Soft and Chewy Chocolate Chip Cookies (Family Winner)

Ingredients

• 1 cup (227 g) unsalted butter, softened to cool room temperature
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups (360 g) all-purpose flour, spooned and levelled
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 2 cups (340 g) semi-sweet chocolate chips

Detailed directions for Award-Winning Chocolate Chip Cookies

1. Prepare the oven and pans — Position a rack in the centre of the oven and preheat to 350°F (175°C). Line two light-coloured metal baking sheets with parchment. Let a hot sheet cool fully before placing dough for a later batch.

   

2. Cream the butter and sugars — Beat the softened butter, granulated sugar and packed brown sugar with an electric mixer on medium speed for 2 to 3 minutes, scraping the bowl once, until lighter in colour and fluffy. Stop once aerated; excessive mixing can warm the butter and encourage spreading.

   

3. Add the eggs and vanilla — Beat in the eggs one at a time, mixing until each is fully incorporated before adding the next. Mix in the vanilla. Scrape the bowl; the mixture should look smooth and emulsified rather than oily.

   

4. Whisk the dry ingredients — In a separate medium bowl, whisk the flour, baking soda and salt for about 20 seconds so the baking soda is distributed evenly and no concentrated pockets remain.

   

5. Make the dough — Add the dry mixture to the butter mixture in two additions on low speed, stopping when a few small flour streaks remain. Fold in the chocolate chips with a flexible spatula only until evenly distributed. Do not taste the raw dough; uncooked flour and raw egg can carry harmful bacteria.

   

6. Portion evenly — Scoop level 2-tablespoon (about 40 g) portions onto the prepared sheets, spacing them about 2 inches apart. If the dough feels greasy or will not hold a mound, cover and chill it for 20 to 30 minutes before baking. This recipe makes about 32 cookies.

   

7. Bake to soft centres — Bake one sheet at a time for 9 to 11 minutes, rotating once if the oven browns unevenly. Remove the cookies when the edges are lightly golden and set but the centres are still paler, puffed and softly set rather than wet; they finish setting on the hot pan.

   

8. Cool and store — Leave the cookies on the baking sheet for 5 minutes, then transfer them with a thin spatula to a wire rack. Cool completely before storing airtight at room temperature for up to 5 days. Freeze cooled cookies or portioned dough for up to 3 months; bake frozen dough from frozen, adding 1 to 3 minutes and checking the same visual cues.

   

Published July 15, 2026 · Updated August 23, 2026