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Home » COOKIES

Soft and Chewy Chocolate Chip Cookies Recipe

Published: Dec 20, 2019 · Modified: Aug 23, 2020 by Meymi. This post may contain affiliate links.

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Stacked chocolate chip cookies with text overlay
Stacked chocolate chip cookies with text overlay.
Stacked and overhead view of chocolate chip cookies with text overlay.
Stacked chocolate chip cookies with text overlay.
Stacked chocolate chip cookies.

You’ll love this soft and chewy chocolate chip cookies recipe that is delicious and easy to make! No mixer is needed to make these simple chocolate chip cookies. 

Stacked chocolate chip cookies on a parchment paper that is on a gray surface.

Today I share my chocolate chip cookies from scratch that are soft, moist and chewy.   You don’t need to chill the dough and it takes almost 8-9 minutes to bake. These cookies are as easy as to make my delicious no mixer needed chocolate cookies with cocoa powder.

Let’s see the ingredients you’ll need to make homemade chocolate chip cookies.

The Ingredients for Chocolate Chip Cookies

  • All-purpose flour-gives structure
  • Brown Sugar-To make a chewy cookie we need a moist cookie.  Brown sugar is made of molasses and molasses is hygroscopic-which means it absorbs moisture from the air so the cookies will be moist even after baking. If you don’t have brown sugar you can easily make your homemade brown sugar. 
  • Granulated sugar-Helps the cookies to spread. 
  • Baking soda-leavener, reacts with brown sugar
  • Cornstarch-makes these cookies soft
  • Butter-I use melted butter that helps for moisture.
  • Egg-gives structure
  • Vanilla-I use pure vanilla extract. 
  • Chocolate Chips-I use mini chocolate chips.  You can use a mixture of chocolate chips and chunks as well.

A hand holding half of a soft chocolate chip cookie above the stacked cookies.

How to Make Soft  and Chewy Chocolate Chip Cookies

First I mix the flour, cornstarch, baking soda and salt in a medium bowl, set aside.

Flour, cornstarch, baking soda and salt in a glass mixing bowl.Then I melt the butter halfway over medium heat. Once halfway melted, I remove the pan from the heat and stir the butter with a fork until totally melted.  This way the butter cools quickly so it doesn’t cook the egg when they meet.

Halfway melted butter in a pan and a fork to stir the unmelted part with melted butter.

I place the melted butter, brown sugar and granulated sugar in a medium-large bowl and mix until combined.  

Melted butter, brown sugar and granulated sugar in a glass bowl. Mixing with a whisk.
After that, I add the egg and mix until combined.  I don’t overmix. Then I mix in the vanilla.
Mixing in the egg and vanilla extract into the sugar mixture and stirring with a whisk.
I add the flour in 2-3 batches and stir with a spatula until combined.  
Adding the flour mixture into the wet mixture and stirring with a green spatula.
Next, I add the chocolate chips and combine with a spatula.
Adding the chocolate chips into the dough and stirring with a green spatula.
I roll the dough into 40 grams(2 tablespoons) balls.  Then I add some extra chocolate chips.
Chocolate Chip Cookie Dough Balls on a parchment paper with extra chocolate chips.
 
Chocolate Chip Cookie Dough on a parchment paper before baking.
I bake for almost 9 minutes until the top slightly sets. The top of the cookies wouldn’t be wet but soft.  They would be too soft to handle. You should let them cool on the baking sheet for 10 minutes until the bottom of the cookies are firm enough to hold. Don’t overbake the cookies otherwise, they won’t be soft and chewy!
Soft and chewy chocolate chip cookies on a baking sheet after baked.
Enjoy your soft batch cookies!
Stacked soft chocolate chip cookies on a parchment paper that is on a gray wooden surface with a cup of milk.

How to Store Chocolate Chip Cookies

You can keep these chocolate chip cookies in an airtight container at room temperature up to a week and in the freezer for up to 3 months.

If you want to make the cookie dough ahead, you can keep the well-wrapped cookie dough in the fridge for up to 3 days. If you want to freeze the cookie dough, I advise you to roll the dough into balls before placing them into the freezer.  When you are ready to bake, you can let them come to room temperature and bake as the recipe states.

Chocolate chip cookie on a parchment paper with a glass of milk in the background.

Do you prefer making a cookie cake instead of rolling the dough into balls?  Then you should try my easy chocolate chip cookie cake!

Other Delicious No-Mixer Recipes You May Enjoy!

  • Soft Cinnamon Cookies
  • Pumpkin Spice Cookies
  • Oatmeal Chocolate Chip Bars
  • Soft Ginger Molasses Cookies
  • Double White Chocolate Chunk Cookies
  • Almond Shortbread Cookies

 

Stacked chocolate chip cookies on a parchment paper that is on a gray surface.

Soft and Chewy Chocolate Chip Cookies Recipe

You’ll love this homemade soft and chewy chocolate chip cookies that are delicious and easy to make!
5 from 4 votes
Print Pin Rate
Course: Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 17 cookies
Calories: 178kcal
Author: Meymi

Ingredients

  • 220 g (1 and ½ cups and 1 tablespoon ) all-purpose flour (dip and sweep)*
  • 1 teaspoon cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt, optional
  • 115 g (½ cup) unsalted butter, melted
  • 110 g (½ cup packed) light brown sugar
  • 50 g (¼ cup) granulated sugar
  • 1 large egg, at room temperature
  • 1 and ½ teaspoons pure vanilla extract
  • 130 g (¾ cup) chocolate chips or a mixture of chocolate chips and chocolate chunks
  • some extra chocolate chips for decorating (almost 10 grams)
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Instructions

  • Preheat the oven to 325°F(165°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
  • Place the flour, cornstarch, baking soda and salt if using in a medium bowl and mix well. Set aside.
  • Melt the butter halfway in a small pan over medium heat. Remove from the heat and stir until it is all melted. Set aside to cool.
  • Place the sugar in a big bowl and add the butter, mix well. Then add in the egg and stir until combined. Don't overmix. Mix in the vanilla.
  • Add the flour mixture in 2-3 batches and stir with a spatula until all combined well. Don't overmix.
  • Stir in the chocolate chips evenly.
  • Roll the dough into 40 gram (2 tablespoons) balls, and place them on the baking sheet.  Add the extra chocolate chips to decorate.
  • Bake for almost 9 minutes or until the cookies are slightly set. Check the oven after 8 minutes. The top of the cookies will be soft but not wet.  These cookies will be too soft to handle when you remove from the oven but they’ll be firm as they cool on the baking sheet for 10 minutes.

Notes

*You can click here for dip and sweep method if you use cup measurements.
How to Store These Cookies:  You can keep these chocolate chip cookies in an airtight container at room temperature up to a week and in the freezer for up to 3 months.
If you want to make the cookie dough ahead, you can keep the well-wrapped cookie dough in the fridge for up to 3 days. If you want to freeze the cookie dough, I advise you to roll the dough into balls before placing them into the freezer.  When you are ready to bake, you can let them come to room temperature and bake as the recipe states.
The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition

Calories: 178kcal
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Comments

  1. Susan Steeves

    February 17, 2021 at 5:02 pm

    5 stars
    I love the chocolate cookies with cocoa powder on your website. Absolutely my favourite. I love your methodology, simple, fast and no special tools. I’m looking for an oatmeal chocolate chip cookie and I’m wondering if I could sub ½ flour and ½ oatmeal in this recipe. I’d appreciate your thoughts. Thanks so much.

    Reply
    • Meymi

      February 17, 2021 at 9:05 pm

      Thank you so much, Susan! I am happy that you love my chocolate cookies and method. Yes, I would use 115 g (1 cup and 3 tablespoons) oatmeal and 105 g (3/4 cup-dip and sweep) flour. I hope you enjoy!

      Reply
      • Susan Steeves

        February 18, 2021 at 12:19 am

        That’s awesome thanks so much! I’ll let you know how it works out.

        Reply
        • Susan Steeves

          February 21, 2021 at 7:39 pm

          5 stars
          The oatmeal substitution worked perfectly. Thanks again.

          Reply
          • Meymi

            February 21, 2021 at 9:19 pm

            I am so glad you enjoyed the oatmeal version. Thank you for your feedback!

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