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A glass jar filled with soft chocolate chip cookies.
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5 / 8 votes

Soft Chocolate Chip Cookies

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.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 20 to 24 cookies
Calories: 189

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 sticks (6 oz) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light or dark brown sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups semisweet chocolate chips* or 7 oz semisweet or bittersweet chocolate (198 g), chopped into chunks (*NOTE: Using chocolate chips instead of chopped chocolate will make for a puffier cookie.)
US - Metric

Instructions

  • 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.

    ☞ TESTER TIP: When pulled from the oven, the cookies will look puffed and light in color but they’ll slowly flatten as they cool.

  • Devour as desired.

Notes

  1. Measuring flour--For best results, weigh your ingredients. If you don't have a scale, we recommend aerating your flour before gently dipping and sweeping.
  2. Scooping cookie dough--Use a 1 1/2-ounce ice cream scoop to scoop and shape your cookie dough balls easily.
  3. Storage--The cookies can be stored in an airtight container at room temperature for up to 5 days.
  4. Freezing--Baked cookies can be frozen for up to 3 months. Unbaked cookie dough balls can also be frozen for up to 3 months. Bake from frozen, adding a few minutes to the baking time.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 153mg | Fiber: 1g | Sugar: 20g