Soft and Chewy Chocolate Chip Cookies
These classic, soft and chewy chocolate chip cookies will become your favorite recipe!
One of my dad’s favorite treats as a kid was his mom’s homemade chocolate chip cookies. I remember him telling me over and over again how they were the best cookies he’s ever had and no one could make them better than grandma. Over the years, any time we would visit my grandma Margaret, she always had a fresh batch of her cookies waiting for us. I loved opening the tupperware and having the scent of freshly baked chocolate chip cookies hit my nose. It’s a memory I’ll never forget and one I try to recreate often. These soft and chewy chocolate chip cookies are my version of Grandma Margaret’s classic cookies.
How I perfected this recipe
I never did get my grandma’s recipe before she passed away (I’m pretty sure it was the Nestle Tollhouse recipe from the chocolate chip cookie bag), so over the years I’ve tried dozens and dozens of chocolate chip cookies – baking them myself and taste testing at different bakeries across the country – to find my favorite version of this classic cookie. Through all this “research,” I’ve landed on two favorite recipes actually. The first is Jacque Torres’ Chocolate Chip Cookies and the second is this classic soft and chewy chocolate chip cookie. The recipe for these cookies is simple, foolproof, and utterly scrumptious!
Now, any time my dad comes to visit me, I try to have a batch of these soft and chewy chocolate chip cookies waiting for him. And, according to him, they’re better than his mom’s cookies. He could just be saying that because he’s my dad, but I’d like to believe it’s the truth.
I recommend using semi-sweet or dark chocolate chips in these cookies and adding a little sea salt on top after they’ve baked. And don’t forget to enjoy these chocolate chip cookies with a nice, cold glass of milk!
Enjoy!
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Soft and Chewy Chocolate Chip Cookies
Ingredients
- 1 cup 226 g unsalted butter, cold
- 1 cup 200 g granulated sugar
- 1 cup 220 g brown sugar, packed
- 2 large or extra large eggs room temperature
- 1 teaspoon 4.2 g vanilla
- 3 1/2 cups 420 g all-purpose flour
- 1 teaspoon 4 g baking soda
- 1 teaspoon 4 g baking powder
- 1 teaspoon 5.6 g salt
- 2 cups 300 g semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
- Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
- With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.
- Stir in the chocolate chips.
- Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.
This is the best chocolate chip cookie recipe I have ever found and best of all lives up to the description ! They are raved about wherever I take them and recipe is given out every time!
Excellent job Courtney!!!
These turned out amazing! Big, fluffy and delicious! I will definitely be making these again.
Yay!
It says butter cold? Is this right?
Keep it out for 30-40 mins before using.
So, so good! I took these to a picnic and got everyone loved them!
I have tried so many recipes and this is by far the best chocolate chips cookie recipe. Some friends like it with walnuts, can I add it without altering the recipe? Thank you for sharing your recipe. (Thanking my friend too for sharing it to me)
Sure! Add some in!
This is my go-to recipe. I make the base and use different types of mix-ins and it always works. I’ve even made the base chocolate. Thank you.
These are the best chocolate cookies I’ve ever baked and I’ve baked many batches. The recipe is flawless! Mine developed a little bit of a crunchy outside and a perfectly chewy inside. I also love that the recipe needs no tweaking for altitude. I’m at almost 5800′ elevation and I baked them as directed. Thanks for sharing this recipe!
Thank you so much!
Hey,
Thank you for the recipe they do turn out really nice!
Have you every weighed the cookie dough as in how much is 2” scoop ?
I haven’t
My daughter and I have been on the hunt for the perfect chocolate chip cookie recipe and this is it!! So soft, chewy, not at all cakey. Just perfection. We slightly underbaked them and rotated the sheets halfway through. So glad to have found our go-to recipe! Thank you!
The recipe was so easy to follow and it came out amazing. Thank you for sharing the best chocolate chip cookie recipe!!
Yay!!
LOVE
My friend shared these with me and they are amazing! I got the recipe from her and have a batch in the oven now! Question though – how many cookies is one recipe supposed to make?
So happy you love them! The amount depends on the size of cookie. When I make them into large cookies (using a 2 oz scoop), it makes about 16 and if I use a 1 oz. then i get about double that.
Courtney, I have made your recipe at least 7 or 8 times. Every time my cookies come out pretty flat. I use cold butter, room temperature eggs and have even tried using extra flour to help. Still fairly flat. The only thing I can come up with is an altitude difference. I’ve tried to do some research on how to adjust for cooking in a lower altitude, but I pretty much only find ways to adjust to bake in a higher altitude, and haven’t figured out what to change. Any advice? The cookies are delicious, so I definitely want to keep using your recipe! 🙂
Hi Nancy. You can also use cold eggs, as well as decreasing the sugar just a bit. I’d take out 1/4 cup granulated sugar and see if that helps.
If u mix the baking soda with 2 tsp hot water than add to recipe it fluffs them better.
Wondering if it can put the dough in the fridge before using?
Keep in freezer.
Can you made dough balls and freeze them to bake later? If so, does that change the bake time or anything? Thanks!
Yes you can. I would let the dough thaw for about 20-30 minutes, though, before you bake them. Timing should be about the same if you do that.