Soft and Chewy Chocolate Chip Cookies
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I need another cookie. You?
Over the weekend, Ella and I made cookies, soft and chewy chocolate chip cookies, the ones that still happen to be my favorite, chocolate chip or otherwise, a decade after first making them. I’ve posted this Fine Cooking recipe before, twice actually, but in each post it has been buried beneath another recipe, and I thought it was time to give it its own space.
Also, snow. You might be holed up. Cookies might help. I can’t think of a better way to pass the time. Stay warm, my Friends.
6 Tips for Perfect Soft and Chewy Chocolate Chip Cookies:
- A scale is best for accurate measuring of ingredients.
- Butter should be at room temperature.
- Chocolate: Over the years I have made these cookies with crappy chocolate chips, crappy chocolate chunks, high-quality chocolate bars roughly chopped, and chocolate pistoles. The cookies have never failed to please no matter the chocolate morsel, but, in my old age, I do have two preferences:
- Most recently I discovered chocolate pistoles (Guayaquil Pistoles Ecuadorian Cacao, 64% cacao, photo above) at the Honest Weight Food Co-op in Albany. The flavor of the chocolate is great, and I love having big chunks of chocolate in my cookies that are distinct from the soft and chewy dough.
- Before I discovered these pistoles, however, I was chopping up bars of Scharffen Berger 62% cacao, which creates the effect of chocolate melting throughout the cookie along with some nice chunks. Both chocolates/methods are delicious, it’s just a matter of preference.
- For this recipe, use a scale to portion the dough into 1.75 oz (48 g) balls. So anal, I know, but the cookies bake evenly every time.
- Chill the dough balls. The cookies taste even better when baked from dough balls that have been chilled. Keep unbaked balls in an airtight container in the fridge — they’ll last for weeks there. Bake off as you need.
- Bake cookies of this size for about 11 minutes at 375ºF — you may need more or less time depending on your oven… every oven is different. Remove tray from oven and let cookies cook completely on cookie sheet. They will not look done when you pull them out of the oven. Have faith. Again, do not remove cookies from sheet pans until they are completely cool. I think these cookies taste best once they are completely cool.
Soft and Chewy Chocolate Chip Cookies
- Total Time: 1 hours 36 minutes
- Yield: 35 cookies
Source: Fine Cooking 2003
Notes: This recipe halves beautifully, too. When I make a half batch, I use two teaspoons of vanilla, and I use a scant teaspoon of kosher salt.
- 10¾ oz unsalted butter (1⅓ cups)
- 10¼ oz (290 g | 1½ cups packed) light brown sugar
- 7¾ oz (220 g | 1 cup) granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 17 oz (482 g | 3¾ cups) unbleached all-purpose flour
- 1.5 teaspoons table salt
- 1 teaspoon baking soda
- 12 oz (340 g) semisweet or bittersweet chocolate chips (see notes above)
- nice sea salt for sprinkling, optional
- Cream butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the eggs and vanilla and beat until well blended, about another minute on medium-high speed. Whisk flour, salt and baking soda together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the chocolate chips and stir till combined. The dough will be stiff.
- Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. If you have a digital scale, this is easy; if you have no scale, use a small ice cream scoop or some other uniform measuring device. Chill the portioned balls for at least one hour but ideally at least 24 hours. Keep balls in the fridge for up to a week or freeze for months.
- Preheat oven to 375°. Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with sea salt if using. Bake for 11 minutes, rotating the sheet halfway through cooking if your oven tends to have hot spots. Keep a close watch. You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Cookie
- Method: Oven
- Cuisine: American
Keywords: chocolate, chip, cookie, dessert, sea salt
This post may contain affiliate links. Please read my disclosure policy.
120 Comments on “Soft and Chewy Chocolate Chip Cookies”
hey, I made this recipe and used cups to measure the ingredients. I put 3 cups of GF flour, I have used a special mix ready for baking, however, I was incredible surprised to get my cookies fragile and sandy 🙁 I tried to bake them longer. to bake them less.. nothing changed.. do you think it’s because of the GF flour.. it was a mix ready to use for baking…
Hi Florentina, Yes, it’s absolutely because of the gf flour, which typically makes for crumbly, fragile baked goods. I have had success using KAF and Cup4Cup gf flour mixes. What brand were you using?
Hi Ali. Would it make sense to use clarified butter in this recipe? Like in the GF cookies
BTW… I’m baking my way through your recipes! Your site and Smitten Kitchen are my go-to destinations! (I gotta go back to work. Sure my hubby is thrilled with all the baked goods but my scale keeps moving up!! Dang this pandemic)
Hi Carol! So nice to hear this 🙂 🙂 🙂 I love Smitten Kitchen, too.
I think using clarified butter is a great idea! I have never tried personally, so I can’t say for sure how this will affect the cookies, but I can’t imagine the result being anything but delicious.
Pretty perfect recipe!
I even weigh out each ball of dough. They have come out with the promised crispy edges but with chewy and gooey middles. Thank you.
Wonderful to hear this!
I’ve made this about 10 times. They are my go to. They’re perfect.
Oh yay, Will, so nice to hear this. We miss you guys. Sending love to all of the Barleys 💕💕💕💕
Hi! I want to make this recipe but I’m thinking of browning the butter, should I make the butter a day after and let it solidify? I’m afraid the consistency changes if I use melted butter. What would you recommend? TIA
Yum! I don’t think you need to let it solidify, because I do recommend forming the balls and then chilling the formed balls. Do you have time to let the balls chill for a day in the fridge before baking?
Thanks! And yes I will let them chill one day. So the flavour comes out of the cookie 😉
Sooo good! If I freeze the dough in balls should I thaw first before baking or just go for it?! How much time should I add if I bake them frozen? Thank you!!
Hi Catherine! I just responded to Gretchen’s question … so sorry for the delay! Timing shouldn’t be much different and you can bake directly from the freezer.
So sorry for the delay here! I bake them directly from the freezer, and surprisingly, the timing isn’t much different. Keep an eye on them, and check after 11 minutes, but they might not take much longer than that.
Tried this about a year ago and I still keep coming back to this recipe. Splitting the dough into 48g is time consuming but it really makes the perfect size cookie. The texture is really great. It comes out soft with crispy edges and if you pop them into the freezer for a minute it gets chewy and perfect. These are still pretty good the next day too.
So great to hear this, Christy! I couldn’t agree more: portioning/weighing the dough balls is time-consuming, but it makes ALL the difference. Thanks so much for writing!
Love chocolate chip cookies and made these on Christmas Eve and they turned out great! We used basic Tollhouse chips just to make things simple, but will plan to mix it up next time with some fancier varieties. Ended up freezing about a dozen or so worth of dough since you end up with quite a lot. Next time I would probably half the recipe if I was just making enough for two.
Great to hear this, Brian! And yes, the yield is a lot, so I totally understand considering halving the recipe. You can also freeze the portioned dough balls — not sure how you froze the dough — and bake them straight from the freezer, but freezing the mass of dough also works.
This recipe was awesome and DELICIOUS 😋 My husband loves them. I didn’t have any chocolate chips so I improvised and chop up some mini Hershey bars and Godiva chocolate hearts and they turned out deeeelicious !!!
Oh yay! Wonderful to hear this, Michele! These are my fave 🙂
I’d love to use the Guayaquil Pistoles Ecuadorian Cacao, but can only find it online in 1lb bags… Any Ideas? I haven’t tried the recipe yet so am not rating it.
Hi Kate! I would just use any good chocolate you can find. I love the Guittard chocolate wafers which come in smaller bags and are more readily available.
What does T mean for the vanilla? TBSP?
These are delicious! Perfect balance of chewy and crispy.
So nice to hear this, Caroline!
Can’t want to try these!! Will they be just as good the following day? Im planning to make them & bring to a weekend trip the next day.
Also – does it matter what pan I use? Is there any harm in using two pans at once in the oven since it makes so many cookies?
No harm in using two pans at once, just keep an eye on them and rotate top to bottom, front to back halfway through.
yes, absolutely delicious on day 2 (and beyond) 🙂 🙂 🙂
Not a big cookie baker will give these a try…when do you add the sea salt?? On the cookie before they go into the oven??
Yes! just before baking, I sprinkle the sea salt over top!
These are a family favorite and my ‘go to’ cookies as well. Baking and packing them up to send to my college student in his finals week care package.
So nice to hear this, Stacy! Thanks so much for writing 🙂 🙂 🙂
I just made these cookies for the first time and they are SO good. Recommend beyond words.
So nice to hear this, Tori! These are one of my absolute favorites. Thanks for writing 🙂 🙂 🙂
These turned out perfectly! Wonderful flavor and such a great texture. Thank you for the great recipe!
Great to hear, Hannah 🙂 🙂 🙂 Thanks so much for writing.
This looks so good! I love how the classic cookie can have so many different ratios to bring out different flavors!
Thanks for sharing! Do they keep long?
Yes! I’d say up to a week in an airtight vessel, but likely even longer.
Everything Alexandra does is just top notch, this being my favourite chocolate chip cookie recipe!
So great to hear this, Helene! We just made a batch of these as well. So glad you loved them. They’re my fave 💕
Do you think it would work if I replace the chocolate chips with M&Ms to make M&M cookies?
Yep! Go for it 🙂
I love this recipe, and I’m thinking of doubling it. Do you think that’ll work? Or do you recommend making them in two separate batches?
Definitely you can double it! I always recommend using the weight measurements, especially when doubling. Great to hear you love it 🙂
Hi. This is my favorite CCC recipe, and I get rave reviews when I make them. So thank you very much!
Do you have a weight measurement (in grams) for the butter? I usually say to myself ‘3/4 oz – let’s just round that up to 11 oz. Now I have one smidge of butter taking up fridge space. Let’s just chuck in the whole stick and be done with it.” I do increase the sugar and flour haphazardly to make up for this, and the cookies don’t seem to suffer for my nonchalance. But….
Thank you very much.
Hi! And apologies for the delay here! It’s 305 grams butter. So great to read all of this… glad the recipe has proven to be forgiving. I do need to update all of the measurements to be in grams … so much more accurate. Thanks for writing!
Ali, it there a particular reason that you use a jelly roll pan with these cookies and not a cookie sheet? I have both pans, however, use cookie sheets for my cookies. Your recipes are always spot on, and I am still in search of finding my perfect CCC.
Therefore,I wanted to check with you before tried this recipe
Hi! I don’t have a reason, but having made several batches of these recently I will say the cookie sheet matters. I recently bought two new jelly roll pans, and I find when I use those, my cookies spread more. When I use my old, now nearly blackened xlarge sheet pans, my cookies don’t spread as much. And yet another pan caused the cookies to brown too quickly.
I suggest you try each pan out: bake only 6 cookies at a time. I find 11-12 minutes to be perfect, allowing the cookies to cool completely on the pan before transferring them to a cooling rack — the cookies continue to cook/fall as they cool.
Depending on your results, bake the rest of the cookies with the pan you prefer.
The best chocolate chip cookie recipe. I change up half the 340 g of chocolate chips with seasonal things like mini eggs and candy canes.
Great to hear, Danielle! Thanks so much for writing 🙂 🙂 🙂
When I’m not baking bread I’m making these. My new favorite! Weighing each cookie made for perfectly uniform cookies! Chewy chocolatey perfection.
So nice to hear this, Christine! Thanks for writing 🙂