These are the ultimate, the best soft and chewy chocolate chip cookies, no joke. This is the recipe you have been looking for to make THE BEST chocolate chip cookies. This is the recipe to make those cookies we all dream of.

Chocolate chip cookies are such a classic recipe to all of us, they are one of those things we all just love and remind us of our childhood most of the time. Now, I like chocolate chip cookies with just the right amount of chocolate, not too little but not too much, it has to be the right amount, just like this recipe.

The trick to getting really, really soft cookies is to bake them for less time than you think. The idea is to bake them just until they’re done, without letting them get hard. Then, when you take the cookies out of the oven, they’re still hot and keep baking a little longer. That’s how they get that texture we all love so much.

They’re best when they’re fresh out of the oven. That way, when you break them open, the chocolate inside melts and the dough simply melts in your mouth.

For this recipe, you can use semi-sweet chocolate chips meant for baking, or you can also use a semi-sweet baking chocolate bar. This ensures the chocolate doesn’t melt away completely in the oven and holds its shape instead.

These are so soft and chewy, yet crispy on the outside, with loads of chocolate! These, with a glass of cold milk, are simply amazing.

If you like this bakery style choco chip cookies recipe, you have to go see our double chocolate cookies, you will also love those!

The best soft and chewy chocolate chip cookies

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 36

Course: Breakfast, Dessert

Cuisine: American

Ingredients Method

Ingredients

  

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• 1 C (225 gr) unsalted butter, at room temperature
• 1 C (200 gr) granulated white sugar
• 3/4 C (150 gr) brown sugar
• 2 eggs, big
• 2 tsp (10 ml) vanilla extract
• 3 C (390 gr) all purpouse flour
• 1 1/2 tsp (7.5 gr) baking soda
• 1 tsp (5 gr) salt
• 2 C (340 gr) chocolate chips, semisweet chocolate (60% cacao) , or chocolate chunks

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Method

 

1. Preheat the oven to 374º F (190º C). Line a big baking sheet with parchment paper.
2. In a medium size bowl, sift together the flour with the baking soda and salt.
3. In a big bowl, using an electric mixer, cream together the butter and two types of sugar for 3 minutes until you get a fluffier and lighter in color mixture.
4. Add in the eggs one at a time, beating 30 seconds after each addition. Mix in the vanilla extract.
5. Add in the flour mixture and integrate using a rubber spatula to get a soft dough. Mix in the chocolate chips using the same spatula.
6. Portion the dough into 36 balls of about 2 tbsp each and place them on the baking sheet separated by 2 inches (5 cm), because they grow a lot when baking.
7. Bake the cookies for no longer than 8 – 10 minutes until they look firm and just slightly golden brown on the edges, but not entirely in the middle. Take them out of the oven and let them cool down completely on a cooling rack.
8. You can perfectly store the cookies in a container with a lid for up to 1 week.

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