Soft Chewy Chocolate Chip Cookies

My college roommate used to bake these on Sunday afternoons while we studied, and the smell would pull both of us away from our textbooks every single time. Something about brown sugar hitting hot butter just makes a whole apartment feel like home. I've tweaked her recipe over the years, but that perfect chewy center stayed exactly the same.

Last winter my neighbor texted me at 9pm because her kids were having a rough week and needed something to look forward to. I brought over a warm batch and she told me later they ate every single one standing at the counter. Sometimes cookies are just the language we need.

Ingredients

• All-purpose flour: The backbone that gives these cookies their structure without making them tough or cakey
• Baking soda: Helps create those beautiful cracks on top while keeping the texture tender
• Salt: Don't skip this, it balances all the sugar and makes the chocolate pop
• Unsalted butter: Softened to room temperature so it creams perfectly with the sugars
• Granulated sugar: Creates crisp edges and helps spread the cookies just right
• Light brown sugar: The secret to that chewy texture and deep caramel flavor
• Eggs: Bind everything together while adding richness and structure
• Pure vanilla extract: Use the good stuff, it makes a noticeable difference in the final flavor
• Semi-sweet chocolate chips: The classic choice that melts into puddles while still holding their shape

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper so nothing sticks

Whisk the dry team:

In a medium bowl, combine flour, baking soda, and salt until well blended

Cream the butter and sugars:

Beat together until light and fluffy, about 2 minutes, to create air pockets

Add the wet ingredients:

Drop in eggs one at a time, mixing well, then stir in vanilla until fragrant

Bring it all together:

Gradually mix in dry ingredients just until you don't see white streaks

Fold in the chocolate:

Gently stir in chips until evenly distributed throughout the dough

Scoop and space:

Drop rounded tablespoons onto sheets, leaving 2 inches between each for spreading

Bake to golden perfection:

Cook for 10 to 12 minutes until edges are lightly golden but centers still look soft

Patience pays off:

Let them rest on the hot sheets for 5 minutes before moving to a wire rack

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My daughter helped me make a batch for her school bake sale last month, and she was so proud telling everyone they were her recipe. Watching her share something she created with her own hands was better than any compliment I could have received.

Making Them Your Own

I've found that dark chocolate chips add sophistication while milk chocolate makes them taste more nostalgic. White chocolate chips with dried cranberries became a holiday tradition after my motherinlaw mentioned she preferred fruit in her cookies. The base dough is incredibly forgiving.

The Science of Chew

Brown sugar contains molasses, which is hygroscopic and attracts moisture from the air. That extra moisture is what keeps these cookies soft days after baking. I learned this trick from a food scientist friend who finally explained why some recipes turn into rocks overnight.

Storage Secrets

These cookies stay perfect in an airtight container for up to 5 days, though they rarely last that long in my house. For longer storage, freeze the unbaked dough balls and bake straight from frozen, adding just 2 extra minutes.

• Place a slice of white bread in the container to keep cookies soft indefinitely
• Never store warm cookies or condensation will make them soggy
• Freeze baked cookies between layers of wax paper for up to 3 months

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Hope these bring as much warmth to your kitchen as they have to mine over the years.

Recipe FAQs

→ Why are my cookies flat?

Flat cookies usually happen when butter is too warm or dough isn't chilled. Try refrigerating the dough for 30 minutes before baking to help cookies hold their shape.

→ Can I use salted butter instead?

Yes, simply reduce the added salt to 1/4 teaspoon. The flavor profile will remain delicious with this simple adjustment.

→ How do I know when they're done?

Remove cookies when edges are golden but centers still look slightly soft. They continue cooking on the hot baking sheet, ensuring that perfect chewy texture.

→ Can I freeze the dough?

Absolutely! Scoop dough balls onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

→ What makes cookies chewy versus crispy?

Brown sugar and proper baking time create chewiness. Underbaking slightly and using more brown sugar than white sugar yields soft, chewy centers with crisp edges.

→ Can I halve this recipe?

Yes! Simply use 1 large egg (the original calls for 2) and reduce all other ingredients by half. The proportions work perfectly at any scale.