Soft & Chewy Chocolate Chip Cookies

I know, I know. The internet is pretty full of chocolate chip cookie recipes, but hear me out. These Soft & Chewy Chocolate Chip Cookies are like little golden circles of joy that my family gobbles up way too fast. They’re warm, comforting, and everyone agrees they’re magic. Why are they special? Well, they’re soft and chewy (as if the name didn’t give it away), and they just make any day better. Try them, and you’ll see why we can’t get enough of them!

In our little family circus, these cookies have become legendary. Picture this: it’s a lazy Sunday afternoon, and the smell of cookies wafts through the house. My husband, who claims he’s “not that into sweets” (liar!), suddenly materializes in the kitchen. The cookies disappear like magic! Honestly, sometimes I have to double the batch because I like to nibble on the cookie dough too—a guilty habit, but who’s judging? Sharing these cookies has become a cozy little ritual for us.

Why You’ll Love This Soft & Chewy Chocolate Chip Cookies

Alright, here’s the deal. You’ll love these cookies because they’re:
– Like a warm hug for your tastebuds.
– Perfect for dunking in milk (or coffee for those rebellious caffeine lovers).
– Bake quickly if you have a cookie emergency (isn’t it always?).
– They make your whole house smell amazing, like you’ve got your life together.

How to Make It

So, here’s where the magic happens. Get comfy because making these cookies is like chatting with a friend. Grab your mixing bowl (don’t skimp on size—seriously), and throw in your butter and sugars. If you’re anything like me, you might miss the bowl a little, but that’s what spoons are for, right? Cream those bad boys until they’re fluffy clouds. Add your egg and vanilla; I dare you not to lick the beaters. Mix in your dry ingredients then heaps of chocolate chips. Don’t eat them all, save some for the dough! Scoop, bake, cool—ha, who am I kidding, eat them hot right off the tray.

Ingredient Notes

– Butter: The good stuff. Softened—not melted, not rock hard. Trust me, makes all the difference.
– Brown Sugar: Makes it rich and chewy. Forgot it once, and they were sad, puffy little rocks.
– Chocolate Chips: Go wild here. More is more, my favorite rule in life.

**Recipe Steps:**

1. Cream butter and sugars until you get something fluffy.
2. Mix in egg and vanilla—try not to splash.
3. Blend flour, baking soda, and salt; fold into wet stuff.
4. Stir in chocolate chips till they look like too many (but that’s impossible).
5. Scoop dough on a tray. Bake till golden, about 8-10 mins.
6. Let them cool a smidge—or not.

What to Serve It With

Tips & Mistakes

Tickle your childhood with a glass of milk or indulge with a luxurious hot cocoa. Honestly, they’re buds with most things.

Storage Tips

Toss leftovers (if that happens) in an airtight box and pray no one sees you snack on them for breakfast. Cold cookies are still delish, breakfast of champions if you ask me.

Variations and Substitutions

Here’s the tea: Sometimes I use dark chocolate or a handful of nuts instead of half the chips. Once, I used coconut oil (ran out of butter) and they were not half bad. Maple syrup instead of brown sugar is another twist, but don’t skip on the choc chips, ever.

Frequently Asked Questions

Soft & Chewy Chocolate Chip Cookies

Deliciously soft and chewy chocolate chip cookies with crispy edges and gooey centers, perfect for any occasion.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.25 cups all-purpose flour
• ▢ 0.75 cup unsalted butter melted and cooled
• ▢ 0.5 cup granulated sugar
• ▢ 0.75 cup brown sugar packed
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 2 cups semisweet chocolate chips

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, whisk together flour, baking soda, and salt.
• In another bowl, combine melted butter, granulated sugar, and brown sugar. Mix until smooth.
• Beat in the egg and vanilla extract to the butter-sugar mixture.
• Gradually add the dry ingredients into the wet ingredients and stir until just combined.
• Fold in the chocolate chips evenly through the dough.
• Drop spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Bake for 10-12 minutes or until edges are golden but centers remain soft.
• Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container for up to one week or freeze for longer storage.