Description
These Soft Chocolate Chip Cookies are perfectly chewy with a buttery flavor and melty semi-sweet chocolate chips. The recipe yields tender cookies with lightly golden edges and under-baked tops, giving them that irresistible soft texture. Perfect for satisfying cookie cravings with a classic homemade treat.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (16 Tbsp), softened
- 1/2 cup granulated sugar
- 1 cup light brown sugar, tightly packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour, measured correctly
- 1 tsp baking soda, sifted
- 1 tsp salt
Add-ins
- 2 cups semi-sweet chocolate chips (12 oz), divided (reserve 1/4 cup for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or Silpat liners to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for 5 minutes until the mixture is creamy and light in color. Scrape down the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to fully incorporate. Then mix in the vanilla extract until combined and smooth.
- Combine Dry Ingredients and Mix: In a separate bowl, whisk together the flour, sifted baking soda, and salt. Gradually add this dry mixture to the wet mixture in three parts, mixing after each addition until thoroughly combined but do not overmix.
- Fold in Chocolate Chips: Gently fold in 2 cups of the semi-sweet chocolate chips, reserving 1/4 cup to press on top of the cookie dough balls before baking.
- Scoop and Prepare Cookies: Using an ice cream scoop, portion out about 3 tablespoons of dough per cookie. Place the dough balls about 2 inches apart on the lined baking sheets (this recipe makes approximately 26 cookies, fitting on 3 sheets). Lightly roll each ball with your hands, then press reserved chocolate chips onto the tops.
- Bake: Bake one sheet at a time for 12 minutes at 350°F until the edges are lightly golden but the tops still look slightly under-baked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- For best results, measure flour correctly using the spoon-and-level method to avoid dense cookies.
- Chilling the dough before baking is optional but can help control spreading for thicker cookies.
- If you prefer crispier cookies, bake for an additional 1-2 minutes until tops are fully set.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
