If you’re looking for a tried and true chocolate chip cookie recipe, this is it. It’s got everything going for it – a crispy exterior, a soft and chewy interior. Plus, you don’t need to refrigerate the dough!
I don’t know about you, but I am always on the hunt for a good chocolate chip cookie. Like many of you, chocolate chip is probably my favorite type of cookie (these oatmeal raisin ones are a close second). I’ve been trying a lot of new sourdough and ice cream recipes and needed a break to try some classic chocolate chip cookies.
In my mind, the best chocolate chip cookies have a slightly crisp exterior and a soft and chew interior. I do not like crispy cookies – you know, the kinds that crumble into a hot mess after you bite into them. If I wanted them crispy, I’d eat crackers. I like my cookies super soft and chewy. These cookies definitely fit that description.
What I appreciated about this particular recipe is that it did not require to be chilled in the refrigerator. Lots of cookie recipes ask you to chill the dough so that it doesn’t spread too much while baking. These, however, do not need to be pre-chilled so you can save some time there. That means you can eat cookies a lot quicker! That’s a win in my book.
These are definitely a solid chocolate chip cookie. If you’re short on time and don’t want to chill your dough, make these cookies.
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Soft and chewy chocolate chip cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- Preheat your oven to 375°F. Line two baking sheets with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
- Add the vanilla and eggs and mix well.
- Turn the mixer to low and slowly add in the dry ingredients until everything comes together. Add in the chocolate chips.
- Using a medium cookie scoop or two spoons, scoop a moundful of dough onto your prepared baking sheet, making sure to leave at least 2 inches in between each cookie mound. Do not put more than 12 cookies on a baking pan (you will need to bake these in batches).
- Bake in your preheated oven for 8-10 minutes or until the edges are just starting to turn a light golden color. The middles will look underdone, and that is OK. The cookies will continue to set as they cool.
- Allow the cookies to cool on the pan for about 5 minutes before transferring them to a wire rack to cool completely. If you don't have enough baking pans, allow one batch to fully cool so you can remove the cookies and bake another batch.