The aroma of freshly baked cookies wafting through the house is nothing short of magical, isn’t it? Picture this: you’re cozied up on the couch, a cup of cold milk in hand, and the warm, soft, chewy chocolate chip cookies are calling your name. These classic treats boast a delightful texture that’s perfectly chewy on the inside, with just the right hint of crispiness on the edges. This recipe for Chocolate Chip Cookies | Classic Soft Chewy Cookies is a timeless favorite that never fails to satisfy.

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

I remember the first time I baked these cookies. I was at my best friend’s house, and we decided to whip up something sweet. The kitchen transformed into our little haven of giggles and flour-covered countertops. It was more than just the cookies; it was about sharing that experience, and oh my, the taste! With a buttery richness and a melty chocolate surprise in every bite, it quickly became a staple. Trust me; if you crave something sweet, this recipe is your new go-to.

Why You’ll Love This Recipe

Simple & Quick: With only 10 minutes of prep time and 25 minutes in the oven, you’ll be enjoying fresh cookies in no time!
Irresistible Flavor: The combination of semi-sweet chocolate chips and brown sugar gives these cookies a deep, luscious flavor that you won’t be able to resist.
Eye-Catching Appeal: Golden edges and gooey centers make these cookies simply irresistible to anyone who lays eyes on them.
Flexible Serving: Perfect for snacks, parties, or even a sweet breakfast treat—this recipe fits any occasion!
Diet-Friendly Options: Want to make it gluten-free? Just swap the all-purpose flour for your favorite gluten-free blend.

Ingredients You’ll Need

2 ⅓ cups all-purpose flour: This is the base for your cookies, giving them structure. If you need a gluten-free option, replace this with a gluten-free flour blend.
1 teaspoon baking soda: This will help your cookies rise and give them a soft, chewy texture.
1 tablespoon corn starch: This magical ingredient contributes to that soft texture by making the cookies tender.
½ teaspoon salt: A little salt balances the sweetness and enhances the overall flavor.
1 tablespoon vanilla extract: Use high-quality pure vanilla for the best flavor; it adds warmth and complexity.
¾ cup unsalted butter, melted and cooled just until opaque: Butter is the star, providing richness. Make sure it’s unsalted to control the salt in your cookies.
1 cup brown sugar: Brown sugar adds moisture and a caramel-like flavor that’s essential for chewy cookies.
½ cup granulated sugar: This adds sweetness and helps in browning for that lovely cookie color.
1 egg (room temperature): Room temperature eggs blend better, creating a smoother batter for fluffy cookies.
1 egg yolk (room temperature): Extra yolk enriches the cookie dough, making for a denser, chewier texture.
1 ½ cups semi-sweet chocolate chips: These are the heart of the cookies, bursting with chocolatey goodness.

How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies

Whisk Together: In a large mixing bowl, whisk together ¾ cup melted unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar. Make sure to whisk for about two minutes until the mixture becomes slightly pale and creamy, indicating air has been incorporated.

Add Vanilla and Eggs: Next, whisk in 1 tablespoon vanilla extract, 1 room temperature egg, and 1 room temperature egg yolk until the mixture is light and creamy. It should feel luscious and smooth, which will help create that chewy texture.

Combine Dry Ingredients: Now, add in 2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, and ½ teaspoon salt. Stir gently until just combined; being careful not to overmix will keep your cookies tender.

Fold in Chocolate Chips: Gently stir in 1 ½ cups semi-sweet chocolate chips until evenly distributed throughout the dough. You want that chocolate goodness in every bite!

Shape the Dough: Scoop out about ¼ cup of dough for each cookie and roll into smooth balls in your hands. Place them on a parchment-lined baking sheet, spacing them out, and chill in the refrigerator for about 1 hour or pop them in the freezer for just 30 minutes. Chilling helps to develop flavor and texture.

Preheat Oven: Preheat your oven to 325°F (163°C) while your dough is chilling. Get ready for some delicious smells!

Bake: Place the chilled dough about 3 inches apart on the lined baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown and the center looks slightly underbaked. This ensures a soft and chewy center.

Cool: Let the cookies cool on the baking sheet for at least 5 minutes before transferring them to wire racks to cool completely. This step is crucial for cookies that hold their shape and maintain that gooey goodness.

Storing & Reheating

To enjoy your cookies later, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully! Just layer them in a freezer bag, separated by parchment paper, and they’ll last up to 3 months. When you’re ready to enjoy, pop them in the oven at 300°F for about 5 minutes to refresh that chewy texture.

Chef’s Helpful Tips

Always use room temperature eggs to help them mix into the dough smoothly, which creates a better texture.
If your cookies are spreading too much while baking, try chilling the dough longer or increasing the flour slightly.
For a deeper flavor, consider browning the butter before using it in the recipe.
If you prefer your cookies with a little extra texture, mix in some chopped nuts or oats.

Baking cookies should be enjoyable and relaxed, so don’t stress too much—experiment, and find what suits your taste!

Nothing is more comforting than enjoying a freshly baked cookie, especially when sharing them with loved ones. These cookies are not just a treat; they embody a bit of nostalgia and warmth. Enjoy making them and discover how rewarding it is to take a bite of your very own homemade delight. Feel free to play around with the add-ins or give them your own twist, and most importantly, savor every moment—happy baking!

Recipe FAQs

Can I use margarine instead of butter?

Yes, you can! If you prefer margarine, you can use it as a substitute. However, using unsalted butter typically offers a richer flavor and better texture in cookies.

What can I do if my dough is too sticky?

If your cookie dough feels a bit too sticky to handle, you can chill it in the refrigerator for another 15-30 minutes. Alternatively, sprinkle a little flour onto your hands while shaping the cookies to help with stickiness.

Can I freeze the cookie dough?

Absolutely! You can freeze cookie dough before baking. Just scoop the dough into balls, freeze them on a baking sheet, then transfer them to an airtight container. They will last in the freezer for up to 3 months. Bake them directly from frozen; just add a couple of minutes to the baking time.

Why are my cookies flat?

Flat cookies can result from over-mixing the dough or not chilling the dough long enough. Ensure you chill it as instructed and avoid over-mixing after adding the dry ingredients for best results.

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Chocolate Chip Cookies | Classic Soft Chewy Cookies

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

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Description

These Chocolate Chip Cookies feature a perfect blend of chewy texture and rich chocolate flavor. With simple ingredients and prep, they make a delightful treat for any occasion, satisfying your sweet tooth effortlessly!

Ingredients

Scale

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 melted butter, brown sugar, and granulated sugar for two minutes.
Add vanilla extract, egg, and egg yolk, whisking until the mixture is light and creamy.
Mix in flour, baking soda, corn starch, and salt until just combined.
Stir in chocolate chips gently.
Scoop out about 1/4 cup of cookie dough, roll into balls, and chill on a parchment-lined baking sheet for 1 hour or 30 minutes in the freezer.
Preheat your oven to 325°F.
Arrange cookie dough balls on a baking sheet about 3 inches apart.
Bake for 12 to 15 minutes, until the edges are golden and the center looks slightly underbaked.
Allow to cool on the baking sheet for at least 5 minutes before transferring to wire racks to cool completely.
Store cookies in an airtight container for up to 5 days.

Notes

Make sure the butter is just melted and not hot to prevent the cookies from spreading too much.
For extra chewiness, chill the dough before baking.
Feel free to substitute chocolate chips with nuts for added crunch.