Soft and Chewy Chocolate Chip Cookies

A handcrafted chocolate chip cookie, particularly one as delicious as this one, is a nostalgic and soothing treat. For the soft texture of our finest soft chocolate chip cookie recipe, we utilise an abundance of unsalted butter and a blend of brown sugar and granulated sugar. Ensure that the cookies are delicate and not chewy by using chocolate chips of high quality and not overmixing the cookie batter. (Prefer a cookie that is crisp? Try this recipe for crisp and chewy chocolate chip cookies.)


Ingredient Checklist

  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon kosher salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 12 ounces semisweet chocolate chips (2 cups)


Instructions Checklist

  • Step 1 Position the oven racks in the top and lower thirds of the oven and preheat to 350°F. Whisk together flour and baking soda in a small basin and put aside. In the bowl of a stand mixer equipped with the paddle attachment, cream butter and both sugars on medium speed for approximately 3 minutes, or until light and fluffy. Add salt, vanilla, and eggs; whisk to incorporate. Reduce speed to low and add flour mixture gradually while mixing until just mixed. Incorporate chocolate chips.
  • Step 2 Using a tablespoon measure, put large chunks of dough about 2 inches apart on parchment-lined baking sheets.
  • Step 3 8 to 10 minutes, or until the cookies are golden around the edges but still soft in the middle. Remove from oven and let to cool for 1 to 2 minutes on baking sheet. Place biscuits on a cooling rack and let to cool fully. Cookies may be stored airtight at room temperature for up to one week.

Cook’s Notes

If desired, use a small ice-cream scoop for uniform-size cookies.