Best Soft And Chewy Chocolate Chunk Cookies Recipes

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THE BEST SOFT CHOCOLATE CHIP COOKIES



The Best Soft Chocolate Chip Cookies image

These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!

Provided by Pinch of Yum

Categories     Dessert

Time 20m

Number Of Ingredients 9

8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)(affiliate link)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all purpose flour (more as needed - see video)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Steps:

  • Preheat the oven to 350 degrees. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot - but it should be almost entirely in liquid form.
  • Using a stand mixer or electric beaters, beat the butter with the sugars until creamy. Add the vanilla and the egg; beat on low speed until just incorporated - 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
  • Add the flour, baking soda, and salt. Mix until crumbles form. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle (right at the stage between "wet" dough and "dry" dough). Add the chocolate chips and incorporate with your hands.
  • Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet. Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden. Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they're not done yet (see picture in the post). They'll be pale and puffy.
  • Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool). They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land. These should stay soft for many days if kept in an airtight container. I also like to freeze them.

Nutrition Facts : Calories 250 calories, Sugar 20.5 g, Sodium 169.3 mg, Fat 12.2 g, SaturatedFat 7.5 g, TransFat 0.3 g, Carbohydrate 33.4 g, Fiber 1.4 g, Protein 3.2 g, Cholesterol 35.9 mg

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

These chocolate chip cookies are extra soft, thick, and chewy. This is my FAVORITE recipe for chocolate chips cookies and they turn out perfect every time!

Provided by Danielle

Categories     Dessert

Time 2h37m

Number Of Ingredients 9

2 and 3/4 cups (345 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (230 grams; 2 sticks) unsalted butter, softened
1 cup (200 grams) light brown sugar (packed)
1/2 cup (100 grams) granulated sugar
2 large eggs (at room temperature)
2 teaspoons pure vanilla extract
1 12-ounce package (2 cups; 340g) semi-sweet chocolate chips

Steps:

  • In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, cream the butter, light brown sugar, and granulated sugar together for 1 to 2 minutes or until well combined. Mix in the eggs and vanilla extract one at a time until fully combined, stopping to scrape down the sides of the bowl as needed.
  • Slowly mix in the dry ingredients and continue mixing until just combined, then mix in the chocolate chips on low-speed until fully incorporated into the cookie dough.
  • Cover the cookie dough tightly and transfer to the refrigerator to chill for at least 2 hours.
  • Once the dough is almost chilled, preheat the oven to 350°F (177°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.
  • Remove the cookie dough from the refrigerator, using a 1.5 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a little room between each ball of cookie dough.
  • Bake for 10-12 minutes or until the edges of the cookies are lightly golden brown and the tops are set. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely.

BEST BIG, FAT, CHEWY CHOCOLATE CHIP COOKIE



Best Big, Fat, Chewy Chocolate Chip Cookie image

These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!

Provided by ELIZABETHBH

Categories     Desserts     Cookies     Drop Cookie Recipes

Time 40m

Yield 18

Number Of Ingredients 10

2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
1 cup packed brown sugar
½ cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
  • Sift together the flour, baking soda and salt; set aside.
  • In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
  • Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 40.1 g, Cholesterol 42 mg, Fat 13.9 g, Fiber 1.5 g, Protein 2.8 g, SaturatedFat 8.4 g, Sodium 110.7 mg, Sugar 27.7 g

SOFT CHOCOLATE CHIP COOKIES II



Soft Chocolate Chip Cookies II image

These are soft and chewy cookies.

Provided by Deb Wical

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 12

Number Of Ingredients 10

½ cup butter
½ cup shortening
¾ cup packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
1 ½ cups semisweet chocolate chips
2 cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
  • Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 51.1 g, Cholesterol 35.8 mg, Fat 23.1 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.9 g, Sodium 220.3 mg, Sugar 33.3 g

SOFT AND CHEWY CHOCOLATE CHIP COOKIES



Soft and Chewy Chocolate Chip Cookies image

Becel® Original makes baking soft and chewy cookies almost as easy as eating them... almost.

Provided by Becel®

Categories     100+ Everyday Cooking Recipes     Vegan     Desserts

Time 22m

Yield 26

Number Of Ingredients 10

1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup Becel® Original margarine
½ cup light brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
¼ teaspoon flaked sea salt

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and salt; set aside.
  • In large bowl, beat together Becel® Original, brown sugar and granulated sugar. Beat in egg and vanilla until blended. Gradually add flour mixture and beat just until blended. Stir in chocolate chips.
  • Drop heaping tablespoonfuls of batter onto ungreased baking sheets, about 2 inches (5 cm) apart. Bake for 8 to 10 minutes or until edges are golden.
  • Remove from oven; sprinkle with flaked sea salt. Let cool for 2 minutes in pan on rack; transfer cookies directly to rack and let cool completely.

Nutrition Facts : Calories 89.4 calories, Carbohydrate 11 g, Cholesterol 7.2 mg, Fat 4.9 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 145.5 mg, Sugar 6.1 g

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

CHEWY CHOCOLATE CHIP COOKIES



Chewy Chocolate Chip Cookies image

Everyone who has tried these cookies says they're the best they've ever eaten. I'm sure the addition of pudding mix makes all the difference.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 9-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
1 package (3.4 ounces) instant vanilla pudding mix
2 large eggs
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup finely chopped walnuts

Steps:

  • In a large bowl, cream butter and sugar, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pudding mix and vanilla. Combine flour and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips and walnuts (dough will be stiff). , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 111 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 83mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.

THE BEST CHEWY CHOCOLATE CHIP COOKIES



The Best Chewy Chocolate Chip Cookies image

We skipped the white sugar and went all in with dark brown sugar, which gives our cookies the ideal chewiness and perfect level of sweetness. Paired with the right amount of semisweet chocolate chips, this treat is a definite winner. The recipe makes a lot of cookies, but in our opinion, this is never a problem!

Provided by Food Network Kitchen

Categories     dessert

Time 1h15m

Yield 3 1/2 dozen

Number Of Ingredients 9

2 3/4 cups all-purpose flour (see Cook's Note)
1 1/2 teaspoons fine salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 3/4 cups packed dark brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract or vanilla bean paste
One 12-ounce bag semisweet chocolate chips (about 2 cups)

Steps:

  • Sift the flour, salt, baking powder and baking soda into a large bowl.
  • Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
  • Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
  • Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
  • Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
  • Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

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