These soft chewy chocolate chip cookies are so amazing! You won’t want to eat just one.
It is time to make the “King” of the cookie. This classic homemade chewy chocolate chip cookies recipe is my favorite cookie recipe to make and eat and I really do think they are some of the best chocolate chip cookies I have ever had.
Looking for something to make to bring to the neighbors or family members? Make these!
Time to impress your friends and family with these amazing cookies. If I can do it, you can do it. Let’s get baking! 🙂
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Step 1: Gather all the ingredients
In order to make these fantastic chewy chocolate chip cookies you will need:
- Flour – I always use All-Purpose flour (plain flour).
- Butter – I generally use unsalted butter, but you can use salted butter. If you do, just reduce the salt that is added. Butter gives the cookies texture, and flavor, and helps with the structure.
- Brown sugar – The brown sugar contains molasses which helps add moisture to the cookie. In turn, making the cookie chewier.
- White granulated sugar – is an essential ingredient for making the perfect cookie.
- Eggs – The eggs will add structure to the cookies as well as a bit of leavening and essential moisture.
- Vanilla extract – this will add lots of flavors and enhance the flavor in the other ingredients.
- Salt – Use a good table salt.
- Baking soda – is the main leavening agent for the cookies.
- Chocolate chips – chocolate chips are the key ingredient in chocolate chip cookies. You can use all kinds of different chocolate chips if you like.
- Nuts – If you want to add another texture, you can add chopped nuts like pecans or walnuts.
- Silicone Baking Mat or parchment paper
- Whisk or Sifter
- Hand Mixer or Stand Mixer
- Spoons or ice cream scoop
- Mixing bowls
Step 2: How to make soft chewy chocolate chip cookies
Preheat the oven to 350 degrees F. (177 C).
Then cream together the softened butter with the white and brown sugars with a hand mixer or stand mixer. Don’t have a mixer? That is okay, you can use a wooden spoon.
TIP: If your butter is not quite soft enough, go ahead and put it in the microwave for 10 to 15 seconds or place it in the oven for a little bit.
Scrape the sides of the bowl afterward to make sure everything gets mixed in.
Next, add the eggs and vanilla extract to the chewy chocolate chip cookie dough and mix until combined. Again, scrape the sides of the bowl as needed.
NOTE: While you can leave the vanilla extract out, I don’t recommend it. The vanilla adds so much flavor as well as enhances the flavor of the other ingredients.
In a separate medium bowl whisk or sift together the flour, salt, and baking soda.
Then add it about a third at a time mixing it into the main bowl. Before adding the last bit of flour, add your chocolate chips, the star of the dish. You can use whatever kind of chocolate chips that you want, I usually add semi-sweet or milk chocolate chips.
NOTE: If you would like to add chopped nuts, you can add them at this point.
And there you go the chewy chocolate chip cookies dough is ready. The cookie dough will be nice and thick.
Step 3: Bake those soft chewy chocolate chip cookies
Time to clean those beaters. I just use my spatula to push the dough away from the beaters.
When I was a young kid and would make cookies with my mom, cleaning the beaters was my favorite part, because she always gave me a taste. However, she never gave me quite as much as I would have liked. I don’t recommend eating raw cookie dough, even though I did all the time as a kid and still do on occasion, haha.
You may bake the cookie dough now, or chill it for about 30 minutes. I don’t usually have the patience to chill the dough first. If you run into an issue with them spreading really thin and flat, try chilling the dough first, it should help.
Now take a spoon or small cup or ice cream scoop, and get about 2 tablespoons worth of dough, depending on the size of the cookie that you want, and then place on your cookie sheet lined with parchment paper or an Artisan Mat (Silicone Baking Mat).
I absolutely love my baking mats, it lasts a super long time, is very easy to clean, and helps to prevent the cookies from burning on the bottom. Parchment paper will work great too. Read my silicone baking mat review here if you want.
Bake the cookies in the oven at 350 degrees F for 10 to 16 minutes depending on the size of the cookie, start with 10 minutes and go from there.
Bake them until you see the edges getting brown. For soft chewy chocolate chip cookies bake them for a little less time than you think.
It’s always a good idea when trying out a new cookie recipe to do a trial bake with three or four cookies, so you can get the time down.
Step 4: Finished chocolate chip cookies
Once the cookies come out of the oven, you will notice a little browning around the edges and a bit on the tops. Let the cookies sit on your cookie sheet for about 3 more minutes, then transfer to a cookie rack to cool completely.
Serve them warm, or cool if you like. Notice the bottom of the cookie, nice brown color. 🙂 Enjoy those cookies with your friends and family!
How long do soft chewy chocolate chip cookies last?
If stored in an airtight container or zip lock bag, the cookies will last a few weeks at room temperature. After a few days, they won’t be as soft, but they will still be super yummy.
Can I freeze the leftover chocolate chip cookie dough?
Yep, you sure can! What I recommend is to form all the chewy chocolate chip cookie dough into cookie shapes and then place them on a pan, they can be close together. Cover with plastic wrap and freeze it for a few hours.
Once frozen they can be moved off the pan and into a freezer bag and stored in the freezer that way. As opposed to just freezer the leftover dough as one big ball. Then when you want to bake some you have individual cookies all ready to be baked.
Why did my chewy chocolate chip cookies turn out cakey?
One reason your cookies may have turned out cakey is you might have added too much flour. When measuring the flour, loosely scoop the flour and then level the top of it. Be careful not to pack the flour in. You can always try adding 1/4 cup less flour and see if that helps.
You also may have added a bit too much baking soda. Don’t add a heaping teaspoon of baking soda, make sure it is only 1 tsp. Or slightly under even. You may also add an additional 2 tablespoons of butter which will help. Don’t use baking powder for this recipe only use baking soda.
Why did my chewy chocolate chip cookies turn out flat?
The most common reason for chocolate chip cookies going flat is the butter was melted or much too soft. First, try chilling the cookie dough for 1 to 2 hours and see if that helps. Also, avoid putting the cookie dough on a warm or hot cooking sheet. Another reason is you may have not added enough flour.
Try adding a few tablespoons of flour to the cookie dough. It is always a good idea to try baking 2 or 3 cookies first to see how they turn out. Then if needed you can adjust the chewy chocolate chip cookie dough.
What if I don’t have brown sugar, can I use all white granulated sugar in the cookies?
Yes, you can use all white granulated sugar if you like. The cookies will turn out a bit differently and not be quite as chewy. Brown sugar has more moisture content than white granulated sugar and lends to the chewiness of a cookie.
You can try adding a tablespoon or two of molasses along with the white granulated sugar if you have it, and that will help.
Here are a few other recipes you may like:
Soft Chewy Chocolate Chip Cookies
- Silicone Baking Mat
- Whisk or Sifter
- Hand Mixer or Stand Mixer
- Mixing Bowls
- 2 1/2 cups of all-purpose flour 300g
- 1 cup of unsalted softened butter 225 g
- 1 cup of packed brown sugar 200 g
- 1/2 cup of white granulated sugar 100 g
- 2 large eggs
- 2 tsp. of vanilla extract 10ml
- 1/2 tsp. of salt 2 g
- 1 tsp. of baking soda 5 g
- 1 package semi-sweet chocolate chips or milk chocolate about 2 cups or 350g
- 1/2 cup chopped walnuts or pecans, optional
- Preheat the oven to 350 degrees F. (177 C). Cream together the softened butter with the white and brown sugars in a large bowl using a hand mixer or stand mixer. Scrape the sides of the bowl as needed.
- Now add the vanilla extract and the eggs and mix until combined, then scrape the bowl again.
- In a separate bowl whisk together the flour, baking soda, and salt.
- Then we add the flour about a third to a fourth of it at a time to the dough, mixing in between, and scraping the sides as needed.
- Next, add the chocolate chips and nuts if you want nuts. Add the remaining bit of flour and mix again until combined. The dough is dough. Clean the beaters. No need to chill the dough, but you can at this point.
- Take two spoons or ice cream scoop, and get about 2 tablespoons worth of dough, depending on the size of the cookie that you want, and then place on your cookie sheet lined with parchment paper or a silicone baking mat. Bake for 10 to 16 minutes depending on the size of the cookie, start with 10 minutes and go from there. You will bake them until you see the edges getting brown.
- Let the cookies sit on your cookie sheet for about 3 more minutes, then transfer to a cookie rack to cool completely. Serve them warm, or cool if you like. Enjoy!
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