As much as seasonal flavours are delicious and can always get us in the spirit of the season. But sometimes a classic recipe can be the most delicious! Here’s how to make the how to make the best chocolate chip cookies – soft & chewy!
Calling all chocolate chip cookie lovers – do I have a recipe for you ! These are the the best chocolate chip cookies – soft & chewy!
When I was growing up, a friend of mine had a family recipe that was (in my mind) the BEST chocolate chip cookie. It was never flat, always soft and chewy and was the perfect bite size that it somehow made it okay if you had 3 of them!
I spent years trying to adapt recipes to make a thick, soft & chewy chocolate chip cookie and about 2 years ago, I finally figured it out. These are my favourite type of chocolate chip cookie, I LOVE a thick chocolate chip cookie vs the thin ones. I read so many recipes and tips on Pinterest and added too much flour and sometimes not enough. But now I’ve figured it out! Keep scrolling for the how to make the best chocolate chip cookies.
These cookies are soft, chewy and just thick enough making them perfect for dipping in a glass of milk or eating on their own!
Want to make the best chocolate chip cookies ? Keep scrolling!
A few things about these chocolate chip cookies:
- This recipe isn’t the same as edible cookie dough. I wouldn’t recommend eating large amounts of it uncooked ( I know we all always sneak a bite though!).
- You can change it up! Substitute M & M’s, Dark or White chocolate chips, whatever flavour you are craving! Just stick to the 1 & 1/2 cup measurement of whatever you put in and you are good to go!
- For best results with these chocolate chip cookies, make sure all of your ingredients are at room temperature. For more tips on reading a recipe, see my post here.
If you only want to make a few you can freeze the dough in cookie portions and just take it out of the freezer when you want a freshly baked cookie!
Ally’s Tips:
- Chilling the dough is important to keep them from falling flat when they cook. Ideally 4-12 hours is best but at least an hour.
Storage
Store in an airtight container for up to 7 days. These cookies also freeze well if desired for up to 4-6 months.
If you only want to make a few you can freeze the dough in cookie portions! Then just take it out of the freezer when you want a freshly baked cookie! For best results when cooking from frozen, put the cookie in while the oven is preheating and then once preheated set the timer for desired time based on size (see recipe below).
The Best Chocolate Chip Cookies – Soft and Chewy!
Equipment
- Mixer (stand alone or handheld)
- Spatula
- Cookie Scoop (1" or 2") or Ice Cream Scoop
- Aluminum Foil
- Cookie Sheet
- Dry Measuring Cups and Spoons
Ingredients
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 cup butter salted
- 1/2 tsp salt
- 1 1/4 cup light brown sugar packed
- 1/3 cup granulated sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cup chocolate chips semi sweet
Instructions
- Measure all ingredients and make sure they are all at room temp. Microwave butter for 20-30 seconds if needed and put eggs in a bowl of hot (from the tap, not boiling) if needed.
- Add butter and sugars to mixer bowl and mix until well combined.
- Add eggs, one at a time, mixing in between.
- Add Vanilla.
- Add chocolate chips to the flour and stir. Coating them in flour will keep them from sinking to the bottom of your cookies. Then add to butter, sugars, egg mixture wth baking soda and salt.
- Scoop using your desired scoop size onto an aluminum foil lined cookie sheet. A 1" scoop will make approx. 30 cookies and a 2" scoop will make approx. 14 cookies.
- Chill in fridge for minimum 1 hour. Desire amount of time is 4-12 hours.
- Preheat oven to 350 degrees
- Once preheated, cook for the appropriate time based on your cookie size. For Larger cookies bake 12-14 minutes, for smaller cookies bake 9-11 minutes. The edges of the cookies will become slightly stiff and you will just see bits of golden on the cookies. You don't want the bottoms to be dark as they will darken more while cooling.
- Cool on pan for 5 minutes before transferring to cooling rack to dry completely.
Notes
Baking this recipe? I’d love to know how it went! Comment below or tag me in your social media with #bakingwithally or @bakingwith.ally !
Incase you missed these recipes:
Chocolate Coconut Energy Bites
Live in Winnipeg, Manitoba, Canada? Find me at Ally & June’s!