Soft and Chewy Chocolate Chip Cookies

Ready to elevate your coffee experience? Click here to discover the Bluebow Espresso Machine with 20 Bar pressure for cafe-quality espressos right in your kitchen!

Image of Master Home Espresso with Bluebow!

This post may contain affiliate links learn more

Today I Baked Soft and Chewy Chocolate Chip Cookies and OMG, There Are No Words!

My hubby got me a mixer two days ago, and boy, did it make a difference! The dough was so smooth and creamy, it was like ice cream. These cookies are absolute perfection—soft, chewy, and loaded with chocolatey goodness. I may have eaten way too many today, but no regrets! 😄

I’ll be passing this recipe down for generations, and I’m sharing it with you all today. Check out the recipe in the comments, and there’s also a picture of my cookie display in my kitchen. 😃

Update: I posted the recipe in the comments about 20 times, so you may have to scroll through to find it. I also posted info about the mixer.

Ingredients

2 1/4 cups all-purpose flour
1/2 tsp baking soda

1/2 tsp salt
1 cup unsalted butter, room temperature
1/2 cup granulated sugar

1 cup packed brown sugar
2 large eggs
2 tsp vanilla extract

2 cups semi-sweet chocolate chips
1/2 cup chopped nuts (optional)

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Whisk the dry ingredients – In a medium bowl, whisk together the flour, baking soda, and salt.
Cream the butter and sugars – In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). This is where the magic happens—trust me, it makes a difference!
Add the wet ingredients – Mix in the eggs and vanilla extract until well combined.

Combine wet and dry ingredients – Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips – Stir in the chocolate chips (and nuts, if using) until evenly distributed throughout the dough.
Scoop and shape – Use a tablespoon or cookie scoop to portion the dough into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake – Bake for 9-11 minutes, or until the edges are golden and the centers are just set. The cookies will continue to firm up as they cool.
Cool and enjoy – Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Cookies

Don’t overbake – The cookies will look soft when they come out of the oven, but they’ll firm up as they cool.

Use room temperature ingredients – This ensures even mixing and a perfect texture.
Customize the mix-ins – Swap the chocolate chips for white chocolate chips, M&M’s, or even peanut butter chips for a fun twist.

How to Store These Cookies

Room Temperature: Store in an airtight container for up to 5 days.

Freezer: Freeze the baked cookies for up to 3 months. Let them thaw at room temperature before enjoying.

Frequently Asked Questions (FAQ)

Can I use salted butter?

Yes, but reduce the added salt in the recipe to 1/4 tsp.

Can I make these without nuts?

Absolutely! The cookies will still be delicious with just chocolate chips.

Can I double the recipe?

Yes! This recipe doubles easily for larger batches.

Final Thoughts: The Perfect Chocolate Chip Cookies!

These soft and chewy chocolate chip cookies are a dream come true for cookie lovers. They’re quick, easy, and incredibly delicious—perfect for any occasion. Whether you’re baking for a party, a family treat, or just because, these cookies are sure to be a hit!

If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!