Soft & Chewy Chocolate Chip Cookies – 24 Perfect Treats

Every time I bake these chocolate chip cookies, I’m immediately transported back to my grandmother’s kitchen—the smell of butter and brown sugar filling the air, the sound of the mixer humming, and the anticipation of sneaking a warm cookie before dinner. There’s something magical about a classic chocolate chip cookie, isn’t there? That perfect balance of crispy edges and a soft, chewy center, with melty chocolate in every bite. It’s the kind of recipe that feels like home, whether you’re baking with kids, surprising a friend, or just treating yourself to a little comfort. Trust me, this version is the one you’ll want to make again and again.

Why You’ll Love These Chocolate Chip Cookies

Oh, where do I even start? These cookies are everything you want in a classic chocolate chip cookie—plus a little extra love baked right in. Here’s why they’ll become your new go-to:

• Perfectly soft and chewy with just the right amount of crispness at the edges—no dry, crumbly cookies here!
• Loaded with melty chocolate in every single bite (because skimping on chocolate chips should be illegal).
• That nostalgic flavor we all crave, thanks to the magic combo of brown sugar and real butter.
• So easy to make—you probably have all the ingredients in your pantry right now.

Seriously, one taste and you’ll be hooked. My friends still beg me to bring these to every gathering!

Ingredients for Chocolate Chip Cookies

Grab these simple ingredients—you probably have most of them already! Here’s exactly what you’ll need:

• 2 1/4 cups all-purpose flour – spooned and leveled (no sifting needed, just measure it right)
• 1 cup unsalted butter, softened – leave it out for 30 minutes before mixing (not melted!)
• 3/4 cup granulated sugar – just regular white sugar, no fancy stuff
• 3/4 cup packed brown sugar – press it down in the cup to measure properly (dark brown adds extra richness!)
• 2 large eggs – room temp works best, but cold works in a pinch
• 2 cups semisweet chocolate chips – or go wild with dark or milk chocolate if you prefer

That’s it! No weird extras or unusual ingredients—just pure, simple cookie magic. Now let’s bake!

Equipment Needed for Chocolate Chip Cookies

No fancy gadgets required—just basic tools you likely already have in your kitchen:

• Large mixing bowl – Grandma always used her big yellow ceramic one
• Hand mixer or wooden spoon – elbow grease works just fine!
• Baking sheets – no need to grease them (that’s the beauty of butter cookies)
• Silicone spatula – for scraping every last bit of that glorious dough
• Wire cooling racks – unless you prefer eating them warm straight off the pan (no judgment)

See? Told you it was simple. Now let’s get mixing!

How to Make Chocolate Chip Cookies

Okay, let’s dive into the fun part—making these irresistible cookies! I’ve made this recipe a hundred times, and I’ve learned all the little tricks to get them perfect every single time. Follow these steps, and you’ll be nibbling on warm, gooey cookies before you know it.

Mixing the Dough

First things first—preheat that oven to 375°F (190°C). While it’s heating up, let’s make some magic happen in your mixing bowl! Grab your softened butter and sugars (granulated and brown). Now, here’s my secret: cream them together for a good 2-3 minutes until the mixture turns light and fluffy. This step makes ALL the difference—it creates those tiny air pockets that give your cookies that perfect chewy-yet-tender texture.

Next, beat in those eggs one at a time, letting each incorporate fully before adding the next. Don’t rush this! Now gradually add your flour—I like to do it in three additions—mixing just until combined each time. Overmixing is the enemy here! Finally, fold in those glorious chocolate chips with a spatula or wooden spoon. The dough will be thick and oh-so-tempting to eat raw (I won’t tell if you sneak a spoonful).

Baking the Cookies

Here’s where the real transformation happens! Drop rounded tablespoons of dough onto your ungreased baking sheets, leaving about 2 inches between each cookie—they’ll spread beautifully as they bake. Pop them in your preheated oven for 9-11 minutes. Keep a close eye starting at minute 8—you want golden edges but the centers should still look slightly underdone when you take them out.

The cookies will continue cooking on the hot baking sheet for a couple minutes after removing them from the oven—that’s what keeps them soft and chewy. After about 2 minutes, transfer them to wire racks to cool completely (if you can resist eating them warm, that is!).

Tips for Perfect Chocolate Chip Cookies

After years of cookie disasters (flat cookies, hockey pucks, you name it), I’ve learned what really makes these chocolate chip cookies shine. Here are my can’t-live-without tips:

• Underbake slightly – They’ll look too soft when you pull them out, but trust me! Letting them finish cooking on the hot pan gives that perfect chewy center.
• Butter temperature matters – Too cold and it won’t cream right; too melted makes flat cookies. Aim for softened – it should dent when pressed but still hold its shape.
• Chill the dough if you can wait – Just 30 minutes makes the flavors meld better and prevents overspreading. (But hey, I never judge emergency cookie cravings!)
• Use a cookie scoop – It gives uniform size so they bake evenly. No more tiny burnt ones and giant doughy ones!

Follow these, and you’ll have cookie magic every single time.

Common Chocolate Chip Cookies Questions

I’ve gotten so many questions about these cookies over the years! Here are the ones that pop up most often—along with my tried-and-true answers:

Can I use margarine instead of butter? Please don’t! Butter is what gives these chewy cookies their rich flavor and perfect texture. Margarine makes them spread too much and taste, well, sad. If you must substitute, coconut oil works in a pinch.

Why do my cookies come out flat? Usually it’s one of three things: butter too soft/melted, old baking soda, or overmixing the dough. Also, make sure your baking sheet cools between batches—hot pans make cookie dough melt before baking!

How do I store them to keep them soft? An airtight container is key! I layer them with parchment paper so they don’t stick together. A slice of bread tossed in works magic to maintain moisture (weird but true). They’ll stay fresh for 4-5 days… if they last that long!

Can I freeze the dough? Absolutely! Scoop dough balls onto a tray, freeze solid, then transfer to a bag. Bake straight from frozen—just add 1-2 extra minutes. Perfect for sudden cookie emergencies!

Serving and Storing Chocolate Chip Cookies

Nothing beats a warm chocolate chip cookie with an ice-cold glass of milk—it’s like they were made for each other! For maximum enjoyment, serve these cookies fresh from the oven when the chocolate is still gloriously melty. If you’re feeling fancy (or hungry), sandwich two cookies around a scoop of vanilla ice cream for the ultimate treat.

To keep leftovers fresh (ha—like there will be leftovers!), store them in an airtight container at room temperature. They’ll stay soft and delicious for about 4 days. Pro tip: Toss in a slice of bread—it magically keeps the cookies from drying out. For longer storage, freeze the baked cookies for up to 3 months—just pop one in the microwave for 10 seconds whenever the craving strikes!

Nutritional Information for Chocolate Chip Cookies

Okay, let’s be real—we’re not eating chocolate chip cookies for their health benefits! But for those curious, here’s the estimated nutrition per cookie (based on making 24): about 180 calories, 9g fat, 23g carbs, and 2g protein. Remember, these numbers can vary slightly based on exact ingredients and cookie size—so maybe just enjoy that second cookie without checking!

Share Your Chocolate Chip Cookies

Did you bake these cookies? I’d love to hear how they turned out for you! Leave a comment with your favorite twists (extra chocolate? sea salt on top?) or snap a photo of your batch. Nothing makes me happier than seeing other people’s cookie adventures!

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