Introduction

These award-winning soft chocolate chip cookies are the perfect treat for any occasion. With a tender, chewy texture and gooey chocolate chips, they satisfy cravings and delight cookie lovers of all ages.

Two chocolate chip cookies are stacked on a metal cooling rack, each cookie showing a soft, light golden-brown color with slightly raised texture and several dark brown chocolate chips embedded on the top and around the edges. The cookies look thick and chewy with a slight crust on the edges. In the blurred background, more cookies rest on the same rack. The surface below the rack has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
Step 2: In a medium bowl, whisk together flour, baking soda, and salt. This crucial step ensures even distribution of leavening agents throughout the dry ingredients.
Step 3: Using an electric mixer, cream together softened butter, granulated sugar, and brown sugar in a large mixing bowl. Beat for 2-3 minutes until the mixture becomes light and fluffy, creating the foundation for soft, tender cookies.
Step 4: Add vanilla extract and eggs one at a time, mixing thoroughly after each addition. Ensure each ingredient is well incorporated to develop a rich, consistent flavor.
Step 5: Gradually add dry ingredients to the wet mixture, mixing on low speed. Be careful not to overmix, as this can result in tough cookies. Blend just until the ingredients are combined.
Step 6: Fold in chocolate chips and nuts (if using) with a spatula, distributing them evenly throughout the dough.
Step 7: Using a cookie scoop or tablespoon, drop rounded balls of dough onto prepared baking sheets. Space cookies about 2 inches apart to allow room for spreading during baking.
Step 8: Bake for 9-11 minutes, watching carefully. The edges should be lightly golden, while the centers remain soft and slightly underbaked. Remember, they’ll continue cooking on the hot baking sheet after removal.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra chewiness, use bread flour instead of all-purpose flour.
Substitute semi-sweet chocolate chips with dark or milk chocolate for different flavor profiles.
Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.
Omit nuts or replace with your favorite, such as pecans or walnuts.
Chill the dough for 30 minutes before baking to reduce spreading and intensify flavor.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container for up to 3 months. To reheat, warm cookies in a 300°F (150°C) oven for about 5 minutes or until soft and warm.

How to Serve

The image shows a stack of two thick, soft chocolate chip cookies on a piece of white parchment paper placed on a white marbled texture surface. Each cookie has a golden-brown base with a slightly lighter, chewy top layer generously studded with glossy, dark chocolate chips that slightly melt into the dough. Behind the stack, two more cookies are partly visible, lying flat on the parchment paper, showing the same texture and color contrast. The overall mood is warm and homemade, with a close-up focus on the rich texture and chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

Why are my cookies flat and crispy instead of soft?

Overmixing the dough or using melted butter can cause flat, crispy cookies. Be sure to cream softened butter and sugars properly without overblending, and avoid overbaking to keep cookies soft.