These are the quintessential classic chocolate chip cookie - soft, chewy, and packed with semi-sweet chocolate chips.
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To me, the quintessential chocolate chip cookie is soft, chewy, and packed with chocolate chips. Sometimes I like a good thin and crispy chocolate chip cookie, but the soft ones are my go-to.
Baking science is essential for soft chocolate chip cookies. In my post for Candy Bar Cookies, I explain the reasons behind using all brown sugar (no white sugar), using a tad more baking soda than usual, and creaming the butter and sugar well. All of those factors contribute to a soft cookie!
Classic Soft Chocolate Chip Cookies
These are the quintessential classic chocolate chip cookie - soft, chewy, and packed with semi-sweet chocolate chips.
Equipment
- Cookie scoop optional
Ingredients
- ½ cup butter (1 stick)
- ¾ cup brown sugar
- 1½ teaspoon vanilla
- 1 egg
- ¾ teaspoon baking soda
- 1¼ cup all purpose flour
- ½ package semi-sweet chocolate chips
Instructions
- Preheat oven to 350°.
- Microwave butter for 45 seconds (it will be partially melted).½ cup butter
- Cream together butter and brown sugar on medium speed until mixture gets light and fluffy, about 2 minutes.¾ cup brown sugar
- Reduce mixer speed to low. Add egg and mix until fully incorporated, about 1 minute. (Tip: Crack egg into a glass or separate small bowl in case you get shell fragments. Much easier to get them out from there than the cookie dough!)1 egg
- Mix in vanilla.1½ teaspoon vanilla
- Mix in baking soda.¾ teaspoon baking soda
- Add flour a half cup at a time and mix until all flour is incorporated.1¼ cup all purpose flour
- Mix in chocolate chips.½ package semi-sweet chocolate chips
- Using a spoon or cookie scoop, form dough into balls and place onto cookie sheets.
- Bake for about 10 minutes until cookies begin to get brown.
- Transfer cookies to a wire cooling rack to cool.
Notes
Recipe yield will vary (e.g., 16-24 cookies) depending on the size of the cookies.
