When it comes to homemade treats, few things rival the appeal of a perfectly baked batch of Soft and Chewy Chocolate Chip Cookies. With crisp edges and milk chocolate chips, this is my most popular cookie recipe, and will be sure to win you mom of the year! So roll up your sleeves, preheat your oven, and let’s get baking.
Welcome the kids home from school with the wonderful aroma of a perfectly baked batch of homemade chocolate chip cookies. This recipe is also ideal for school bake sales, ensuring you’ll be the star contributor with cookies that disappear in no time! This will be the only chocolate chip cookie recipe you will ever need!
For more easy recipes that are sure to impress, check out our Best Whole Wheat Banana Muffins With Maple Sugar, or Easy Einkorn Blondies With Strawberries.
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Ingredients
- all purpose flour
- room temperature unsalted butter
- white sugar
- light brown sugar
- sea salt
- baking soda
- vanilla extract
- eggs
- white chocolate chips
- semi sweet chocolate chips
See recipe card for quantities.
Instructions
To the bowl of a stand mixer, add butter, granulated sugar and light brown sugar. Using the paddle attachment, beat butter and sugars on medium speed for approximately 3 minutes.
Add salt, vanilla extract and eggs to the mixer. Beat on low speed until combined.
Gradually add flour a half cup at a time to the mixture, mixing until combined.
Using an ice cream scooper, drop cookie dough balls about 3 inches apart onto prepared baking sheet.
Bake cookies at 350 Fahrenheit until edges are golden brown, but still soft in the center. About 8-10 minutes.
Remove from oven, and let cool for 2 minutes on baking sheet.
Transfer cookies to a cooling rack in a single layer until completely cooled. Enjoy!
Substitutions
- All Purpose Flour – Make this recipe gluten free by substituting all purpose flour for Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
- White Sugar – Try substituting white sugar for raw cane sugar. I like to use raw sugar because it’s minimally processed and retains more vitamins and minerals that are naturally found in sugar cane.
Variations
- Customize this recipe with semisweet chocolate chips, peanut butter chips, chocolate chunks, or simply add extra chocolate chips.
- Take your standard cookie recipe to the next level, consider swapping chocolate chips for frozen raspberries. When incorporating raspberries into your recipe be sure to use frozen rather than fresh and fold them in gently. This will ensure raspberries stay whole during mixing and baking.
Equipment
- Stand Mixer, or large mixing bowl
- Medium Mixing bowl
- Measuring cup
- Measuring spoons
- Cookie Sheet
- Parchment paper
- Wire Cooling Rack
Storage
Store cookies in an airtight container at room temperature for up to 1 week. Or save them in the freezer for up to 3 months in an airtight container or freezer safe zip-top bag.
Success Tip!
To ensure a fluffy and thicker cookie, make sure to take butter out of the fridge the night before and allow it to come to room temperature. Using melted butter will result in flat cookies.
FAQ
Yes you can use salted butter as opposed to unsalted. However, I would reduce the amount of salt you add the recipe by half.
Yes! I often double the recipe and freeze half of the dough in a freezer bag labeled with the date and contents for later use. Use the frozen dough within one month of freezing.
Delicious Soft and Chewy Chocolate Chip Cookies
Equipment
- Stand mixer, or large mixing bowl
- Medium mixing bowl
- Measuring cups & spoons
- Cookie sheet
- Parchment Paper
- Wire cooling rack
Ingredients
- 2 ¼ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter
- ½ cup white sugar
- 1 cup light brown sugar packed
- 2 teaspoon pure vanilla extract
- 2 eggs, room temperature
- 1 cup white chocolate chips
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
- To the bowl of a stand mixer, add butter, granulated sugar and light brown sugar. Using the paddle attachment, beat butter and sugars on medium speed for approximately 3 minutes. Mixture should look light and fluffy. Alternatively if you do not have a stand mixer, use a large bowl and wooden spoon.
- Add salt, vanilla extract and eggs to the mixer. Beat on low speed until combined.
- In a separate bowl combine flour and baking soda. Use a whisk to mix ingredients.
- Gradually incorporate the dry ingredients into the wet ingredients, adding about a half cup at a time and mixing until fully combined.
- Add chocolate chips and combine mixture on a low setting.
- Using an ice cream scooper, drop cookie dough balls about 3 inches apart onto the prepared baking sheet.
- Bake cookies until edges are golden brown, but still soft in the center. About 8-10 minutes. (Keep in mind, bake time will vary by oven.) Remove from oven, and let cool for 2 minutes on the baking sheet.
- Transfer cookies to a cooling rack in a single layer until completely cooled.
Notes
- Customize this recipe with peanut butter chips, chocolate chunks, or simply add extra chocolate chips.
- Take your standard cookie recipe to the next level, consider swapping chocolate chips for frozen raspberries. When incorporating raspberries into your recipe be sure to use frozen rather than fresh and fold them in gently. This will ensure raspberries stay whole during mixing and baking.
Brigitte Hanchard
Yummy!!! Nice recipe. My son’s & husband favorite kind of cookies 🙂
Mary Hanchard, RHN
Thank you for the feedback Brigitte! I’m glad you enjoyed this recipe!