Soft and Chewy Chocolate Chip Cookies

Prep 55 min
Total 55 min
Servings 72

Chocolate chip cookies are arguably America’s favorite cookie (though we don’t think there’s actually much argument). But what constitutes a great chocolate chipper is the subject of passionate feelings and debate. For some, crispy edges and some crunch are attractive attributes, but these cookies are not for them. No, these are for the staunch supporters of the chewy, the tender, the oh-so-soft cookie that has the classic toffee-flavored batter studded with plenty of chocolate chips. Even among our editors and test kitchens, the texture preference makes its divisions, and those among them who are Team Soft and Chewy stand by this recipe as their one-and-only preferred choice. The ingredients (and the amounts used) that were calibrated in our test kitchens will reliably produce pillowy, meltingly tender results so you can count on getting the exact kind of cookie you want, every time. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 9, 2019

Ingredients

1 1/4

cups granulated sugar

1 1/4

cups packed brown sugar

1 1/2

cups butter, softened

teaspoons vanilla

eggs

4 1/4

cups all-purpose flour

teaspoons baking soda

1/2

teaspoon salt

to 4 cups semisweet chocolate chips (12 to 24 oz)

Steps

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1

Heat oven to 375°F. In large bowl with electric mixer, beat granulated sugar, brown sugar and butter until light and fluffy. Beat in vanilla and eggs until well blended. Beat in flour, baking soda and salt. Stir in chocolate chips.
2

On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks.

Slide the cookies off onto a wire cooling rack so that air can circulate around them and cool them evenly.

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Expert Tips

The combination of granulated and brown sugar, teamed up with nearly the same amount of butter, is a winning recipe for a soft and chewy versus crispy cookie. Watch the baking time too—don’t overbake the cookies if you want a soft texture once they’re cool.
"Since this is a big-batch recipe, you can drop half of the dough by spoonfuls onto cookie sheets and pop them into the freezer for later. Once the mounds are frozen, place them in an airtight container and store them in the freezer until you’re ready to bake again. Arrange the frozen dough onto ungreased cookie sheets again and bake 5 minutes longer than if they were fresh."

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie

Calories: 120
Calories from Fat: 50

% Daily Value

Total Fat: 6g; 9%
Saturated Fat 3 1/2g 17% Trans Fat 0g
Cholesterol: 20mg; 6%
Sodium: 85mg; 3%
Potassium: 40mg; 1%
Total Carbohydrate: 16g; 5%
Dietary Fiber 0g 0% Sugars 10g
Protein: 1g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 0%; 0%
Calcium: 0%; 0%
Iron: 4%; 4%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

We’ve taken the guesswork out of baking the softest and chewiest chocolate chip cookies ever, so just follow these simple steps and enjoy the results. This recipe makes an extra-large batch—72 chocolate chip cookies. That big batch means you’ll have some cookies for now and some to refrigerate or chill for later. The next time you’re attending a party, bring along a tin full of freshly baked cookies for your hosts. If you’d like to amplify your cookie baking game with a little help from Betty Crocker, check out our guide on How to Make the Best Chocolate Chip Cookies Ever. Find even more ideas in this Chocolate Chip Cookies recipe collection.