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Soft and Chewy Chocolate Chip Cookies Recipe

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3.9 from 8 reviews

  • Author: Sara
  • Total Time: 1 hour 36 minutes (including chilling time)
  • Yield: 35 cookies

Description

These soft and chewy chocolate chip cookies are a classic treat made with a blend of brown and granulated sugars, real butter, and a generous amount of semisweet chocolate chips. The recipe offers two baking methods to suit your preference for slightly different textures, both resulting in perfectly chewy cookies with a tender crumb and delightful melt-in-your-mouth chocolate chunks. Ideal for cookie lovers wanting a reliable recipe to satisfy their sweet tooth with long-lasting dough that can be chilled or frozen before baking.

Ingredients

Dry Ingredients

  • 482 grams (3¾ cups) unbleached all-purpose flour
  • 9 grams (1.5 teaspoons) Diamond Crystal kosher salt
  • 6 grams (1 teaspoon) baking soda

Wet Ingredients

  • 305 grams (1 1/3 cups) butter, softened, unsalted or salted
  • 290 grams (1½ cups packed) light brown sugar
  • 220 grams (1 cup) granulated sugar
  • 2 large eggs
  • 13 grams (1 tablespoon) pure vanilla extract

Additional Ingredients

  • 340 to 425 grams (12 to 15 oz) semisweet or bittersweet chocolate chips
  • Flaky sea salt for sprinkling (optional)

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the flour, kosher salt, and baking soda until evenly combined to create a uniform base for the cookie dough.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter with both the light brown sugar and granulated sugar until the mixture is light and fluffy. Scrape down the sides of the bowl, then beat on high speed for one more minute for a smooth texture.
  3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Follow with the vanilla extract and continue mixing on medium-high speed until well blended, about one additional minute.
  4. Combine Ingredients: Add the dry ingredient mixture to the wet ingredients and mix very briefly just until blended to avoid overworking the dough. Fold in the chocolate chips evenly to distribute throughout the dough, which will be stiff after mixing.
  5. Portion Dough: Using a digital scale, portion the dough into balls weighing approximately 48 grams each for uniform size and consistent baking. If no scale is available, use a small ice cream scoop or another uniform measuring tool to yield about 35-36 dough portions.
  6. Chill Dough: Place the dough balls in an airtight container or bag and chill in the refrigerator for at least one hour, ideally 24 hours, to develop flavor and improve texture. Dough can be stored refrigerated up to one week or frozen for up to three months.
  7. Bake Cookies – Original Method: Preheat the oven to 375°F. Arrange portioned dough balls spaced evenly on an ungreased or parchment-lined sheet pan, baking about six cookies at a time. Optionally sprinkle with flaky sea salt. Bake for 11 minutes, rotating the pan halfway if needed. Remove when cookies appear slightly underbaked as they will continue cooking on the hot baking sheet. Cool completely on the pan before transferring.
  8. Bake Cookies – Updated Method: Alternatively, preheat the oven to 325°F. Place the dough balls spaced on an ungreased or parchment-lined sheet pan, baking six at a time. Sprinkle with sea salt if desired. Bake for 18 to 20 minutes until cookies look just slightly underdone. Allow to cool completely on the sheet pan before moving to a cooling rack. This method yields cookies that spread a bit more and remain chewy.

Notes

  • Use salted butter if preferred; adjust salt quantity accordingly if using unsalted.
  • Chilling the dough enhances flavor and texture but is not mandatory if pressed for time.
  • Portioning dough balls by weight ensures uniform cookie size and even baking.
  • Sprinkling flaky sea salt on top just before baking adds a pleasant contrast to the sweet cookie.
  • Dough can be frozen for up to three months; thaw overnight in the refrigerator before baking.
  • Watch cookies closely during baking; removing them slightly underdone results in a softer, chewier texture after cooling.
  • Prep Time: 20 minutes
  • Cook Time: 11-20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/soft-and-chewy-chocolate-chip-cookies-recipe/