Soft and Chewy Chocolate Chip {or Chocolate Chunk} Cookies
User Reviews
4.8
Soft and Chewy Chocolate Chip {or Chocolate Chunk} Cookies
Description
The recipe starts with creaming softened butter with granulated and brown sugars to build a creamy base. Baking soda and baking powder serve as leavening agents to give slight lift and tenderness. Incorporating an egg and vanilla adds moisture and flavor. Flour is mixed in carefully to avoid overworking, and either chocolate chips or chunks are folded in to add texture and rich chocolate. Using a cookie scoop ensures evenly sized cookies that spread predictably. The dough balls bake at 350°F until edges are lightly golden or even just set, emphasizing a soft, chewy texture inside.
Different adjustments like slightly increasing flour or tweaking oven temperature can alter the texture toward puffier or flatter, depending on preference. Cooling the cookies a few minutes before moving them prevents breakage. Optional tips mention common reasons for texture changes like measuring or oven variance to help bakers achieve consistent results.
Ingredients
- 1 cup butter softened to cool room temperature (not overly warm or melty, salted
- 1 cup granulated sugar
- 1 cup brown sugar light or dark
- 2 teaspoons vanilla extract
- ¾ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 egg large
- 2 ½ cups all-purpose flour see note
- 2 cups semisweet chocolate chips or milk chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 350 degrees F (see note about convection). Line two baking sheets with parchment paper or silicone liners.
- In the bowl of a stand mixer fitted with the paddle attachment or in a bowl using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, vanilla, salt, baking soda, and baking powder.
- Mix on low speed to combine. Increase the speed to medium and mix for 4-5 minutes until the mixture is light and creamy, scraping the sides of the bowl as needed.
- Add the egg and mix until evenly combined.
- Add the flour and the chocolate chips (or chocolate chunks) and mix until combined and no dry streaks remain.
- Scoop the cookie dough into rounded balls (about 2 tablespoons in size; I use my #40 cookie scoop), spacing them an inch or so apart on the prepared baking sheets.
- Bake for 9-11 minutes until just very lightly golden (or no color at all) and set around the edges. Let cool for a few minutes on the baking sheet before moving to a wire rack to cool completely. Repeat with remaining cookie dough.
Notes
- For puffier cookies, increase flour to 2 3/4 cups but avoid overflouring to prevent dryness.
- To fix flattening, bake a test cookie first and adjust flour amount or oven temperature if needed.
- Using convection baking or lowering oven temperature can help control cookie spread.
- Pressing cookies lightly with a flat-bottomed glass after baking can adjust shape for softer puffy textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 182kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 19mg | 6% |
| Sodium | 134mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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