Description
These Soft Chocolate Chip Cookies are thick, tender, and packed with melty chocolate chips, delivering a perfect balance of sweetness and chewiness. Ideal for cookie lovers who prefer a soft texture over crispy edges, these cookies are easy to make and always a crowd-pleaser.
Ingredients
Scale
Cookie Dough
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups (340g) semisweet chocolate chips
Instructions
- Cream the butter and sugars: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, approximately 3-5 minutes. This process incorporates air and helps achieve the soft texture.
- Add the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps emulsify the dough for a smooth consistency.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring until just combined to avoid overmixing, which can toughen the cookies.
- Fold in chocolate chips: Gently fold the chocolate chips into the dough to evenly distribute them without breaking them.
- Scoop the dough: Using a cookie scoop or spoon, portion the dough into rounded balls about 1.5 tablespoons each and place them on ungreased baking sheets, spacing them about 2 inches apart.
- Bake: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers appear soft and slightly underbaked. This ensures a chewy, soft center once cooled.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up but remain soft inside.
Notes
- Use room temperature butter and eggs for best mixing results.
- Do not overmix the flour to keep cookies tender.
- For extra chewiness, substitute half the all-purpose flour with bread flour.
- You can refrigerate the dough for up to 24 hours before baking to enhance flavor.
- Store cookies in an airtight container at room temperature for up to 5 days.