Chewy Soft Chocolate Chip Cookies
Chewy Soft Chocolate Chip Cookies is a easy American recipe that serves 24. 150 calories per serving. Recipe by Half Batch Baking on YouTube.
Prep: 15 min | Cook: 12 min | Total: 37 min
Cost: $4.96 total, $0.21 per serving
Ingredients
- 2 1/4 cups All-Purpose Flour (sifted)
- 1 cup Unsalted Butter (softened, cut into cubes)
- 1 cup Brown Sugar (packed)
- 1/2 cup Granulated Sugar (white)
- 1 Large Egg (room temperature)
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Semi‑Sweet Chocolate Chips
Instructions
Preheat Oven
Set the oven to 350°F (177°C) and let it fully preheat.
Time: PT5M
Temperature: 350°F
Combine Dry Ingredients (Reverse Creaming)
In a large mixing bowl, whisk together the sifted flour, baking soda, and salt. Add the softened butter and use the mixer on low speed to coat the flour with the butter until the mixture resembles coarse crumbs.
Time: PT4M
Cream Butter and Sugars
In a separate bowl, beat the butter, brown sugar, and white sugar together on medium speed until light and fluffy, about 2–3 minutes.
Time: PT3M
Add Egg and Vanilla
Add the egg and vanilla extract to the creamed butter mixture and beat until just combined, about 30 seconds.
Time: PT1M
Combine Wet and Dry Mixtures
Gradually add the butter‑flour mixture to the wet ingredients, mixing on low speed until a smooth dough forms. Fold in the chocolate chips with a spatula.
Time: PT2M
Portion Dough
Line a baking sheet with parchment paper. Scoop rounded tablespoons of dough (about 1.5 inches in diameter) onto the sheet, spacing them 2 inches apart.
Time: PT2M
Bake
Bake the cookies for 10–12 minutes, or until the edges are lightly golden and the centers still look soft.
Time: PT12M
Temperature: 350°F
Cool
Allow the cookies to cool on the baking sheet for 2 minutes, then transfer to a cooling rack to cool completely.
Time: PT5M
Nutrition Facts
- Calories
- 150
- Protein
- 2 g
- Carbohydrates
- 20 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian
Allergens: Gluten, Dairy, Eggs
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour (for a chewier texture)
- Instead of Unsalted Butter: Margarine (use same amount)
- Instead of Brown Sugar: Dark Muscovado Sugar
- Instead of Granulated Sugar: Coconut Sugar
- Instead of Large Egg: Egg substitute (1/4 cup unsweetened applesauce)
- Instead of Vanilla Extract: Maple Extract
- Instead of Baking Soda: Baking Powder (use 2 teaspoons)
- Instead of Salt: Sea Salt
- Instead of Semi‑Sweet Chocolate Chips: Dark Chocolate Chunks
Equipment Needed
- Mixing Bowl (large)
- Electric Hand Mixer or Stand Mixer
- Spatula
- Baking Sheet
- Parchment Paper
- Cooling Rack (optional)
- Oven
Critical Steps — Do Not Skip
- Preheat Oven
- Combine Dry Ingredients (Reverse Creaming)
- Cream Butter and Sugars
- Combine Wet and Dry Mixtures
- Bake
Chef Tips from the Video
- For extra chewiness, substitute half of the white sugar with brown sugar.
- Add a pinch of flaky sea salt on top of each cookie before baking for a sweet‑salty finish.
Troubleshooting
Cookies spread too thin
Chill the dough for at least 30 minutes before baking and ensure butter is not overly soft.
Cookies are hard and crunchy
Reduce baking time by 1–2 minutes and check that you used all‑purpose flour, not high‑protein bread flour.
Uneven browning
Rotate the baking sheet halfway through the bake and use a light-colored baking sheet.
Storage
Refrigerator: Store in an airtight container for up to 1 week.
Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 3 months.
Room temperature: Best within 2 days at room temperature in a sealed container.
Make-Ahead Tips
- The dough can be chilled for 30 minutes to 24 hours for deeper flavor; shape cookies before chilling.
Last updated: August 20, 2026
