Soft and Chewy Chocolate Chip Cookies

I’ve tested dozens of chocolate chip cookie recipes over the years, and this is the one that finally made me stop looking. These cookies are soft in the middle, chewy around the edges, and loaded with pools of melted chocolate in every single bite.

The trick is using more brown sugar than white, which adds moisture and that deep caramel flavor. And the most important step? Chilling the dough. I know it adds time, but even 30 minutes in the fridge makes a huge difference in how thick and chewy these come out. Skip the chilling and you’ll get flat, crispy cookies — still good, but not the same.

Sarah Mitchell

Soft and Chewy Chocolate Chip Cookies

I've tested dozens of chocolate chip cookie recipes over the years, and this is the one that finally made me stop looking. These cookies are soft in the middle, chewy around the edges, and loaded with pools of melted chocolate in every single bite.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 24 servings

Course: Dessert

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

• 1 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

Method

 

1. In a large bowl, cream the softened butter, brown sugar, and granulated sugar together with a mixer until light and fluffy, about 3 minutes.
2. Beat in the eggs one at a time, then add the vanilla extract.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet, mixing on low speed until just combined.
5. Fold in the chocolate chips with a spatula.
6. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours).
7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough onto the sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until the edges are golden but the centers still look slightly underdone.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

Chilling the dough is non-negotiable for thick, chewy cookies. If you're in a rush, pop the scooped dough balls in the freezer for 15 minutes instead. For bakery-style cookies, press a few extra chocolate chips on top before baking. These freeze beautifully — scoop the dough into balls, freeze on a tray, then store in a bag for fresh cookies anytime.