These cookies were gone quicker than it took me to blink! I had to make a second batch, then the third one – all within the same week! This is my favorite recipe for soft and chewy chocolate chip cookies, and it takes only 15 minutes to prepare these, plus 8 minutes of baking time. Easy, simple, classic chocolate chip cookies. They are soft and chewy on the inside and crispy on the outside. If that’s what you’re looking for – that’s the right recipe!
And, yes, that’s all that is currently left of the third batch: a very pitiful single cookie:
If you love soft and chewy chocolate chip cookies, then that’s exactly what this recipe delivers (just make sure not to over bake them). You’ll also love the simplicity – there is no need to spend more than 15 minutes on these cookies. Just keep in mind that it only takes about 8 minutes to bake these in a preheated 350-degrees-hot oven, and, when you remove cookies from the oven, they will still look somewhat uncooked in the middle (they will look cooked and set only around the edges). That’s what we want! Cookies will continue to cook while they cool on a wire rack (not on a hot baking sheet!), and, once they have cooled off completely, they will look cooked and not at all liquidy in the middle.
There are 2 mistakes that could happen when making this type of chocolate chip cookies:
The cookies spread out too much forming one giant cookie: cookie batter is too liquidy. That will happen if you melt the butter in the microwave instead of letting the refrigerated butter sit on the counter for an hour or so to soften naturally and not become liquidy.
The cookies don’t flatten/spread. That happens if you measured flour incorrectly, packing too much flour into a measuring cup. Do not overpack flour into measuring cup, fluff it up or use scale. It can also happen if you did not allow butter soften enough at room temperature and your butter is too cold. Allow the refrigerated butter soften at room temperature for an hour or so.
Soft and chewy chocolate chip cookies
Total time: 25 minutes
Adapted from Martha Stewart.
- 2 and 1/4 cups (270 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
- 1/2 cup (100 grams) granulated sugar
- 1 cup (220 grams) packed light-brown sugar
- 1 teaspoon salt
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Makes 3 dozens. You can also easily half the recipe.
1) Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
2) Using electric mixer, in a separate bowl combine the butter with both sugars. (The butter should be soft at room temperature, but it should not be liquid – do not use microwave). Beat butter and sugars on medium speed until light and fluffy. Add the salt, vanilla, and eggs and continue beating on low speed. Beat until mixture is light, fluffy and very creamy, about 1 minute. Add flour mixture; mix until just combined: do not overmix. Stir in the chocolate chips.
3) Form tablespoon-size balls of cookie dough and drop them on baking sheets lined with parchment paper, about 2 inches apart.
4) Bake until cookies are golden and set around the edges, but still soft in the center, 8 to 10 minutes. The softer you want your cookies to be, the less amount of time you should bake, that is, no more than 8 minutes. Cookies will still look like they are not set in the middle – that’s OK. They should not be golden brown on top. Once removed from the oven, they will continue cooking for a little bit.
5) Remove from oven, and let them cool on baking sheet 1 to 2 minutes. Cut cookies if they’ve merged. Transfer to a wire rack or a sheet of foil, and let cool completely.
Store cookies in an airtight container at room temperature up to 1 week.