Soft and Chewy Chocolate Chip Cookies. In a small bowl, whisk together flour and baking soda; set aside. Bookmark this recipe as your new go-to option for delicious, soft, and chewy chocolate chip cookies made from scratch. This simple recipe produces an extra-large batch of cookies, perfect for bringing to any-size gathering, gifting to a friend or setting out on the counter at home for the whole family to enjoy. The best chocolate chip cookies don't have to come from the bakery down the. These chocolate chip cookies are extra soft, chewy, and they turn out perfect every time.

This is the only chocolate chip cookie recipe you will ever need! I feel like a homemade chocolate chip cookie recipe is something that everyone should have in their recipe box. Perfectly Soft and Chewy Chocolate Chip Cookies The Softest, Chewiest, Most Delicious Chocolate Chip Cookies You'll Ever Make! You can have Soft and Chewy Chocolate Chip Cookies using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Soft and Chewy Chocolate Chip Cookies

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

Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt. After much searching these are the ones we deemed best. Soft and chewy but with a lightly crisp outer layer.

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.

If you don't want the crispness, substitute more butter for the shortening. I have found that you need to follow the directions *exactly* to get the best cookies. My favorite chocolate chip brands are Ghiradelli or Guittard, but I won't knock Nestle Toll House brand either. I tend to stay away from store brands though because the chocolate doesn't seem to melt as well. How to Store Chocolate Chip Cookies.