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Your search is over, as is mine!
For years I have searched for the perfect chocolate chip cookie recipe. I’ve scoured the interwebs for something that won’t fail, and that I can replicate a multitude of times over again. This has to be the most foolproof recipe I’ve baked where I can throw the ingredients together in a bowl without fuss, with results that render the melt-in-your-mouth, soft, chewy, and gooey experience you and I have been searching for.
I have to be honest and must mention that chocolate chip cookies are one of my favorite desserts I’ve been baking since I discovered ovens in the United States in the late 1900s. My mom had so many cookbooks, but none of them had the perfect, easy, “throw-together” recipe I wanted that could give me the soft and chewy yield I wished they had. This is why I’m so happy I’ve finally been able to bake and recreate this recipe to my heart’s content!
Please give this recipe a try, and let me know in the comments below, about your experience using this recipe and if you’ve substituted any ingredients for ones that you preferred. I’d love to know what you did to make this recipe your own!
AuthorCreative AnisaCategoryDessertsDifficultyBeginnerHere's a perfectly easy, foolproof recipe for The Best Soft and Chewy Chocolate Chip Cookies you'll ever bake. We promise you won't be disappointed!
Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, use a spatula to mix together salted butter, granulated sugar, packed dark brown sugar, Vanilla extract, salt, eggs, and baking soda.
**NOTE: If your sticks of butter are not softened, or are cold and hard, place the 2 sticks of butter in a large bowl and microwave for 1 minute.
Add in all-purpose flour 1/4 cup at a time, making sure that each scoop of flour is mixed in before adding in the rest.
Then incorporate 12 oz. of semi-sweet chocolate chip morsels into the batter. You should be able to swish the soft cookie dough like butter with your spatula.
**NOTE: If you wish, you can substitute one bar of 70% chocolate chopped, and/or roughly chopped nuts.
Lay a sheet of parchment paper on your pan, and drop your cookies at least 2 inches apart from each other.
**NOTE: I used a 3/4 ounce or 0.75 oz cookie/ice cream scooper I found while shopping at Smart & Final.
Your cookies will bake within 8 to 10 minutes, so make sure you have your oven mitts ready!
We hope that you enjoy our recipe with a tall glass of cold milk then let us know what you think!
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Preheat your oven to 350 degrees Fahrenheit.
In a large bowl, use a spatula to mix together salted butter, granulated sugar, packed dark brown sugar, Vanilla extract, salt, eggs, and baking soda.
**NOTE: If your sticks of butter are not softened, or are cold and hard, place the 2 sticks of butter in a large bowl and microwave for 1 minute.
Add in all-purpose flour 1/4 cup at a time, making sure that each scoop of flour is mixed in before adding in the rest.
Then incorporate 12 oz. of semi-sweet chocolate chip morsels into the batter. You should be able to swish the soft cookie dough like butter with your spatula.
**NOTE: If you wish, you can substitute one bar of 70% chocolate chopped, and/or roughly chopped nuts.
Lay a sheet of parchment paper on your pan, and drop your cookies at least 2 inches apart from each other.
**NOTE: I used a 3/4 ounce or 0.75 oz cookie/ice cream scooper I found while shopping at Smart & Final.
Your cookies will bake within 8 to 10 minutes, so make sure you have your oven mitts ready!
