Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies

165 reviews, 4.6 star(s). 82% would make again

Ready in 25 minutes

If you're of the school that believes chocolate chip cookies should be soft and chewy, you'll love this recipe. These superb cookies are made with lots of butter and a combination of white and brown sugars to produce a rich and chewy cookie with caramelized edges. The recipe also has more brown sugar than white sugar which gives the cookies a more caramel flavor. The cookie dough is easy to work with -- however, you may need to chill the dough before baking as the dough has a tendency to sometimes be soft because of all the butter.

"I made these cookies this weekend as a gift for a birthday. They turned out really good. I liked the tip of freezing the chocolate chips, it made a difference. One thing I want to note, I have an older oven so after 8 minutes, they were still pretty raw. I found that they needed 14 minutes and turned out perfect. At first I was nervous I was going to over bake them, but I kept my eye on them and they turned out well. I just wanted to share that I had to cook them longer in case someone else worries like I did!"


2 1/4 cups Unbleached all-purpose flour
1/2 teaspoon Baking soda
1 teaspoon table salt
1 cup unsalted butter; (2-sticks) - softened but still firm
1/2 cup Granulated sugar
1 cup light brown sugar; - firmly packed
2 teaspoons Pure vanilla extract
2 large Eggs; - cold, straight from the refrigerator
1 12-oz package semi-sweet chocolate chips; - frozen, straight from the freezer (I use Ghirardelli)

Original recipe makes 36 Servings



Preheat oven to 350 degrees F with oven rack in center position. Line two baking sheets with parchment paper or silicon baking pads, e.g., Silpad, if desired (*see note); set aside.

In a small bowl, whisk together flour, baking soda and salt; set aside.

In bowl of standing mixer fitted with paddle attachment (or an electric mixer, or by hand), beat butter at medium-high speed until creamy, about 1 minute. Add granulated and brown sugars and beat until light and fluffy, about 3 minutes (or 5 to 6 minutes by hand), stopping to scrape down bowl as necessary. Reduce speed to medium-low and add in eggs, one at a time, beating after each addition until well incorporated. Add vanilla and beat until incorporated. Reduce speed to lowest setting (or gently stir by hand); gradually add in dry ingredients, scraping down bowl as necessary, and beating until just incorporated; don't overmix. Fold in chocolate chips. (If you find that the dough is very soft, cover and refrigerate until firm, about 30 minutes.)

Using one heaping tablespoon of batter per cookie, drop cookies 2-inches apart, in staggered rows of 3-2-3-2-3 (**see note), on ungreased or prepared baking sheets. Place one baking sheet at a time onto center rack of preheated 350 degree F oven. Bake until cookies are golden around the edges, still have pale tops, and are soft in the center, about 8 to 10 minutes. (Do not overbake! They will firm up more during cooling.) Remove from oven, and let cool on baking sheet for at least two minutes before transferring to wire rack to cool completely. If you used parchment paper, remove baking sheet from oven and immediately slide cookies on parchment directly onto cooling racks. Store cookies in an airtight container at room temperature for up to 1 week. Cookies freeze well.

Makes about 3 dozen.

*Note: Parchment paper or silicon baking pads are not a necessity but does make for easy cookie removal and cleanup.

**Note: By staggering the rows of cookie batter, it's easy to fit 13 cookies (2-inches apart) on a single large cookie sheet.

Make Ahead Note:

You can freeze this dough. If you want to have ready-to-bake cookies, form the dough into balls and place on a parchment lined baking sheet and place in the freezer until the dough is frozen firm. Then, place frozen cookie dough in a plastic bag, seal, and keep frozen until ready to bake. When baking, simply place the frozen balls of dough on a baking sheet and bake as directed -- expect the frozen cookies to take a few minutes longer to bake than normal.


Keep the chocolate chips in the freezer so that they are extremely cold when it is time to bake the cookies. This helps to keep the cookies from spreading too much while baking.

Verified by stevemur
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Moist and Chewy Chocolate Chip Cookies

Soft, chewy, delectable




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Calories Per Serving: 163 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Great tasting cookies!
schmoyer1 1m ago

absolutely amazing recipe I highly recommend it
Dougievivi 1y ago

Best ckokies I have ever made. They are absolutely magic. They disapear every time I make them. Friends and family request recipe,
carolmcgrath1 1y ago

This is my first time making this recipe and my kids first response was. ..Awesome and thumbs up. .so I guess it's a winner
raniastory 1y ago

?????? Amazing cookies everybody loved them! Note: They expand a lot!! Leave at least 3 cm between cookies!!!
fabibjqz 1y ago

This is my new favorite chocolate chip cookie recipe!
kaylaw84 1y ago

Made this for my coworkers and neighbors and they were a hit! Everybody loved them.
shanieebabe 1y ago

dubra 1y ago

By far my favorite chocolate chip cookies recipe I've came across! They don't last long here. All though I prefer milk chocolate chips instead.
Slevinsmama 2y ago

These came out looking, and tasting, like they were store bought!
basketball612 2y ago

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