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Katie's Cucina » Recipes » Dessert

Chocolate Chip Cookies

Published: Dec 14, 2021 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Two cookies on a blue napkin with text on image for pinterest.
Two chocolate chip cookies broken on a blue napkin resting on a dish towel.
Three photos; top of baked cookies split by recipe title text bottom two of dough mixing in mixer.
Two cookies stacked on blue napkins with recipe title text on image for pinterest.
Top view of a wire rack full of chocolate chip cookies with logo on right corner.
Two photos top of cooked chocolate chip cookies divided by recipe title text and bottom of dough balls.

My no-fail recipe for gooey and soft Chocolate Chip Cookies is going to be your new go-to recipes whenever you have the cravings for a bakery style chocolate chip cookie. The cookies are thin, but pack so much flavorful and will melt in your mouth. Best of all they take about 30 minutes from start to finish.

Two blue napkins with two cookies on top with a wire rack of cookies and milk next to it.

If you love cookies, you are going to love this easy recipe for Gooey Chocolate Chip Cookies. With basic pantry ingredients like flour, sugar, and baking soda plus refrigerated ingredients like butter and eggs. This classic cookie dough recipe comes together in minutes and is baked in batches on baking sheets for less then 10 minutes each tray.

Table of contents

  • Why This Recipe Works
  • Ingredients
  • How to Make Chocolate Chip Cookies
  • FAQs
  • Tips & Tricks
  • Secret to Soft Cookies
  • More Chocolate Chip Recipes
  • Craving Cookies?

Why This Recipe Works

Two large thing chocoalte chip cookies stacked on 2 blue napkins with milk in background.

Here is why this recipe for the best chocolate chip cookies works.

If you follow this recipe exactly how written you will have soft chewy cookies EVERY SINGLE TIME.

You can make as little or as many cookies as you would like with this cookie dough recipe. Check out my tips and tricks section on how to store for future baking.

Sweet, salty, and softy gooey cookies. Need I say more.

Ingredients

  • Butter – Unsalted butter is best for this recipe at room temperature.
  • Sugar – You will need a combination of white and brown sugar for this recipe.
  • Baking Soda – This is what you need for the cookies to rise. Fresh baking soda works best (nothing older then 6 months from opening).
  • Salt – The salt helps balance out the flour and sugar.
  • Vanilla Extract – This is what gives you the rich tastes in the cookies. Don’t skimp!
  • All Purpose Flour – A good quality all purpose flour that has been sifted and/or whisked before measuring.
  • Chocolate Chips – I love to use regular semi-sweet chocolate chips. However, you can also use mini chocolate chips, or chocolate chunks. Semi-sweet, dark chocolate, or even milk chocolate flavored varieties.

How to Make Chocolate Chip Cookies

Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

Mix wet ingredients – Using a KitchenAid Stand Mixer fitted with a flat paddle attachment. Cream the butter and sugars together until smooth on medium speed for 1 minute. Then add in the egg and vanilla extract and mix on medium speed until incorporated about 15-23 minutes.

Mix in Dry Ingredients – Next, add in the all-purpose flour, baking soda, and salt. Mix on low then gradually increase to medium speed as the flour begins to incorporate into the butter/sugar/eggs. Mix for 30 seconds (until the flour is fully mixed into the butter). Then, mix in the chocolate chips until just barely mixed (10 seconds on medium speed).

Scoop – Using a medium cookie scoop drop a rounded tablespoon size of cookie dough onto un-greased parchment lined baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on the baking sheet for 5 minutes. Then, carefully, remove the cookies to a wire racks to cool completely.

FAQs

Here are all the frequently asked questions readers have asked when making soft chocolate chip cookies.

How many cookies does this cookie dough recipe make?

This cookie dough recipe makes about 48 medium sized cookies. Using a medium cookie scoop. Depending on the size of the scoop will depend on how many cookies you can make.

What is the secret to making soft chewy cookies?

The secret to soft chewy cookies is to not over bake the cookies. The cookies will continue to bake on the baking tray.

What makes chocolate chip cookies chewy vs crispy?

It partially comes down to sugar. By using more white granulated sugar it can lead to crispier cookies. That’s because white sugar lets out a lot of water as it bakes, resulting in crispier cookies. You can also have crispier cookies if you bake them too long in the oven. Remember, cookies will continue to bake even after out of the oven. Chewy cookies are in part thanks to the equal parts sugar and egg yolks. An additional egg yolk will help obtained chewy cookies. That paired with cooking time. You will remove them out of the oven just as they begin to brown.

How long should you bake cookies at 350?

You should bake cookies 9-11 minutes at 350 degrees Fahrenheit.

Tips & Tricks

Top view of chocolate chip cookies on a metal wire rack.

Here are a few of my favorite tips and tricks I’ve learned when making this recipe.

  • Butter – 1 cup of butter equals 2 sticks.
  • Chocolate Chips – You can use chocolate chunks instead of chocolate chips or even mini chocolate chips for this recipe.
  • Nuts – If you like nuts in your chocolate chip cookies you can add 1 cup of chopped nuts of your choice. I prefer walnut, but you can also use pecan.
  • Yield – Recipe yields depends on the size of the cookie scoop you use. I like to use a medium cookie scoop.
  • Refrigerate Dough – If you want a thicker fluffier cookie you will want to refrigerate the dough for at least 30 minutes before scooping.
  • Refrigerate Leftover Cookie Dough – If you don’t feel like making the entire batch you can refrigerate half or three quarters of the dough for later use. Simply shape the cookie dough into a log and wrap with plastic wrap.

Secret to Soft Cookies

If you want to know what the secret is to soft cookies… it’s pulling them out of the oven a few minutes before they look super golden brown and crispy. The cookies will continue to cook for a few minutes on the hot baking sheet. Then after 5 minutes remove them to a wire rack to completely cool and stop cooking.

More Chocolate Chip Recipes

Two dark blue paper napkins with two cookies resting on top of a white and blue dish cloth with milk and cookies in background.

If you are still craving chocolate chips, here are a few more of my favorite chocolate chip recipes.

  • No Bake Chocolate Chip Granola Bars
  • Chocolate Chip Muffins
  • Chocolate Chocolate Chip Banana Bread

Craving Cookies?

Craving cookies? Try these other tried and true cookie recipes…

  • Chocolate Peanut Butter Chip Cookies
  • White Chocolate Peppermint Cookies
  • Dark Chocolate and Pecan Cookies

I’m excited to be one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that provides an expressive way for my fans to show their support and appreciation through virtual stickers. As a loyal supporter of Katie’s Cucina, you can now feel more connected and engaged because you have the ability to express yourself and share what my work means to you.

What I love is that my readers get to choose and select from a variety of different stickers. Every time you decide to send a paid sticker, you can add a personal message. These messages mean so much to me, and the virtual stickers can translate into direct revenue to support the work that goes into all the content that I create. You can find the Thank with Google feature on top of my post or in my sidebar. I would love it if you would test it out, even just to send a free sticker, and let me know what you think! As always, thank you for your continued support.

If you make this gooey chocolate chip cookie recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

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2 chocolate chip cookies on two bright blue paper napkins on top of a striped white and blue dish cloth.

Chocolate Chip Cookies

My no-fail recipe for Gooey Chocolate Chip Cookies is going to be your new go-to recipes whenever you have the cravings for a bakery style chocolate chip cookie. The cookies are thin, but pack so much flavorful and will melt in your mouth. Best of all they take about 30 minutes from start to finish.
5 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Cooling: 5 minutes minutes
Total Time: 25 minutes minutes
Servings: 24
Calories: 254kcal
Author: Katie

Equipment

  • KitchenAid Stand Mixer
  • Oven

Ingredients

  • 1 cup unsalted butter softened
  • ¾ cup Brown Sugar
  • ¾ cup Granulated Sugar
  • 2 teaspoons Vanilla Extract
  • 2 Eggs room temperature
  • 2-¼ cup all-purpose flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Using a KitchenAid Stand Mixer fitted with a flat paddle attachment. Cream the butter and sugars together until smooth on medium speed for 1 minute. Then add in the egg and vanilla extract and mix on medium speed until incorporated about 15-23 minutes.
  • Next, add in the all-purpose flour, baking soda, and salt. Mix on low then gradually increase to medium speed as the flour begins to incorporate into the butter/sugar/eggs. Mix for 30 seconds (until the flour is fully mixed into the butter). Then, mix in the chocolate chips until just barely mixed (10 seconds on medium speed).
  • Using a medium cookie scoop drop a rounded tablespoon size of cookie dough onto un-greased parchment lined baking sheets.
  • Bake for 9 to 11 minutes or until golden brown. Cool on the baking sheet for 5 minutes. Then, carefully, remove the cookies to a wire racks to cool completely.

Notes

  • Butter – 1 cup of butter equals 2 sticks.
  • Chocolate Chips – You can use chocolate chunks instead of chocolate chips or even mini chocolate chips for this recipe.
  • Nuts – If you like nuts in your chocolate chip cookies you can add 1 cup of chopped nuts of your choice. I prefer walnut, but you can also use pecan.
  • Yield – Recipe yields depends on the size of the cookie scoop you use. I like to use a medium cookie scoop.
  • Refrigerate Dough – If you want a thicker fluffier cookie you will want to refrigerate the dough for at least 30 minutes before scooping.
  • Refrigerate Leftover Cookie Dough – If you don’t feel like making the entire batch you can refrigerate half or three quarters of the dough for later use. Simply shape the cookie dough into a log and wrap with plastic wrap.

Nutrition

Serving: 1g | Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 152mg | Potassium: 115mg | Fiber: 2g | Sugar: 19g | Vitamin A: 264IU | Calcium: 21mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Originally published September 8, 2010

Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

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About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 15 years ago as a way to help others get cooking in the kitchen.

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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