A warm, soft chocolate chip cookie is one of my favorite treats. I enjoy them straight out of the oven so the chocolate is melted when I take my first bite.
Over the years I’ve tinkered with various recipes and methods for baking the perfect cookie. Here’s what I’ve learned.
How to get soft and chewy chocolate chip cookies
- Make sure the butter is room temperature or partially melted prior to added the sugars.
- Use more brown sugar and less white sugar.
- Eggs should be a room temperature.
- Dough should be frozen or chilled prior to baking.
Q & A
- Can I freeze cookie dough? Yes! I form the dough balls and put them in zip lock bag. This allows me to have a quick dessert option when I’m entertaining.
- Why are my cookies flat? Flat cookies can be a result of not measuring or mixing (sugar and butter) the ingredients properly.
- When should cookies be removed from the oven? This is a great question! The estimated baking time for most chocolate chip cookies is about 10 minutes. Depending on the size of your cookie, you might need to remove them early or leave them in the oven a little longer. I remove my cookies when the edges start to brown and the center is almost done. The cookies can remain on the baking tray for another couple minutes to finish cooking. I remove them from the baking tray to a cooling rack when they look perfect.
- Does it matter what type of cooking tray I use? A good (preferably non-alluminum) baking pan (also here) is essential. I use parchment paper or a cooking mat as well.
- 2 1/2 cups all-purpose flour
- 1 tsp kosher salt plus course seas salt for sprinkling on cookies after baking.
- 1 tsp baking soda
- 2 eggs - room temperature
- 2 sticks butter melted and cooled
- 1 Tablespoon of vanilla extract
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 cups semi sweet chocolate chips
- Melt and slightly cool the butter in a large bowl.
- Add granulated and brown sugar. Mix until creamy. Feel free to mix by hand.
- Add eggs and vanilla. Mix until eggs are incorporated.
- Add salt and baking soda. Mix until ingredients are incorporated.
- Add flour and continue stirring until a thick dough forms.
- Add chocolate chips and mix.
- Use a spoon or ice cream scoop to scoop out dough. Roll and place on parchment paper lined baking sheet. Place in the freezer for at least 30 minutes.
- Remove from freezer and put directly in to a preheated 350 degree F. oven. Make sure the oven is hot and that the cookies are still frozen. Bake for about 10 minutes. If the outer edges are beginning to brown, they are done. Remove baking sheet and allow to cool for 10 minutes. The cookies will continue to cook while on the baking sheet.
- Finish cooling on a wire rack.
These extra soft, lightly baked chocolate chip cookies are a popular cookie here at home. The melted butter mixed with extra brown sugar and two eggs creates a cookie that's super moist and chewy. The cookie dough is thick and should be put in the freezer prior to baking.
I make a double batch of dough balls and store in a zip lock freezer bag. Having these in my freezer makes entertaining easy!