These soft chocolate chip cookies are the timeless basic chocolate chip cookie of your childhood. They’re easy and chewy and taste just as good as they did then.
Soft Chocolate Chip Cookies
- Quick Glance
- 30 M
- 1 H, 15 M
- Makes 20 to 24 cookies
Preheat the oven to 350°F (180°C). Adjust an oven rack to the middle of the oven and line 3 rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and continue to beat on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl, add the eggs and vanilla, and beat until smooth. Reduce the speed to low, add the flour mixture, and beat until just combined. Add the chocolate and mix to combine.
Portion the dough into 1 1/2 ounce (45 g) balls (about 2 tablespoons of dough) and arrange on rimmed baking sheets. You should be able to fit up to 8 balls on each rimmed baking sheet.
One baking sheet at a time, bake until the cookies are slightly puffed in the center, about 8 minutes. Give the baking sheet a slight tap in the oven, dropping it from about 1 inch (3 cm) above the rack to deflate the cookies. Rotate the baking sheet 180 degrees.
Continue to bake until the edges of the cookies are just turning golden brown but the center is still soft, 4 to 6 minutes more or 12 to 14 minutes total.
Give the baking sheet one final tap in the oven and then transfer the sheet to a wire rack. Let the cookies cool completely before removing from the baking sheet.
Devour as desired. (You can stash the cookies in an airtight container at room temperature for up to 5 days—if you can somehow make them last that long.)
Recipe Testers' Reviews
When it comes to cookies, I live in a divided household. My husband prefers a crisp, crumbly cookie while I adore a chewy, soft cookie similar to the ones my sisters and I adored as kids—you know the ones, they came from a red bag with hard-working elves pictured on it? I was excited to try this recipe for Soft Chocolate Chip Cookies which use common pantry ingredients and takes minimal time to make and bake. The results? Let's just say these are what cookie dreams are made of. And they managed to sway the crispy cookie lover in my house to have a second!
I used a 1 1/2-ounce ice cream scoop to place the cookies on the pans. I ended up cooking my cookies for an additional 5 minutes, to achieve golden brown edges. I got 22 cookies out of this amount of dough and they’re in an airtight container on the kitchen counter for now...but I doubt they will last up to 5 days.
These truly were extraordinary chocolate chip cookies. I'm dog-earring the recipe and putting it in my favorites folder!
Who’s ever not in the mood for chocolate chip cookies? The recipe looked to be very similar to most standard chocolate chip cookie recipes except for the very curious instruction to tap the baking sheet while the cookies were baking, and then again just before taking them out of the oven. I’m always concerned about losing oven heat every time the door is open while baking, so I wanted to see what this accomplished. I baked them in 3 batches.
Well, these cookies were indeed the classic soft chewy chocolate-y chip goodness we can’t get enough of. I used Ghirardelli semi-sweet chocolate chips in my cookies so they baked up thicker than those in the photo as was noted for this option.
It also couldn’t be easier to whip up this cookie dough, even with a hand mixer since I don’t have a stand mixer.
However, I’m puzzled about the cookie sheet tapping since I saw no obvious outcome from it. I will definitely make these cookies again, but will opt to leave out this additional tapping step.