This post title may seem familiar to you if you follow my blog, and that is because I shared this recipe with you a few months ago after receiving my newest photography surface from Replica Surfaces, a company near and dear to my heart. You may remember that the surface I received was called Denscape and literally looked like a family room in a snowy lodge, with a big fireplace and comfy chairs in the background. On sight, I knew I needed to photograph my Soft and Chewy Chocolate Chip Cookies up against that surface. I would, however, be remiss if I did not include a post with that same, exact, recipe when sharing my Christmas cookies, because these are a staple in our house in the month of December, and at least one of these babies is left out for Santa to enjoy on Christmas Eve.
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 promise you…one bite into these Soft and Chewy Chocolate Chip Cookies, and this recipe will become your all-time favorite! Make sure you leave some out for Santa as well (if you’re willing to share). They might score you some extra-special presents!
For more of my Christmas cookie recipes, please make sure you check out my Italian Ricotta Cookies, Soft and Chewy Gingersnap Cookies, Soft and Chewy Molasses Cookies, and Soft and Chewy Oatmeal Cookies.
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 medium 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.
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