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–+ servings
A stack of four Soft and Chewy Chocolate Chip Cookies loaded with chocolate chips on a light gray plate.

Soft and Chewy Chocolate Chip Cookies Every Time

Follow these steps to make chocolate chip cookies that are consistently soft in the center and chewy around the edges.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 24 cookies
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
Wet Ingredients and Mix-ins
  • 1 cup unsalted butter, softened 2 sticks
  • 0.75 cup granulated sugar
  • 0.75 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 cups semi-sweet chocolate chips 12 oz

Equipment

  • Oven
  • Baking sheets
  • Parchment paper
  • Medium bowl
  • Large mixing bowl
  • Hand mixer
  • Rubber spatula
  • Wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In your large mixing bowl, use a hand mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 2-3 minutes.
  4. Beat in the eggs, one at a time, followed by the vanilla extract. Mix until everything is just combined.
  5. Reduce your mixer speed to low and gradually add the flour mixture. Mix until you no longer see streaks of flour. Do not overmix.
  6. Use your rubber spatula to fold in the chocolate chips until they are evenly distributed throughout the dough.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each one for spreading.
  8. Bake for 9-11 minutes. The edges should be lightly golden, but the centers should still look slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

The key to soft centers is pulling the cookies out when they look slightly underbaked. They will finish setting up on the hot pan as they rest.

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