Soft Chewy Chocolate Chip Cookies

The smell of brown sugar and butter hitting a hot pan takes me straight back to my first apartment, where I learned that cookie dough patience matters more than any fancy technique. My roommate would hover by the oven, asking if they were done yet every thirty seconds. Those slightly underbaked ones we ate standing up became the gold standard for everything that followed.

I made these for a neighbor who just moved in next door, and she showed up on my porch two days later asking for the recipe. Theres something about a warm chocolate chip cookie that makes strangers feel like old friends. Now theyre my go-to for every housewarming, bad day, and Tuesday that needs saving.

Ingredients

• All-purpose flour: The protein structure keeps cookies tender without becoming cakey
• Baking soda: Just enough lift for those signature crackly tops
• Salt: Intensifies chocolate flavor and balances sweetness
• Unsalted butter: Softened to room temperature helps cream perfectly with sugars
• Granulated sugar: Creates crisp edges and structure
• Light brown sugar: The molasses adds moisture and that irresistible chew
• Eggs: Bind everything together while adding richness
• Pure vanilla extract: Dont skimp hereit makes the chocolate sing
• Semi-sweet chocolate chips: Classic choice that balances sweetness and bitterness

Instructions

Heat things up:

Preheat your oven to 350°F and line baking sheets with parchment paper

Mix the dry team:

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

Cream the butter and sugars:

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

Add the wet ingredients:

Beat in eggs one at a time, then stir in vanilla until fully incorporated

Bring it together:

Gradually mix in dry ingredients just until combinedovermixing makes tough cookies

Load up the chocolate:

Fold in chocolate chips until evenly distributed throughout the dough

Scoop and space:

Drop rounded tablespoons onto prepared sheets, leaving 2 inches between each

Bake to perfection:

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

The waiting game:

Cool on baking sheets for 5 minutes, then transfer to a wire rack

Save

My daughter started helping me make these when she was barely tall enough to reach the counter. Now she knows exactly when to pull them from the ovenbetter than I do sometimes. Those chocolate smudged fingerprints on the recipe card mean more than any perfectly measured ingredient.

Make Them Your Own

Dark chocolate chips add sophistication, while white chocolate chunks create a sweet contrast. Sea salt sprinkled on top before baking transforms them into something downright gourmet. Mix and match until you find your signature version.

Storage Secrets

These stay soft for days in an airtight container at room temperature. For longer storage, freeze the baked cookies or scoop dough balls into freezer bags for fresh baked cookies anytime.

Baking Wisdom

Every oven behaves differently, so start checking at the 10 minute mark. Rotate your baking sheets halfway through for even browning.

• Use a cookie scoop for uniform size and baking time
• Warm cookies taste best but cool completely before storing
• Double the batch and freeze half for unexpected cravings

Save

Hope these bring as much joy to your kitchen as they have to mine. Happy baking.

Recipe FAQs

→ Why chill the cookie dough before baking?

Chilling dough for 30 minutes prevents excessive spreading during baking, resulting in thicker cookies with better texture. The cold dough also enhances flavor development as the flour hydrates fully.

→ How do I know when cookies are done baking?

Remove cookies when edges are golden brown but centers still appear slightly soft and underbaked. They'll continue cooking on the hot baking sheet during the 5-minute cooling period, setting perfectly without becoming hard.

→ Can I freeze the cookie dough?

Absolutely. Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake frozen dough balls adding 1-2 extra minutes—no thawing needed for fresh-baked goodness anytime.

→ What makes cookies chewy versus crispy?

Brown sugar's molasses content creates chewiness, while higher butter ratios and slightly underbaking maintain soft centers. For crispier cookies, increase granulated sugar and extend baking time by 1-2 minutes.

→ How should I store baked 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 baked cookies for up to 3 months.