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 cook Soft and Chewy Chocolate Chip Cookies using 9 ingredients and 10 steps. Here is how you cook that.

Ingredients of Soft and Chewy Chocolate Chip Cookies

It's 2 1/4 cup of Flour.
You need 1 stick of Butter.
You need 1/2 cup of Sugar.
It's 1 cup of Packed Brown Sugar.
You need 1 tsp of Salt.
It's 2 tsp of Vanilla Extract.
Prepare 2 large of Eggs.
Prepare 2 cup of Chocolate Chips.
You need 2 tsp of baking soda.

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 instructions

Preheat oven 350º.
Whisk together in a bowl flour and baking soda, set aside.
In a separate bowl combine butter with sugar and brown sugar; Beat on medium speed with hand or stand mixer 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 chocolate chips (and nuts optional).
Drop or roll into tablespoon sized balls 2 inches apart on baking sheet lined with parchment paper.
Bake until cookies are golden around the edges but still soft in the middle Approximately 8-10 minutes.
Remove from oven cool 1 to 2 minutes. After cooled flatten slightly with the back of a spoon and let cool a few minutes more..
Store baked cookies in air tight container up to a week at room temperature. Store unused raw cookie dough in air tight container in refrigerated up to 2 weeks or more.

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.