This post may contain affiliate links. Thank you for your support.
These cookies have had multiple rave reviews from all the neighborhood kids. 🙂 Here’s the recipe for absolutely perfect, soft-and-chewy chocolate chip cookies.
This is the kind of recipe that makes everyone think you’re the best baker they know. When you try one of these cookies, you’ll get it. I can say without hesitation that these are the best chocolate chip cookies I’ve ever tasted, store bought or otherwise, including those giant chocolate chip cookies from Starbucks that I always kind of thought were the gold standard. I’ve made these many, many times over the last few years because they’re my kids’ favorite and they’re always the first thing people go for on a cookie tray. They’re that good. So I think I’ve really perfected it at this point. In the past, I’ve thought I had a perfect recipe, only to find after awhile that something just wasn’t working anymore and it seemed that maybe I’d just had a lucky batch. These are consistent, though, and I’m just so thrilled to have figured out this recipe. So here’s how to make these perfect soft-and-chewy chocolate chip cookies!
One of my family’s favorite simple cookie recipes: The Best Soft and Chewy Oatmeal Cookies
Ingredients Needed for the Soft and Chewy Chocolate Chip Cookies
I’m normally pretty casual about my ingredient swaps and I don’t mind trying something new or slightly different, but I don’t mess with these ingredients. I use the same chocolate chips, the same plant-based butter substitute, the same everything. I might get a little adventurous one day, but for now I just don’t want to mess with perfection. The one thing I do swap out is the flour. I’ll often use a 1:1 gluten-free flour substitute (this is the one I use) with equally perfect results.
You’ll need:
- Granulated white sugar
- Brown sugar
- Melted butter or plant-based butter substitute
- Vanilla extract
- Eggs or a plant-based egg substitute
- All purpose flour
- Salt
- Baking soda
- Chocolate chips
For the butter substitute, I’ve been using Becel unsalted sticks recently, and they’ve really been working out well for everything, but I think they’re especially helpful in making these the best cookies. I get mini semi-sweet chocolate chips from our local bulk foods store, Bulk Barn (stores across Canada), which are the chocolate chips I always keep in the house, unless we’re in a pinch. They’re free of dairy ingredients if you need these to be vegan chocolate chip cookies, and they’re just really good!
Another cookie tray favorite: Irresistible Chocolate Chip Peanut Butter Cookies
If you’re familiar with my salted chocolate chip cookie recipe, you’ll notice that this one is very similar. I usually make these just a bit bigger because these classic chocolate chip cookies are usually for a different audience than the more elevated version with the Himalayan pink salt. 🙂 I wanted to post this recipe separately so that anyone looking for a classic soft-and-chewy chocolate chip cookie recipe, a really good one, would be able to find this one.
Making the Soft and Chewy Chocolate Chip Cookies (Regular, Plant-Based, or Gluten-Free Options)
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and both sugars, add in your egg or prepared egg substitute and the vanilla, then whisk together your dry ingredients, add to the stand mixer bowl, and mix until combined.
Turn the mixer to low and pour in your chocolate chips. The dough can be stored in the fridge and baked the next day, or you can just chill it for just 20 minutes or so before baking.
I like to use a medium-sized cookie scoop to scoop out the cookie dough, which scoops about 1.5 tbsp of dough for perfectly uniform cookies every time. I can comfortably fit about ten cookies on a baking sheet with plenty of room for spreading.
Bake the cookies on a Silpat or parchment-lined baking sheet, allow to cool for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely. Store in an airtight container.
For serious chocolate lovers: Roasted Almond Double Chocolate Chip Cookies
Here’s the full printable recipe. Use it on your phone or iPad, or print it out to add to your recipe binder. Don’t forget to pin this recipe on Pinterest so you have it when you need it!
These cookies have had multiple rave reviews from all the neighborhood kids. 🙂 Here's the recipe for absolutely perfect, soft-and-chewy chocolate chip cookies.
- 3/4 cup Brown sugar
- 3/4 cup White sugar
- 2 sticks Unsalted plant-based butter substitute softened
- 1 tsp Vanilla
- 2 eggs or prepared plant-based substitute
- 2 1/2 cups Flour
- 1/4 tsp Salt
- 1 tsp Baking soda
- 1 1/2 cups Chocolate chips
-
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars. Add in the egg substitute and the vanilla and mix until combined.
-
Combine the dry ingredients in a medium bowl. With the mixer running on low, slowly add the dry ingredients and continue mixing until everything is combined well. Add in the chocolate chips and mix until they're well distributed.
-
Scoop out the cookie dough in 1 tbsp amounts and roll into balls. Place them on a silpat or parchment lined baking sheet and bake at 350° for 14 minutes, rotating the baking sheet halfway through.
-
Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a wire cooling rack.
Try next: Easy 3-Ingredient Cake Mix Brownies
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.