Soft and Chewy Chocolate Chip Cookies

Jump to Recipe Print Recipe

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 small 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.

Roll your dough into large balls and place them about 2 inches apart on your prepared cookie sheets. Bake them for 9 to 11 minutes or until they are golden brown. Cool them on your cookie sheets for about 2 minutes or until they cool and firm up a bit, before removing them to wire racks to cool completely. Store your cookies in an airtight container.

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, 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.

I hope your family enjoys my Soft and Chewy Chocolate Chip Cookies as much as mine!