A Sweet Ending: Soft and Chewy Chocolate Chip Cookies

Everyone needs a go-to chocolate chip cookie recipe. Whether it’s one that has been in your family for years or one you happened to tear out of a magazine, there is something effortless and classic about an old-fashioned and well-made cookie. This recipe is incredibly simple and will yield 12 soft and chewy cookies. I particularly love to double the recipe, but refrain from cooking right away. Simply omit steps 6 and 7 and instead, pop the cookie sheet in the freezer for at least 1 hour. I prefer to store the dough in a gallon Ziploc bag and prepare them on an as-needed basis. They make great gifts that can be prepared with ease, or can satisfy that late-night sweet tooth. Whatever you do, it is guaranteed that every hand won’t be able to stay out of your cookie jar.


8 tablespoons unsalted butter, at room temperature

½ cup white granulated sugar

¼ cup packed, light brown sugar

1 teaspoon vanilla extract

1 egg, at room temperature

1 ½ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup chocolate chips


  1. Preheat oven to 350 degrees.
  2. With an electric mixer, beat butter and both sugars together until fluffy. Add vanilla and egg and beat for 10 to 15 seconds until just incorporated.
  3. In a separate bowl, sift together flour, baking soda and salt. Add to mixer and beat on “low” until mixture forms into crumbles.
  4. With your hands, finish mixing batter crumbles into a dough-like consistency. Add chocolate chips and incorporate with hands.
  5. Scoop dough onto a prepared baking sheet, leaving at least 1 inch between cookies.
  6. Bake for 9 to 11 minutes until the outside edges are brown and the center is golden.
  7. Allow cookies to rest on baking sheet for at least 30 minutes before removing and cooling on wire rack.