Go Back Email Link
+ servings
chocolate chip cookies
Print

Soft and chewy chocolate chip cookies

Easy, simple, classic chocolate chip cookies.   If you like soft and chewy chocolate chip cookies, make these!  It takes only 15 minutes to prepare these chocolate chip cookies, plus 8 minutes of baking time. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 servings
Calories 305kcal

Ingredients

  • 2 ¼ cups all-purpose flour or 270 grams all-purpose flour
  • ½ teaspoon baking soda
  • 1 cup butter unsalted, (226 grams) room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
  • ½ cup sugar granulated (100 grams )
  • 1 cup light-brown sugar packed (220 grams)
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract pure
  • 2 eggs
  • 2 cups semisweet chocolate chips (about 12 ounces)

Instructions

  • Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside.
  • 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.
  • Form tablespoon-size balls of cookie dough and drop them on baking sheets lined with parchment paper, about 2 inches apart.
  • 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.
  • 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.

Notes

Recipe adapted from Martha Stewart

Nutrition

Calories: 305kcal | Carbohydrates: 36g | Protein: 3g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 236mg | Potassium: 140mg | Fiber: 1g | Sugar: 22g | Vitamin A: 315IU | Calcium: 28mg | Iron: 1.9mg