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This is our best soft and chewy chocolate chip cookies recipe! You can make these easy chocolate chip cookies with no dough chilling, or chill the dough if you have time. Plus, tips for what makes cookies soft and chewy, and how to keep cookies soft after baking them.
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4.8 from 5 votes

Our Favorite Soft and Chewy Chocolate Chip Cookies

kristineskitchenblog.com
This is our best soft and chewy chocolate chip cookies recipe! You can make these easy chocolate chip cookies with no dough chilling, or you may chill the dough if you have time. Sometimes I make these soft and chewy chocolate chip cookies with half white whole wheat flour, and I always use dark chocolate chips. Be sure to read all of the tips and tricks above for best results!
Prep Time15 mins
Cook Time9 mins
Total Time24 mins
Servings: 30 cookies
Calories: 128kcal

Ingredients

  • 2 cups all purpose flour*
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened but still cool
  • ¾ cup packed light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup semi-sweet or bittersweet chocolate chips plus a few extras for pressing into the tops of the cookies

Instructions

  • In a medium bowl whisk together flour, cornstarch, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars until fluffy and light in color. Add egg and vanilla and mix to combine.
  • With the mixer on low speed, mix in the dry ingredients until just combined. Stir in chocolate chips.
  • Cookies may be baked right away, or if you have time, chill the dough for at least 2, and up to 24, hours.
  • When you are ready to bake the cookies, preheat oven to 350 degrees F.
  • Using a cookie scoop or tablespoon, drop dough onto parchment-lined baking sheets. Press a few extra chocolate chips into the top of each cookie, if desired.
  • Bake for 8-10 minutes, until barely golden brown around the edges. Be careful not to over-bake. For the softest cookies you want to slightly under-bake.
  • Let cookies cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely.

Notes

*You may replace up to half of the all purpose flour with white whole wheat flour. Your cookies will be a little less soft and chewy this way.
I like to store my cookies in the freezer after baking them. Defrost for a few minutes at room temperature and enjoy!

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 86mg | Fiber: 1g | Sugar: 9g
Nutrition information is only an estimate.
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