Soft and Chewy Chocolate Chip Cookies

Jun 19

A classic, soft and chewy chocolate chip cookie.

One of my dad’s favorite treats as a kid was his mom’s homemade chocolate chip cookies. I remember him telling me over and over again how they were the best cookies he’s ever had and no one could make them better than grandma. Over the years, any time we would visit my grandma Margaret, she always had a fresh batch of her cookies waiting for us. I loved opening the tupperware and having the scent of freshly baked chocolate chip cookies hit my nose. It’s a memory I’ll never forget and one I try to recreate often.

I never did get my grandma’s recipe before she passed away (I’m pretty sure it was the Nestle Tollhouse recipe from the chocolate chip cookie bag), so over the years I’ve tried dozens and dozens of chocolate chip cookies – baking them myself and taste testing at different bakeries across the country – to find my favorite version of this classic cookie. Through all this “research,” I’ve landed on two favorite recipes actually. The first is Jacque Torres’ Chocolate Chip Cookies and the second is this classic soft and chewy chocolate chip cookie. The recipe for these cookies is simple, fool proof, and utterly scrumptious!

Now, any time my dad comes to visit me, I try to have a batch of these cookies waiting for him. And, according to him, they’re better than his mom’s cookies. He could just be saying that because he’s my dad, but I’d like to believe it’s the truth.

I recommend using semi-sweet or dark chocolate chips and adding a little sea salt on top after they’ve baked.



Soft and Chewy Chocolate Chip Cookies

Yield 24 cookies

Soft and chewy chocolate chip cookies.


  • 1 cup (226 g) unsalted butter, cold
  • 1 cup (200 g) granulated sugar
  • 1 cup (220 g) brown sugar, packed
  • 2 large or extra large eggs, room temperature
  • 1 teaspoon (4.2 g)  vanilla
  • 3 1/2 cups (420 g) all-purpose flour
  • 1 teaspoon ( 4 g) baking soda
  • 1 teaspoon (4 g) baking powder
  • 1 teaspoon (5.6 g) salt
  • 2 cups (300 g) semi-sweet or dark chocolate chips 


  1. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  2. In the bowl of an electric mixer fitted with the paddle attachment beat the butter until smooth. Add the sugars and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl.
  3. Add the eggs one at time and mix until well incorporated. Scrape down the sides of the bowl. Add the vanilla and mix for about 30 seconds.
  4. With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined. 
  5. Stir in the chocolate chips.
  6. Scoop 2-inch balls of dough onto the cookie sheet. Bake for 12 minutes. The cookies are done when the edges are slightly golden brown. The top may look a little soft. That's ok! The cookies will continue to bake a little while they cool.

37 thoughts on “Soft and Chewy Chocolate Chip Cookies

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  1. I have tried so many chocolate chip cookie recipes over the years and these didn’t disappoint! So chewy and baked beautifully. I did use salted butter because that is all I usually have on hand, but they were incredible. I’m keeping this recipe. Thank you!

  2. This recipe is fabulous! What size dough scoop do you use? And do you mix the dry ingredients before adding to the wet? Any other tips… like your fav chocolate chips to use?

    1. Thank you! I use a medium size scoop – it’s the 1.5 inch scoop. Sometimes I use the 2-inch scoop if I want a more dramatically big cookie but for my kids I use the 1.5. I don’t always mix the dry ingredients first and the cookies turn out great either way. I like dark chocolate or semi sweet. Ghirardelli and Trader Joe’s are my favorite.

  3. You had me questioning all that flour and then BAM… ate my weight in cookies. Can’t stop won’t stop. THE best!!!!!

  4. I have been looking for a great chocolate chip cookie recipe and I think I found it! My only question is how to keep them soft? They were amazing the first day but the second day they seemed a little hard after being put in a container. Any suggestions? Thanks!

  5. I am a dessert lover, particularly a chocolate chip cookie lover and I’ve been trying over the years to find the perfect one. This is it! I love it and everyone loves it and it turns out great every time!! ❤️ Thanks so much!

  6. These chocolate chip cookies were so unbelievably good! I’m honestly amazed at how delicious they are! I’ve been on the hunt for a perfect chocolate chip cookie recipe and these ones hit the spot. Does the baking powder help with the consistency?

  7. Hi Courtney!

    I just made your cookie recipe last night! Overall, the cookie tasted wonderful. I think the salt really kicks up the caliber of the cookie. However, the texture of my cookie was not what I was hoping for, certainly not soft and chewy. My cookie spread a little more than yours (maybe my butter had gotten too warm at that point?) and is more of a firm-chewy than soft-chewy. I was hoping you could tell me where I might have gone wrong.

  8. The cookies tasted great, and were super soft right out of the oven however sadly once they cooled they hardened a considerable amount. Any ideas where I could have gone wrong that resulted in this? Over mixing was a possibility.

  9. Hi Courtney, this is one of your fans from India, I love you and your recipies , I follow you Instagram and I love the way you teach.
    I was wondering if you could help me with an eggless chocolate chip cookie recipe, please please help me with that as I have few friends who avoid eggs.

  10. We love these cookies so much! They are delicious and so easy. I also love that you only use one bowl. I bake half the batch and keep half frozen so we can bake from frozen whenever we want a warm dessert treat after dinner. Thanks for the perfect chocolate chip cookie recipe!

  11. I have been baking up a storm since furloughed from my job – these cookies were the biggest hit yet. 4 dozen gone in 3 days… will be making another batch tomorrow, and likely weekly for a very long time. Thank you!

  12. Spread! Use #40 then #60 scoops.. put in freezer pre bake 15 min .. < better.
    I did have the dough in fridge x2 days prior to baking.

  13. Always and forever the best chocolate cookie! Made again today for the billionth time this month. 😛 Everyone always loves it and it always turns out perfect! My favorite way is with half semi sweet and half dark chocolate chips!

  14. Oh Courtney. Thank you for all your efforts. This recipe is 10/10! A keeper, for sure! Last batch we made, we froze 3/4 of the gloriously textured dough in slab form, wrapped in baking paper and cling wrap. Then just left it out of the freezer to soften enough to cut off cookie sized bits to pop in the oven for a quick movie night treat. This batch, we indulged in 4 freshly baked cookies, then popped 20 balls of raw cookie dough onto a paper-lined baking tray to chill right down in the freezer for about 20-30 mins before placing in zip-lock bags in the freezer. It’ll be even easier to bake some next time a craving strikes. They bake fantastically from frozen – just add a few minutes. Warmest regards from the Surf Coast, Victoria, Australia!

  15. Oh my goodness!!! I found this recipe during a road trip and made the cookies that night. BEST CHOCOLATE CHIP COOKIES EVER! There was only one issue. My husband liked the dough so much that I was afraid I wouldn’t have enough left to actually BAKE the cookies. HUGE hit with my party of five!!!