Description
This Soft Chocolate Chip Cookies recipe yields 26 perfectly chewy and tender cookies with melty semi-sweet chocolate chips throughout. Made with a creamy butter and brown sugar base, these classic cookies bake up golden at the edges while remaining delightfully soft inside. Ideal for baking ahead or sharing with family and friends.
Ingredients
Scale
Butter and Sugars
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
Wet Ingredients
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour, measured correctly
- 1 tsp baking soda, sifted
- 1 tsp salt
Add-ins
- 2 cups semi-sweet chocolate chips (12 oz), divided, reserving 1/4 cup for topping
Instructions
- Prepare Baking Sheets: Preheat oven to 350ËšF. Line baking sheets with parchment paper or Silpat liners to ensure cookies do not stick and bake evenly.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for 5 minutes until the mixture is creamy and light in color, scraping down the bowl periodically to ensure everything is well incorporated.
- Add Eggs and Vanilla: Beat in eggs one at a time, mixing well after each addition to incorporate fully. Then, add vanilla extract and blend thoroughly to combine.
- Combine Dry Ingredients: In a separate bowl, sift together all-purpose flour, baking soda, and salt to remove lumps and aerate the mixture.
- Mix Dry Ingredients into Wet: Add the flour mixture to the creamed butter and sugar in three additions, mixing after each until just combined. Be careful not to overmix to maintain a soft texture. Fold in 2 cups of semi-sweet chocolate chips evenly into the dough.
- Scoop and Shape Dough: Using a 3-tablespoon ice cream scoop, portion out even scoops of dough and place them about 2 inches apart on the prepared baking sheets. Each ball should be lightly rolled between your hands to create a smooth surface. Press the reserved 1/4 cup of chocolate chips onto the tops of the dough balls for an attractive finish.
- Bake Cookies: Bake one sheet at a time for about 12 to 15 minutes at 350ËšF, aiming for 12 minutes or until edges turn just golden but the tops still appear slightly underbaked. This ensures the cookies remain soft and chewy inside.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a cooling rack to cool completely before serving.
Notes
- Ensure the butter is softened but not melted for proper creaming with the sugars.
- Measuring flour correctly by spooning into a measuring cup and leveling off will prevent dry or dense cookies.
- You can refrigerate the dough for up to 24 hours before baking for enhanced flavor development.
- Use parchment or Silpat liners to avoid sticking and for easier clean-up.
- For a softer cookie, do not overbake; edges should be golden but center slightly underdone.
