Soft and Chewy Chocolate Chip Cookies

Nothing beats the warm, cozy feeling that a batch of freshly baked Chocolate Chip Cookies brings to your kitchen. Whether baking is your favorite hobby or you’re just looking for a simple sweet treat to make, this classic recipe delivers pure joy. Every bite brings a perfect balance of crisp edges and soft, chewy centers, loaded with melty chocolate chips that melt right on your tongue.

Chocolate Chip Cookies. Photo Credit: Splash of Taste

In just under 20 minutes, you can fill your home with the heavenly scent of fresh chocolate chip cookies who could resist? These treats are super easy to throw together and perfect for every occasion, from holiday celebrations like Thanksgiving and Christmas to quick after-school snacks or game day munchies. Plus, they freeze beautifully, so you can make a batch ahead and have ready-to-go yumminess anytime.

Step-by-Step Guide: How to Make Chocolate Chip Cookies

Keep scrolling to find the full recipe card below where you’ll see all measurements laid out in US customary and metric units, plus a handy printable version to save or share.

Get Your Dry Ingredients Ready

Start by warming up your oven to 375°F (190°C). In a medium bowl, whisk together your flour, baking soda, baking powder, and salt until they’re well mixed.

This little step sets you up for perfectly risen cookies trust me, it matters!

Combine the flour, baking soda, baking powder, and salt in a bowl.

Cream the Butter and Sugars

Grab a larger bowl and mix together your softened butter along with the granulated sugar and tightly packed light brown sugar. Use a hand mixer, standing mixer, or just your trusty wooden spoon whatever you prefer.

Cream the butter, granulated sugar, and brown sugar.

Stir until the mixture becomes smooth and light.

Mix these together until your butter and sugars turn into a smooth, fluffy cloud of goodness. This is where the magic starts it’s the secret behind those soft, tender bites that melt in your mouth.

Mix in the Eggs and Vanilla

Next up, crack in your eggs one by one, mixing well after each addition. Then pour in the vanilla extract and keep mixing until your batter turns light and fluffy, a sure sign it’s ready for the next step.

Add the eggs and vanilla.

Mix until light and fluffy.

Bring It All Together

Now the fun part slowly add that dry flour mix into your butter mixture. You can do this on low speed with a mixer or simply fold it in by hand. Stop mixing just as everything comes together; don’t overdo it.

Combine the wet and dry ingredients.

Mix until thick and slightly sticky.

Handle your dough gently overmixing will make your cookies tough, and we definitely want to avoid that. Your dough should be thick and a bit sticky, so those chocolate chips have the perfect spot to nestle in.

Add the Chocolate Chips

Now it’s time to bring in the star player: the chocolate chips! Gently fold them into your dough using a spatula, making sure every scoop of cookie dough is loaded with chocolate.

Fold in the chocolate chips.

Mix until evenly distributed.

Shape and Bake Your Cookies

Use a tablespoon or cookie scoop to portion out dough balls about 2 tablespoons each. Arrange them on a baking sheet about 1½ inches apart to give them room to spread while baking.

Scoop out the dough into balls about the size of 2 tablespoons each.

Bake for 8-10 minutes.

Bake them in the oven for 8 to 10 minutes, watching carefully as the edges turn a beautiful golden brown. The centers might look a little soft still, but that’s perfect they’ll firm up as the cookies cool down.

Cool and Enjoy

After removing your cookies from the oven, let them cool on the baking sheet for a few minutes. This helps them set just right so they don’t break when moving to a wire rack.

Once cooled a bit (or immediately if you’re like me and can’t wait), dig in and savor the fresh, warm, gooey goodness that only homemade chocolate chip cookies can deliver!

Let the cookies cool and serve.

Recipe Notes and Expert Tips

• Room Temperature Ingredients: Before you start, bring your butter and eggs to room temperature. This helps everything blend smoothly for a silky dough and the best cookie texture.
• Even Chocolate Distribution: Gently fold in the chocolate chips to make sure every cookie gets its fair share of melty chocolate bits.
• Soft vs. Crunchy: Want soft, chewy cookies? Pull them out closer to 8 minutes. Prefer a bit of a crunch? Let them bake a few more minutes. Simple!
• Cookie Size Matters: Smaller dough balls bake faster and have crispier edges, while bigger scoops mean thick, soft cookies. Customize to your family’s preference!
• Avoid Overcrowding the Baking Sheet: Give your dough balls plenty of breathing room on the baking sheet. Crowded cookies spread too much and don’t bake evenly.
• Test for Doneness: Ovens vary, so start checking your cookies at 8 minutes. You want golden edges with soft centers that look just slightly underdone.
• Don’t Overbake: Cookies continue cooking on the hot pan after the oven. Take them out when edges are golden and centers are still soft for chewy, tender bites.

Chocolate Chip Cookies. Photo Credit: Splash of Taste

How to Store Leftover Chocolate Chip Cookies

Keep your cookies fresh and delicious by storing them in an airtight container at room temperature. They’ll stay soft and tasty for up to a week, making snack time a breeze.

If you want to stash some away for later, these cookies freeze like champions. Just pop them in a freezer-safe container or bag, layering parchment paper between batches to keep them from sticking together.

Frozen cookies stay good for up to three months. When you’re ready to enjoy, just thaw them on the counter or warm them in the oven for a few minutes to bring back that freshly baked taste and smell.

Chocolate Chip Cookies. Photo Credit: Splash of Taste