These soft & chewy chocolate chip cookies are everything you could ever want a chocolate chip cookie to be. Loaded with chocolate and absolutely amazing!
Soft & chewy chocolate chip cookies are absolutely a classic cookie recipe for thick and chewy chocolate chip cookies that are crispy around the edge, loaded with chocolate morsels in every bite, and nice and chewy in the middle. You’re going to want a glass of milk.
I think the internet might break from having another chocolate chip cookie recipe posted on it. But honestly, we make these ALL. THE. TIME. and the blog wouldn’t be complete without it. They are the most soft & chewy chocolate chip cookies you have ever tried and the recipe is part of the family. Like from one of those family reunion compilation fundraiser cookbooks wayyyyy back in the 80’s. My mom bought a cookbook for each of her kids, and I still have my copy, even though I haven’t looked through it in ages. It’s filled with hilariously typical 80’s Utah-Mormon fare like casseroles with Ritz cracker tops and Jell-O variations. It’s a classic, for sure.
Well, anyway, chocolate chip cookies, right? These cookies are probably one of the first things I ever learned how to bake. It’s the most splattered page of the family reunion recipe book. Except I never have to turn to that page anymore because I have had this recipe memorized for so long. And no other chocolate chip cookie I have tried can match the amazingly perfect texture of these beauties.
In college, my roommates and I would make a batch of cookies, only to end up passing around the bowl of cookie dough in the living room.
And eating it spoonful by spoonful over conversations about classes and guys and life, without ever getting to the actual baking part of baking cookies.
And then needing to make another batch just to have some soft & chewy chocolate chip cookies that were actually baked, just in case any of those guys we had been talking about ended up hanging out at our place.
I know, I know – like I said before, the internet definitely doesn’t need one more chocolate chip cookie recipe. And yet, here I am. Because there are a ridiculous number of “best chocolate chip cookies” recipes floating around, each advocating this alteration or that method to achieve cookie perfection. I feel like I’ve tried them all, but you know what? I’m never as wowed as I should be. And for the life of me, I cannot bring myself to chill the cookie dough when I want cookies RIGHT NOW. If it does, in fact, make a difference, it isn’t big enough to justify the delay of waiting for dough to chill.
After all the different versions I have tried, I always, always, always come back to this recipe and the best soft & chewy chocolate chip cookies you can imagine. It might be because these are the cookies of my childhood, but I think it’s more than that. I truly believe these are the best ones ever. They are so soft and full of chocolate. These cookies are practically perfect in every way you could ever want a cookie to be. Honestly, I can’t stop myself from posting about them.
A few technical notes – 1. If your batter is looking too soft, add just a little more flour at a time. 2. The original version of the recipe called for shortening. I have replaced it with butter, which I think gives the best flavor to these cookies – more of a toffee-flavor to the dough that is missing with just shortening. But you could absolutely use shortening or half shortening and half butter. 3. You can roll these into balls if you want super uniform looking chocolate chip cookies. Although I prefer the ease of just dropping them onto the cookie sheet.
Looking for other soft, chewy cookie inspiration? Try these!
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- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 2 large eggs
- 2 3/4 cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees. If your butter is coming straight from the fridge, microwave it for about 15 seconds just to barely soften it. I would say use room temperature butter, but when I want cookies, I want them immediately and don't have time to wait for butter to soften on its own.
In a large mixing bowl, combine the butter, sugars, and eggs and beat using a stand or electric mixer until creamy, about 1-2 minutes.
Add flour, baking soda, salt and vanilla and mix just until combined and no streaks of flour remain.
Stir in chocolate chips, being careful not to overmix. Try not to eat all the cookie dough at this point.
Scoop and drop onto a cookie sheet, leaving space to spread between each cookie. I usually make my cookies on the large side and do 12 cookies per cookie sheet.
Bake for 9-11 minutes until the cookies look puffy and just barely start to turn golden brown. Whatever you do, definitely do not overbake these! It's probably the greatest commandment of chocolate chip cookie making, to not overbake the cookies, because it is taking them out when they are slightly underbaked that gives them the perfect, super soft texture. If you were to eat one immediately after removing from the oven, it would look undercooked inside, but once they have had time to set, the center will firm up perfectly.
The cookies will stay and delicious for days. You can refrigerate the dough and make part of a batch one day and the rest of the batch the next day. Or make them all at once and heat up any cookies that make it through to Day 2 (unlikely) for 10-12 seconds in the microwave. They will taste almost like they just came out of the oven.
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