Soft and Chewy Chocolate Chip Cookies. Chocolate chip cookies are a go-to favorite dessert, sweet snack, or after-school treat. This cookie—which is made in the soft and chewy style—gives you both the nostalgia of childhood bake sales and the satisfying, grown-up flavors of dark chocolate. Chocolate chip cookies bake quickly, so keep an eye on the baking time! Take them out when they are just barely baked but too soft to take off the cookie sheet. Let them rest on the cookie sheet for one minute until taking them off to dry on a cooling rack.

Tips for how to make soft and chewy chocolate chip cookies: Use REAL butter (not margarine!), and the temperature matters! Believe me, I tested different temperatures a lot. In a medium-size bowl, mix together the melted butter, brown sugar and white sugar until well blended. You can cook Soft and Chewy Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Soft and Chewy Chocolate Chip Cookies

Prepare 2 1/4 cup of flour.
It's 1/2 tsp of baking soda.
Prepare 1 cup of (2 sticks) unsalted butter, room temperature.
You need 1/2 cup of granulated sugar.
You need 1 cup of packed light brown sugar.
Prepare 1 tsp of salt.
You need 2 tsp of pure vanilla extract.
It's 2 of large eggs.
Prepare 2 cup of semi sweet and/or milk chocolate chips.

Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Brown Sugar & Granulated Sugar: The brown sugar adds moisture and creates chewy chocolate chip cookies while the granulated sugar helps them spread.

Soft and Chewy Chocolate Chip Cookies step by step

Preheat oven to 350°F. In a small bowl whisk together flour and banking soda; set aside.
In the bowl of an electric mixer fitted with the paddle adjustment, combine both sugars with the butter; beat on medium speed until light and fluffy. Reduce speed to low; add salt, vanilla and eggs. Beat until well mixed, about 1 minute.
Add flour mixture; mix until just combined. Stir in the chocolate chips.
Drop heaping tablespoon - sized balls of dough about 2 inches apart on baking sheets lined with parchment paper.
Bake until cookies are golden around the edges, but still soft in the center, 8-10 minutes..
Remove from oven and let cool on baking sheet about 1-2 minutes.
Transfer to a wire rack and let cool completely.
Store cookies in air tight container at room temperature up to 1 week.

Eggs & Vanilla Extract: There are two eggs in these cookies to bind everything together plus a little vanilla extract. You will need fully softened unsalted butter for these cookies. You'll also need flour, eggs, brown and white sugar, vanilla, semi-sweet chocolate chips, baking soda, baking powder, cornstarch, and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended.