Soft and Chewy Cookies
These soft and chewy cookies are the ultimate comfort treat—featuring a tender, melt-in-your-mouth center with delicately crisp edges. Perfect for pairing with a glass of milk or enjoying on their own, they’re easy to prepare with simple pantry ingredients and a few handy kitchen tools. Ideal for casual gatherings or an everyday indulgence!
Equipment
- Mixing Bowls: 1 large, 1 medium
- Measuring cups/spoons
- Hand Mixer or Stand Mixer
- Rubber Spatula
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Ingredients
- Dry Ingredients:
- 2 1/4 cups all-purpose flour sifted
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Wet Ingredients:
- 3/4 cup unsalted butter melted and slightly cooled
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus 1 egg yolk all at room temperature
- Mix-Ins:
- 2 cups semisweet chocolate chips or a blend of semisweet and dark chocolate chips
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat & Prep:
- Preheat your oven to 325°F (163°C). Line baking sheets with parchment paper or silicone mats.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
- Mix Wet Ingredients:
- In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Beat with your mixer until the mixture is smooth and fully incorporated.
- Add the vanilla extract, egg, and extra egg yolk. Continue to beat until the mixture is light and creamy.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or on low speed. Mix just until combined—avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips:
- Gently fold in the chocolate chips (and nuts, if using) until evenly distributed.
- Scoop Dough:
- Using a tablespoon or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
- Bake:
- Bake in the preheated oven for 10–12 minutes. The edges should turn a light golden color while the centers remain soft and slightly underdone for extra chewiness.
- Cool:
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Transfer to a cooling rack to cool completely.
- Details
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: Approximately 30 minutes
- Yield: About 24 cookies
- Category: Dessert / Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- Keywords
- soft, chewy, cookies, chocolate chip, dessert, easy, classic, homemade, comfort food, American
- Nutrition (Per Cookie – Approximate)
- Serving Size: 1 cookie (≈40g)
- Calories: 210
- Sugar: 14g
- Sodium: 130mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
- Note: Nutritional values are approximate and may vary based on specific ingredients and portion sizes.
Notes
Chill for Chewiness: For even chewier cookies, chill the dough for 30 minutes before baking.
Avoid Overbaking: The cookies may seem slightly underdone when you take them out; they’ll firm up as they cool.
Flavor Variations: Feel free to experiment with different mix-ins such as white chocolate chips, dried cranberries, or shredded coconut.
Ingredient Temperature: Ensure eggs and butter are at room temperature to help the dough come together smoothly.
Storage: Keep cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.
Avoid Overbaking: The cookies may seem slightly underdone when you take them out; they’ll firm up as they cool.
Flavor Variations: Feel free to experiment with different mix-ins such as white chocolate chips, dried cranberries, or shredded coconut.
Ingredient Temperature: Ensure eggs and butter are at room temperature to help the dough come together smoothly.
Storage: Keep cookies in an airtight container at room temperature for up to one week. They can also be frozen for longer storage.