Soft and Chewy Chocolate Chip Cookies

Prep Time:
20 mins
Total Time:
1 hrs 10 mins
3 dozen

A homemade chocolate chip cookie is a comforting, nostalgic treat—especially when it's as good as this one. For our very best soft chocolate chip cookie recipe, we use plenty of unsalted butter and a combination of brown sugar and granulated sugar to create the soft texture. Be sure to use good quality chocolate chips, and don't overmix the cookie dough to ensure the cookies are tender, not chewy. (Prefer a crisp cookie? Try our Crisp and Chewy Chocolate Chip Cookie recipe.)


  • 2 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • 2 sticks (1 cup) unsalted butter, room temperature

  • ½ cup granulated sugar

  • 1 cup packed light brown sugar

  • 1 teaspoon kosher salt

  • 2 teaspoons pure vanilla extract

  • 2 large eggs

  • 12 ounces semisweet chocolate chips (2 cups)


  1. Preheat oven to 350°F with racks in the upper and lower third positions. In a small bowl, whisk together flour and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars on medium speed until light and fluffy, about 3 minutes. Add salt, vanilla, and eggs; mix to combine. Reduce speed to low and gradually add flour mixture, mixing until just combined. Mix in chocolate chips.

  2. Using a tablespoon measure, drop heaping portions of dough about 2 inches apart on baking sheets lined with parchment paper.

  3. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer cookies to a wire rack and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.


Cook's Notes

If desired, use a small ice-cream scoop for uniform-size cookies.

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