Soft and chewy chocolate chip cookies

These soft and chewy chocolate chip cookies are going to be your new favorites! They are the quintessential cookie. They go well with milk or as an add-in for ice cream!

soft and chewy chocolate chip cookies

Our neighbors finally moved in! We’ve tried unsuccessfully to meet them several times. One evening, we tried bringing them brownies to no avail. Another evening we tried bringing another treat, but nobody was home.

FINALLY, they were home another evening and I was able to bring them these soft and chewy chocolate chip cookies. I intended to make these solely for some ice cream, but since it made a large batch (39 cookies!), I shared them.

soft and chewy chocolate chip cookies

My husband was worried when these came out of the oven because they appeared underbaked. But lo and behold, they firmed up as they cooled. So the final cookie was super soft and chewy in the middle. Addie helped me crumble them into some ice cream for an even better dessert.

If you’re looking for a solid chocolate chip cookie recipe, this is it!

soft and chewy chocolate chip cookies

Soft and chewy chocolate chip cookies

Super soft and chewy chocolate chip cookies that go great with milk - or as an add-in for ice cream!
Prep Time15 minutes
Cook Time12 minutes
Chilling time2 hours
Total Time2 hours 27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies
Servings: 39
Author: Eva Bakes


  • 2 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter room temperature
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (1 package) semi-sweet chocolate chips


  • In a medium sized bowl, whisk together the flour, baking soda 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 together the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. Add the eggs one at a time and then the vanilla. Mix well.
  • Turn the mixer to low and slowly add in the dry ingredients. Fold in the chocolate chips. Transfer the bowl to the refrigerator and chill for 2 hours.
  • Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper or silicone mats.
  • Remove the bowl from the refrigerator. Use a medium sized cookie scoop or two spoons to scoop mounds of dough onto your prepared baking sheet. Leave at least 2 inches between each mound of cookie dough ball so it can spread.
  • Bake in your preheated oven for 10-12 minutes or until the sides start to turn a light golden brown. Do not over bake. The cookies will continue to set as they cool. Allow the cookies to cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.


Leftover cookies can be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Source: Barely adapted from Live Well Bake Often

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