There’s something so magical about the aroma of fresh-baked cookies wafting through the house. When it comes to Chocolate Chip Cookies | Classic Soft Chewy Cookies, it’s all about that delightful interplay of flavors and textures. You know—it’s the way the cookies have a slight crispness on the outside and a warm, gooey center that sends you back to your childhood. The rich semi-sweet chocolate chips, perfectly melted into every bite, remind you why this classic treat is a perennial favorite. Whether it’s a casual weeknight or a gathering with friends, these cookies are always a hit.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Chip Cookies | Classic Soft Chewy Cookies

Chocolate Chip Cookies | Classic Soft Chewy Cookies

I still remember the first time I tried making these cookies. I followed my mom’s recipe, her laughter echoing in the kitchen as flour dust filled the air. As I pulled those first batches from the oven, I felt an overwhelming satisfaction that can only come from creating something so delicious. This recipe is tried and true, with just the right balance of buttery goodness and sweet chocolate. It’s one of those recipes you’ll not only want to keep on hand but can also pass on to future generations. So, let’s get those ovens preheating because you’re going to want to make these!

Why You’ll Love This Recipe

Simple & Quick: In only 10 minutes of prep and about 25 minutes of baking, you can enjoy warm cookies fresh from the oven!
Irresistible Flavor: With the blend of brown and granulated sugars, these cookies boast a rich taste and that classic chewy texture.
Eye-Catching Appeal: Gorgeous golden edges with gooey chocolate centers make for treat-worthy presentations.
Flexible Serving: Perfect for any occasion—snack time, movie nights, or birthday parties—these cookies fit right in!
Diet-Friendly Options: You can easily swap in gluten-free flour or dairy-free chocolate chips if needed.

Ingredients You’ll Need

2 ⅓ cups all-purpose flour: This is your foundation for a lovely cookie structure. Using all-purpose flour creates the perfect base, but you can try gluten-free flour if desired.
1 teaspoon baking soda: This leavening agent helps your cookies rise and become soft and chewy.
1 tablespoon corn starch: This secret ingredient keeps the cookies tender and moist.
½ teaspoon salt: A pinch of salt enhances the flavor, balancing out the sweetness of the chocolate.
1 tablespoon vanilla extract: Pure vanilla extract brings a warm and aromatic flavor, elevating your cookies to the next level.
¾ cup unsalted butter (melted and cooled): Melted butter gives you that gooey texture we crave. Ensure it cools just enough to avoid cooking the eggs later.
1 cup brown sugar: This adds moisture and depth, making your cookies rich and flavorful.
½ cup granulated sugar: A touch of granulated sugar will help create those crispy edges.
1 egg (room temperature): Room temperature eggs mix better, giving a uniform texture.
1 egg yolk (room temperature): Using an extra yolk adds richness and helps with the chewy texture.
1 ½ cups semi-sweet chocolate chips: These are the stars of the show! Feel free to use dark or milk chocolate, depending on your preference.

How to Make Chocolate Chip Cookies | Classic Soft Chewy Cookies

Whisk Together: In a large bowl, whisk together ¾ cup of melted unsalted butter, 1 cup of brown sugar, and ½ cup of granulated sugar until combined and smooth, about two minutes.

Add Wet Ingredients: Next, whisk in 1 tablespoon of vanilla extract, 1 room temperature egg, and 1 room temperature egg yolk until the mixture appears light and creamy. The mixture should have a nice glossy finish.

Incorporate Dry Ingredients: Gently mix in the 2 ⅓ cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of corn starch, and ½ teaspoon of salt, just until combined. Be careful not to overmix; some flour streaks are completely okay.

Stir in Chocolate Chips: Fold in 1 ½ cups of semi-sweet chocolate chips with a rubber spatula or wooden spoon. This is the part where you can scoop out some dough to nibble on if you wish!

Chill the Dough: Scoop out about 1/4 cup of cookie dough per cookie and roll them into smooth balls. Place them on a parchment-lined baking sheet, then chill in the refrigerator for 1 hour or in the freezer for 30 minutes. This chilling time is essential—it helps the cookies keep their shape while baking.

Preheat Oven: Preheat the oven to 325°F while you wait for the dough to chill, so it’s ready when you are.

Prepare Baking Sheets: Space the cookie dough balls about 3 inches apart on a parchment-lined baking sheet or a silicone baking mat. Give them room to spread!

Bake Cookies: Bake your cookies in the preheated oven for 12 to 15 minutes. Keep an eye on them! The edges should be golden while the center looks slightly underbaked, which will result in that chewy texture.

Cool Down: Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack to finish cooling. This way, they set up just right!

Store Properly: Once cool, store your cookies in an airtight container for up to 5 days.

Storing & Reheating

To keep those cookies fresh, store them at room temperature in an airtight container for up to 5 days. If you want to keep them longer, consider freezing them; layer the cookies with parchment paper and wrap tightly in plastic wrap for up to 3 months. When you’re ready to enjoy again, simply reheat them at 350°F for about 5 minutes until warmed through. The texture may slightly change after freezing, but a quick reheat will help refresh their delightful softness.

Chef’s Helpful Tips

When creaming the butter and sugars, aim for a light and fluffy texture; this ensures a better rise and chewier cookies.
Always check the freshness of your baking soda for the best results—stale baking soda might not give you that perfect lift.
Don’t skip the chilling step; it makes a significant difference in the texture of the cookies.
If you prefer a more caramelized flavor, add a bit more brown sugar or even use dark brown sugar.
For a little twist, you can add chopped nuts or even a sprinkle of sea salt on top before baking for an extra flavor punch.

Baking chocolate chip cookies is one of the simplest joys in life. The combination of warm, gooey chocolate with the subtle sweetness of the cookie dough creates an experience that can brighten any day. Whether you enjoy these on a cozy afternoon or during a festive gathering, the chewy, delicious profile of these cookies promises to satisfy. As you experiment with this classic recipe, don’t hesitate to tailor it to your preferences. The kitchen is your playground, so have fun and enjoy each bite!

Recipe FAQs

Why are my cookies flat?

Flat cookies usually result from too much melted butter or not enough flour. Make sure to measure your ingredients accurately and chill the dough well to help maintain their shape.

Can I freeze the cookie dough?

Absolutely! You can freeze the cookie dough balls for up to 3 months. When you’re ready to bake, just bake straight from the freezer—add a couple of minutes to the baking time.

What can I use instead of corn starch?

If you don’t have corn starch on hand, you can simply omit it or use an equal amount of all-purpose flour. However, the corn starch helps with achieving that soft, chewy texture.

How do I know when the cookies are done baking?

Look for golden edges and a soft, slightly underbaked center. They will continue to cook on the baking sheet after you take them out of the oven, so don’t worry if they seem a bit soft at first!