Soft and Chewy Chocolate Chip lovers, this recipe is for you! In my previous post, I shared with you recipe for Soft & Cakey Chocolate Chip Cookie and Chocolate Fudge Cookie. Today, I am going to share with you Soft & Chewy Chocolate Chip recipe. I think this is the most liked type of chocolate chip cookie. I am not surprised, I like this type as much as I like the Soft & Cakey Chocolate Chip Cookie. The ingredients are the same regardless if you like it Soft & Cakey, Soft & Chewy or Thin & Crispy. The proportion of white sugar, brown sugar and butter are the major players on the texture of the cookie.
The cookie dough could be stored and freeze for 2-3 months. Although, I noticed that there’s nothing like baking it after few minutes of making the dough. The texture and the quality is a lot better and chewy. I had frozen most of my cookie dough in the past as I like storing some cookie dough for “chocolate emergency”, today was the first time that I actually tried to bake it after 30 minutes of chilling it.
I was so happy with the cookie, that I decided to baked 11 half of the batch. I wanted to savor the freshness of the cookie, and of course, it would look nice in the photos. Now I have a cookie supply for 1 week, that is if it last 1 week. This cookie truly live up to its description Soft and Chewy. I am still able retain the softness that I like with my Soft & Cakey Chocolate Chip Cookie, and added the chewiness that made it even more enjoyable to eat. This is so far the best chewy chocolate chip cookie I had made.
For this batch, I used a combination of Hershey’s Dark Chocolate Chips, Bakers Dark Chocolate chunks & Bakers White Chocolate chunk. I used more dark chocolate to balance the sweetness that a chewy chocolate chip cookie normally have. You can use whatever type of chocolate you like, and mix and match as you please. Let’s get started!
This is a small batch recipe, if you want to make a larger batch, just double the ingredients.
- 8 tbsp (1/2 c) of unsalted butter (room temperature)
- 1/4 cup or 4 tbsp white sugar or palm sugar
- 1/2 packed light brown sugar
- 1/2 tsp vanilla
- 1 egg (room temperature)
- 1 1/4 cups all-purpose flour
- ½ tsp baking soda
- 1/2 tsp salt
- ¾ cup chocolate chips (I use a combination of Hershey’s Dark Chocolate Chips, Bakers Dark Chocolate chunks & Bakers White Chocolate chunk)
Note: I am not endorsing any brand, you can use any brand that you like. The links are just to give you idea of what I used for the recipe.
For the photos of the steps, check the slide show in my Soft & Cakey Chocolate Chip Cookie post, the steps are the same.
- Preheat the oven to 350F/177C.
- Using a stand mixer or electric beaters beat the butter with the sugars until creamy. If you do not have both, you a wire whisk instead to manually cream the butter and sugar. It might take longer, but it is doable.
- Add the vanilla extract and the egg; beat on low-speed until just incorporated, 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
- Mix flour, baking soda, and salt.
- Add flour mixture to the butter mixture. Mix until crumbles form and you can form a ball when you scoop.
- Add the chocolate chips/chunks and incorporate with your hands I used my stand mixer on low until chocolate chips are incorporated.
- Scoop to form balls. I used small ice cream scooper, equivalent to 1 tbsp + 1/2 tsp or 30 grams if you use a kitchen weighing scale.
- Chill for 30 minutes to 1 hour before baking or freeze for up to 3 months. Make sure to have it shaped and stored in container or ziplock before putting it in the freezer. I have tips in my Soft & Cakey Chocolate Chip Cookie post on how to shape the cookie dough and how to freeze the cookie dough.
- When you are ready to bake,
- For Mini size 1 full tsp : bake for 6 minutes until the edge of the cookie turned brown and the center is pale and soft.
- For Small size single scoop: bake for 9 – 10 minutes until the edge of the cookie turned brown and the center is pale and soft.
- For Medium size cookie, 2 small ice cream scoop : bake for 11 – 12 minutes until the edge of the cookie turned brown and the center is pale and soft.
- Let them cool on the cooking rack for 10-15 minutes or so. They will sink down a little bit and turn into these dense, buttery, soft cookies. These should stay soft for many days if kept in an airtight container or can be freeze up to 2 months and thawed when you are ready to eat it.
Makes 48 mini cookies, 23- 24 small cookies (small single ice cream scoop) or 12 medium size cookies (2 scoops of small ice cream scooper).
Warning, friends: DO NOT OVERBAKE. This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft. Take them out even if they look like they’re not done yet. Take them out of the oven when the edge starts to brown and the center is still pale and moist.
Good to know:
- the bake cookies freezes well. Just wrap it tightly with cling wrap, then put it inside ziplock bag and inside the container and freeze.
- I always advice my friends to do a test bake before doing the bulk one. Every oven is different, it is best to know how long you need to bake the cookie.Start with the suggested time and adjust by 1 min (less/more) at a time. This will also give you an idea how much the cookie will spread.
- Size matters. The bigger or thicker the size of your cookie, the more time you need to bake it.Adjust your baking time accordingly.
- For room temperature eggs, take the eggs out of the fridge 30 minutes before using it, or submerge it in warm tap water for 10-15 minutes.
Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥