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The Ultimate Soft and Chewy Chocolate Chip Cookies

Stack of three thick chocolate chip cookies, with the top one broken open revealing molten chocolate.
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Follow Chef Tariq’s foolproof method to create bakery-style chocolate chip cookies that are perfectly soft and chewy with slightly crisp edges. This is the best homemade cookie recipe you will use.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, melted and slightly cooled
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet chocolate chips (use high-quality chips for best flavor)
  • Flaky sea salt, for topping (optional)

Instructions

  1. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined. You want a smooth, uniform mixture.
  2. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate medium bowl, whisk together the flour and baking soda.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix the dough.
  5. Fold in the chocolate chips by hand using a spatula.
  6. Cover the dough and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling develops the flavor and prevents spreading, giving you that bakery style texture.
  7. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line baking sheets with parchment paper.
  8. Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared sheets. If desired, press a few extra chocolate chips onto the top of each dough ball.
  9. Bake for 10 to 12 minutes. The edges should look set and golden brown, but the centers should still look slightly soft and underbaked.
  10. Remove the sheets from the oven. Immediately sprinkle a tiny pinch of flaky sea salt over the tops of the cookies, if using.
  11. Let the cookies cool on the baking sheet for 5 minutes to set up before transferring them to a wire rack to cool completely.

Notes

  • For the chewiest cookies, use more brown sugar than white sugar, as brown sugar retains more moisture.
  • If you are in a hurry, chilling for 30 minutes is better than skipping it, but the longer chill time yields superior results.
  • Store cooled cookies in an airtight container at room temperature for up to 5 days to maintain softness.

Nutrition

Find it online: https://savoryskies.com/best-soft-chewy-chocolate-chip-cookies/