I’ve baked more chocolate chip cookies than I’d like to admit, but none compare to these soft and chewy chocolate chip cookies. They’re the kind that disappear before they even cool—golden edges, melty chocolate, and that perfect bend when you break them in half. No cakey imposters here.
Just pure, nostalgic, “hide-the-tin-from-your-roommates” goodness. If your cookies usually turn into hockey pucks or sad, flat discs, this recipe is your redemption arc. Trust me, your future self (and anyone within sniffing distance) will thank you.
It’s all about the texture.
These cookies walk the tightrope between crisp edges and a center that’s practically dough (in the best way). The secret? A mix of brown sugar for chewiness and a slightly underbaked middle that firms up just enough.
Plus, the chocolate-to-dough ratio is borderline illegal. Ever bite into a cookie only to find three sad chocolate chips? Criminal.
These are packed like a treasure hunt—every bite delivers.
Ingredients
Grab your mixing bowl and check your pantry. You probably have everything already, but there’s one non-negotiable: real butter. Margarine-lovers, I respect your life choices, but not today.
Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar (packed—no lazy scooping)
- ½ cup granulated sugar
- 2 large eggs (room temp, unless you enjoy arm workouts)
- 2 tsp vanilla extract (the good stuff, not the “vanilla-flavored” sadness)
- 2 ¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (or chunks, because chaos is delicious)
Step-by-Step Instructions
- Cream the butter and sugars. Beat them for 2–3 minutes until fluffy. If your mixer sounds like it’s crying, you’re doing it right.
- Add eggs and vanilla. Crack eggs one at a time (unless you like fishing out shell shrapnel). Mix until just combined.
- Whisk dry ingredients. Flour, baking soda, and salt go in next.
Don’t overmix—this isn’t bread dough. Stir until the flour disappears.
- Fold in chocolate chips. Use a spatula or your hands (no judgment). Reserve a handful to press on top later for Insta-worthy cookies.
- Chill the dough. 30 minutes minimum.
Skipping this? Enjoy your cookie puddles.
- Bake at 375°F for 10–12 minutes. They’ll look underdone—that’s the point. Let them cool on the tray for 5 minutes before transferring.
Storage Instructions
These soft and chewy chocolate chip cookies stay fresh in an airtight container for 3–4 days (if they last that long).
Freeze baked cookies for up to 2 months, or freeze dough balls for emergency cravings. Pro tip: Microwave a frozen cookie for 10 seconds to revive that fresh-from-the-oven magic.
Why You’ll Love This Soft and Chewy Chocolate Chip Cookies
- No weird ingredients. No xanthan gum, no “healthy” swaps that taste like cardboard. Just pantry staples.
- Kid-approved (and adult-hoarded). Perfect for lunchboxes, bake sales, or stress-eating after a Zoom meeting.
- Customizable. Swap chocolate for M&Ms, nuts, or pretzels.
Add sea salt on top for ~gourmet~ vibes.
Common Mistakes to Avoid
- Overmeasuring flour. Spoon it into the cup, then level. Or better yet, use a scale. Dense cookies are a tragedy.
- Overbaking. They’ll firm up as they cool.
If they’re golden brown in the oven, they’ll be hockey pucks later.
- Using cold butter. Softened butter creams better. Microwaving it to liquid? Also wrong.
Patience, grasshopper.
Alternatives and Variations
Need a gluten-free version? Swap in a 1:1 GF flour blend. Vegan?
Use coconut oil and flax eggs (but expect a crispier result). For keto folks, try almond flour and sugar-free chocolate—though IMO, some things are worth the carbs.
Can I freeze this?
Absolutely! Freeze dough balls on a tray, then transfer to a bag.
Bake straight from frozen—just add 1–2 extra minutes.
What’s the best substitute for brown sugar?
In a pinch, mix 1 cup white sugar with 1 tbsp molasses. But real brown sugar makes a difference.
How long does it stay fresh?
3–4 days at room temp, but good luck keeping them that long. For longer storage, freeze them.
Is this kid-friendly?
Yes, and it’s a great recipe to bake together.
Just hide the chocolate chips first—trust me.
Can I prep it ahead of time?
Chilled dough lasts 3 days in the fridge or 2 months frozen. Future you will high-five present you.
Final Thoughts
These soft and chewy chocolate chip cookies are my ultimate crowd-pleaser—simple, forgiving, and impossible to resist. Bake a batch tonight, and prepare for hero status.
Tag me when you make them (or don’t, if you’re keeping them all for yourself). Now go preheat that oven!