The Best Soft & Chewy Chocolate Chip Cookies

this recipe

These Chewy Chocolate Chip Cookies are so soft and chewy! I have been on this ridiculous quest trying to find the “perfect” chocolate chip cookie recipe. You know what I’m talking about- thick, soft, chewy, loaded with chocolate chips, and beautiful dollops of dough on the top.

I have tried about 1,876,876 different chocolate chip cookie recipes, I am pretty sure chocolate chip cookies are coming out of our eyeballs we have had so many chocolate chip cookies in the last few months!

I have softened, chilled and melted butter. I have baking soda’d, baking powder’d and did some of both. I baked at high temps and low temps. I have even calibrated our oven because we were convinced that the temperature must be throwing everything off. Turns out it was a good 10 degrees off, but it still didn’t solve my perfect chewy chocolate chip cookie dilemma.

I am pretty sure at this point I am just crazy and fantasizing about this perfect cookie that doesn’t exist. But, along the way, I did find this gem of a cookie recipe.

It’s soft and chewy, has great flavor, and doesn’t sink when it cools down. I will probably keep tweaking it to perfect it to my impossible chocolate chip standards, but for now, I will be using this recipe. Because this cookie is still pretty dang good!

Tips for Baking these Chewy Chocolate Chip Cookies

Start with room temperature butter, this will allow you to cream together the butter easily without getting any clumps.

This recipe really focuses on mixing until just incorporated, and making sure not to over-mix the dough. You will also sift your flour with the baking soda and salt. This will help to mix these ingredients together before it even gets in the bowl to help avoid over-mixing the dough.

Chill your dough for 30 minutes before baking to help slow down the spread and get thicker cookies.

Supplies

• Measuring cups, spoons, and measuring scale
• Stand mixer, hand-held mixer, or whisk
• Large spoon
• Large bowl
• Rubber spatula
• Cookie spatuala
• Cookie pan
• Parchment paper or silicone baking mat

Alright, you ready?! Let’s get baking!!

How to Make Chewy Chocolate Chip Cookies

(You can print out these instructions in the recipe card below!)

In your mixing bowl, cream together butter, and sugars until thoroughly mixed. It will be smooth and creamy. Make sure there are no clumps of butter remaining.

Add in the egg and vanilla extract and give it a quick stir.

In a medium bowl, sift together all-purpose flour, baking soda and salt. Gradually add the flour mixture to the mixing bowl, making sure to mix until just incorporated. Scrape down the sides of the bowl. Be sure not to overmix. As soon as all of the ingredients are combined you will stop mixing.

Add chocolate chips and stir until just combined. Again, don’t over-mix!

Chill cookie dough in fridge for 30 minutes. Just before the end of the chill time, preheat your oven to 350 degrees and line your cookie sheets with parchment paper or silicone baking mats.

Scoop about 1-1/2 tablespoons of dough for each cookie, and place on baking sheets. Be sure to leave about 3 inches between to allow room for the cookies to spread.

Bake one sheet at a time for about 8-10 minutes, or until the bottoms and edges are lightly browned, and the tops feel firm when lightly touched.

Let cookies cool for five minutes on the baking sheet before transferring to wire racks to cool completely.

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• Salted Caramel Chocolate Chip Cookie Bars
• Chocolate Chip Cookie Shot Glasses
• Funfetti Edible Cookie Dough
• Red Velvet Cut Out Cookies
• No-Bake Special K Bars – Scotcheroos
• Trash Cookies

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