Soft Chewy Chocolate Chip Cookies

My college roommate used to bake these on Sunday nights while we studied for finals. The whole apartment would smell incredible, and somehow those warm cookies made everything feel manageable. Now whenever I smell brown sugar buttering together, I am instantly back in that tiny kitchen, textbooks scattered, waiting for the timer to ding.

Last Christmas I made six batches for our neighborhood cookie exchange. My neighbor asked for the recipe three times before finally admitting she ate half the batch on her drive home. There is something universal about a really good chocolate chip cookie that breaks down every wall.

Ingredients

• All-purpose flour: Provides the structure that holds everything together without making cookies tough or cakey
• Baking soda: Gives just the right amount of lift for those lightly puffy centers we love
• Salt: Crucial for balancing all that sugar and making the chocolate flavor pop
• Unsalted butter: Softened to room temperature so it creams properly with the sugars
• Granulated sugar: Creates crisp edges and helps spread the cookies just enough
• Light brown sugar: The secret to chewiness and that deep caramel flavor we crave
• Eggs: Bind the dough while adding richness and structure
• Vanilla extract: Pure extract makes a noticeable difference in the final flavor
• Semi-sweet chocolate chips: Hold their shape beautifully while becoming pockets of melted chocolate

Instructions

Prep meals effortlessly by chopping vegetables, slicing meats, and serving dinner with the right knife always ready.

Check price on Amazon

Preheat your oven:

Set to 350°F and line two baking sheets with parchment paper for easy cleanup

Whisk the dry ingredients:

Combine flour, baking soda, and salt in a medium bowl so they are evenly distributed

Cream the butter and sugars:

Beat together for about 2 minutes until the mixture looks fluffy and pale

Add the eggs and vanilla:

Beat in eggs one at a time, then mix in vanilla until everything is glossy and smooth

Combine everything:

Gradually stir in the dry ingredients just until you no longer see white streaks

Fold in the chocolate:

Gently mix in the chips until evenly distributed throughout the dough

Scoop onto baking sheets:

Drop rounded tablespoons about 2 inches apart to give them room to spread

Bake until perfect:

Bake for 10 to 12 minutes until edges are golden but centers still look slightly underbaked

Cool completely:

Let them rest on the baking sheets for 5 minutes before moving to a wire rack

Save

My daughter now helps me scoop the dough, and she has developed her own system for ensuring every cookie gets the same number of chocolate chips. These little baking traditions become the memories your children carry forward.

Making Them Ahead

Chilling the dough for 30 minutes or up to 48 hours enhances the flavor and texture. The flour hydrates slowly, and the sugars begin to caramelize before baking. I scoop the dough onto a parchment lined baking sheet, freeze until solid, then transfer to a freezer bag for fresh baked cookies whenever the mood strikes.

Customizing Your Batch

The base dough is incredibly forgiving and welcomes all sorts of additions. Dark chocolate chips create a more sophisticated cookie for adult tastes. Toasted pecans or walnuts add delightful crunch and complement the chocolate beautifully. Sometimes I mix half milk chocolate and half semi sweet for cookies that appeal to everyone.

Storage Secrets

Fresh baked cookies are best enjoyed within 24 hours, but proper storage keeps them remarkably soft. Store cooled cookies in an airtight container with a slice of white bread to maintain moisture. The bread creates a mini humidity chamber that keeps cookies soft for days.

• Never store warm cookies or condensation will make them soggy
• Freeze baked cookies between layers of parchment for up to 3 months
• Revive slightly stale cookies with 10 seconds in the microwave

Track cooking times accurately for baking, boiling, roasting, and multitasking recipes without overcooking.

Check price on Amazon

Save

Warm cookies straight from the oven have a way of making even ordinary Tuesdays feel special. I hope these become your go to recipe for life is just moments.

Recipe Questions

→ Why are my cookies flat?

Flat cookies usually result from warm butter or over-softened dough. Chill your dough for 30 minutes before baking to help cookies hold their shape and achieve thicker, chewier results.

→ How do I keep cookies soft?

Store cooled cookies in an airtight container with a slice of bread. The bread releases moisture that keeps cookies soft and chewy for up to 5 days.

→ Can I freeze the dough?

Yes, scoop dough onto a baking sheet and freeze until firm. Transfer frozen portions to a freezer bag and bake from frozen, adding 1-2 minutes to the baking time.

→ What makes cookies chewy vs crispy?

Higher brown sugar content and slightly underbaking creates chewy cookies. For crispier edges, use more granulated sugar and bake until fully golden throughout.

→ Can I use salted butter?

Yes, simply reduce the added salt to 1/4 teaspoon. Salted butter works perfectly fine, though unsalted gives you more control over the final flavor balance.

→ Why chill the dough?

Chilling solidifies the fat, resulting in thicker cookies with richer flavor. It also prevents excessive spreading during baking, giving you that perfect soft-centered texture.