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Soft and Chewy Chocolate Chip Cookies Recipe

by on September 18, 2013 · 45 comments

Soft and Chewy Chocolate Chip Cookies Recipe

We cannot get enough of these cookies. The recipe makes cookies with soft chewy centers and crisp, golden brown edges. We use both white and brown sugar. The white sugar adds crispness and the brown lends moisture and makes them moist. These freeze well, too. Make a couple batches, you won’t regret it.

You May Also Like: For something a little different, try our Chocolate Walnut Cookies.

Note: If you’ve been following us for a while, you might notice this post looks a little different. We’ve updated it. After more testing in our kitchen, we’ve decided to share two recipes. We explain why below.

Chocolate chip cookies recipe – Cookies with soft, chewy centers and crisp edges

These cookies are simple to make. Using a handheld mixer makes quick work of it. You could always use a stand mixer if you wanted, though.

We start by beating white and brown sugar with softened butter. That takes 2 to 3 minutes. After that, we add a couple eggs and vanilla extract. Finally, we use a spoon to stir in flour, baking soda and of course, chocolate chips. In just a few minutes the cookie dough is done. Simple.

Soft and Chewy Chocolate Chip Cookies

The hardest part is waiting until they cool. (We’ve been known to eat a couple warm cookies in our day).

Cookie tip: For the best cookies, chill the dough.

These cookies are wonderful baked straight away. But, here’s a tip: chill the dough.

You see, as cookie batter chills, it improves. Some time in the refrigerator means the flour has a chance to absorb more moisture in the dough from the egg. The dough becomes richer and when the chilled dough bakes it doesn’t spread as much, browns a little more and stays chewier in the middle and crisp around the edges.

We usually make a few cookies the first day then make the rest over the next few days. You can chill the dough for up to 3 days.

Soft and Chewy Chocolate Chip Cookies

These keep well, stored in an airtight container, but also freeze very well. Be sure to check the end of the recipe below for how to freeze the dough. You can even bake from frozen.

Why Are There Two Recipes Shared Below?

When we first shared a recipe for chocolate chip cookies we shared the recipe labeled “Extra Chewy and Thin Cookies” – it is the second listed below.  These are really tasty and truly a favorite. Within a few weeks of sharing, we began to receive emails about the recipe. Some loved it, saying it was the best they had tasted, while others felt the cookies spread too much. Because of this, we adapted the recipe so that it would not spread as much.

We still stand behind both recipes — we suggest that you try whichever you feel you will love the best or try both and see for yourself.

If you like cookies that are thin and chewy, try the original recipe called “Extra Chewy and Thin Cookies,” for a softer, thicker cookie, make the updated recipe called “Soft and Chewy Cookies.” 

Or, try both and see which you prefer. Both are delicious.

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4.0 from 5 reviews

Soft and Chewy Chocolate Chip Cookies Recipe
 
Prep time
Cook time
Total time
 
We’ve shared two recipes below. The first makes soft and chewy cookies with crisp edges. The second has more sugar and makes thinner, chewier cookies with lots of flavor. We love both, but after sharing our recipe, we have learned there are lots of opinions for what makes the best cookie. Both are delicious, we suggest you try one or even both to see which you prefer. Both recipes are really simple to make – all you need is a couple bowls and a handheld mixer. You can use a stand mixer, but it is not necessary. These are wonderful baked straight away, but if you can wait, try chilling the cookie dough overnight. Chilling cookie dough helps the flour absorb flavor and moisture from the dough — making even chewier cookies that are rich and deep in flavor. Chilled cookies also brown a little more. We usually make a few cookies the first day then make the rest over the next few days. You can chill the dough for up to 3 days.
Yield: 40 cookies
You Will Need
Soft and Chewy Cookies (updated recipe)
  • 2 1/2 cups (350 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (230 grams) unsalted butter, at room temperature (2 sticks)
  • 1/2 cup (100 grams) granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups (255 grams or 9 ounces) semi-sweet chocolate chips (Like them extra chocolaty? Use 2 cups of chocolate chips).
Extra Chewy and Thin Cookies (This was our original recipe)
  • 2 1/2 cups (350 g) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (230 grams) unsalted butter, at room temperature (2 sticks)
  • 1 cup (200 grams) granulated sugar
  • 1 cup (200 grams) lightly packed brown sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 1/2 cups (255 grams or 9 ounces) semi-sweet chocolate chips (Like them extra chocolaty? Use 2 cups of chocolate chips).
Directions
  1. Heat the oven to 375 degrees F. Line two large baking sheets with parchment paper or use a silicon baking mat.
  2. Prepare Cookie Dough: Whisk together flour, baking soda and the salt; set aside.
  3. In a large bowl, beat the butter and both sugars with a handheld mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape the sides and bottom of the bowl then add the eggs and vanilla. Beat for one minute.
  4. Scrapes the sides and bottom of the bowl then stir in the flour mixture with a large spoon until you no longer see streaks of flour. The dough will be thick; we usually add the flour in two batches to make things easier. Stir in the chocolate chips. Chocolate-Chip-Cookie-Recipe-Steps
  5. Bake Cookies: Drop 1 1/2 tablespoon-mounds of dough onto baking sheets. (Tip: For perfectly round circles, use a medium cookie scoop or roll dough into balls). Space 2 inches apart to allow for spreading. Bake 9 to 13 minutes, or until edges are golden brown and middles look moist, but not wet. (The centers should only be lightly browned).
  6. Cool cookies on baking sheet for 5 minutes then transfer to a wire rack and cool completely (or until you loose control and eat one).
  7. To Store: Baked and cooled cookies will keep, in an airtight container, at room temperature for 3 days. Keep unbaked dough refrigerated up to 3 days. Freeze unbaked dough up to 3 months. To freeze, drop 1 1/2 tablespoon-mounds of dough or use a medium cookie scoop onto a baking sheet then freeze until hard. Transfer frozen dough mounds to an airtight container or plastic bag then keep in the freezer. Bake frozen cookies without thawing, it will add 3 to 5 extra minutes to the bake time.
Notes and Tips
Why Are There Two Recipes? After sharing our recipe, we found there are lots of opinions about what makes the best cookie. When we first shared a recipe for chocolate chip cookies we shared the recipe labeled “Extra Chewy and Thin Cookies” – it is the second listed below. These are really tasty and truly a favorite. Within a few weeks of sharing, we began to receive emails about the recipe. Some loved it, saying it was the best they had tasted, while others felt the cookies spread too much. Because of this, we adapted the recipe so that it would not spread as much. We still stand behind both recipes — we suggest that you try whichever you feel you will love the best or try both and see for yourself.


Salt: We use kosher salt. If you don’t have it on hand, keep this in mind: 1 teaspoon fine sea or table salt = about 1 1/4 teaspoons kosher salt.


Recipe adapted and inspired by The Back in the Day Bakery Cookbook (affiliate link), the Nestle Original Chocolate Chip Cookie Recipe and Martha Stewart’s Cookie Recipe.
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About the Author

Joanne

I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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45 Comments

1 Angie September 18, 2013 at 3:14 pm

These look awesome! I tried making chocolate chip cookies the other night, and my son sneaked in some chocolate syrup. They didn’t turn out very well :)

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2 Adam September 18, 2013 at 4:57 pm

Haha … not a bad idea to add the syrup, actually :)

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3 Catherine September 18, 2013 at 7:27 pm

These chocolate chip cookies look wonderful. I have a question, what is the best way to store cookies to keep them chewy once baked?

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4 Joanne September 19, 2013 at 11:27 am

Honestly, we like baking them as needed. However, when we bake a large batch, we make sure they’ve cooled completely then keep in an airtight container in the fridge (or freezer). When we want to eat one (or serve to many) we’ll just warm them up a little in the oven. Here’s a nice article from My Baking Addiction that may help, as well: http://www.mybakingaddiction.com/how-to-store-cookies/

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5 John September 22, 2013 at 12:03 pm

Where the heck are the others you mentioned?
John

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6 Joanne September 23, 2013 at 10:21 am

Hi John, not sure what you are referring to? Did you come via our newsletter? If so, the other cookie recipes are found within it. Thanks!

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7 Sharron September 29, 2013 at 5:18 pm

Do you think it’ll be okay to halve this recipe? I don’t want to screw anything up. :)

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8 Joanne September 30, 2013 at 2:56 pm

Yep, you should be fine.

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9 Allison McArthur October 13, 2013 at 5:13 pm

You forgot to list how many eggs for this recipe. I’m assuming 2 eggs.

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10 Joanne October 14, 2013 at 9:55 am

Hi Allison, The recipe calls for 2 large eggs. Thanks!

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11 Agata October 27, 2013 at 11:54 am

Is it okay to make smaller cookies? I know that will affect baking time, but anything else?

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12 Joanne October 30, 2013 at 9:55 am

Smaller cookies are fine — just keep in mind that the smaller you make them, the crispier the edges will be. Since our cookies are large, the middles stay chewy.

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13 Makenzie November 17, 2013 at 4:53 pm

What did you change? I made these a few weeks ago and loved them! Today I made them again and was disappointed. They were good, but I liked them better before.

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14 Joanne November 18, 2013 at 11:08 am

Hi Makenzie — In the newer recipe, we reduced the sugar from 2 cups (1 cup white and 1 cup brown sugar) to 1 1/2 cups (1/2 cup white and 1 cup brown sugar). The issue with the previous recipe was that the cookies tended to spread too much and became flat. We loved the flavor of the older recipe, too. If you want to go back to the older recipe, just increase the sugar and baking powder a little. We will add a note to the recipe above for those of you that enjoyed the higher sugar cookies :) Thanks for coming back and sharing!

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15 Makenzie November 18, 2013 at 1:56 pm

Thank you! They are both delicious!

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16 james fulton December 3, 2013 at 12:36 pm

hi would it be possible to post a link to the old recipe? ive tried this one twice and they weren’t as good. if not could you please email me the old recipe? it would be much appreciated. cheers

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17 Joanne December 3, 2013 at 1:20 pm

Hi James, We have updated the recipe to show both the original and updated recipes.

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18 Sommer @ ASpicyPerspective November 19, 2013 at 10:50 am

I can never say no to a chewy chocolate chip cookie! These look fabulous – thanks for sharing! :)

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19 Sharon Harris Hively November 19, 2013 at 11:00 pm

Hello! My Honey loves choc chip cookies, but he’s not real fond of semi-sweet choc. Nor does he like a lot of chips, preferring only a taste of the chips. So I decreased the chips to 1 cup and used dark choc chips. I have a happy Honey. Maybe y’all could give these a try so I could have an experts’ opinion?

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20 Hawraa November 22, 2013 at 12:17 pm

When i made this , it was chewy and soft and delicious. But i’d like to reduce the amount of butter two half a cup(one stick) and add small amount of water, is it ok,

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21 Adam November 25, 2013 at 3:38 pm

All the flavors should be fine, the texture will change with reducing the butter. Give it a try, we’d love to find out how it worked out for you.

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22 Isabella November 23, 2013 at 5:39 pm

It was awesome. Tastes awesome my brothers like it :3
The only problem I had was the bottoms being burned. My ovens temperature is higher than it says so I had to play with it burned the second batch first one was alright one is the oven now!
Third batch just finished! I turned the oven down to 300 instead they’re perfect!! In the future I would add less choco chips, but other than that the recipe is perfect :)
Thankyou for posting this <3

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23 Adam November 25, 2013 at 3:33 pm

Ovens can be tricky sometimes. We actually have an oven thermometer in our oven all the time so we know the actual temperature.

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24 Isabella November 23, 2013 at 5:45 pm

Hi I forgot to add this while I wrote my first review, is there a Pin in button(pintrest) I can’t seem to find it if there is one.
Thanks :)

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25 Adam November 25, 2013 at 3:32 pm

The pin button shows up on all of our images when you hover over them. You can pin any of them.

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26 ttanner December 15, 2013 at 6:14 pm

Didn’t turn out . . . flat and inconsistent.

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27 Joanne December 16, 2013 at 12:35 pm

Sorry about that! Not sure why they would have been inconsistent?

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28 T December 16, 2013 at 8:19 pm

I made the extra chocolate chip cookies with Carmel bits in them! They were perfect with milk!

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29 Joanne December 17, 2013 at 9:52 am

Oh, yum!

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30 Erin December 17, 2013 at 8:44 pm

Does it make a huge difference if I use salted butter, along with the regular table salt. I read the note on the bottom of page, referring to the conversion.

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31 Joanne December 18, 2013 at 11:48 am

No, not really. You might want to reduce the amount of salt called for in the recipe to account for the extra salt in the butter, though.

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32 Dede December 21, 2013 at 1:35 pm

I think I may have found a recipe to suit my hubby. He LOVES soft and chewy cookies. Baking these as we speak. Just tried a sample….very good, chewy with nice crisp edge (which is what I like). I have been searching for a new chocolate chip cookie recipe for a while now. I did follow a few other posted suggestions….used 1/4 cup dark brown sugar, 1/2 cup light brown sugar….chilled the dough for about an hour.

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33 Joanne December 30, 2013 at 12:30 pm

Great! So glad you found us :)

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34 AImee December 23, 2013 at 9:51 pm

I have tried this recipe three times, the first time was perfect.
Second time, I tried doubling ingredients and they came out puffy. The second time I halved the recipe and they also came out cake-like…What am I doing wrong??

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35 Joanne December 30, 2013 at 1:06 pm

Hi Aimee, If you look above, there are two recipes provided. Is it possible that you tried a the thinner cookie recipe the first time?

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36 River December 24, 2013 at 9:39 pm

Will the eggs not being at room temperature effect the cookies?

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37 Joanne December 30, 2013 at 11:37 am

It can. Eggs being at room temperature helps the fats emulsify. If you forget to bring them out beforehand try this: Submerge the cold eggs in warm water for 5 to 10 minutes. That should warm them up enough to make the recipe.

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38 Emily December 30, 2013 at 10:20 pm

Trying this recipe currently. I have heard that in order to prevent chocolate chip cookies from spreading and becoming flat to cool the dough for about 5 minutes. So I am going to put the dough in the fridge for about 5 min as well as the cookie sheet. We will see if this makes a difference. If not I am sure they will still be tasty!

Just finished baking the first batch! They look great! Round and a little fluffy., golden. I wish I could post a picture.. As for their texture and flavor they are crisp around the edges and soft in the center! Perfectly sweet and have wonderful flavor.

Changes I made:
1/2 tsp cream of tartar
1/2 cup milk chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup m&ms

Chilled dough and cookie sheet

Softened butter using good ole fashion body heat and eggs at room temperature.

These cookies came out great! 5 stars!

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39 Hannah January 16, 2014 at 11:56 pm

Will the taste change if I add vanilla instead of vanilla extract?

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40 Joanne January 17, 2014 at 10:24 am

The only thing we don’t recommend is artificial vanilla extract. Anything else will be fine.

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41 Karen January 22, 2014 at 10:19 am

This was my first go at making homemade cookies and they came out amazing(didn’t even have to try out more than one recipe so thanks!)! I did the thicker recipe and they are soft without being undercooked(a must as I’m pregnant). I’m making another batch to freeze now and bring to the hospital for when I deliver for the nurses =] I also did one batch with half white chocolate chips and half semi-sweet chips and they came out amazing. I didn’t chill the dough, but I made the circles of dough a little taller than wide and this made the centers very soft and delicious! Thanks so much!

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42 Joanne January 22, 2014 at 11:50 am

So glad you loved the cookies and congratulations on the baby :)

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43 Yana January 25, 2014 at 6:38 pm

These cookies are amazing!!! The only thing I changed was melting the butter before adding it in. Before I made these cookies I never knew baking could be this easy. Now baking has become my passion. Thank you so much for sharing this recipe.

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44 SP March 24, 2014 at 6:53 pm

I’m on a tight budget and I can only afford imitation vanilla (bigger bottle at more than half the price lol). Would it change the taste dramatically of the cookies?

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45 Adam March 24, 2014 at 8:15 pm

We prefer real vanilla, but honestly … you should be just fine :)

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