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 unsalted butter, cold
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large or extra large eggs, room temperature
  • 1 teaspoon vanilla
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups 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.

12 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!