Why This Recipe is a Must-Try

As a chocolate lover, I’m always experimenting with new treats, from decadent chocolate macarons to comforting chocolate banana bread. However, when I need a foolproof recipe that’s guaranteed to please, these thick, chewy chocolate chip cookies are my absolute go-to. They’re simple, satisfying, and always a hit.

What makes these cookies so special? They’re unbelievably easy to prepare and consistently deliver bakery-quality results. Whether you’re making an after-school snack, preparing for a holiday party, or simply satisfying a sweet craving, these cookies are the perfect choice.

Key Features of These Chocolate Chip Cookies:

• Effortless Preparation: No complicated steps or lengthy chilling times. Just mix, bake, and enjoy!
• Simple Ingredients: This recipe uses common pantry staples, making it convenient and accessible.
• Crowd-Pleasing Quantity: Each batch yields 24 generously sized cookies, ideal for sharing (or not!).
• Perfect Texture: These cookies are thick, soft, and chewy, with delightfully crisp, golden edges.
• Rich Flavor: The combination of brown sugar and melted butter creates a moist, tender center, while the abundance of chocolate chips provides that classic, comforting taste.

Fair warning: these cookies are addictive! You might want to consider doubling the batch to avoid disappointment. They disappear quickly, so be prepared for rave reviews and empty cookie jars!

The Magic Behind the Ingredients

Ingredient Spotlight:

• Sugar: The key to sweetness and texture. We use both granulated and brown sugar to achieve the perfect balance. Granulated sugar helps create those desirable golden edges, while brown sugar contributes to a soft, moist center with a subtle molasses flavor. Feel free to experiment with light or dark brown sugar to adjust the intensity of the molasses taste.
• Vanilla Extract: Don’t skimp on quality! High-quality vanilla extract elevates the flavor of these cookies. Avoid imitation varieties for the best results. The pure vanilla enhances the overall flavor profile, adding a warm and inviting note.
• Flour: All-purpose flour forms the foundation of the dough. While I haven’t tested this recipe with other flour types, a 1:1 gluten-free all-purpose flour should work well. For accurate measurements, I highly recommend using a kitchen scale. Accurate flour measurement is crucial for achieving the desired cookie texture.
• Chocolate Chips: The star of the show! Semi-sweet chocolate chips offer the perfect balance of sweetness and richness. However, feel free to use dark chocolate or milk chocolate chips according to your preference. Experiment with different types of chocolate chips to customize the flavor to your liking.

Step-by-Step Guide to Soft and Chewy Chocolate Chip Cookies

Ready to bake? Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper or silicone mats. This ensures even baking and easy cleanup.

1. Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This typically takes about 3 minutes using a stand mixer with a paddle attachment or a hand mixer.





2. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl as needed to ensure all ingredients are well combined.





3. Incorporate Dry Ingredients: Gradually add the dry ingredients (flour, baking soda, and salt) to the wet ingredients, mixing until just combined. Be careful not to overmix.





4. Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed throughout the dough.





5. Portion the Dough: Use a cookie scoop or spoon to portion the dough into equal-sized balls. Place eight cookie dough balls on each prepared baking sheet, leaving enough space between each cookie to allow for spreading.





6. Bake to Perfection: Bake for 11-13 minutes, or until the edges are golden brown and the centers are set.
7. Cool and Enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Baking Tip: Baking times may vary depending on your oven. Keep a close eye on the cookies and remove them from the oven when the edges are set and golden brown. This ensures they remain soft and chewy in the center.

Expert Baking Tips for Cookie Success

• Accurate Flour Measurement: Too much flour can lead to dry, crumbly cookies. Use a kitchen scale for best results or employ the spoon-and-level method to avoid overpacking the flour in the measuring cup.
• Room Temperature Eggs: Using room temperature eggs helps the ingredients blend seamlessly, preventing the dough from seizing or becoming too stiff.
• Avoid Overmixing: Be careful to combine the ingredients just until the dough is smooth. Overmixing can develop the gluten, resulting in tough, dense cookies.
• Perfectly Portioned Cookies: Use a cookie scoop to ensure consistent size and shape. This not only improves the appearance of the cookies but also ensures even baking.
• Cooling Time: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack. This allows them to firm up, preventing them from crumbling during the transfer.

Make-Ahead Tips and Storage Instructions

While I don’t recommend storing the unbaked dough in the refrigerator, you can easily freeze it for future use. Simply arrange the cookie dough balls on a baking sheet and freeze until solid. Then, transfer them to a sealable bag or freezer-safe container and store for up to 3 months. When ready to bake, bake the cookies directly from frozen, adding a few extra minutes to the baking time as needed.

For storing baked cookies, transfer them to an airtight container and store at room temperature for up to 5 days. To maintain their moisture, consider storing them with a slice of sandwich bread. You can also freeze baked cookies for up to 3 months. To freeze, arrange the cooled cookies on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container for long-term storage. Thaw at room temperature before serving, and they’ll taste as delicious as the day they were baked.

Frequently Asked Questions (FAQs)

Why did my cookies spread too much?

This usually occurs when the butter is too warm or the flour is under-measured. Ensure the melted butter has cooled to lukewarm and measure flour with a scale or by spooning and leveling.

Why are my cookies too thick or dry?

This is typically caused by adding too much flour. Double-check measurements and avoid packing flour directly into a measuring cup.

Can I make smaller cookies?

Yes! Use a 1½ tablespoon scoop and bake for about 8-10 minutes or until golden. Keep an eye on the oven, as smaller cookies brown faster.

More Delicious Cookie Recipes to Try

• No-Spread Sugar Cookies
• Salted Caramel Chocolate Chip Cookie Bars
• Thin and Crispy Chocolate Chip Cookies
• Egg Yolk Cookies