Soft and Chewy Chocolate Chip Cookies

Ingredients

• 305 g (1⅓ cups)unsalted or salted butter, softened (the original cook uses salted; see notes)
• 290 g (1½ cups packed)light brown sugar
• 220 g (1 cup)granulated sugar
• 2large eggs
• 13 g (1 tablespoon)pure vanilla extract
• 482 g (3¾ cups)unbleached all-purpose flour
• 9 g (1.5 teaspoons)Diamond Crystal kosher salt
• 6 g (1 teaspoon)baking soda
• 340 g (12 oz) to 425 g (15 oz)semisweet or bittersweet chocolate chips
• to tasteflaky sea salt, optional

Instructions

1. 1

   Mix dry ingredients

   Whisk the flour, kosher salt and baking soda together in a large bowl.

2. 2

   Cream butter and sugar

   Using a stand mixer fitted with the paddle attachment, beat the butter with both sugars until light and fluffy. Scrape down the bowl, then beat on high for 1 minute. Add the eggs one at a time, followed by the vanilla, and beat on medium-high until well combined, about 1 minute more.

3. 3

   Finish the dough

   Add the dry mixture to the mixer and beat briefly, just until combined. Stir in the chocolate chips; the dough will be stiff.

4. 4

   Portion the dough

   Shape the dough into 48 g balls. A digital scale makes portioning straightforward; otherwise, use a small ice cream scoop or another consistent measure to make about 35–36 balls.

5. 5

   Chill the portions

   Put the dough balls in an airtight bag or container and chill for at least 1 hour, ideally 24 hours. They can stay in the fridge for up to a week or be frozen for 3 months.

6. 6

   Bake at higher heat

   For the original method, heat the oven to 190°C. Arrange the chilled balls well apart on an ungreased or parchment-lined baking sheet; the recipe suggests baking 6 at a time. Sprinkle with flaky salt if using and bake for 11 minutes, rotating the sheet halfway through if your oven has hot spots. Watch closely and take them out while they still look slightly raw; they continue cooking on the tray. Let them cool completely on the tray before removing.

7. 7

   Bake at lower heat

   For the updated method, heat the oven to 163°C. Arrange the chilled balls well apart on an ungreased or parchment-lined baking sheet, baking 6 at a time if you like, and sprinkle with flaky salt if using. Bake for 18–20 minutes, until they still look slightly underdone. Leave them to cool completely on the baking sheet before transferring to a cooling rack.

What are chocolate chip cookies?

Chocolate chip cookies are an American bake built around a sweet, buttery dough studded with chocolate. This version follows a recipe first published in Fine Cooking magazine in 2003.

A generous amount of brown and granulated sugar gives the cookies their sweet, chewy character, while chilled, evenly portioned dough helps them bake consistently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 3g protein, 31g carbs, 11g fat.

The flour and sugars supply most of the carbohydrates, while butter contributes most of the fat. The eggs add some protein, with smaller amounts from the flour and chocolate. Pair a cookie with fruit or yoghurt for a more balanced snack.

Butter and sugar set the texture

Butter: The recipe calls for softened butter, which is creamed with the sugars until light and fluffy. The original cook also notes that melted butter can be used for convenience, without a stand mixer.

Sugar: Light brown sugar contributes moisture and a rounded sweetness, while granulated sugar brings a different sweetness and helps shape the cookie's texture.

Chilling makes baking flexible

Portion first: Dividing the dough into 48 g balls before chilling makes it easier to bake only what you need. A scoop is a practical alternative to weighing each portion.

Chill well: The dough needs at least 1 hour in the fridge, with 24 hours preferred in the recipe. The balls can also be kept chilled for up to a week or frozen for 3 months.

Choose your baking method

Higher heat: The original method uses 190°C for 11 minutes. Rotate the tray halfway through if your oven tends to bake unevenly.

Lower heat: The updated method uses 163°C for 18–20 minutes and is the author's preferred approach for slightly more spread. Either way, leave space between the balls and bake in batches if needed.

Look for a soft centre

Doneness: The cookies are meant to come out looking slightly underdone, so don't wait for their centres to look fully baked. The residual heat from the tray continues to cook them.

Cooling: Let the cookies cool completely on the baking sheet before moving them. This gives their soft structure time to set.

Chocolate and salt finish

Chocolate: Use 340–425 g of semisweet or bittersweet chips. The recipe notes that larger chips may call for the higher amount.

Salt: A little flaky sea salt on top is optional and gives a savoury contrast to the sweet dough. Add it just before baking so it stays on the surface.

Serve and adapt

Serve the cookies once cool, with tea, coffee or a glass of milk. Their rich sweetness also makes a simple scoop of ice cream a fitting accompaniment.

For a half batch, the original notes suggest using 2 teaspoons of vanilla and a scant teaspoon of kosher salt. Cup4Cup gluten-free flour is also noted as a possible one-for-one flour swap.

Recipe notes & tips

• Measure the dough into 48 g portions for cookies that bake evenly.
• Use parchment paper to make the cookies easier to lift from the tray once cool.
• Bake about 6 cookies at a time, leaving plenty of space around each ball.
• Keep a close eye on the cookies because both oven temperature and hot spots can affect timing.
• Freeze extra dough balls for baking later, up to 3 months.
• If using larger chocolate chips, consider the upper end of the stated 340–425 g range.

Variations

• Melted butter: Use melted butter as noted in the recipe, which also lets you mix without a stand mixer.
• Gluten-free flour: Swap in Cup4Cup gluten-free flour at a one-for-one ratio, as suggested in the notes.
• Extra chocolate: Use up to 425 g of chips, particularly if they are on the larger side.
• Flaky finish: Sprinkle the dough balls with flaky sea salt before baking for a sweet-savoury contrast.
• Half batch: Halve the ingredients, using 2 teaspoons of vanilla and a scant teaspoon of kosher salt as noted.

Common mistakes to avoid

• Overmixing the flour: Beat only until the dry ingredients are just blended so the dough does not get worked more than necessary.
• Crowding the tray: Leave space between the dough balls and bake in batches to give the cookies room.
• Skipping the chill: Chill the shaped portions for at least 1 hour; the recipe ideally rests them for 24 hours.
• Overbaking: Remove the cookies while they still look slightly underdone, as they continue cooking on the hot tray.
• Moving them too soon: Let the cookies cool completely on the baking sheet before transferring them.

How to store

Keep baked cookies in an airtight container at room temperature; their soft texture is best enjoyed within a few days. The unbaked dough balls can be refrigerated for up to a week or frozen for 3 months; bake from chilled or frozen, checking for doneness as needed.

Frequently asked questions