Chocolate Chip Cookies | Classic Soft Chewy Cookies
There’s nothing quite like the aroma of freshly baked chocolate chip cookies wafting through the kitchen, is there? The moment you pull a tray of Chocolate Chip Cookies | Classic Soft Chewy Cookies from the oven, you’re guaranteed to draw everyone in, regardless of age. They’re perfectly soft and chewy, featuring that gooey chocolate waiting to be savored in every bite. When you take a warm cookie and break it in half, the chocolate melts just enough to offer a delightful richness that’s hard to resist.
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I still remember the first time I baked these cookies. It was a rainy afternoon, and I sought comfort in the kitchen. With each ingredient I measured, I felt warmth in my heart, knowing I was creating something that would bring joy to my family. And boy, did they love every bite! These cookies are not only easy to whip up—a mere 10 minutes of prep—but they deliver that homemade goodness that simply can’t be matched by store-bought versions. Trust me, once you try this recipe, you’ll be beckoning for more!
Why You’ll Love This Recipe
- Simple & Quick: This delightful treat comes together in just about 10 minutes—perfect for those spontaneous cravings!
- Irresistible Flavor: Each bite embodies that classic chocolate chip cookie taste, with a gooey center and crisp edges.
- Eye-Catching Appeal: The warm colors and inviting aroma make these cookies equally impressive on the dessert table or as a cozy snack.
- Flexible Serving: Great for any occasion—be it a party, a treat for the kids, or just a little self-love!
- Diet-Friendly Options: Looking to switch it up? You can easily tailor these cookies to be gluten-free or dairy-free with simple swaps.
Ingredients You’ll Need
- 2 ⅓ cups all-purpose flour: This is the base of our cookies, providing structure and chewiness. For a gluten-free option, you can use a 1:1 gluten-free flour blend.
- 1 teaspoon baking soda: This acts as a leavening agent, helping the cookies rise and giving them that delightful texture.
- 1 tablespoon corn starch: Added for chewiness, corn starch keeps your cookies softer for longer. You can skip this if you’re in a pinch, but it’s recommended!
- ½ teaspoon salt: A little salt enhances the sweetness of the cookies and balances out the flavors.
- 1 tablespoon vanilla extract: Using pure vanilla extract elevates the overall flavor, creating a beautifully aromatic cookie.
- ¾ cup unsalted butter, melted and cooled just until opaque: Melted butter gives the cookies their rich flavor, and cooling it ensures a perfect dough consistency. If you’re in need of a dairy-free option, coconut oil can work here too.
- 1 cup brown sugar: Brown sugar invites moisture and a gentle caramel flavor, making our cookies irresistibly soft.
- ½ cup granulated sugar: This adds sweetness and helps achieve that perfect crisp edge.
- 1 egg (room temperature): Room temperature eggs help bind the ingredients together smoothly, resulting in a cohesive dough.
- 1 egg yolk (room temperature): Adding an extra yolk gives the cookies additional richness, leading to a chewy center.
- 1 ½ cups semi-sweet chocolate chips: You can’t have chocolate chip cookies without chocolate! Mix in some dark or milk chocolate chips if you want to play around with flavors.
How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies
Whisk Together: In a large mixing bowl, whisk together ¾ cup melted and cooled unsalted butter, 1 cup brown sugar, and ½ cup granulated sugar until combined and smooth—around two minutes. This is where the base of your flavor starts to take shape!
Incorporate Eggs and Vanilla: Next, whisk in 1 tablespoon of pure vanilla extract, 1 large egg, and 1 egg yolk. Your mixture should now be light, creamy, and inviting.
Combine Dry Ingredients: Add 2 ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 tablespoon corn starch, and ½ teaspoon salt into the bowl. Mix carefully until just combined. It’s important not to over-mix here; you want your cookies to retain that soft texture.
Stir in Chocolate Chips: Now for the fun part—gently fold in 1 ½ cups of semi-sweet chocolate chips until evenly distributed throughout your cookie dough.
Scoop the Dough: Using a cookie scoop, measure out about ¼ cup of dough for each cookie. Roll the dough into smooth balls using your hands and place them on a parchment-lined baking sheet, leaving ample space between each ball.
Chill the Dough: Chill your cookie dough in the refrigerator for at least 1 hour or in the freezer for about 30 minutes. This step is key! It prevents the cookies from spreading too much while baking and intensifies those rich flavors.
Preheat the Oven: Preheat your oven to 325°F. This temperature allows for even baking and helps the cookies achieve that perfect golden color.
Bake the Cookies: Once the oven is ready, place your chilled dough balls about 3 inches apart on a parchment-lined baking sheet or one lined with a silicone baking mat. Bake cookies for 12 to 15 minutes. They are done when the edges are nicely golden but the center might still appear slightly under-baked—that’s exactly what you want for that chewy texture!
Cool the Cookies: Let the cookies cool on the baking sheet for at least 5 minutes. This helps set the shape. Then transfer them to a wire rack to cool completely.
Store Cookies: Enjoy every bite and keep leftovers in an airtight container at room temperature for up to 5 days, and you’ll be set for a delightful week!
Storing & Reheating
To store your delicious cookies, place them in an airtight container at room temperature for up to 5 days. If you’d like to prolong freshness, refrigerate them for up to a week. You can also freeze these cookies for up to 3 months—just be sure to separate layers with parchment paper to prevent sticking. To refresh your cookies, simply pop them in the microwave for about 10-15 seconds, and enjoy that chewy goodness again!
Chef’s Helpful Tips
- Ensure your egg and egg yolk are at room temperature before adding them to the mixture; this helps create a smooth batter.
- Don’t skimp on the chilling time! It’s crucial for texture, so plan accordingly.
- If you find your cookies spreading too much, consider chilling the dough for a longer period.
- For an even richer flavor, try adding a pinch of espresso powder to the dough.
- If you prefer crunchier cookies, bake them a minute or two longer and let them cool completely outside the oven.
There’s something special about whipping up chocolate chip cookies; they bring comfort and joy to any moment. These Chocolate Chip Cookies | Classic Soft Chewy Cookies will deliver warmth and delight to your day, and the best part? They are so simple to make that anyone can enjoy the joy of baking. Feel free to mix in your favorite nuts or even swap out for white chocolate chips! Happy baking, and may your kitchen always smell of bliss.
Recipe FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can replace up to half of the all-purpose flour with whole wheat flour; however, expect a slightly denser texture.
What if my dough is too sticky?
If your cookie dough feels overly sticky, chill it in the refrigerator for additional time. This will help firm it up for easier handling.
Can I make these cookies vegan?
Absolutely! Substitute the eggs with flaxseed meal (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water for each egg) and use vegan butter instead.
How do I know when my cookies are done?
The cookies are perfectly baked when the edges are golden brown but the center looks slightly underbaked. They will continue to firm up while cooling. Enjoy!
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📖 Recipe Card
Chocolate Chip Cookies | Classic Soft Chewy Cookies
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 cookies 1x
- Category: Desserts & Appetizers
- Method: Baking
- Cuisine: American
Description
These Chocolate Chip Cookies are a delightful blend of chewy texture and rich chocolate flavor. With simple ingredients, and easy preparation, they make for the perfect treat to satisfy your sweet tooth. Enjoy homemade cookies that anyone can bake!
Ingredients
- 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
Instructions
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar for two minutes.
- Add the vanilla extract, egg, and egg yolk, whisking until light and creamy.
- Incorporate the flour, baking soda, corn starch, and salt, mixing just until combined.
- Gently stir in the chocolate chips.
- Scoop around 1/4 cup of cookie dough for each cookie, rolling them into smooth balls. Place them on a parchment-lined baking sheet and chill in the refrigerator for 1 hour or in the freezer for 30 minutes.
- Preheat your oven to 325°F.
- Space cookie dough balls about 3 inches apart on a baking sheet lined with parchment paper or a silicone mat.
- Bake for 12 to 15 minutes until the edges are golden and the center is slightly under baked.
- Let the cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.
- Store cookies in an airtight container for up to 5 days.
Notes
Make sure the butter is cooled to avoid cooking the eggs when mixed together.
Chilling the dough helps the cookies maintain their shape during baking.
For a richer flavor, let the cookies sit for an additional day before consuming.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
