Desserts > Cookies > Drop Cookies > Chocolate Chip Cookies Recipe

Soft and Chewy Chocolate Chip Cookies

A variation on the classic, designed for ultimate chewiness. These cookies are soft in the center and have slightly crisp edges, with plenty of chocolate chips.

Prep Time
20 minutes
Cook Time
8-10 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/2 cup (1 stick) Unsalted butter, melted
  • 1/4 cup (1/2 stick) Unsalted butter, softened
  • 1/2 cup Granulated sugar
  • 3/4 cup Brown sugar, packed
  • 1 Large egg
  • 1 Egg yolk
  • 2 teaspoons Vanilla extract
  • 2 cups Chocolate chips

Preparation

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. The parchment paper will prevent sticking and ensure easier cleanup.

Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Make sure everything is well combined.

Mixing Wet Ingredients

In a large bowl, combine the melted butter and the softened butter. Beat until smooth. Add the granulated sugar and brown sugar and beat until well combined. The melted butter helps create a chewy texture.

Adding Eggs and Vanilla

Beat in the egg and egg yolk, then stir in the vanilla extract. The extra egg yolk contributes to a chewier cookie.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, which can lead to tough cookies. A few streaks of flour are fine.

Adding Chocolate Chips

Stir in the chocolate chips until evenly distributed throughout the dough.

Chilling the Dough (Optional, but Recommended)

For thicker cookies, chill the dough for at least 30 minutes. This allows the gluten to relax and prevents the cookies from spreading too much.

Baking

Drop by rounded tablespoons onto the prepared baking sheets, leaving some space between each cookie. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. These cookies should be slightly underbaked for maximum chewiness.

Cooling

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. They will continue to firm up as they cool.

Nutrition Facts Estimated per 100g of product

Calories: 470-520, Carbohydrates: 65-75g, Protein: 4-6g, Fat: 22-27g. Please note that these are estimates and can vary based on the chocolate used.

Other Important Considerations for Nutrition

This recipe is relatively high in sugar and fat. Enjoy in moderation. Experiment with adding nuts or seeds to increase nutritional value and fiber content. Consider portion control when enjoying these cookies.

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FAQ

  • Why are my cookies spreading too thin?

    The butter may have been too warm, or you may have overmixed the dough. Chilling the dough before baking can also help prevent spreading.
  • Can I use different types of chocolate chips?

    Absolutely! Milk chocolate, dark chocolate, white chocolate, or even chopped chocolate bars can be used. Experiment to find your favorite combination.
  • How do I store these cookies?

    Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer bag.