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Soft and chewy chocolate chip cookies

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Soft and chewy chocolate chip cookies

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:

Soft and chewy chocolate chip cookies

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.

Soft and chewy chocolate chip cookies

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

Soft and chewy chocolate chip cookies

Total time: 25 minutes

Adapted from Martha Stewart.


  • 2 and 1/4 cups (500 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.

Soft and chewy chocolate chip cookies

Soft and chewy chocolate chip cookies



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{ 46 comments… add one }

  • Monique April 7, 2013, 7:27 am

    Yes please right now ..I just finished breakfast.
    I am such a cookie appreciator:)You have amazing light Julia..Do you shoot near a large window that does not have panes?

    • Julia April 8, 2013, 12:58 am

      Thank you, Monique. :) Yes, I do have 4 large windows to the left of where I set my camera. They provide really nice light. I also like to take photos of food with light coming from one side (left side in this case), with the other side (right side) being in the shade. If I have light come straight on the food, pictures don’t come out as well.

  • ahu April 7, 2013, 8:49 am

    In the great Chewy vs. Crispy debate I really believe chewy chocolate chip cookies should always prevail. These look great!

    • Julia April 8, 2013, 1:09 am

      I agree!

  • Kayle (The Cooking Actress) April 7, 2013, 9:29 am

    *sigh* I loooove chocolate chip cookies

  • Ari @ Ari's Menu April 7, 2013, 10:46 am

    There is almost nothing better than a classic chocolate chip cookie. I love all those melty, gooey chocolate chips!

  • Jacqueline April 7, 2013, 1:29 pm

    This is exactly how I like my cookies and now I am craving them. I momentarily thought shall I just make them now, but I am fasting tomorrow, so I had to talk myself out of it.

  • Denise Browning@From Brazil To You April 7, 2013, 2:40 pm

    Your soft and chewy chocolate chip cookies are so prettylicious!!!!!!!!!! What a great everyday treat…

  • Beth April 7, 2013, 3:22 pm

    Classic chocolate chip cookies. Is there anything better? Your comments on butter are interesting. I never melt it in the microwave, but I might occasionally be guilty of making cookies before the butter comes to room temperature. It’s hard to be patient!

    • Julia April 8, 2013, 1:19 am

      I know what you mean! It’s amazing, though, to see the difference in texture depending on whether the butter is “softened” or “melted” in microwave.

  • john@kitchenriffs April 7, 2013, 8:08 pm

    Great tips, and fantastic looking cookie. I’ll take my chocolate chips soft and chewy or quite crisp – I like both. But soft and chewy is better. 😉 Good stuff – thanks.

  • Loretta | A Finn In The Kitchen April 7, 2013, 8:48 pm

    I think your cookies turned out perfectly! I went through a weird phase where I didn’t like making cookies because I thought they took “too long.” I have no idea what was wrong with me :) Thankfully I don’t feel that way anymore!

    • Julia April 8, 2013, 1:22 am

      You’re too funny! :) But, I used to think the same thing – that I can’t afford to spend time on making cookies from scratch! :)

  • Yelena April 7, 2013, 9:40 pm

    My kids would love to try these amazing looking cookies. Time to bake for me-) Thank you for sharing!

  • Ashley @ Wishes and Dishes April 8, 2013, 12:44 am

    I’m always looking for new awesome chocolate chip cookie recipes. I’ve found some good ones and some not so good ones over the years. Thanks for the tips! Mine used to always spread way too much but I’ve learned over the years :)

  • Angie@Angie's Recipes April 8, 2013, 6:25 am

    I love all kinds of different chocolate cookies..These cookies look wonderful, Julia.

  • Nancy P.@thebittersideofsweet April 8, 2013, 10:33 am

    These cookies look absolutely amazing!

  • The Squishy Monster April 8, 2013, 1:26 pm

    These cookies look peeeerfect!

  • Ashley April 8, 2013, 2:03 pm

    Oh gosh I can’t resist a good chocolate chip cookie! These look beautiful! I’m so guilty of microwaving butter when I’m in a rush… but you’re right that they always come out better when I plan ahead and just let it come to room temp on its own!

  • Rosa April 8, 2013, 2:24 pm

    Oh, what lovely cookies! They look really promising and addictive.



  • Amy Tong April 8, 2013, 2:43 pm

    I love soft and chewy cookies and these are looking perfect. Thanks for the tips on not making those 2 mistakes. I’ll take note and hope my batch comes out as nicely as yours.

  • Anastasia April 8, 2013, 2:53 pm

    They look so yummy! Thinking about baking them!

  • Laura Dembowski April 8, 2013, 3:13 pm

    I can see why these cookies were such a hit. They look perfect! I wish I could reach through the screen and grab one.

  • rebecca April 8, 2013, 4:44 pm

    looking great I need to try making cookies again and get over my fear messed them up in the past and I think I got the Turkish spice mix at penzeys

  • what katie's baking April 9, 2013, 12:24 am

    i LOVE thin, chewy chocolate chip cookies. my favorite kind! yum!

  • Donalyn April 9, 2013, 12:14 pm

    Julia, these look so amazing – I love any kind of chocolate chip cookie!

  • Oh my, I am drooling here! Beautiful cookies Julia!! You describe my absolute favorite cookie – they MUST to be soft and chewy! Mmm..

  • Matt @ The Athlete's Plate April 9, 2013, 7:34 pm

    Yes please :)

  • Christin@SpicySouthernKitchen April 10, 2013, 1:14 pm

    Soft and Chewy are my fav! I’m in the middle of going 10 days without sugar to help get rid of my terrible sugar cravings and your cookies are so tempting me! They totally look like the best cookies ever. And I’m not just saying that because I’m starved for sugar :)

  • emmi April 10, 2013, 3:25 pm

    how many desilitres is one cup? or how much does one cup of sugar/flour approximately weight? i really want to try this recipe, but it would be easier for me to use desilitres or grams when measuring :)

    • Julia April 10, 2013, 4:20 pm

      Using this very handy chart: King Arthur Flour – Master Weight Chart, if I scroll down to All-Purpose flour, 1 cup equals 4 and 1/4 ounces, which in turn equals 120 grams. So, 1 cup of flour = 120 grams. And, you’re absolutely right – in baking it’s much better to actually measure flour using scale vs. just using measuring cups, because it’s so easy to accidentally pack too much flour into a measuring cup.

      • Julia April 10, 2013, 4:42 pm

        About sugar: 1 cup of granulated white sugar = 200 grams.
        1 cup of packed brown sugar = 220 grams.

        By the way, I updated the recipe itself with grams, so you can just scroll up and see updated measurements.

  • emmi April 11, 2013, 12:59 am

    Thank you so much! I must try these today :)

  • Dina April 11, 2013, 4:13 pm

    the ooey gooey chocolate chips look good.

  • Rosie @ Blueberry Kitchen April 12, 2013, 7:02 pm

    Oh yum, these look like the most delicious cookies!

  • Marina of Let the Baking Begin! April 19, 2013, 1:32 am

    I made these a week ago and they were as good as they look on the piture. I keep taking out the butter out of the fridge, to make another batch, but time doesn’t seem to be on my side lately))) I am craving these right now, soo bad))) Thank you for the recipe, it was awesome!

  • Koti1898 January 19, 2014, 5:35 am

    Hello. Pictures look nice. I am trying to translate the recipe into metrics, to use it in Finland. And have a couple of questions: English or American cups? I am going to try American, hopefully I am right. 350 degrees of what unit? 350 degrees F= 177 degrees C?

    Units (and country) are important online.

    • Julia January 20, 2014, 2:42 pm

      Yes, American cups – I have actually all ingredients listed in grams under ingredient section. For example, it says right under ingredient list to use 270 grams all-purpose flour, etc. – does that work for you? Baked at 350 degrees Fahrenheit.

  • Em April 13, 2014, 6:43 am

    I have been searching high and low for a recipe as good as this – I added in smarties as well as chocolate chips and this made them even better!


  • Bea May 30, 2014, 9:53 am

    BEST cookies I´ve ever had! :) thanks for this recipe.

    • Julia July 8, 2014, 3:06 pm

      Bea, thank you! I am glad you liked the cookies!

  • Elizabeth Evankovich August 8, 2014, 5:42 pm

    These looked so beautiful and perfect I had to try your recipe. Sorry to say the first batch came out undercooked and thin; the second batch I left in for 9 minutes which fixed the undercooking and the were more puffy until they cooled and then they went flat; the third batch I added a Tablespoon of flour. They are better but still too thin. Humidity? It is raining and I read something about baking on humid days but I thought it was for bread baking. I’m not giving up on this recipe. They are so close to the texture I’ve been looking for in CC’s. Thank you for sharing it gave me the inspiration to bake.

    • Julia August 19, 2014, 2:49 pm

      These cookies are pretty flat by nature and very chewy – which is what I like about them. But they shouldn’t be as flat as you’re describing them – they should be flat like they are on my photos. Did you melt the butter in the microwave or just let it soften it on the counter naturally for 1 hour maximum?

      If the cookies spread out too much forming one giant cookie, it usually means 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. Butter should not become liquidy.

      Another solution would be to put cookie batter in the freezer for 15-20 minutes and then form the cookies on the baking sheet.

  • Jennifer McCormick September 14, 2014, 2:35 pm

    My cookies weren’t really flat at all and the 3 dozen?? Ha! I made 4.5 dozen with the ingredients as followed in the recipe.

    Any clue??

    Don’t get me wrong – they’re delicious and my boys loved them but my cookies don’t look like yours LOL

    • Julia September 15, 2014, 2:59 pm

      Hi Jennifer – thanks for stopping by! Did you sift your flour? Seems like you might’ve used a bit more flour than the recipe calls for if you didn’t sift it. Without sifting, it’s possible to add as much as extra 1/4 cup of flour per each 1 cup of flour the recipe calls for. I tend to make bigger cookies, which is why I had 3 batches. :) For some reason, it’s hard for me to shape smaller sized cookies. :)

  • bonnie February 27, 2015, 9:05 pm

    i used this receipe tonight but the cookies turned out more cake like :(

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