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RECIPE
10 INGREDIENTS6 STEPS1hr 20min

Soft and Chewy Chocolate Chip Cookies

4.4
8 Ratings
Give these soft and chewy chocolate chip cookies a try with your family. This recipe halves beautifully, too. When I make a half batch, I use two teaspoons of vanilla, and I use a scant teaspoon of kosher salt.
Soft and Chewy Chocolate Chip Cookies Recipe | SideChef
Give these soft and chewy chocolate chip cookies a try with your family. This recipe halves beautifully, too. When I make a half batch, I use two teaspoons of vanilla, and I use a scant teaspoon of kosher salt.
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Fulfilled by
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
1hr 20min
Total Time
26min
Active Time
$2.30
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/3 cups
1 1/2 cups
Brown Sugar , lightly packed
1 Tbsp
Pure Vanilla Extract
1/2 Tbsp
1 tsp
Baking Soda
2 cups
Semi-Sweet Chocolate Chips
or Bittersweet Chocolate Chips
to taste
(optional)
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Nutrition Per Serving

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CALORIES
1866
FAT
84.5 g
PROTEIN
20.8 g
CARBS
275.1 g

Author's Notes

Chill the dough balls. The cookies taste even better when baked from dough balls that have been chilled. Keep unbaked balls in an airtight container in the fridge — they’ll last for weeks there. Bake off as you need.

Cooking Instructions

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Step 1
Cream Unsalted Butter (1 1/3 cups) , Granulated Sugar (1 cup) , and Brown Sugar (1 1/2 cups) together in the bowl of a stand mixer fitted with the paddle attachment, until light and fluffy. Scrape the bowl, beat again on high for one minute. Add the Large Eggs (2) and Pure Vanilla Extract (1 Tbsp) and beat until well blended, about another minute on medium-high speed.
Step 2
Whisk Unbleached All Purpose Flour (3 3/4 cups) , Salt (1/2 Tbsp) , and Baking Soda (1 tsp) together in separate bowl. Add to butter mixture and combine with a spatula or wooden spoon (or very briefly with paddle attachment) until just blended. Add the Semi-Sweet Chocolate Chips (2 cups) and stir till combined. The dough will be stiff.
Step 3
Portion into 1¾ oz (48 g) sized balls. This is a tedious task, but it makes for beautiful and uniform cookies that bake evenly. Chill the portioned balls for at least one hour, or keep in the fridge for weeks or freeze for months.
Step 4
Preheat oven to 375 degrees F (190 degrees C).
Step 5
Place portioned balls nicely spaced on an ungreased or parchment-lined jelly roll pan. Sprinkle with Sea Salt (to taste) , if using. Bake for 11 minutes, rotating the sheet halfway through cooking. Keep a close watch.
Step 6
You want to remove the cookies from the oven when they still look slightly raw—you will think you are removing them too early. The cookies will continue cooking as they sit on the tray out of the oven. Let cookies cool completely on tray before removing.
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Nutrition Per Serving
Calories
1866
% Daily Value*
Fat
84.5 g
108%
Saturated Fat
52.5 g
262%
Trans Fat
0.0 g
--
Cholesterol
265.9 mg
89%
Carbohydrates
275.1 g
100%
Fiber
5.7 g
20%
Sugars
181.7 g
--
Protein
20.8 g
42%
Sodium
1262.3 mg
55%
Vitamin D
--
--
Calcium
35.9 mg
3%
Iron
6.6 mg
37%
Potassium
153.5 mg
3%
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