Soft and Chewy Chocolate Chip Cookies

I’ve baked hundreds of batches of chocolate chip cookies trying to find the perfect recipe, and this is it. These cookies are soft and chewy in the center with slightly crispy edges, loaded with chocolate chips, and they stay soft for days — if they last that long.

The two tricks that make these special: using melted butter instead of softened (it gives the cookies a chewier texture and deeper flavor), and chilling the dough for at least 30 minutes before baking. I know waiting is hard when you want cookies now, but the chilling step prevents the cookies from spreading too flat and gives them that perfect thick, bakery-style shape.

Sarah Mitchell

Soft and Chewy Chocolate Chip Cookies

I've baked hundreds of batches of chocolate chip cookies trying to find the perfect recipe, and this is it. These cookies are soft and chewy in the center with slightly crispy edges, loaded with chocolate chips, and they stay soft for days — if they last that long.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 36 servings

Course: Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, melted and cooled slightly
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips

Method

 

1. Whisk together the flour, baking soda, and salt in a bowl. Set aside.
2. In a large bowl, mix the melted butter with both sugars until well combined.
3. Add the eggs one at a time, mixing after each. Stir in the vanilla extract.
4. Gradually add the flour mixture, stirring until just combined.
5. Fold in the chocolate chips.
6. Cover the dough and refrigerate for at least 30 minutes (or up to 72 hours — the flavor improves with time).
7. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
8. Scoop rounded tablespoons of dough onto the baking sheets, spacing them 2 inches apart.
9. Bake for 9-11 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 — they continue cooking from residual heat.
11. Transfer to a wire rack to cool completely.

Notes

The cookies will look underdone when you take them out — that's correct. They firm up as they cool and stay soft inside. Don't use cold butter — melted butter is the secret to chewy cookies. For bakery-style results, chill the dough for 24-48 hours. The longer it chills, the more the flavors develop.