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.
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
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.
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.
The secret to soft chewy cookies is to not over bake the cookies. The cookies will continue to bake on the baking tray.
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.
You should bake cookies 9-11 minutes at 350 degrees Fahrenheit.
Tips & Tricks
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
If you are still craving chocolate chips, here are a few more of my favorite chocolate chip recipes.
Craving Cookies?
Craving cookies? Try these other tried and true cookie recipes…
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Chocolate Chip Cookies
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
Originally published September 8, 2010
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