Soft Chewy Chocolate Chip Cookies

The rainy Sunday I finally attempted my grandmother's chocolate chip cookie recipe, my entire apartment smelled like butter and sugar within minutes. I'd been putting it off for years, convinced hers had some secret ingredient I'd never figure out. Turns out the secret was just patience and letting the dough rest those extra thirty minutes she always mentioned. Now these are the cookies that disappear first at every gathering.

Last Christmas, my nephew accidentally walked into the kitchen while these were baking and refused to leave until the first tray came out. He sat on the counter swinging his legs, asking every thirty seconds if they were done yet. That's the kind of anticipation these cookies create—the kind that makes people abandon all polite conversation just to be near the oven.

Ingredients

• All-purpose flour: Provides the structure for that perfect cookie texture
• Baking soda: Helps the cookies spread and rise just enough
• Salt: Balances the sweetness and enhances chocolate flavor
• Unsalted butter: Softened properly it creates the perfect chewy base
• Granulated sugar: Gives the cookies their crisp edges
• Light brown sugar: The molasses content keeps centers soft and chewy
• Eggs: Bind everything together and add richness
• Vanilla extract: Deepens the overall flavor profile
• Semi-sweet chocolate chips: Classic chocolate flavor that melts perfectly

Instructions

Preheat your oven:

Set to 350°F (175°C) and line baking sheets with parchment paper

Mix the dry ingredients:

Whisk flour, baking soda, and salt in a medium bowl until combined

Cream the butter and sugars:

Beat softened butter with both sugars until creamy and smooth about 2 minutes

Add eggs and vanilla:

Mix in eggs one at a time then beat in vanilla until fully incorporated

Combine everything:

Gradually stir dry ingredients into wet mixture just until combined

Add the chocolate:

Fold in chocolate chips until evenly distributed throughout the dough

Scoop the dough:

Drop rounded tablespoons onto prepared sheets about 2 inches apart

Bake to perfection:

Bake for 10 to 12 minutes until edges are golden and centers still look slightly soft

Cool completely:

Let them rest on baking sheets for 5 minutes then transfer to wire rack

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These became my official bring-to-everything recipe after my friend's wedding shower when the bride asked for the recipe instead of a gift. She said they reminded her of childhood cookies but better somehow. Now they're my go-to for everything from bad days at work to celebratory occasions.

Getting The Perfect Texture

The key to chewy cookies is removing them from the oven when centers still look slightly underbaked. They continue cooking on the hot baking sheet and set up perfectly as they cool. I learned this the hard way after countless batches of crispy cookies I kept insisting were done.

Making Them Your Own

While semi-sweet chips are classic, dark chocolate chunks create an incredibly sophisticated version. Milk chocolate makes them sweeter and more nostalgic. White chocolate with macadamia nuts transforms them into something entirely different but equally delicious.

Dough Storage Tips

Chilling the dough for at least 30 minutes before baking enhances flavor and prevents excessive spreading. You can refrigerate the dough for up to 3 days or freeze it for up to 3 months.

• Scoop frozen dough balls onto baking sheet and add 1 to 2 minutes to baking time
• Room temperature dough bakes more evenly than cold dough
• Always let baking sheets cool completely between batches

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There's something genuinely magical about pulling that first tray from the oven and seeing the chocolate chips still glistening and molten. That first warm bite might just be one of life's simplest pleasures.

Recipe FAQs

→ What makes these cookies soft and chewy?

The combination of brown sugar, proper mixing technique, and removing cookies from the oven while centers are still soft ensures that perfect chewy texture. Brown sugar contains molasses which retains moisture, creating tenderness.

→ Can I chill the dough before baking?

Absolutely. Chilling the dough for 30 minutes or longer enhances flavor development and prevents excessive spreading during baking, resulting in thicker, more substantial cookies.

→ What type of chocolate chips work best?

Semi-sweet chocolate chips provide the classic flavor balance. However, dark chocolate chips offer intensity, milk chocolate adds sweetness, or mix varieties for complex flavor profiles.

→ How should I store these cookies?

Keep completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. For longer storage, freeze individually wrapped.

→ Why shouldn't I overmix the dough?

Overmixing develops excessive gluten, leading to tough, dense cookies rather than tender ones. Stop mixing as soon as flour disappears into the dough for best results.

→ Can I add nuts to this dough?

Certainly. Fold in 1 cup of chopped walnuts or pecans with the chocolate chips for added crunch and flavor. Toast nuts beforehand for enhanced nuttiness.