2 ¾ cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp salt
- 1 cup Unsalted Butter– room temperature
- 1 cup Brown Sugar
- ½ cup Granulated Sugar
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 cups Semi-Sweet Chocolate Chips
How to Make Soft and Chewy Chocolate Chip Cookies
Now let’s go over how I make these tempting treats. The process is pretty similar to other cookie recipes. However, there is a step or 2 that I like to do to get the very best soft cookie results! Here’s how to make sure these chocolate chip cookies come out soft all the way through:
- First, measure out and prepare all of the ingredients. Then, whisk together the flour, baking soda, and salt in a large mixing bowl.
- Prepare a Kitchenaid mixer with a paddle attachment. In the large mixer bowl, mix together the butter, brown sugar, and granulated sugar for 1-2 minutes, or until well combined.
- Then, add the eggs one at a time, mixing well in between each egg. Mix in the vanilla extract.
- Next, slowly add in the flour mixture ⅓ at a time, mixing in between each addition until just combined.
- Then, remove the bowl from the stand mixer, and fold the chocolate chips into the dough with a wooden spoon.
- Line 2 baking sheets with parchment paper. Scoop the cookie dough onto the baking sheets using a small (1.58 inch) dough scoop. Don’t worry about spacing out the cookie dough yet.
- Then, cover the baking sheets of cookie dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
- Preheat the oven to 350°F. Line 2 more large baking sheets with parchment paper or silicone mats.
- Next, remove the dough trays from the fridge and transfer the chilled cookie dough scoops to the new baking sheets.
- Make sure to space out the cookies so they can expand during baking.
- Bake the cookies in multiple batches for 10-12 minutes each, or until the edges of the cookies are golden-brown. After baking, let the cookies cool for 5 minutes, then transfer to a cooling rack to finish cooling before serving.
Storing Soft Chocolate Chip Cookies
Storing baked chocolate chip cookies: these soft cookies can be stored in an airtight container for up to 2 weeks at room temperature. Label the date on the outside of the container to keep up with freshness.
To freeze the cookie dough: scoop dough portions onto the cookie sheets and stick them into the freezer for 6 hours, or until the dough is hard. Then, transfer the frozen cookie dough balls into a freezer-safe ziploc bag and store in the freezer for up to 3 months. Always label the date on the outside of the container to keep up with freshness.
More Cookies Recipes
Crazy for Cookies
Want to get creative with your homemade cookies? Then you’ve come to the baker because I have got cookie recipes for every season, event, or special occasion imaginable! Check them out, have fun, and happy baking!
- Apple Oatmeal Cookies
- Soft and Chewy Oatmeal Cookies
- Soft Oatmeal Raisin Walnut Cookies
- Peppermint White Chocolate Cookies
- Chocolate Cookies with Peppermint Chips
- Eggnog Cookies
- Chocolate Cookies with Chocolate Hearts
- Holiday Peppermint White Chocolate Cookies
- Ice Skate Sugar Cookies
- Skull Halloween Sugar Cookies
- Unicorn Chocolate Chip Cookies
- Unicorn Meringue Cookies
Soft Chocolate Chip Cookies
Equipment
Ingredients
- 2 ¾ Cups All-Purpose Flour
- 1 tsp Baking Soda
- ½ tsp salt
- 1 Cup Unsalted Butter Room Temperature
- 1 Cup Brown Sugar
- ½ Cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 2 Cups Semi-Sweet Chocolate Chips
Instructions
- First, measure out and prepare all of the ingredients. Then, whisk together the flour, baking soda, and salt in a large mixing bowl.
- Prepare a Kitchenaid mixer with a paddle attachment. In the large mixer bowl, mix together the butter, brown sugar, and granulated sugar for 1-2 minutes, or until well combined.
- Then, add the eggs one at a time, mixing well in between each egg. Mix in the vanilla extract.
- Next, slowly add in the flour mixture ⅓ at a time, mixing in between each addition until just combined.
- Then, remove the bowl from the stand mixer, and fold the chocolate chips into the dough with a wooden spoon.
- Line 2 baking sheets with parchment paper. Scoop the cookie dough onto the baking sheets using a small (1.58 inch) dough scoop. Don’t worry about spacing out the cookie dough yet.
- Then, cover the baking sheets of cookie dough tightly with plastic wrap and chill in the refrigerator for 2 hours.
- Preheat the oven to 350°F. Line 2 more large baking sheets with parchment paper or silicone mats.
- Next, remove the dough trays from the fridge and transfer the chilled cookie dough scoops to the new baking sheets.Make sure to space out the cookies so they can expand during baking.
- Bake the cookies in multiple batches for 10-12 minutes each, or until the edges of the cookies are golden-brown. After baking, let the cookies cool for 5 minutes, then transfer to a cooling rack to finish cooling before serving.
Notes
Nutrition
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