Let me begin this post by saying that I, in no way, profess to be a Photographer. I will, however, say that somewhere along the way in my history of cooking, posting my food creations on social media, compiling my own private cookbook, and starting this blog, I have become more and more intentional about capturing the food and baked goods I create in the most enticing manner I am capable of. A few years ago, while searching for a marble backdrop to stage my food on for photos, I came across a company called Replica Surfaces. This company was literally a game-changer for my food photography! Full disclosure…I am not an ambassador for this company and I currently don’t get paid at all for talking about them, but I have to say…there are some things you come across in life that are just too good not to share. Replica Surfaces sells backgrounds to stage food and products on that are simply incredible! My newest one, called Denscape arrived in the mail today and on sight, it made me think that my Soft and Chewy Chocolate Chip Cookies needed to be photographed with Denscape as their backdrop. So, after dinner tonight, at around 7:00 PM, I was dragging out the ingredients to make these cookies and honestly, the only thing better than biting into one of these soft, chewy mounds of goodness…was photographing them up against this surface!
These cookies are an all-time favorite in our house! I make dozens upon dozens of them around Christmas time for our family and friends, but they are generally a standard request throughout the year as well. The problem with these for me is that they turn my “cheat day” into a “cheat week”, because I honestly cannot resist grabbing one as I walk by them. I will say, however, that I find them to be worth EVERY CALORIE!
To make these cookies, you are going to need flour, baking soda, Himalayan pink salt, butter, granulated sugar, dark brown sugar, vanilla extract, eggs, and semi-sweet chocolate chips.
Begin by preheating your oven to 375˚F and prepare two cookie sheets by lining them with ungreased silpats; set aside.
Next, in a medium bowl, add your flour, baking soda and salt, whisk to combine thoroughly, and set aside. In a large bowl, beat together your butter, granulated sugar, brown sugar and vanilla extract until creamy. Add in your eggs, one at a time, beating well after each addition. Slowly mix in your dry ingredients and blend until they are fully incorporated. Empty your chocolate chips on top of your batter and work them into your dough with a spatula or your hands. I generally prefer to use my hands to make sure that they get evenly distributed throughout my dough. Refrigerate your dough for about 1 hour to chill and firm up a bit prior to baking. This will ensure that your cookies will not spread out and flatten too quickly while baking.
For Small Cookies: Using a medium cookie scoop, empty your cookie dough into your hands and roll it into medium-sized balls. Place your cookie dough balls 2 inches apart on your prepared cookie sheets. Bake for 11 to 13 minutes or until golden brown. Cool your cookies on your cookie sheets for 2 minutes before removing to wire racks to cool completely.
For Large Cookies: Using a large cookie scoop, empty a generous amount of your cookie dough into your hands and roll it into large balls. Place your cookie dough balls 2 inches apart on your prepared cookie sheets. Bake for 13 to 15 minutes or until golden brown. Cool your cookies on your cookie sheets for 2 minutes before removing to wire racks to cool completely.
You can also make this recipe into cookie bars if you prefer. To do that, prepare your cookie dough the same way as directed above (refrigerate for 1 hour), and spread it into a greased 15 x 10-inch sheet pan. Bake it for 20 to 25 minutes or until golden brown. Set your cookie bars in your pan on a wire rack to cool. Once fully cooled, cut into small square bars.
Store your baked cookies or cookie bars in an airtight container.
I hope your family enjoys my Soft and Chewy Chocolate Chip Cookies as much as mine!
Soft and Chewy Chocolate Chip Cookies
60
servings15
minutes11
minutes95
kcalThe absolute BEST Soft and Chewy Chocolate Chip Cookies you will ever try! These cookies bake up to the perfect chewy, cake-like consistency, and are equally satisfying warm as they are at room temperature. You will never reach for another chocolate chip cookie recipe after trying these!
Ingredients
3 cups flour
1 teaspoon baking soda
1 teaspoon Himalayan pink salt
1 cup (2 sticks) butter, softened
¾ cup granulated sugar
¾ cup dark brown sugar, firmly packed
1 teaspoon vanilla extract
2 large eggs
2 cups (12-ounce package) semi-sweet chocolate chips
METHOD
- Preheat oven to 375˚F. Prepare two cookie sheets by lining them with ungreased silpats; set aside.
- In a medium bowl, add flour, baking soda and salt; whisk to combine thoroughly and set aside. In a large bowl, using an electric hand mixer, beat together butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Slowly mix in dry ingredients and blend until fully incorporated. Empty chocolate chips on top of batter and work into dough with a spatula or hands. Refrigerate dough for 1 hour.
- For Small Cookies: Using medium cookie scoop, empty cookie dough into hands and roll into medium-sized balls. Place 2 inches apart on prepared cookie sheets. Bake for 11 to 13 minutes or until golden brown. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely.
- For Large Cookies: Using large cookie scoop, empty generous amount of cookie dough into hands and roll into large balls. Place 2 inches apart on prepared cookie sheets. Bake for 13 to 15 minutes or until golden brown. Cool on cookie sheets for 2 minutes; remove to wire racks to cool completely.
- COOKIE BARS: Grease 15 x 10-inch sheet pan; set aside.
- In a small bowl, add flour, baking soda and salt; whisk to combine thoroughly and set aside. In a large bowl, beat together butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Slowly mix in dry ingredients and blend until fully incorporated. Empty chocolate chips on top of batter and work into dough with a spatula or hands. Refrigerate dough for 1 hour.
- Spread dough into prepared sheet pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Once cooled, cut into small square bars.
Recipe Video
Notes
- Cookie dough can be stored in refrigerator for up to 1 week or in freezer for up to 2 months.
- Store baked cookies or cookie bars in an airtight container.
Thanks for sharing the secret to these awesome treats!!!!
You are so welcome! Thanks for stopping by and checking it out!!! 😬