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The Ultimate Soft and Chewy Chocolate Chip Cookies

Two stacked, freshly baked chocolate chip cookies, one broken open to show melted chocolate chips.
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Richard and I perfected this recipe to capture the feeling of those amazing bakery-style cookies we remember. These are soft, gooey in the center, and have just the right amount of chewiness. It is our favorite chocolate chip cookie recipe.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips (use a mix of chips and chunks for best melt)

Instructions

  1. Melt the butter and let it cool for about 10 minutes. You want it liquid but not hot.
  2. In a large bowl, whisk together the cooled melted butter, brown sugar, and granulated sugar until smooth. This step is key for chewiness.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. Fold in the chocolate chips by hand.
  7. Cover the bowl and chill the dough for at least 2 hours, or up to 72 hours. Chilling develops the flavor and prevents spreading.
  8. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  9. Scoop the dough into balls, about 3 tablespoons each, for thick, bakery style cookies. Place them about 2 inches apart on the prepared sheets.
  10. Bake for 10 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra flavor, try browning the butter first, then chilling it until it is soft but not fully solid before creaming with the sugars.
  • If you want crispy edge soft center cookies, slightly flatten the dough balls before baking.
  • If you are in a hurry, you can skip the chill time, but the texture will be flatter and less complex in flavor.
  • Sprinkle a tiny pinch of flaky sea salt on top of each dough ball right before baking for a gourmet touch.

Nutrition

Find it online: https://delishdiarist.com/best-soft-chewy-chocolate-chip-cookies/