Soft Chocolate Chip Cookies

Your new favorite chewy, soft chocolate chip cookies. Under-bake them slightly so they come out with crispy edges and soft centers. Plus all the info you need to freeze cookie dough for later.

Course Dessert

Cuisine American

Cook Time 30

Total Time 30

Servings cookies

Calories 100kcal

Author Meggan Hill

Ingredients

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter softened (1 stick, see note 1)
1/2 cup granulated sugar
1/2 cup light brown sugar firmly packed
1 large egg at room temperature
1 teaspoon vanilla extract
1 heaping cup semi-sweet chocolate chips and/or chunks, plus more for studding the outside of dough balls (see note 2)

US Customary - Metric

Instructions

Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
In a medium bowl or onto a piece of parchment paper, sift together flour, baking powder, baking soda, and salt. Set aside.
In an electric mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth (not gritty when you rub between your thumb and finger).
Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
Add the flour mixture in batches (about 1 cup at a time) and mix on low speed until just blended. Add the chocolate chips and stir until just combined. (Optional: If it's hot in your kitchen, consider chilling the cookie dough for 20 minutes or so. If the dough is too soft, your cookies will spread too much. )
Working with 1 heaping tablespoon of dough at a time, roll dough into 1 1/2-inch balls and lay on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). If desired, press extra chocolate chips into the outside of each dough ball.
Bake until the cookies are starting to brown around the edges, about 10 minutes. Remove baking sheets from oven and carefully drop (more like slam) baking sheets on counter to remove air bubbles from cookies.
Return to oven and bake 2 minutes longer. Remove from oven and cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely.

Video

Notes

Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
Chocolate chips, chunks, or nuts: You can use whatever you want because it's your cookie!
Yield: This recipe makes 12 cookies.
Storage: Store extra cookies covered at room temperature for 4 to 5 days.
Make ahead: Wrap the cookie dough tightly with plastic wrap and refrigerate for up to 4 days. When ready to bake, portion the dough as usual and bake.
Freezer: Portion the dough into balls and freeze by arranging the balls in a single layer on a tray or plate that can fit into the freezer. Once frozen solid, transfer into a freezer-safe bag or container. Label and date, including the baking temperature and cooking time in the recipe. Bake the frozen cookies straight from the freezer in a 350-degree oven, increasing the baking time by a couple of minutes.

Nutrition