Soft Chewy Cookies
There is just something special about a tray of warm chocolate chip cookies fresh from the oven. These soft chewy chocolate chip cookies bake up with golden edges, tender centers, and plenty of melty chocolate in every bite.
Equipment
- 1 medium bowl
- 1 Large bowl
- 1 Baking Sheet lined
- 1 Wire rack
Ingredients
- 2.25 cup all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 tsp alcohol-free vanilla
- 2 cup semi-sweet chocolate chips
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt so everything is evenly mixed.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture looks light and fluffy.
- Mix in the eggs one at a time, then stir in the alcohol-free vanilla until smooth.
- Add the dry ingredients to the wet mixture and mix just until combined. Fold in the chocolate chips gently so the dough stays tender.
- For thicker cookies, chill the dough for 30 minutes. This helps keep the cookies from spreading too much.
- Scoop the dough onto a lined baking sheet, leaving space between each cookie. Bake until the edges are set and the centers still look a little soft.
- Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack. This helps them finish setting while staying chewy.
Notes
Store the cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies for up to 2 months. To warm them, microwave a cookie for about 10 seconds so the chocolate gets soft again.