Why make this recipe
Everyone loves chocolate chip cookies, right? These Soft and Chewy Chocolate Chip Cookies are those delightful treats you can’t resist. Whether you’re dunking them in milk or just munching one while you’re binge-watching your favorite show, they hit the sweet spot every time. Plus, they’re easy to whip up with ingredients you probably already have in your pantry. 🎉
How to make Soft and Chewy Chocolate Chip Cookies
Making these cookies is almost as fun as eating them! Follow the steps below for cookie perfection:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Get your cookie sheets ready, and let’s do this!
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. It should look almost like a cloud. ☁️
Add the eggs, one at a time, along with the vanilla extract. Mix until well combined. Trust me, don’t skip the vanilla—it’s where the magic happens!
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures an even distribution of those pantry staples.
Slowly add the dry ingredients to the wet mix. Remember, just mix until it’s combined. We’re going for a cookie, not doughy hockey pucks!
Fold in those chocolate chips like a pro. You want every bite to be a chocotastic surprise.
Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart. Give them room to grow; they’ll puff up!
Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft. This is the perfect balance—any more, and you might have crispy disappointments.
Let those beauties cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. The wait is real, but it’s worth it!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
How to serve Soft and Chewy Chocolate Chip Cookies
These cookies shine like stars when served hot out of the oven, especially with a glass of cold milk. If you’re feeling fancy, warm a cookie in the microwave for 10 seconds and top it with a scoop of ice cream. 🍦 Yeah, you know you want to.
How to store Soft and Chewy Chocolate Chip Cookies
Keep your cookies fresh by storing them in an airtight container at room temperature. They’ll usually last about a week—if they last that long! For longer storage, toss them in the fridge or freezer. Just know that reheating is key when you pull them out—nobody likes a rock-hard cookie! 😬
Tips to make Soft and Chewy Chocolate Chip Cookies
- For extra chewiness, consider slightly underbaking them. This keeps that gooey texture intact!
- Use room temperature butter—this helps in creaming with the sugars more effectively.
- Prefer dark chocolate? Go for it! Switch out semi-sweet for dark chocolate chips if that’s more your jam.
- Last but not least, don’t forget to let the dough rest for 30 minutes before baking. It makes a difference!
Variation
Want to shake things up? Try adding nuts like walnuts or pecans for a crunchier texture or swapping the chocolate chips for white chocolate or butterscotch chips. Go wild, my friend!
FAQs
Q: Can I use margarine instead of butter?
A: Absolutely, but buttery flavor champions use real butter! Margarine might change the texture a bit.
Q: How do I know if my cookies are done baking?
A: The edges should be golden brown and the centers soft. If they look underbaked, they’re likely just right. (Also, they do continue to cook a touch once out of the oven.)
Q: Can I freeze the dough?
A: Yep! Just scoop the dough into balls and freeze them. You can bake them straight from the freezer—just add a minute or two to baking time.
Whip up a batch of these cookies and experience the soft and chewy goodness for yourself—your taste buds will thank you! 🍪
Soft and Chewy Chocolate Chip Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for best results.
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract Don’t skip the vanilla; it's essential for flavor.
- 2 large eggs Add one at a time.
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Add-ins
- 2 cups semi-sweet chocolate chips Feel free to substitute with dark chocolate or white chocolate chips.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy.
- Add the eggs, one at a time, along with the vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mix and mix until just combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are golden brown but the centers are still soft.
- Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
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