There’s something undeniably comforting about a batch of freshly baked soft and chewy chocolate chip cookies. The moment that sweet, buttery aroma fills the kitchen, it’s like time slows down just a little, and everything feels right in the world. Whether you’re making these cookies for a gathering, as a special treat for your kids (or yourself!), or just because, this recipe is a classic for a reason. These cookies strike the perfect balance between soft, gooey centers and lightly crisp edges, packed with melty chocolate chips in every bite.

For me, chocolate chip cookies are tied to so many memories. I remember the first time I tried baking them solo as a teenager. I thought I knew what I was doing—how hard could it be? Well, I didn’t chill the dough, and let’s just say the cookies turned into one giant, crispy pancake. Lesson learned! Since then, I’ve been tweaking and perfecting my cookie game, and now I’ve landed on a recipe that I’m excited to share with you all. No more cookie pancakes!

Soft And Chewy Chocolate Chip Cookies Recipe

The story behind this perfect chocolate chip cookie 🍪

Chocolate chip cookies have been around for decades, and the original recipe actually comes from Ruth Wakefield, who invented it at her Toll House Inn in the 1930s. Fun fact: she was originally trying to make chocolate cookies, but the chocolate chunks didn’t melt as expected. Happy accident, right? Since then, we’ve seen a million variations, from crisp to chewy, giant to bite-sized. But the soft and chewy ones always feel like the ultimate treat—there’s just something about sinking your teeth into that warm, gooey goodness. Over the years, I’ve experimented with all sorts of tweaks, but this version—with the perfect mix of brown sugar for chewiness and granulated sugar for that slight crisp—never fails to satisfy.

Let’s talk ingredients: The stars of the show

When it comes to making the best chocolate chip cookies, the ingredients really matter. Each one plays its part in creating that perfect texture and flavor balance.

All-purpose flour: This is the base of your dough. If you want a slightly heartier cookie, you can try swapping out a bit of the flour for whole wheat, but I love sticking to classic AP flour for that soft, tender bite.
Baking soda: This helps the cookies rise and gives them that lovely soft texture. Make sure it’s fresh—trust me, old baking soda can lead to flat, sad cookies (been there).
Salt: I know it seems counterintuitive in a sweet recipe, but a little salt enhances the flavor of the cookies and balances the sweetness.
Unsalted butter: I always go for unsalted so I can control the salt content myself. Softened butter is key for that creamy consistency when you’re mixing the dough, so leave it out at room temp for a bit before you start.
Light brown sugar: The molasses in brown sugar is what makes the cookies chewy and gives them that rich, slightly caramelized flavor. If you’re out of light brown sugar, dark brown will work in a pinch—it’ll just give a deeper flavor.
Granulated sugar: Adds sweetness and a bit of crispness around the edges.
Eggs: They help bind everything together and give the cookies structure. Room temperature eggs blend more smoothly into the batter, so don’t forget to take them out ahead of time.
Vanilla extract: This adds a warm, sweet aroma that ties everything together. Don’t skimp on the quality—it really makes a difference.
Semi-sweet chocolate chips: These are the star of the show, after all! I prefer semi-sweet because they’re not too sweet, but if you love dark or milk chocolate, feel free to swap them in.

Kitchen tools you’ll need (and what you can totally skip)

You don’t need anything too fancy for this recipe, but having the right tools on hand can make the process smoother (and your cookies even better).

Mixing bowls: A large one for the dry ingredients and another for the wet. Simple enough!
Stand mixer or handheld mixer: Creaming the butter and sugars together is so much easier with a mixer. If you don’t have one, you can do it by hand with a wooden spoon, but be prepared for a good arm workout!
Cookie scoop: This is my little secret for uniform cookies. It makes scooping the dough super fast and keeps all the cookies the same size, so they bake evenly. Don’t have one? A tablespoon will do.
Parchment paper or silicone baking mats: These will help prevent the cookies from sticking and make cleanup a breeze. Seriously, if you haven’t invested in silicone mats yet, do yourself a favor—they’re game-changers.

Step-by-step: My foolproof method for soft and chewy perfection

Okay, let’s get to the fun part—making these cookies!

Mix the dry ingredients: Start by whisking together the flour, baking soda, and salt in a large bowl. Set it aside. This is your dry mix, and it’s important to get these guys evenly distributed, so your cookies rise just right.
Cream the butter and sugars: In your stand mixer (or with a handheld), beat the softened butter with both sugars until creamy and smooth—about 1-2 minutes. You want it light and fluffy, which helps aerate the dough for soft cookies. Don’t rush this part!
Add the eggs and vanilla: Mix in the eggs one at a time, making sure each one is fully incorporated before adding the next. Don’t forget the vanilla extract—it gives the cookies that warm, bakery-fresh flavor.
Combine the dry and wet ingredients: Gradually add your flour mixture to the butter and sugar mixture. Mix on low speed, just until everything is combined. Overmixing can make your cookies tough, so stop as soon as you see no more streaks of flour.
Stir in the chocolate chips: Fold in those glorious chocolate chips. I like to do this by hand so I don’t accidentally overmix the dough. Every cookie needs to have plenty of chocolate, after all.
Chill the dough: This step is crucial! Cover your dough tightly and pop it in the fridge for at least 2 hours. Chilling allows the flavors to develop and prevents the cookies from spreading too much when they bake. I know it’s hard to wait, but it’s worth it!
Bake to golden perfection: Preheat your oven to 350°F (177°C) and line your baking sheets. Use your cookie scoop to drop dough balls onto the sheets, leaving space between each one. Bake for 10-12 minutes, until the edges are golden but the centers are still soft. Trust me, they’ll firm up as they cool.
Cool and enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without falling apart. Then, go ahead and dive in!

Fun variations to try

Want to switch things up? I’ve tried some variations that turned out pretty amazing.

Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I’ve had success with this, and the cookies turn out just as chewy.
Vegan option: Use a plant-based butter and replace the eggs with flax eggs (1 tablespoon of flaxseed meal + 3 tablespoons of water per egg). They’re still delicious and satisfyingly chewy!
Seasonal add-ins: Try adding some crushed peppermint candies around the holidays or a handful of chopped nuts for extra crunch. I’ve even thrown in some dried cranberries for a fall twist, and it was a hit.

How to serve these cookies like a pro

If you’re serving these cookies at a party or just want to impress, presentation matters! Stack them up on a pretty plate with a sprinkle of sea salt on top for that Instagram-worthy touch. If you’re feeling fancy, serve them warm with a scoop of vanilla ice cream sandwiched in between two cookies. Trust me, it’s next-level good.

Drink pairings? Yes, please!

Milk is the classic choice (and honestly, it’s hard to beat), but if you’re looking for something a bit more grown-up, try pairing these cookies with a cup of coffee or a latte. The slight bitterness of coffee complements the sweetness of the cookies perfectly. For an evening treat, a glass of red wine—something rich like a Cabernet—works surprisingly well with chocolate chip cookies.

Storing and reheating tips

If you’ve got leftovers (unlikely, but it happens), store your cookies in an airtight container at room temperature for up to a week. You can also freeze the dough! Just scoop the dough into balls, freeze them on a baking sheet, then transfer to a zip-top bag once frozen. When you’re ready for cookies, bake them straight from frozen—just add an extra minute or two to the baking time.

Scaling the recipe for a crowd (or just for you!)

Need more (or fewer) cookies? You can easily double the recipe if you’re baking for a crowd, or halve it if you just want a small batch. One thing I’ve noticed: when making a huge batch, the dough sometimes needs a little more chilling time to hold its shape, so keep an eye on it.

Frequently asked questions

1. Can I use salted butter? Sure, just reduce the amount of added salt by half.

2. Do I really need to chill the dough? Yes! Chilling helps the cookies keep their shape and enhances the flavor.

3. Can I use dark chocolate chips instead of semi-sweet? Absolutely! It’ll give a richer, slightly less sweet taste.

4. What if I don’t have brown sugar? You can make a quick substitute by mixing granulated sugar with a little molasses—about 1 tablespoon of molasses per cup of sugar.

5. Why did my cookies turn out flat? If your cookies spread too much, it could be that your dough wasn’t chilled long enough or the butter was too soft. Double-check your baking soda is fresh, too!

So there you have it—a foolproof recipe for soft and chewy chocolate chip cookies that’ll become a staple in your baking rotation. Happy baking!

Soft And Chewy Chocolate Chip Cookies Recipe