Soft and Chewy Chocolate Chip Cookies

The husband wanted me to make cookies for him, so as the good wife that I am, I baked him these chocolate chip cookies right before I was about to head to work. The cookies were so soft when you break them apart with your fingers, and when it enters your mouth, they have a nice chewy consistency. He claims it to be the best cookies he’s ever had. I had also brought some to work for one of my colleagues to try and he also loved it. However, I guess you’ll have to try out the recipe to believe it yourself, won’t you? Makes 12 large cookies or 24 small cookies.


2 cups + 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 sticks salted butter (melted at low heat on stove)
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1/2 cup milk chocolate chips


Line two large baking sheets with a silpat or parchment paper, and preheat the oven to 325 degrees Fahrenheit. Whisk flour and baking soda in a bowl, and set aside. Next, mix the melter butter with the sugar in a stand mixer until blended, then add in the egg and egg yolk until combined. Slowly add in the dry ingredients and beat at low speed, and finally, stir in the chocolate chips. Roll 1/4 cup (for large cookies) or half of 1/4 cup (for small cookies) and place them on the baking sheet (giving enough space in between for the cookies to spread).

Bake for 18 minutes or until it becomes light golden brown (make sure to rotate the baking sheet halfway through so that it bakes evenly). Remove from oven and while the cookies are still soft, lightly flatten the cookies using a spatula. Transfer the cookies onto a cooking rack and allow the cookies to set.

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