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To make soft and chewy chocolate chip cookies, gather these simple ingredients: - 1 cup (2 sticks) unsalted butter, softened - 3/4 cup brown sugar, packed - 3/4 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 2 cups semi-sweet chocolate chips - 1 cup chopped walnuts (optional) If you prefer using metric measurements, here are the conversions: - 1 cup (butter) = 227 grams - 3/4 cup (brown sugar) = 150 grams - 3/4 cup (granulated sugar) = 150 grams - 1 teaspoon = 5 milliliters - 2 large eggs = about 100 grams - 2 1/4 cups (flour) = 280 grams - 1 teaspoon (baking soda) = 5 grams - 1/2 teaspoon (salt) = 2.5 grams - 2 cups (chocolate chips) = 340 grams - 1 cup (walnuts, optional) = 120 grams Feel free to customize your cookies with these fun add-ins: - Chopped nuts like pecans or almonds - A mix of chocolate types, such as dark or white chocolate - A sprinkle of sea salt on top before baking - Dried fruits like cranberries or cherries for a fruity twist These ingredients and options help you create the perfect batch of soft and chewy chocolate chip cookies. Enjoy mixing and baking! Start by gathering all your ingredients. You will need butter, sugars, eggs, flour, baking soda, salt, and chocolate chips. Preheat your oven to 350°F (175°C). This helps your cookies bake evenly. Line two baking sheets with parchment paper. This prevents the cookies from sticking and makes cleanup easy. In a large bowl, cream the softened butter, brown sugar, and granulated sugar. Mix until it becomes light and fluffy, which takes about 2 to 3 minutes. Then, add one egg at a time, mixing well after each addition. This step ensures a nice, smooth mixture. Pour in the vanilla extract for flavor. In a separate bowl, whisk together the flour, baking soda, and salt. This helps distribute the baking soda evenly. Gradually add the dry ingredients to the wet mixture. Mix just until combined. Overmixing can make the cookies tough. Finally, fold in the chocolate chips and walnuts if you choose to use them. Use a cookie scoop or tablespoon to drop the dough onto the prepared baking sheets. Space the dough balls about 2 inches apart. This gives them room to spread while baking. Bake for 10 to 12 minutes. Look for lightly golden edges. The centers will be soft but will firm up as they cool. After baking, let the cookies cool on the sheets for 5 minutes. Then, transfer them to wire racks to cool completely. This keeps them from getting soggy on the bottom. Enjoy your soft and chewy chocolate chip cookies! To get soft and chewy cookies, follow these tips. First, use room-temperature butter. This helps the sugars blend well. Mix the butter and sugars until fluffy. This step adds air to the dough. It makes your cookies light. Next, don't overmix the dough. Stir just until the dry and wet ingredients combine. Overmixing can lead to tough cookies. Finally, take the cookies out when they look a bit underbaked. The edges should be golden, but the center should look soft. They will firm up as they cool. A few easy mistakes can affect your cookie results. First, measure your flour correctly. Too much flour makes cookies dry. Use a spoon to fill the measuring cup. Then, level it off with a knife. Second, don't skip the baking soda. It helps the cookies rise. If you forget it, your cookies will be flat. Also, don't bake on a hot pan. Always use a lined or cool baking sheet. Hot pans can cook cookies unevenly. Lastly, avoid opening the oven door too soon. This causes heat to escape and can lead to flat cookies. To keep your cookies fresh, store them correctly. Place them in an airtight container. This prevents them from drying out. If you want to keep them soft, add a slice of bread to the container. The cookies will absorb moisture from the bread. If you have extra cookies, freeze them. Wrap each cookie tightly in plastic wrap. Then, place them in a freezer bag. This keeps them fresh for up to three months. When you’re ready to eat, thaw them at room temperature. You can also warm them in the oven for a few minutes. {{image_2}} You can switch up the chocolate in these cookies. Try different types to find your favorite. Use milk chocolate chips for a sweeter taste. Dark chocolate adds a rich flavor. You can even mix chocolate types for a fun twist. I love using white chocolate chips for a creamy contrast. Just remember to keep the total at two cups of chocolate. Want to make these cookies gluten-free? You can easily swap the all-purpose flour for a gluten-free blend. Many brands work well. Just look for one that has xanthan gum in it. This ingredient helps mimic the texture of regular flour. Always check the package for the right measurement. Usually, it’s the same amount as regular flour. To make vegan chocolate chip cookies, replace the butter with coconut oil or vegan butter. Use flax eggs instead of regular eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it thickens. Keep all other ingredients the same. Your cookies will still taste amazing! To keep your soft and chewy cookies fresh, use an airtight container. Place parchment paper between layers of cookies. This helps them stay soft. Avoid using glass containers as they can trap moisture. If you have leftover cookies, store them at room temperature. They will stay fresh for up to a week. Freezing cookies is a great way to save some for later. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze for about an hour. Once frozen, transfer them to a freezer bag. Be sure to remove as much air as possible. They can last up to three months in the freezer. To enjoy, thaw them at room temperature or warm them in the oven. Soft and chewy chocolate chip cookies can last about one week at room temperature. If you freeze them, they can last for three months. Always check for signs of spoilage. If they smell off or have changed in texture, it’s best to throw them away. Enjoy your cookies while they’re fresh for the best taste! Cookies might not be chewy for a few reasons. If you use too much flour, they can turn out dry. Make sure to measure the flour correctly. Another reason is overbaking. Cookies need to be soft in the middle when you take them out. They will continue to cook on the baking sheet, so don’t worry if they look a bit underbaked. Lastly, using only granulated sugar can make them crisp instead of soft. A mix of sugars is key for that perfect chewy texture. You can use brown sugar only, but the cookies will taste different. Brown sugar gives a rich flavor and moisture. If you use only brown sugar, your cookies will be denser and chewier. They may not spread as much while baking. For a more balanced taste, I recommend using a mix of brown and granulated sugar. This way, you get the best of both worlds: flavor and texture. To boost the chocolate flavor, try using dark chocolate chips instead of semi-sweet. You can also add cocoa powder to the dough. About 1/4 cup should do the trick. Another fun idea is to sprinkle a little sea salt on top before baking. This adds a sweet and salty contrast that makes the chocolate taste even better. If you really love chocolate, consider adding chocolate chunks or even a drizzle of melted chocolate on top after baking. In this post, we explored cookie baking from start to finish. We covered ingredients, measurements, and optional add-ins. Then, we delved into step-by-step instructions, highlighting how to mix and bake. After that, I shared tips for chewy texture and common mistakes. We also looked at variations for different diets and how to store cookies. Baking cookies is fun and rewarding. With these tips, you can create delicious treats every time. Enjoy your baking journey!

Soft & Chewy Chocolate Chip Cookies

Indulge in the ultimate treat with these Chewy Chocolate Chip Dream Cookies! This simple recipe features the perfect blend of buttery goodness, rich chocolate, and an optional crunch from walnuts. Ideal for any occasion, these cookies are easy to make and satisfy sweet cravings. Ready in just 25 minutes, you’ll love every bite! Click through to discover the full recipe and elevate your baking game today!
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Ingredients
  

1 cup (2 sticks) unsalted butter, softened

3/4 cup brown sugar, packed

3/4 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi-sweet chocolate chips

1 cup chopped walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

      Add the vanilla extract and eggs to the butter mixture, one at a time, mixing well after each addition until fully incorporated.

        In another bowl, whisk together the flour, baking soda, and salt.

          Gradually stir the dry ingredients into the wet ingredients, mixing just until combined. Be careful not to overmix.

            Fold in the chocolate chips and walnuts (if using) until evenly distributed throughout the dough.

              Use a cookie scoop or tablespoon to portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will appear soft but will firm up as they cool.

                  Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.

                    Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 24 cookies

                      - Presentation Tips: Stack cookies on a decorative plate and drizzle with melted chocolate for an elegant finish, or serve warm with a glass of cold milk.