Description
This Soft Chocolate Chip Cookies Recipe yields irresistibly tender and chewy cookies with a perfect balance of sweet, buttery dough and melty semi-sweet chocolate chips. Made with simple pantry ingredients and baked to golden perfection, these classic cookies are ideal for satisfying sweet cravings or sharing with family and friends.
Ingredients
Cookie Dough
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 3 cups all-purpose flour (measured correctly)
- 1 tsp baking soda, sifted
- 1 tsp salt
- 2 cups semi-sweet chocolate chips (12 oz), divided (reserve 1/4 cup for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350˚F (175˚C). Line a baking sheet with parchment paper or a Silpat liner to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, light brown sugar, and granulated sugar. Beat on medium/high speed for 5 minutes until the mixture becomes creamy, light, and fluffy. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then add the vanilla extract and mix until combined. Scrape the bowl down to keep the batter uniform.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking soda, and salt to remove lumps and aerate the flour.
- Mix Dry Ingredients into Wet: Add the flour mixture to the creamed butter and sugar in three parts, mixing after each addition until fully combined. Avoid overmixing to keep the cookies tender. Fold in 2 cups of the semi-sweet chocolate chips evenly throughout the dough.
- Shape Cookie Dough: Using a 3 Tbsp ice cream scoop, portion out evenly sized balls of dough and place them on the prepared baking sheets approximately 2 inches apart. Lightly roll each dough ball with your hands to smooth the surface, then press the reserved chocolate chips onto the tops for an attractive finish.
- Bake: Bake one sheet at a time in the preheated oven for 12 to 15 minutes. The cookies are done when the edges begin to turn a light golden brown but the tops still appear slightly underbaked, ensuring a soft center.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving or storing. This step helps them set without becoming hard.
Notes
- For best texture, measure flour correctly by spooning it into the cup and leveling off the excess instead of scooping directly.
- If you want chewier cookies, refrigerate the dough for 30 minutes before baking.
- You can swap semi-sweet chocolate chips for milk chocolate or dark chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Do not overbake; removing cookies when edges are golden and tops still soft maintains cookie softness.
