Best Soft and Chewy Cookies
Discover the secret to perfect soft and chewy cookies with this easy recipe. Enjoy rich flavor, chewy texture, and irresistibly delicious results every time!
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar, packed (this helps give your cookies that chewy, caramel-like flavor)
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips (or your favorite add-ins like nuts, dried fruit, or white chocolate)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). This gives it time to heat up while you’re preparing the dough.
- Cream the Butter and Sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy—about 2-3 minutes. This step is crucial for that melt-in-your-mouth texture!
- Add the Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined before moving on.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Sifting the dry ingredients helps ensure your cookies have an even texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make your cookies tough.
- Fold in the Chocolate Chips: Gently fold in the chocolate chips (or any other mix-ins you love). The key here is to evenly distribute the chips without overworking the dough.
- Chill the Dough: For the best chewy texture, chill the dough for at least 30 minutes in the fridge. This step helps the cookies hold their shape while baking and prevents them from spreading too much.
- Scoop and Bake: Using a cookie scoop or tablespoon, portion out dough balls and place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the center is still soft. The cookies will firm up as they cool, giving you that perfect chewy bite.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the heavenly aroma and take a moment to admire your creation!
Pro Tip: If you prefer a thicker cookie, chill the dough for longer, up to 2 hours. The extra chill time helps maintain a fuller shape while baking.
Notes
Chef Sarah’s Notes
As a chef, I always emphasize the importance of originality in the kitchen and in my content. Whether it's a recipe, a cooking technique, or a presentation idea, I ensure that everything I share is unique and authentically crafted. Here's a little something I keep in mind when creating:- Quality Ingredients Make the Difference: Always opt for the best ingredients you can find. Fresh butter, high-quality chocolate, and organic eggs elevate the flavor and texture of your baked goods.
- Pay Attention to Details: Baking is an art, and precision matters. Measure your ingredients carefully, especially when it comes to flour and sugar. Too much flour can result in dry cookies, while too little can make them too soft.
- Chill Your Dough: I can’t emphasize enough how important this step is! Chilling the cookie dough allows the flavors to develop and prevents spreading too much during baking. It's worth the extra waiting time for those thick, chewy cookies.
- Don’t Overbake: Soft and chewy cookies are best when slightly underbaked. Take them out of the oven when the edges are golden, but the center still looks a little soft. They’ll firm up as they cool.
- Always Keep It Fresh: If you’re storing cookies, make sure they’re in an airtight container. Adding a slice of bread to the container will help keep them soft, as the bread absorbs moisture and prevents the cookies from becoming too hard.