Soft and chewy chocolate chip cookies

These soft and chewy chocolate chips are delightful. They do require a 2 hour chill in the refrigerator so make sure you plan accordingly!

Soft and chewy chocolate chip cookies

My family and I went on a ski trip over President’s Day weekend. We had intended on skiing over Martin Luther King weekend, but I was competing that day so we postponed our trip. This year, we traveled to West Virginia to ski at Snowshoe. It was our first time to that mountain, so we were all pumped.

Soft and chewy chocolate chip cookies

Addie volunteered to bake us some cookies so she found this recipe from Sally’s Baking Addiction. We purposely baked these for the minimum amount of time recommended because we are not a fan of hard and crunchy cookies. When we took them out of the oven, they looked a bit gooey in the middle, but I told my family to be patient because the cookies would set as they cooled.

soft and chewy chocolate chip cookies

We did not have the patience to wait until the cookies were fully cooled, so we enjoyed them while they were still warm. As a result, the cookies fell apart in our hands, but we thoroughly enjoyed licking the chocolate chips off our fingers. The cookies set up beautifully and maintained their soft and chewy texture once they cooled. In fact, I thought that the cookies tasted better the following day.

This is a good chocolate chip cookie recipe for anybody who’s a fan.  Just remember that it requires some cooling time, so remember to account for that when planning your day.

Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5

Soft and chewy chocolate chip cookies

Prep Time15 minutes
Cook Time12 minutes
Chilling time2 hours
Total Time2 hours 27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 18
Author: Eva Bakes


  • 2 and ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 and ½ teaspoons corn starch
  • ½ teaspoon salt
  • ¾ cup (1 and ½ sticks or 12 Tablespoons) unsalted butter melted and cooled
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • 1 large egg plus 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • 1 and ¼ cups chocolate chips or chocolate chunks


  • In a medium sized bowl, whisk together the flour, baking soda, corn starch, and salt together. Set aside.
  • In the bowl of a stand mixer or in a large bowl if using a handheld mixer or if mixing by hand, mix together the melted butter, brown sugar, and granulated sugar on medium speed until lump-free.
  • Add in the egg and the egg yolk and mix well. Add the vanilla extract.
  • Turn the mixer to low and slowly add in the dry ingredients. Mix until no dry streaks remain. Fold in the chocolate chips.
  • Cover the dough and transfer it to the refrigerator to cool for 2-3 hours (you can keep this chilled for up to 3 days).
  • Once the dough has thoroughly chilled, allow it to thaw slightly (about 10 minutes). While the dough is thawing, preheat your oven to 325℉. Line two baking sheets with parchment paper or silicone mats and set aside.
  • Using a medium sized cookie scoop, scoop out portions of dough and place them on your prepared baking sheet. Roll each portion into a ball with your hands. Repeat with the remaining dough, ensuring that there is at least 1-2 inches between each ball of dough.
  • Bake the cookie dough in your preheated oven for 6 minutes. Then rotate the pans back to front and top to bottom (swap the sheets so that the one in the middle rack is now on the top rack and vice versa). Bake another 6-7 minutes.
  • The cookies should be mostly set on the edges but the centers will appear underdone. This is exactly what you want. If desired, you can gently press additional chocolate chips on top of the cookies.
  • Allow the cookies to cool completely (or eat them still warm).


Leftover cookies should be stored in an airtight container and will last at least a week. Baked cookies can be frozen and thawed, and unbaked cookie dough can be frozen for about 3 months (make sure to thaw it thoroughly before baking).
Source: Sally's Baking Addiction

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