These classic, soft and chewy chocolate chip cookies will become your favorite recipe!
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. These soft and chewy chocolate chip cookies are my version of Grandma Margaret’s classic cookies.
How I perfected this recipe
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, foolproof, and utterly scrumptious!
Now, any time my dad comes to visit me, I try to have a batch of these soft and chewy chocolate chip 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 in these cookies and adding a little sea salt on top after they’ve baked. And don’t forget to enjoy these chocolate chip cookies with a nice, cold glass of milk!
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Soft and Chewy Chocolate Chip 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
- Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
- 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.
- 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.
- With the mixer on low speed, add the flour, baking soda, baking powder and salt. Mix until combined.
- Stir in the chocolate chips.
- 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.