These chocolate chip cookies are extra soft, thick, and chewy. This is my FAVORITE recipe for chocolate chips cookies and they turn out perfect every time!
I feel like a good chocolate chip cookie recipe is one that everyone should have in their recipe box. I’ve had several requests for a full batch chocolate chip cookie recipe over the last couple months. So I decided it was time to roll up my sleeves and get to work on perfecting a recipe.
And let me tell you, these cookies are good. In fact, I made these cookies for a party and every single one of them were gone by the end of the night. That’s when you know you have a good recipe for chocolate chip cookies.
So let’s talk about what makes a good chocolate chip cookie. To start, you’ll be using some simple dry ingredients like all-purpose flour, baking soda, and salt. One important thing with the flour is to make sure to measure it correctly by spooning it into the cup and leveling it off with the back of a knife. You don’t want to scoop the flour out of the container with your measuring cup because the flour can become packed inside of the cup. I have a full post about how to measure flour with the spoon and level method here.
You’ll also be using one cup of unsalted butter in this recipe. Have you ever wondered why some recipes specifically call for unsalted butter? It’s because the amount of salt in salted butter can vary quite a bit between brands. By using unsalted butter in a recipe, you can control the amount of salt in it. You can use salted butter in this recipe if you like, but I suggest reducing the amount of salt to about 1/2 teaspoon if you do.
Another thing that makes this chocolate chip cookie recipe so delicious is the amount of brown sugar. I prefer to use more brown sugar than granulated sugar in most of my cookie recipes because it adds moisture and more flavor. I like to use 1 cup of brown sugar and 1/2 cup of granulated sugar in these cookies. Brown sugar is a wonderful ingredient to bake with, especially when it comes to cookies!
You’ll also be using a couple of room temperature eggs. Just make sure to set your eggs out with the butter and let them both come to room temperature before getting started on your cookies. If a recipe calls for room temperature butter, it’s best to make sure your other ingredients are room temperature as well.
And the chocolate chips? I use an entire 12-ounce bag (or 2 cups) of semi-sweet chocolate chips in this recipe. It may seem like a lot, but keep in mind that this recipe will make about 38 cookies. Plus, you can’t have a good chocolate chip cookie recipe without a good amount of chocolate chips in each cookie. Am I right?
Another important that with this recipe is that you need to chill the cookie dough. I know it can be a pain to have to wait to chill cookie dough, but trust me here. Not only will the cookies taste better, but they’ll bake up so much thicker. I’ve found that 2 hours is the perfect amount of time to chill this cookie dough.
And if you want soft cookies, I suggest taking these cookies out of the oven as soon as the edges are lightly golden brown and the tops are set. Then, let them cool on the baking sheet for about 5 minutes and transfer them to a wire rack to finish cooling. I do this all the time with my cookies and they turn out perfectly soft every single time!
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 2 and 3/4 cups (345 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (230 grams) unsalted butter, softened to room temperature
- 1 cup (200 grams) brown sugar
- 1/2 cup (100 grams) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 12-ounce package (2 cups) semi-sweet chocolate chips
Instructions
- In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for 1-2 minutes until well combined. Add in the eggs and vanilla extract one at a time and mix until fully combined.
- Slowly mix in the flour mixture and continue mixing until just combined, then mix in the chocolate chips, making sure to scrape down the sides of the bowl as needed.
- Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
- Once the dough is almost chilled, preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Remove the cookie dough from the refrigerator, using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough as they will spread a little while they bake.
- Bake in separate batches at 350°F for 10-12 minutes or until the edges of the cookies are lightly golden brown and the top is set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
Notes
Love cookies?
Try my Soft & Chewy Oatmeal Raisin Cookies next!
What if I don’t have a mixer on hand?
As long as your butter is soft enough, you can mix it by hand with a whisk and rubber spatula (or large spoon).
Yummy, yummy, yummy! Need I say more?
Thank you for tips and they turned out awesome
yum yum Just made these They are the best Really soft and chewy
How many sticks of butter is 1 cup
Some brands are different, but the butter that I use is 1/2 cup (115 grams) per stick.
It normally states on the side of the butter package
Thank you, Thank you, Thank you!!! For years I have been trying to find a recipe both I and my Husband like. These Are It!!! Your tip on the flour I never knew which i seriously think made a big difference in the outcome and I followed this recipe entirely chilling the dough for 3 hrs. Amazing I cannont say enough good things. My Hisband asked if I wantes to take a picture cause they even look like the perfect chocolate chip cookie!!
So happy the cookies turned out great for you, Angel!
I have had trouble finding a good recipe that will create a soft, chewy cookie. I made up a recipe of my own that was similar to this, but the cookies never quite came out as soft as I would have liked. This recipe here is on point though! The cookies are just the way I prefer them, and baked until just before the 10 minute mark. Super soft and chewy. I made roughly 4 dozen cookies and they were gone in days! Not by me alone, maybe 7 people total… They’re are excellent in a glass of fresh, raw milk. Thanks for the recipe 😉
Love, love, love this recipe! Best chocolate chip cookie recipe in all the 30 years I have been baking.
Trying this recipe, Do you pack the brown sugar?
Yes, I pack it.
I will try it tomorrow and see how it come out. Portmore Jamaica
Michelle
I Loved making this recipe with my Nanna but we ended up with a puddle on our trays , what did we do wrong ?
Thanks Imogen & Nanna
I’m not quite sure what you mean? Did they spread too much? If so, it could be because the dough was not chilled enough. Did you make sure to chill it before making them?
Am I allowed to let the mixture in the fridge overnight?
Yes, that’s fine!
Best cookie I’ve ever eaten in all my 49 years‼️I add a dash of nutmeg & find that leaving the dough in the oven overnight makes a prettier cookie. Also, adding 3 chips when the top center of the cookies 🍪 is barely done at the end & walk away from them for 10 minutes on the pan to finish cooking.
I have made these a number of times and they are perfect! I looked for a long time for a recipe using butter where the cookies didn’t just flatten out. The only changes I make are using both semisweet and dark chocolate chips for a toal of 12 oz and I add chopped walnuts.
Hi. Is there any way i can lessen the sugar?
You could probably reduce the sugar by about 1/4 cup, but I don’t recommend more than that because it will change the taste and texture of the cookies.
If using a convection oven, would you reduce the temperature to 325 or keep it at 530?
Yes, I would reduce the temperature to 325°F.
Mine turned out really floury tasting and not very soft – but we didn’t let it chill (My fault!) Maybe I’ll try again.
Sorry to hear that, Suzie. Did you make sure to spoon & level the flour too?
Hi, i use milk chocolate chips but the chips didnt melt? Any reason?
Also, there’s a funny taste to the cookies i’m not sure if it is because i use artificial vanilla extract or must i use pure vanilla extract?
Chocolate chips have stabilizers in them, so they won’t melt completely and they’ll firm right back up once the cookies cool. I always recommend pure vanilla extract too.
A truly GREAT Recipe ! I doubled it up and made 6 dozen. I had pecans on hand so I added 2 cups and I had some toffee bits also so I added 2 cups. I added 4 teaspoons of cornstarch. My cooking time was 12 minutes. The consistency was medium soft and the taste was 5 STAR !! I chilled the dough for 3-4 hours because I was busy with other things. Thank You !!
Hi! Just want to ask. Is it okay to use only an oven toaster for this recipe?
I haven’t tried it, but as long as it heats to 350°F, I imagine it would work.
I cut the sugar going into the recipe a bit because me and everyone in my family find American recipes overly sweet, but these were still too sweet. The texture is good though. Will adjust the sugar some more.
I usually add a teaspoon or two of corn starch just to give it an extra gooey and chewiness. I’d also use cake flour if I have it available.
Should I use light or dark brown sugar for this recipe? 🙂
I use light brown sugar, but either one is fine.