Soft and Chewy Chocolate Chips Cookies are slightly crispy on the outside and soft and chewy on the inside. They are decadent and oozing with chocolatey flavor. No chilling required!
I loved baking chocolate chip cookies when I was a kid. I have fond memories of baking them with my best friend. We would frequently have "bake-a-thons" and bake more than one treat. As much as we tried different recipes we always went back to chocolate chip cookies. Looking back, the cookies we baked were always thin and flat but they were guaranteed to be delicious. I have learned a lot about baking since those days. I have since created a chocolate chip cookie recipe that still has the same great flavor but the cookies are thick, soft and chewy. The best part is the dough doesn't have to be chilled! Soft and Chewy Chocolate Chips Cookies are better than any store bought variety. They are a delicious treat and they pair well with a glass of milk.
Ingredients
- All-purpose flour - I used all-purpose flour for this recipe. I haven't tried this recipe using any other type of flour.
- Cornstarch - Helps make the cookies thick and chewy.
- Baking soda - Helps the cookies to rise.
- Salt - Brings out the flavor of the other ingredients.
- Butter - I used unsalted butter for this recipe. If you use salted butter, then omit the salt from the recipe.
- Brown sugar - Gives the cookies that chewy texture.
- Granulated sugar - Adds a touch more sweetness.
- Large eggs - Helps to bind the ingredients together.
- Vanilla - Adds some flavor.
- Chocolate Chips - I used a mixture of dark and milk chocolate chips for this recipe.
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, cornstarch, baking soda and salt. Place butter in a microwave safe bowl. Cook on high for 40-60 seconds or until melted.
Pour butter into a large bowl. Add brown sugar and granulated sugar. Using an electric mixture on medium speed, cream butter and sugars until batter is smooth. Use a spatula to scrape down the sides of the bowl. Add eggs and vanilla. Continue mixing on medium until the batter is smooth.
Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary. Repeat with remaining flour mixture.
Add chocolate chips. Use a spatula to fold in chocolate chips. Using a spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan. Repeat until the baking sheets are full. Leave 1.5 to 2 inches between cookies so they have room to spread as they bake.
Place baking pan into preheated oven and bake for 10-12 minutes. The cookies will be done when the tops start turning golden brown. Remove pan from oven. Let cookies cool slightly before transferring to a wire rack to cool completely. Repeat with other baking sheet. Makes 24 cookies. Enjoy!
Hint: Make sure the baking sheets are lined with parchment paper. This will help prevent the bottoms of the cookies from burning.
Substitutions
- Chocolate Chips - I used a mixture of dark and milk chocolate chips in this recipe. You can use semisweet, milk, dark or your favorite type of chocolate chip.
Equipment
I used two large non-stick metal baking pans for this recipe. You can use smaller baking pans but you won't be able to fit as many cookies on a pan.
I used an electric mixer for this recipe. I highly recommend using an electric mixer for this recipe because the cookie dough is quite thick. You can try mixing by hand but you will likely end up with very sore arms!
Storage
Soft and Chewy Chocolate Chip Cookies can be stored in an airtight container for up to three days at room temperature.
Soft and Chewy Chocolate Chip Cookies freeze well. Place cookies in a freezer safe container or bag and freeze up to three months. Thaw at room temperature when ready to eat.
Top tip
Do not overbake the cookies! Otherwise they won't be soft and chewy. The cookies are ready when the tops start to turn golden.
FAQ
Using a higher ratio of brown sugar to granulated sugar in the recipe. Brown sugar helps to keep the cookies chewy because it retains more moisture.
Store cookies in an airtight container or bag at room temperature.
Related
Looking for other recipes like this? Try these:
Recipe
Soft and Chewy Chocolate Chip Cookies
Ingredients
- 2 ½ cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter unsalted
- 1 cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 1 ½ cups chocolate chips
Instructions
- Preheat oven to 350F. Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cornstarch, baking soda and salt.
- Place butter in a microwave safe bowl. Cook on high for 40-60 seconds or until melted.
- Pour butter into a large bowl. Add granulated sugar and brown sugar.
- Using an electric mixer on medium speed, cream butter and sugars until batter is smooth. Use a spatula to scrape down the sides of the bowl.
- Add eggs and vanilla. Continue mixing on medium until the batter is smooth.
- Add half of the flour mixture to the batter. Turn electric mixer to low and mix until the flour mixture starts to incorporate into the batter. As the flour mixture starts to incorporate, you can increase the speed of the electric mixer to medium. Use a spatula to scrape down the sides of the bowl as necessary.
- Repeat with remaining flour mixture.
- Add chocolate chips. Use a spatula to fold in chocolate chips.
- Using a large spoon or your hands, shape approximately 2 tablespoons of dough into a ball. Place dough ball onto baking pan.
- Repeat until the baking sheet is full. Leave 1.5 - 2 inches between cookies so they have room to spread when baking.
- Place baking pan in preheated oven and bake for 10-12 minutes. The cookies will be done when they start to turn golden on the tops.
- Remove pan from oven. Let cookies cool slightly and then transfer cookies to a wire rack to cool completely.
- Repeat with the other baking sheet. Makes 24 cookies.
- Enjoy!
Ingrid
Best chocolate chip cookie ever. Crisp yet chewy. So delicious it’s hard to stop at two.