Best Recipe for Soft, Chewy Chocolate Chip Cookies

   chewy chocolate chip cookies

My husband calls me “The Cookie Monster.” This, because I literally buy a cookie everywhere we go. We are at the gas station. I must buy a cookie. We are at target. Cookie, please. We are out to dinner and of course! We must stop on the way home to buy a cookie. Cookies are dangerously close to crossing over to being considered a necessity in my life. My favorite type of cookie is exactly like these chewy chocolate chip cookies: soft, moist, and sweet!

mixing in the flour

I use mini chocolate chips because my husband doesn’t like the regular sized ones. I have grown to prefer them myself, as well! 

mixing the cookie dough

If you don’t have a cookie scoop, buy one! It will change your cookie world. I got one as a gift and I freaked out when I opened it. I couldn’t believe the luck I had come in to. 

scooping the cookie dough

chocolate chip cookies on rack

chocolate chip cookies on rack

chewy chocolate chip cookies

Best Recipe for Soft and Chewy Chocolate Chip Cookies
Soft, chewy, moist and DELICIOUS chocolate chip cookies!
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Ingredients
  1. 2 1/4 cups all-purpose flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon salt
  4. 1 1/2 sticks unsalted butter, softened
  5. 1/4 cup cream cheese, room temp
  6. 1/2 cup granulated white sugar
  7. 1 cup packed light brown sugar
  8. 1 teaspoon vanilla extract
  9. 2 large eggs
  10. As many semi-sweet chocolate chips as you want! I use mini chips, about half to 3/4 the bag.
Instructions
  1. In a medium bowl, whisk together the flour, baking soda and salt. It's a good idea to stir the flour in the jar before you measure it. This provides some aeration. When you measure, use a light hand. Chronically over measuring flour can be the hidden culprit of dry cookies! (When I measure flour, if I get the feeling that my scoops have been on the heavy side, I will cut 1/8 to 1/4 cup of flour off the recipe.)
  2. In the bowl of a stand mixer (or you can always use a hand mixer), cream together the butter, cream cheese, sugar, light brown sugar and vanilla extract until light and fluffy, about 3 to 3 1/2 minutes, scraping down the sides as needed. Be sure to let the ingredients cream for the full amount of time, as this will set the tone for the entire batch.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the flour mixture, beating to combine.
  5. Cover the bowl with plastic wrap and refrigerate the dough for 3 hours. You can go longer, but the cookies I made here I only chilled for 3 hours.
  6. When ready to bake, preheat the oven to 375°F.
  7. Line two or three cookie sheets with parchment paper. Drop 1 to 2 tablespoon mounds of dough onto baking sheets, about 2 inches apart. I use a small size cookie scoop. The size of the scoop will affect the baking time.
  8. Bake the cookies for 10 minutes*, or JUST until lightly golden brown. Let them cool on the baking sheets for a few minutes, and then transfer to a wire rack. Once completely cooled, store in an air tight container. *(Please see the notes for more discussion on bake time!)
Baking Tips
  1. Right along with the problem of over-measuring flour, is over-baking cookies. I am constantly trying to find the balance between baked, but not burned. When it comes to ovens and baking environments, everyone's is different. I hesitate to even list an amount of time to bake, because it depends so greatly on other factors. Therefore, I encourage you to focus on what the cookies look like, and not the time.
  2. For drop cookies like these, err on the side of underbaking ever so slightly.
  3. Pull them out when you see the first hint of a golden shade on the edge, even if only on a few of the cookies.
  4. It's okay if the tops don't look completely baked: they're still hot, so let them cool a few minutes and finish baking. Then see how they look.
  5. If you let the cookies cool and settle for a few minutes and they still don't look done, you can always put then back in the oven for a few more minutes. I've never had negative results with this, at least on simple drop cookies like these.
  6. Lift up the bottom of the cookie and see if it is golden brown. If it is, the cookie is done.
Kara the Cook http://karathecook.com/
 Happy baking! I hope you enjoy your chewy chocolate chip cookies.

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P.S. If you truly are a cookie monster like me, you might make yourself a cookie ice cream sandwich. Yum, yum, yum.

chocolate chip cookie sandwich

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