I bake these chocolate chip cookies when the house feels too quiet. The dough comes together fast. The edges turn deep gold. The middle stays soft. I like that balance. It keeps each bite calm and warm. This batch hits that sweet spot for a thick cookies recipe and a chewy cookie recipe. I chill the dough. I scoop big mounds. I give the tray space. The result is soft chocolate chip cookies with glossy tops and melty pools. The smell fills the kitchen. We hover near the oven like kids. I learned little habits here at Cook Daily Recipe. I weigh the flour. I stop mixing as soon as the streaks fade. I save a few chips for the tops. These homemade chocolate chip cookies stay tender and tall. If you want more help, peek at my cookie baking tips. Many readers call this the best chocolate chip cookie recipe. I smile and keep baking.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chocolate Chip Cookies Recipe
- 3) Ingredients for Chocolate Chip Cookies
- 4) How to Make Chocolate Chip Cookies
- 5) Tips for Making Chocolate Chip Cookies
- 6) Making Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Chocolate Chip Cookies
- 8) Try these desserts next
- 9) Chocolate Chip Cookies
- 10) Nutrition
1) Key Takeaways
I bake for quiet nights and for loud ones too. This batch brings a tall edge and a soft center. It feels like a small win after a long day. I test this at Cook Daily Recipe and I share it here as Linda with a grin and a warm tray.
The method stays simple. Chill the dough. Scoop big. Give the tray space. The finish looks glossy and the bite stays tender. You get the chew you want with none of the fuss you dread.
Friends ask for the recipe. I send them to Cook Daily Recipe at https://www.cookdailyrecipes.com where we keep notes neat and clear. You can bake once and feel like you baked twice. That is the charm of this cookie plan.
2) Easy Chocolate Chip Cookies Recipe
We call these chocolate chip cookies our house favorite. I say it again here chocolate chip cookies, since the smell alone pulls us to the oven door. The dough rests in the bowl and the room fills with a calm hope for warm crumbs and melty chips.
I learned this path by trial and error. Butter sits cool not hard. Flour gets weighed. The mixer runs only until streaks fade. With that rhythm the cookies bake tall and soft. This fits a thick cookies recipe and a chewy cookie recipe at the same time.
On Cook Daily Recipe we like plain talk and good habits. I keep notes on soft chocolate chip cookies for readers who need an easy win. The steps follow a straight line and the taste pays you back with every bite.
3) Ingredients for Chocolate Chip Cookies
All purpose flour I use a scale so each cup stays true. This keeps the dough soft and the crumb tight. A light hand makes a thick cookie without extra tricks.
Cornstarch A small spoon of this helps the cookie hold height. It gives the bite a tender feel that friends notice right away.
Baking soda This lifts the dough and sets the edge. Fresh leaven keeps spread in check and brings that bakery look we chase at home.
Fine salt A pinch wakes up the butter and the sugar. The chips taste round and rich when the base reads balanced.
Unsalted butter Cool and pliable butter creams smooth. It traps small pockets of air which give a gentle lift and a tender crumb.
Light brown sugar Packed cups bring depth and a hint of caramel. This helps the centers stay soft after the tray cools.
Granulated sugar A clean sweetness that helps browning. The mix with brown sugar gives crisp edges and a chewy middle.
Large eggs Room temp eggs blend fast and smooth. They bind the dough and give body without making it heavy.
Pure vanilla extract A small pour rounds the flavor. The scent meets the warm chips and brings that cozy bake shop feel.
Semisweet chocolate chips Classic chips melt into small pools. They dot each bite for even flavor and that nostalgic look.
Chopped dark chocolate Optional yet lovely. Rough shards melt into ribbons and give contrast next to the chips.
Flaky sea salt Optional sprinkle on warm cookies. It lifts the sweet and sparks more notes in each bite.
4) How to Make Chocolate Chip Cookies
Step one Line two pans with parchment. Set a rack in the center. Heat the oven to three hundred fifty F so it holds steady by the time the dough is ready.
Step two Whisk flour with cornstarch baking soda and salt. Keep the bowl near the mixer so the move stays quick and clean.
Step three Beat butter with brown sugar and granulated sugar until light. Scrape the bowl. Add eggs one at a time. Add vanilla. Mix until glossy but not overworked.
Step four Add the dry mix. Run the mixer on low until streaks fade. Fold in chips and chopped chocolate. Cover and chill the bowl for half an hour.
Step five Scoop large mounds about three tablespoons. Space six per pan. Press a few chips on top for that bakery look.
Step six Bake one pan at a time for about twelve minutes. The edges set and the centers look soft. Rest ten minutes then move cookies to a rack.
5) Tips for Making Chocolate Chip Cookies
Weigh the flour for reliable texture. If the dough feels dry add a small splash of milk and fold gently. If the dough feels loose chill longer. These small tweaks keep your chewy cookie recipe on track.
Size matters here. Big scoops bake taller and give more chew. For soft chocolate chip cookies save a few chips for the tops so they melt into shiny pools.
Visit Cook Daily Recipe for cookie baking tips and updates from Linda. We test in a home kitchen and keep notes clear so your best chocolate chip cookie recipe lands on the plate with less stress.
6) Making Chocolate Chip Cookies Ahead of Time
Chill the whole bowl for up to one day. Or scoop balls and chill on a tray. Cold dough bakes thicker which many of us love for chocolate chip cookies with height.
For busy weeks freeze the scoops on a sheet then tuck them into a bag. Bake from frozen. Add one or two minutes to the time and watch for set edges and soft centers.
If you bake before guests arrive keep cookies on a rack and tent with a clean towel. The texture stays gentle and the chips stay soft until the first plate heads out.
7) Storing Leftover Chocolate Chip Cookies
Keep cookies in an airtight tin on the counter for three days. Slip a slice of bread in the tin to keep the texture tender. Replace the slice if it dries out.
For longer storage freeze baked cookies in a flat layer then move to a bag. Warm in a low oven for a few minutes. The chips turn glossy again and the kitchen smells like a fresh bake.
We like late night snacks at our place. A short warm up brings back that soft bite and a little crisp at the edge. It feels like a new batch with almost no work.
8) Try these desserts next
9) Chocolate Chip Cookies
Chocolate Chip Cookies Thick And Chewy Bakery Style
Ingredients
- 2 and 3/4 cups all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon fine salt
- 1 cup unsalted butter cool and pliable
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temp
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- 1/2 cup chopped dark chocolate optional
- Flaky sea salt for finishing optional
Instructions
- Line two sheet pans with parchment. Set the oven rack in the center. Heat the oven to 350 F.
- Whisk flour cornstarch baking soda and salt in a bowl. Set the bowl aside.
- Beat butter brown sugar and granulated sugar with a mixer on medium speed until the mix looks smooth and light. Scrape the bowl.
- Add eggs one at a time. Mix until the batter looks glossy. Add vanilla. Mix to combine.
- Add the dry mix to the bowl. Mix on low just until the flour streaks fade. Stop the mixer. Fold in chocolate chips and chopped chocolate.
- Cover the bowl. Chill for 30 to 45 minutes so the dough firms a bit. This helps a tall cookie.
- Scoop large balls about 3 tablespoons each. Place six per pan for space. Press a few extra chips on top.
- Bake one pan at a time for 11 to 13 minutes. The edges should set. The centers should look soft.
- Let the pan rest on a rack for 10 minutes. Sprinkle a pinch of flaky salt if you like. Move cookies to the rack to cool.
- Serve warm. Save leftovers in an airtight tin for up to three days. Rewarm for a few minutes if you like a soft center.
10) Nutrition
Serving size one cookie. Calories about two hundred forty five. Sugar twenty grams. Sodium one hundred sixty milligrams. Fat twelve grams. Saturated fat seven grams. Carbohydrates thirty one grams. Fiber one gram. Protein three grams. Values are estimates based on typical ingredients.
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