Best Chocolate Chip Cookies: Soft, Chewy, and Perfect Every Time
Best Chocolate Chip Cookies: Soft, Chewy, and Perfect Every Time 🍪
There’s a reason chocolate chip cookies have been a beloved treat for generations. That irresistible combination of sweet, melty chocolate and buttery dough never fails to make people smile. For me, chocolate chip cookies are more than just dessert—they’re a little piece of nostalgia. I remember afternoons in my childhood kitchen, standing on a stool to help scoop the dough, sneaking chocolate chips before they even made it to the tray, and waiting impatiently as the aroma of baking cookies filled the house. Those simple, cozy moments made a lasting impression, and they’re exactly what this recipe brings back every time I bake it.
What makes these cookies special is the texture. The edges are perfectly crisp, the centers delightfully soft and chewy, and each bite has those satisfying pockets of melted chocolate. Adding a sprinkle of coarse sea salt at the end enhances the flavor in a way that takes them from ordinary to unforgettable. This recipe is approachable enough for beginners yet detailed enough to appeal to experienced bakers who love getting the balance just right. You can experiment with half chips and half chunks for a rustic look and an extra chocolate punch, or stick with all chips if you prefer a more classic cookie appearance.
These cookies aren’t just for dessert. They’re perfect for snack time, gift-giving, or a cozy weekend treat. Baking them is a chance to slow down and enjoy the process—mixing the butter and sugars, folding in the chocolate, and watching the dough transform into golden, fragrant cookies in the oven. The experience itself is almost as satisfying as eating the final product.
Whether you’re making cookies for family, friends, or just yourself, this recipe never fails to impress. Let’s dive into the recipe so you can recreate these soft, chewy, and perfectly balanced chocolate chip cookies in your own kitchen.
Best Chocolate Chip Cookies Recipe
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, barely melted but not too hot (see photo above)
¾ cup light brown sugar, packed
⅔ cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
1 large egg
2 cups semisweet chocolate chips (I used half chips and half chunks, but either is fine)
Coarse sea salt
Instructions
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Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
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In a medium bowl mix together the flour, baking soda and the salt: Set aside.
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In a large bowl beat together the butter, sugars, vanilla extract and the vinegar until smooth. Beat in the egg just until combined.
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Mix the flour mixture into the wet mixture just until combined. Stir in the chips.
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Using a large cookie scoop (about 2 rounded tablespoons) drop about 3 inches apart onto cookie sheet.
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Bake for 8 to 10 minutes, they will look light brown around the edges and will look underdone in the center. Remove from the oven and immediately sprinkle each cookie with a little sea salt. Allow to sit on the sheet for 10 minutes before moving to a rack to cool.
Tips and Tricks for Perfect Cookies
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Butter Temperature: The butter should be barely melted and slightly warm, not hot. This ensures your cookies spread just the right amount while keeping their chewy centers.
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Chocolate Variety: Mixing chips and chunks gives a rustic look and extra pockets of chocolate in every bite. You can also experiment with dark, milk, or white chocolate depending on your taste.
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Salt Finish: Sprinkling coarse sea salt after baking adds a subtle contrast that highlights the sweetness of the cookie.
Serving Ideas
These cookies pair beautifully with cold milk, coffee, or even a scoop of vanilla ice cream. They’re great for holidays, birthday parties, bake sales, or just an everyday treat. You can also gift them in decorative tins or jars for friends and family—nothing says “thoughtful” like a batch of warm, homemade cookies.
Storage and Freezing Tips
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Room Temperature: Store in an airtight container for up to a week.
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Freezing Dough: Scoop the dough onto a tray, freeze until firm, then transfer to a freezer-safe bag. Bake from frozen, adding 1–2 minutes to the baking time.
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Cookie Longevity: Slightly underbaked cookies tend to stay soft longer, while fully baked cookies become crispier over time.
FAQ
Q: Can I make these cookies vegan?
A: Yes! Replace the butter with plant-based margarine and use a flax or chia egg instead of a regular egg.
Q: Why add apple cider vinegar?
A: A small amount of vinegar reacts with the baking soda to help the cookies rise slightly while keeping them soft and tender.
Q: Can I freeze baked cookies?
A: Absolutely. Cool completely, then store in an airtight container or freezer bag. They’ll taste fresh when thawed or lightly warmed in the oven.
Q: How can I make cookies extra chewy?
A: Use a little more brown sugar than granulated sugar and avoid overbaking. Letting them sit on the baking sheet after removing from the oven also helps.
