Chocolate Chip Cookies | Classic Soft Chewy Cookies
The rich aroma of freshly baked chocolate chip cookies is one of those universal comforts that brings people together. Each warm bite of this classic treat embodies a delightful balance between crisp edges and an irresistibly soft and chewy center, just waiting to be devoured. The glaze of melted chocolate chips throughout these Chocolate Chip Cookies | Classic Soft Chewy Cookies adds sweetness that can lift your mood after a long day or make that movie night with friends extra special. Plus, they’re so easy to prepare, you’ll be reaching for this recipe time and again.
Table of Contents
I still remember the first time I enjoyed these cookies with my family. The kitchen was filled with laughter and the sweet scent of butter and chocolate wafting through the air. Every moment spent baking these cookies was a cherished memory. It made me realize that some of the best things in life are simple pleasures like sharing a plate of warm cookies. Trust me; after one bite, you and your loved ones will fall in love with this classic comfort.
Why You’ll Love This Recipe
- Simple & Quick: Just 10 minutes of prep and only 25 minutes in the oven make these a breeze to whip up.
- Irresistible Flavor: Each cookie delivers a perfect combination of a crunchy exterior and a melt-in-your-mouth center.
- Eye-Catching Appeal: The melty chocolate chips peeking out are sure to impress at any gathering or special occasion.
- Flexible Serving: Perfect for a snack, dessert, or a sweet breakfast treat on a lazy Sunday.
- Diet-Friendly Options: Have gluten-free flour on hand? You can easily adapt this recipe!
Ingredients You’ll Need
- 2 ⅓ cups all-purpose flour: A must-have for that chewy texture. For gluten-free options, you can use a 1:1 gluten-free flour blend, though results may vary slightly.
- 1 teaspoon baking soda: This ingredient helps the cookies rise and become puffy. Make sure it’s fresh for the best results.
- 1 tablespoon corn starch: Added to enhance the soft texture and keep cookies tender. Arrowroot powder can be a suitable alternative.
- ½ teaspoon salt: Balances out the sweetness, enhancing all the flavors. If you prefer a sweeter cookie, you can reduce the salt slightly.
- 1 tablespoon vanilla extract: Use pure vanilla extract for a deeper flavor. I highly recommend avoiding imitation vanilla for the best taste.
- ¾ cup unsalted butter, melted and cooled just until opaque: Richness comes from butter, and melting it ensures the cookies are tender. Make sure to let it cool to prevent cooking the eggs.
- 1 cup brown sugar: This brings moisture and a slight caramel flavor. For a more intense taste, use dark brown sugar.
- ½ cup granulated sugar: Adds sweetness and helps create a crisp edge. You can swap it with coconut sugar for a healthier twist.
- 1 egg (room temperature): Adds moisture and helps bind the ingredients together. Remember to let it come to room temperature for even mixing.
- 1 egg yolk (room temperature): Adding an extra yolk enriches the flavor and texture. Use egg whites for another recipe instead of wasting them!
- 1 ½ cups semi-sweet chocolate chips: For that classic chocolate flavor. Dark chocolate chips would also be a great option for a richer experience.
How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies
Whisk Together: In a large bowl, combine the melted and slightly cooled ¾ cup unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar. Whisk vigorously for about two minutes until it’s well combined and creamy. This initial step infuses the butter with sweetness and helps create that wonderful soft, chewy texture you crave.
Add Vanilla and Eggs: Next, whisk in 1 tablespoon of vanilla extract, 1 room temperature egg, and 1 room temperature egg yolk until everything is light, fluffy, and well blended. This incorporation of eggs provides moisture and helps to enrich the dough.
Mix Dry Ingredients: Gently add in the 2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, and ½ teaspoon salt. Stir just until combined. Be careful not to over-mix here, as it can lead to tougher cookies.
Fold in Chocolate Chips: Now it’s time for the star ingredient! Stir in the 1 ½ cups of semi-sweet chocolate chips. You’ll want an even distribution, ensuring every cookie has a perfect balance of dough and chocolate.
Scoop and Chill: Use a ¼ cup measuring scoop to portion out the cookie dough. Roll each piece into a ball, and place it onto a parchment-lined baking sheet. This is an important step: chill the dough in the refrigerator for 1 hour or in the freezer for 30 minutes. Chilling helps prevent the cookies from spreading too much while baking.
Preheat the Oven: After the dough has chilled, preheat your oven to 325°F (163°C). This lower temperature allows the cookies to bake evenly, creating soft centers and slightly crispy edges.
Bake the Cookies: Space the chilled dough balls about 3 inches apart on another parchment-lined baking sheet for even baking. Bake them for 12 to 15 minutes. You’ll know they’re done when the edges are golden but the centers still look a bit underbaked—that’s when they’ll finish up perfectly as they cool.
Cool and Enjoy: Once out of the oven, let the cookies cool on the baking sheet for at least 5 minutes before transferring them to a wire cooling rack. This cooling step allows them to set properly.
Storing & Reheating
To keep your cookies fresh and delicious, store them at room temperature in an airtight container for up to 5 days. For longer storage, place them in the refrigerator wrapped tightly and enjoy them for up to a week. You can even freeze them for up to 3 months—simply place the cooled cookies in a freezer-safe bag. When you’re ready to indulge, just pop them in the oven at 350°F (175°C) for a few minutes to refresh them. They may not be quite as chewy, but they will still taste fantastic!
Chef’s Helpful Tips
- Don’t skip the chill: Chilling your dough is key to preventing overly flat cookies. It solidifies the butter, leading to a chewier texture.
- Room temperature eggs: Ensure your eggs are at room temperature for better incorporation. They blend far more smoothly into the batter.
- Measure flour correctly: Use the spoon-and-level method rather than scooping straight from the bag to ensure you don’t end up with dense cookies due to excess flour.
- Check for doneness: Cookies may look underbaked when you take them out, but they will firm up as they cool on the baking sheet.
- Feel free to experiment: Add nuts, or swap the chocolate chips for any favorite mix-ins you love! You might discover a new favorite variation!
Baking these chocolate chip cookies may result in a familiar little celebration in your kitchen. They’re simple, rewarding, and a crowd-pleaser at any gathering. Don’t hesitate to experiment with flavors or share them with loved ones—there’s something magical about the joy cookies can bring. So gather those ingredients and let’s bake something beautiful, one cookie at a time!
Recipe FAQs
Can I use different types of chocolate?
Absolutely! While semi-sweet chocolate chips are traditional, you can opt for dark chocolate or milk chocolate chips based on your taste preference. You might even mix different types for a rich and varied flavor!
What can I do if my cookies turn out too flat?
Flat cookies often stem from warm dough or butter that was too soft. Make sure to chill your dough well before baking and check that your butter is melted but not hot. Otherwise, try adding a bit more flour to the mix to encourage thickness.
Can I make these cookies ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 3 days before baking. Just remember to let it sit at room temperature for about 10 minutes before scooping if it hardens too much. Chilling the dough for a longer time can enhance the flavors.
How can I make gluten-free chocolate chip cookies?
Simply substitute the all-purpose flour with a gluten-free 1:1 flour blend. Be sure to check that your other ingredients, like baking soda, are gluten-free as well. You might also want to add a teaspoon of xanthan gum for best results, but many blends might not require that.
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📖 Recipe Card
Chocolate Chip Cookies | Classic Soft Chewy Cookies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Cookies are a delightful treat, featuring a chewy texture and rich flavor. With simple ingredients and easy prep, they’re perfect for any occasion, whether you need a quick dessert or want to impress guests with homemade goodness.
Ingredients
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon corn starch
- ½ teaspoon salt
- 1 tablespoon vanilla extract
- ¾ cup unsalted butter melted and cooled just until opaque
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- 1 ½ cups semi-sweet chocolate chips
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for two minutes.
- Add the vanilla extract, egg, and egg yolk; whisk until the mixture is light and creamy.
- Incorporate the flour, baking soda, corn starch, and salt, mixing just until combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop about 1/4 cup of dough for each cookie and roll into balls, then chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Preheat your oven to 325°F.
- Place the cookie dough balls on a parchment-lined baking sheet, ensuring they are about 3 inches apart.
- Bake for 12 to 15 minutes, or until the edges are golden and the centers appear slightly underbaked.
- Allow to cool on the baking sheet for at least 5 minutes before transferring to wire racks to cool completely.
- Store in an airtight container for up to 5 days.
Notes
Ensure the melted butter is not hot, as it should be cooled to avoid cooking the eggs.
Chilling the dough helps the cookies maintain their shape while baking.
Feel free to add nuts or substitute chocolate chips with your favorite type.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
