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The Soft & Chewy Chocolate Chip Cookie Recipe Ever

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Chocolate Chip Cookies Recipe​

Chocolate Chip Cookie Ingredients

  • 2¼ cups (270g) all-purpose flour
  • 1 TSP baking soda
  • ½ TSP salt
  • 1 cup (226g) unsalted butter, softened (not melted)
  • ¾ cup (150g) granulated sugar
  • ¾ cup (160g) brown sugar (light or dark, packed)
  • 2 eggs
  • 2 TSP pure vanilla extract
  • 2 cups (340g) semi-sweet chocolate chips
  • Optional: ½ cup chopped walnuts or pecans

How to Make The Best Chocolate Chip Cookies

Step 1

  • Preheat your oven to 350°F (180°C).
  • Line a baking tray with parchment paper.

Step 2

  • In a medium bowl, take flour, baking soda, salt, and whisk them together for around 1 minute and mix them well.
Chocolate Chip Cookies Recipe​
  • Now, after mixing, put it aside.

Step 3

  • Now in a large mixing bowl, take butter, white sugar, and brown sugar and mix them until light and fluffy (about 2–3 minutes).

Step 4

  • Beat in eggs, one at a time.
  • Stir in vanilla extract and mix well.
Chocolate Chip Cookies Recipe​

Step 5

  • Now, gradually mix the dry flour, baking soda, and salt ingredients with the wet mixture.
  • Once combined, add the chocolate chips and nuts (if using) and stir them until the chocolate chips are evenly spread into the mixture.
Chocolate Chip Cookies Recipe​

Step 6

  • Cover and chill the dough for 30 minutes to 1 hour for thicker cookies.
  • Don’t skip this if you want that soft-chewy center!
Chocolate Chip Cookies Recipe​

Step 7

  • Now take tablespoon-sized scoops or (you can do it with your hands) portions of dough and place them in the baking tray.
Chocolate Chip Cookies Recipe​
  • Bake for 10–12 minutes until edges are golden but centers look slightly soft.

Step 8

  • Let cookies cool on the tray for 5 minutes.
Chocolate Chip Cookies Recipe​
  • Then transfer to a wire rack to cool completely… or eat warm with a glass of milk!

Easy Chocolate Chip Cookie Recipe Variations

Want To…Try This
Make it egglessUse ¼ cup plain yogurt or 1 mashed banana per egg
Vegan cookiesUse plant butter + flax eggs
Add textureMix in oats, coconut flakes, or peanut butter
Sweet & saltyTop each cookie with flaky sea salt just before baking

Storage & Freezing Tips

  • Room Temp: You can store cookies in an airtight container for up to 1 week.
  • Freezer: Freeze the dough balls on a tray, then transfer to a ziplock bag. Bake straight from frozen—add 2–3 mins to baking time, so it will taste as fresh
  • Reheating: Warm cookies in the microwave for 10 seconds to revive softness, and also choco chips will melt, which gives the same experience.
FAQ
What makes cookies chewy vs. crispy?

More brown sugar and chilled dough = chewy cookies. More white sugar and longer bake time = crispier cookies.

Your butter may be too soft or melted. Chilling the dough helps control the spread.

 It’s not recommended for this recipe—it will make the dough too runny and lead to flat cookies.

You can use white sugar, but the cookies will be slightly less chewy and have a lighter flavor. Add 1 TSP molasses if available.

Yes! You can substitute half the flour with whole wheat or oat flour for a healthier version.

At least 30 mins for best results. Overnight is even better for deep flavor and texture.

Don’t overbake. Take them out when the center still looks a little underdone—they firm up as they cool.

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