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Soft and Chewy Chocolate Chip Cookies

Classic chocolate chip cookies with crispy golden edges and a soft, chewy center that stays tender for days. Made in one bowl with no stand mixer needed. Chill the dough for 30 minutes and you will never bake flat cookies again
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 and 1/4 cups 280g all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup 225g unsalted butter, softened to room temperature
  • 3/4 cup 150g granulated white sugar
  • 3/4 cup 165g packed light brown sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups 340g semi-sweet chocolate chip

Method
 

  1. Whisk flour, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl, beat softened butter with both sugars for 2 to 3 minutes until light and airy.
  3. Add eggs one at a time, mixing fully after each. Add vanilla and stir until smooth with no streaks.
  4. Pour in the flour mixture. Stir gently until no dry flour remains. Stop immediately.
  5. Fold in chocolate chips until they are spread evenly through the dough.
  6. Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
  7. Heat oven to 375F or 190C. Line two baking sheets with parchment paper.
  8. Scoop 2 tablespoon balls of dough onto the trays, spaced 2 inches apart, 12 per tray.
  9. Bake 11 to 12 minutes until edges are golden. Centers will still look slightly soft. That is correct.
  10. Rest on the tray for 5 minutes. Transfer to a wire rack for 10 more minutes before eating.

Notes

  1. Always chill the dough for 30 minutes. This stops spreading and gives you thick, chewy cookies every time.
  2. Pull cookies out when the center still looks soft. They finish on the hot tray outside the oven.
  3. Butter should dent when pressed but not look oily. That is the right softness for this recipe.