Award Winning Soft Chocolate Chip Cookies Recipe
These award-winning soft chocolate chip cookies are perfectly chewy with a tender crumb and loaded with semi-sweet chocolate chips. Balanced sweetness from a blend of granulated and brown sugar creates a rich flavor, while optional nuts add a delightful crunch. Baked to soft perfection with lightly golden edges and a chewy center, these cookies are sure to please any cookie lover.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
Add-ins
- 2 cups semi-sweet chocolate chips
- 1 cup chopped nuts (optional)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agents are evenly distributed in the dough.
- Cream Butter and Sugars: Using an electric mixer, cream the softened unsalted butter with granulated sugar and packed brown sugar in a large bowl. Beat for 2-3 minutes until the mixture becomes light and fluffy, which is key for tender cookies.
- Add Vanilla and Eggs: Add the vanilla extract and eggs one at a time, mixing thoroughly after each addition to incorporate them evenly into the batter and build a rich, consistent flavor.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture on low mixer speed. Mix just until combined to avoid overmixing that can toughen the cookies.
- Fold in Chocolate Chips and Nuts: Use a spatula to fold in the semi-sweet chocolate chips and optional chopped nuts, distributing them evenly throughout the dough.
- Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Space each cookie about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake for 9-11 minutes. Look for lightly golden edges with soft, slightly underbaked centers. Remember that the cookies will continue to cook on the hot baking sheet after removal from the oven.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set without breaking.
Notes
- For softer cookies, do not overbake—remove them when centers are still slightly underbaked.
- Chilling the dough for 30 minutes before baking can help control spreading.
- Nuts are optional; walnuts or pecans are good choices for added texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Butter should be softened to room temperature, not melted, for optimal creaming.
Keywords: soft chocolate chip cookies, chewy cookies, classic cookie recipe, easy chocolate chip cookies, homemade cookies
