Soft Chewy Chocolate Chip Cookies

My college roommate Sarah had this ritual she swore by, the Friday after a brutal week of exams, at midnight exactly. She would pull out her grandmother mixing bowls and we would stand in our tiny kitchen eating half the dough raw while waiting for the oven. The smell would drift into the hallway and somehow our entire floor would appear with their own mugs, pretending they just happened to be passing by at that exact moment.

Last Christmas I made six batches for different neighbors and discovered something wonderful about cookie gifting. People remember who gave them homemade cookies years later, especially when they are still slightly warm from the oven. My neighbor Mr Henderson still mentions that December delivery every time we meet at the mailbox.

Ingredients

• All-purpose flour: The backbone that gives structure without making cookies tough
• Baking soda: Creates those tiny air pockets for perfect lift and spread
• Salt: Essential for balancing sweetness and enhancing chocolate flavor
• Unsalted butter: Softened perfectly at room temperature for ideal creaming
• Granulated sugar: Helps create crisp edges and structural integrity
• Light brown sugar: The secret to chewy centers and that gorgeous caramel flavor
• Eggs: Room temperature eggs incorporate better for consistent texture
• Pure vanilla extract: Do not skip this, it is the aromatic foundation
• Semi-sweet chocolate chips: Classic choice that balances sweetness perfectly

Instructions

Preheat your oven:

Get your oven to 350°F and line two baking sheets with parchment paper

Whisk the dry team:

Combine flour, baking soda, and salt in a medium bowl

Cream the butter and sugars:

Beat butter with both sugars until creamy and smooth, about 2 minutes

Add eggs and vanilla:

Beat in eggs one at a time, then mix in vanilla extract

Combine everything:

Gradually stir dry ingredients into wet mixture just until combined

Fold in chocolate chips:

Distribute chips evenly throughout the dough

Scoop and space:

Drop rounded tablespoons onto sheets, about 2 inches apart

Bake to golden perfection:

Bake 10 to 12 minutes until edges are golden and centers still soft

Cool completely:

Let rest 5 minutes on sheets then transfer to wire rack

Save

My daughter helped me bake these for her kindergarten class and watching her tiny hands fold in the chocolate chips was pure joy. She took her job so seriously, making sure every scoop had exactly the same number of chips visible on top.

Getting That Perfect Texture

The timing of when you pull these cookies from the oven makes all the difference between good and extraordinary. Removing them when centers still look slightly underbaked creates that magical contrast between crisp edges and soft middles that everyone craves.

Mixing Without Mistakes

Creaming butter and sugars properly incorporates air bubbles that help cookies rise and spread. Take your time here and watch the mixture transform from grainy to pale and fluffy.

Make Them Your Own

Once you master the classic version, these cookies become a canvas for your favorite flavors. The basic dough can support so many delicious variations depending on your mood.

• Try dark chocolate chunks for a more sophisticated flavor
• Swap in white chocolate and dried cranberries for holiday vibes
• Add toasted pecans or walnuts for satisfying crunch

Save

Nothing beats the moment someone takes that first bite and their eyes light up because they know you made these just for them.

Recipe Questions & Answers

→ Why are my cookies flat instead of thick?

Flat cookies usually result from butter that's too soft or warm. Try chilling your dough for 30 minutes before baking. Also ensure you're measuring flour correctly—too little flour causes spreading.

→ Can I use salted butter instead of unsalted?

Yes, simply reduce the added salt to 1/4 teaspoon. The flavor will remain delicious, though unsalted butter gives you more precise control over the final seasoning.

→ How do I keep cookies soft for days?

Store cooled cookies in an airtight container with a slice of white bread. The bread releases moisture that keeps cookies tender. Replace the bread slice every 2 days for best results.

→ What's the best way to measure flour?

Use the spoon-and-level method: fluff flour in its container, spoon gently into your measuring cup, then level off with a knife straight edge. Avoid scooping directly, which compacts flour.

→ Can I freeze the dough for later?

Absolutely! Scoop dough balls onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time. Frozen dough keeps up to 3 months.

→ Why did my cookies turn out cakey?

Cakey texture often comes from overmixing the dough or too much flour. Mix only until combined, and measure flour carefully. Using slightly more brown sugar than white also promotes chewiness.