Soft, Chewy Chocolate Chip Cookies

This is my favorite go-to recipe for chocolate chip cookies! These cookies are soft, chewy, and chocolatey!

These cookies are so fun and easy to make, and absolutely delicious!

Key Steps + Picture Guide

The first to making these cookies is to cream your butter, and both sugars on the highest speed, about 2-3 minutes or until the mix is light and fluffy. If you don't, your cookies will most likely come out flat and dense. This is what your sugar and butter mixture should look like once it's been in the mixer.

When adding in the eggs, they should be added in one at a time, making sure to mix well after each addition. Then, go and add in the vanilla and mix to combine. The mixture will look a little funny, but should look like this:

When adding in your flour mixture, make sure to gradually add it to your mixture while on low speed. Stop mixing once all of the flour mixture is fully combined to avoid over-mixing.

At this point, you can add in your choice of chocolate. I use Nestle semi-sweet chocolate chunks! From there, mix on low to fully combine.

To scoop your cookie dough, making sure you have the scoop is crucial for baking. I use a large scoop which hold 1/4 cup of cookie dough. If you don't have one similar to that, you can scoop using a 1/4 measuring cup.

Make sure the cookies are spread at least 2 inches apart, and bake them at 350 degrees for 10-12 minutes or until the tops have fully formed and look slightly under baked (they will be), similar to this:

Let the cookies cool for about 2 minutes before placing onto a wire rack, to continue cooling for about 5-10 minutes until the cookies set and are warm to the touch.

Soft, Chewy Chocolate Chip Cookies

No chilling required!

Prep Time: 20 minutes

Cook Time: 10-12 minutes

Total Time: 45 minutes

*Makes around 20 cookies *

Ingredients

• 3 cups all-purpose flour (spooned & leveled)

• 1 tsp baking powder

• 1 tsp baking soda

• 1/2 tsp salt

• 1 cup unsalted, softened butter

• 1 1/4 cup dark brown sugar (lightly packed)

• 3/4 cup granulated sugar

• 1 tsp vanilla extract

• 2 eggs

• 2 cups semi sweet Nestle chocolate chips and chunks (one cup of each)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone mat or parchment paper.

2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Whisk and set aside.

3. In a large bowl of a stand mixer using the paddle attachment, cream together the butter and both sugars until light and fluffy. (About 2-3 minutes on high) Scrape down the sides and bottom of the bowl.

4. While mixing on low, add in the eggs one at a time, mixing well after each addition, and scraping the sides and bottom of the bowl. Add in the vanilla and mix on low.

5. Turn the mixer on to low and gradually add the flour until just combined. Do not over mix. The dough may be a little sticky but still thick. (see photo above).

6. Using a large cookie dough scoop, (roughly 1/4 cup), scoop the dough and place on the baking sheet about 2 inches apart.

7. Bake for about 10-15 minutes until the top of the cookies form and they are slightly under baked in the center. (see photos above) Let them cool for 2 minutes before placing on a wire rack and continue to cool until the cookies are warm.

8. For keeping the cookies overnight, store in an airtight container or ziploc bag (make sure they are completely cooled if doing so), with a piece of bread to keep them soft. Enjoy!

Notes

• If you want a cookie that is crunchy on the outside, but soft and chewy on the inside, you can use melted butter instead. You won't need a mixer if you use melted butter. The dough won't be as stiff, but you should also chill them for at least 30 minutes before baking.

• These cookies are a bit larger than a typical cookie. You can cut down the size of the cookie scoops, but make sure to bake them for less time.

• These cookies will last in the freezer for 3 months. To store, keep in an airtight container or a freezer bag and make sure it's sealed properly.