Soft and Chewy Chocolate Chip Cookies. Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie—which is made in the soft and chewy style—gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. Chocolate chip cookies bake quickly, so keep an eye on the baking time!
You can cook Soft and Chewy Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Soft and Chewy Chocolate Chip Cookies
- Prepare 2 1/4 cup of flour.
- It’s 1/2 tsp of baking soda.
- It’s 1 cup of (2 sticks) unsalted butter, room temperature.
- You need 1/2 cup of granulated sugar.
- You need 1 cup of packed light brown sugar.
- Prepare 1 tsp of salt.
- Prepare 2 tsp of pure vanilla extract.
- You need 2 of large eggs.
- You need 2 cup of semi sweet and/or milk chocolate chips.
So, just follow this recipe & you should end up with thick, soft, chewy, melty-on-the-inside, not-spready, delicious chocolate chip cookies in a snap! These chocolate chip cookies are extra soft, chewy, and they turn out perfect every time. This is the only chocolate chip cookie recipe you will ever need! I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box.
Soft and Chewy Chocolate Chip Cookies step by step
Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside.
In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon - sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes..
Remove from oven and let cool on baking sheet about 1-2 minutes.
Transfer to a wire rack and let cool completely.
Store cookies in air tight container at room temperature up to 1 week.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Extremely soft, chewy and thick chocolate chip cookies with a subtle caramel flavor.
