Soft And Chewy Chocolate Chip Cookies Recipe

These chocolate chip cookies are very soft, chewy, and thick. This chocolate chip cookie recipe is my FAVORITE, and it always makes great cookies.

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INGREDIENTS

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INSTRUCTIONS

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Flour, baking soda, and salt should be mixed together in a large mixing bowl together using a whisk. Put aside for later.

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Blend the butter, light brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1–2 minutes. Scrape the bowl sides as you mix each egg and vanilla extract.

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Mix the dry ingredients slowly until just combined, then add the chocolate chips on low speed until fully incorporated into the cookie dough. The cookie dough should be tightly covered and refrigerated for 2 hours.

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Warm the oven up to 350°F (177°C) once the dough is almost cold. Put foil or silicone baking mats on three large baking sheets and set them aside.

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Use a 1.5 tablespoon cookie scoop to scoop cookie dough from the fridge and place it on baking sheets. Leave space between cookie dough balls.

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Bake the cookies for 10-12 minutes until the edges are lightly golden brown and the tops are set. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

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Soft And Chewy Chocolate Chip Cookies Recipe

These chocolate chip cookies are very soft, chewy, and thick. This chocolate chip cookie recipe is my FAVORITE, and it always makes great cookies.

INGREDIENTS

INSTRUCTIONS

Flour, baking soda, and salt should be mixed together in a large mixing bowl together using a whisk. Put aside for later.

Blend the butter, light brown sugar, and granulated sugar in a stand mixer with the paddle attachment or a large bowl with a handheld mixer for 1–2 minutes. Scrape the bowl sides as you mix each egg and vanilla extract.

Mix the dry ingredients slowly until just combined, then add the chocolate chips on low speed until fully incorporated into the cookie dough. The cookie dough should be tightly covered and refrigerated for 2 hours.

Warm the oven up to 350°F (177°C) once the dough is almost cold. Put foil or silicone baking mats on three large baking sheets and set them aside.

Use a 1.5 tablespoon cookie scoop to scoop cookie dough from the fridge and place it on baking sheets. Leave space between cookie dough balls.

Bake the cookies for 10-12 minutes until the edges are lightly golden brown and the tops are set. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

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