Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. Show
This post may contain affiliate links. Please read my disclosure policy. With 11 million page views and counting since 2013, these super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee
the absolute chewiest chocolate chip cookie texture. And you don’t even need a mixer! Reader Adrienne commented: “These are the best cookies I’ve ever had. Incredible. Don’t cut corners or you’ll miss out. Do everything she says and you’re in for the best cookies of your life.” There are thousands of chocolate chip cookies recipes out there. Everyone has their favorite and this one is mine. Just a glance at the hundreds of reviews in the comments section tells me that this recipe is a favorite for many others too! In fact, if you asked me which recipe to keep in your apron pocket, my answer would be this one. (In addition to a classic cut-out sugar cookies and flaky pie crust, of course!) Just read the comments on a post in our Facebook group. These cookies are loved… and, warning: they disappear FAST. The recipe is also included in two of my published cookbooks (in Sally’s Baking Addiction, I swap chocolate chips for M&Ms/chocolate chips combo). Why Are These My BEST Chocolate Chip Cookies?
Back in 2013, I tested this cookie recipe over and over again to make sure they’re absolutely perfect. I still have a big space in my heart (and stomach) for these Soft Chocolate Chip Cookies. Today’s recipe is similar, but I increased the chewiness factor. You can make them with chocolate chunks or chocolate chips. Key Ingredients for Chewy Chocolate Chip CookiesThe cookie dough is made from your standard cookie ingredients: flour, leavener, salt, sugar, butter, egg, and vanilla. It’s the ratios and temperature of those ingredients that make this recipe stand out from the rest.
The dough will be soft and the chocolate chips may not stick because of the melted butter. Just keep stirring it; I promise it will come together. Because of the melted butter and extra egg yolk, the slick dough doesn’t even look like normal cookie dough! Trust the process… The most important step is next. 2 Major Success Tips1. Chill the dough. Chilling the cookie dough is so important in this recipe! Unless you want the cookies to spread into a massive cookie puddle, chilling the dough is mandatory here. It allows the ingredients to settle together after the mixing stage but most importantly: cold dough results in thicker cookies. Cover the cookie dough and chill for at least 2–3 hours and even up to 3–4 days. After chilling, the dough is quite solid, so let it sit at room temperature for 10 minutes (to soften it up slightly) before shaping. (No time to chill? Make these soft & chewy chocolate chip cookie bars instead!)
2. Roll the cookie dough balls extra tall. After the dough has chilled, scoop out a ball of dough that’s 3 Tablespoons for XL cookies or about 2 heaping Tablespoons (1.75 ounces or 50g) for medium/large cookies. I usually use this medium cookie scoop and make it a heaping scoop. But making the cookie dough balls tall and textured, rather than wide and smooth, is my tried-and-true trick that results in thick and textured-looking cookies. We’re talking thick bakery-style cookies with wrinkly, textured tops. Your cookie dough should look less like balls and more like, well, lumpy columns, LOL. Watch the video below to see how I shape them. I also demonstrate how I use a spoon to reshape them during baking if I see they’re spreading too much. Another Success Tip: When you remove the cookie dough from the refrigerator, the dough may be slightly crumbly. Scooping and then shaping it with warm hands keeps it intact. Tools I Recommend for This RecipeI’ve tested many baking tools and these are the exact products I use, trust, and recommend to readers. You’ll need most of these tools when making sugar cookies and snickerdoodles, too!
Can I Freeze This Cookie Dough?Yes, absolutely. After chilling, sometimes I roll the cookie dough into balls and freeze them in a large zipped-top bag. Then I bake them straight from the freezer, keeping them in the oven for an extra minute. This way you can bake just a couple of cookies whenever the craving hits. (The chewy chocolate chip cookie craving is a hard one to ignore.) If you’re curious about freezing cookie dough, here’s my How to Freeze Cookie Dough page.
In Short, Here Are the Secrets to Soft & Chewy Chocolate Chip Cookies:
Q: Have you baked a batch before? DescriptionThese super soft and chewy chocolate chip cookies are the most popular cookie recipe on my website for good reason. Melted butter, more brown sugar than white sugar, cornstarch, and an extra egg yolk guarantee the absolute chewiest chocolate chip cookie texture. The cookie dough is slick and requires chilling prior to shaping the cookies. Review recipe notes before beginning.
Notes
Keywords: chocolate chip cookies Make a Chocolate Chip Cookie Cake next time. Subscribe Baking Made Easy Are you new to this website? This email series is a great place to start. I’ll walk you through a few of my most popular recipes and show you exactly why they work. What are the ingredients to make chocolate cookies?Ingredients. 1 ½ cups white sugar.. 1 cup butter, softened.. 2 eggs.. 2 teaspoons vanilla extract.. 2 cups all-purpose flour.. ⅔ cup cocoa powder.. ¾ teaspoon baking soda.. ¼ teaspoon salt.. How do you make homemade cookies?Once the butter is lightly bubbling, place cookies in the pan. Leave them in just long enough so that they begin to brown on the bottom. Remove from heat, and with your (very clean) hand, slightly dent the tops and sides to create a slightly "homemade" look.
How cookie is made step by step?7 Steps to Making Cookies. Everything You Need to Know. Here's a bite-size rundown of how to make a cookie. ... . Sift Dry Ingredients. ... . Cream Butter and Sugar. ... . Beat in Eggs. ... . Add Dry Ingredients to Wet. ... . Fold in Chips or Nuts. ... . Shape Cookies. ... . Bake and Cool.. What is the secret to making the best cookies?Here are the tips you need to know to make perfect cookies every time.. All Ingredients Should Be at the Right Temperature (Usually Room) ... . Chill the Dough. ... . Consistency is Key. ... . Bake One Batch at a Time. ... . Cool On the Sheet Pan First.. |