The aroma of freshly baked cookies is something magical—it’s a smell that can transport you back to cozy childhood kitchens filled with warmth and laughter. Those moments spent waiting impatiently for the oven timer to beep are nothing short of special, especially when it comes to Chocolate Chip Cookies | Classic Soft Chewy Cookies. Imagine biting into a warm, gooey cookie where the chocolate chips melt delightfully, simply the epitome of comfort food!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Chip Cookies | Classic Soft Chewy Cookies

Chocolate Chip Cookies | Classic Soft Chewy Cookies

This particular recipe is a crowd-pleaser, perfect for any occasion. Whether you’re celebrating a birthday, treating yourself after a long day, or hosting a rainy-day get-together with friends, these cookies will guarantee smiles. With an emphasis on achieving the right texture—soft yet chewy—this recipe is the go-to for anyone craving that beloved chocolate chip joy. So, roll up your sleeves and get ready to bring some delicious nostalgia into your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep, then only 25 minutes in the oven. Deliciousness is within reach!
Irresistible Flavor: Each bite bursts with sweet, buttery goodness and rich chocolatey flavor.
Eye-Catching Appeal: Golden-brown edges with a slightly underbaked center make for an inviting treat.
Flexible Serving: Perfect for snacks, parties, or simply indulging while binge-watching your favorite show.
Diet-Friendly Options: Easily adapt to your dietary needs with simple substitutions.

Ingredients You’ll Need

2 ⅓ cups all-purpose flour: This is the base for your cookies. It gives structure and balance. Use all-purpose flour for the best results; cake flour is too light.
1 teaspoon baking soda: This leavening agent helps the cookies rise and get that fluffy texture we love.
1 tablespoon corn starch: This secret ingredient makes cookies soft and chewy, helping to retain moisture.
½ teaspoon salt: Enhances all the sweet flavors.
1 tablespoon vanilla extract: Always opt for pure vanilla extract for the best flavor boost.
¾ cup unsalted butter, melted and cooled until opaque: This creates a smooth batter and rich taste; make sure it’s cooled to avoid cooking the eggs.
1 cup brown sugar: Brown sugar adds depth of flavor and moisture, yielding that soft-center magic.
½ cup granulated sugar: This gives a bit of crunch and sweetness.
1 large egg, room temperature: Brings moisture and richness; room temperature eggs blend more smoothly.
1 large egg yolk, room temperature: Extra yolk enhances richness and chewiness.
1 ½ cups semi-sweet chocolate chips: Use high-quality chocolate chips for that melty goodness we crave!

How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies

Whisk Together: In a large mixing bowl, combine ¾ cup melted unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar. Whisk these together vigorously for about two minutes, allowing the sugars to dissolve and mingling beautifully with the butter.

Incorporate Wet Ingredients: Next, whisk in 1 tablespoon vanilla extract, 1 large egg, and 1 large egg yolk. You’re looking for the mixture to become light, creamy, and luscious. This helps trap air, giving your cookies that perfect rise.

Mix Dry Ingredients: Add in 2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, and ½ teaspoon salt. Mix everything together gently until just combined; it’s okay to see a few streaks of flour in the mix, as overmixing can lead to tough cookies.

Stir in Chocolate Chips: Fold in 1 ½ cups semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough. Don’t be shy here; the more chips, the merrier!

Chill the Dough: Scoop about ¼ cup of dough for each cookie and roll it into smooth balls in your hands. Place these on a parchment-lined baking sheet and chill in the refrigerator for at least 1 hour or pop them in the freezer for 30 minutes. Chilling helps with the cookie shape and prevents spreading while baking.

Preheat the Oven: Set your oven to 325°F (163°C). Preheating is essential for a perfect bake, so don’t skip this step!

Place on Baking Sheet: Arrange cookie dough balls about 3 inches apart on a parchment-lined baking sheet or a silicone baking mat—this ensures they have space to spread as they bake.

Bake: Bake for 12 to 15 minutes. You’ll know they’re ready when the edges are golden brown and the centers still look slightly underbaked. This is key to that soft, chewy center!

Cool and Enjoy: Allow the cookies to cool on the baking sheet for at least 5 minutes, where they’ll finish setting, before transferring them to a wire rack to cool completely.

Storing & Reheating

Store your delicious cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, consider refrigerating them, but be mindful that they may lose some of their desired chewiness. You can also freeze these cookies for up to 3 months! To reheat, simply pop them in a preheated oven at 300°F for about 5-7 minutes—this will bring back their original soft texture and warm them through.

Chef’s Helpful Tips

To avoid tough cookies, ensure you’re not overmixing after adding the flour; just mix until combined.
For optimal texture, always use room temperature eggs.
If you want an even chewier cookie, try refrigerating the dough overnight.
Be sure to check your cookies at the lower end of the baking time to prevent overbaking. Every oven is a bit different!
Feel free to customize with nuts or different types of chocolate chips for a unique twist.

Sinking your teeth into one of these freshly baked cookies is truly something special. They offer a nostalgia that transports you, and each batch hides simple joys and memories waiting to be made anew. Their delightful taste and texture leave you craving more and inviting friends over to share a dozen! Don’t hesitate to experiment—add your favorite ingredients and create your unique spin. Whether you’re enjoying them straight from the oven or saving them for later, these cookies are sure to bring warmth to any occasion.

Recipe FAQs

Can I use margarine instead of butter?

Yes, you can use margarine as a substitute; however, the flavor and texture might be slightly different. For the best results, I recommend sticking with unsalted butter for that rich, creamy taste.

How can I make these cookies gluten-free?

For a gluten-free version, simply swap the all-purpose flour with a 1:1 gluten-free baking flour. Make sure it contains xanthan gum for the best texture!

Why did my cookies spread too much?

If your cookies spread too much, it might be due to melted butter that was too warm or not chilling the dough long enough. Always ensure your butter is cooled but not hot, and chilling the dough is essential to keep them from spreading.

Can I freeze the cookie dough?

Absolutely! You can freeze the cookie dough balls before baking. Place them on a baking sheet until frozen, then transfer to a zip-top bag. Just bake them straight from frozen; it may take a minute or two longer in the oven.

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Chocolate Chip Cookies | Classic Soft Chewy Cookies

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Author: Jennifer
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

These Chocolate Chip Cookies are a comforting treat, featuring a delightful balance of chewy texture and rich chocolate flavor. With simple ingredients and an easy process, they are perfect for anyone craving fresh, homemade cookies.

Ingredients

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2 ⅓ cups all-purpose flour
1 teaspoon baking soda
1 tablespoon corn starch
½ teaspoon salt
1 tablespoon vanilla extract
¾ cup unsalted butter melted and cooled just until opaque
1 cup brown sugar
½ cup granulated sugar
1 egg room temperature
1 egg yolk room temperature
1 ½ cups semi-sweet chocolate chips

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Instructions

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for two minutes.
Add in the vanilla extract, egg, and egg yolk, whisking until the mixture is light and creamy.
Combine the flour, baking soda, corn starch, and salt, mixing just until combined.
Fold in the chocolate chips gently.
Scoop out about 1/4 cup of cookie dough per cookie and roll into smooth balls. Place them on a parchment-lined baking sheet and chill for 1 hour or 30 minutes in the freezer.
Preheat the oven to 325°F.
Arrange cookie dough balls on a baking sheet with 3 inches between each.
Bake in the preheated oven for 12 to 15 minutes until the edges are golden and the center appears slightly underbaked.
Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container for up to 5 days.