These easy chocolate chip cookies made with pantry staples are everything that chocolate chip cookies should be; soft, chewy, and chocolatey!!!
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Today for National Chocolate Chip Day I’m sharing with you my recipe for chocolate chip cookies. This recipe is simple, straightforward, and made with pantry staples.
Like my fudgy double chocolate brownies recipe, I opted to keep this recipe pretty traditional. Because why mess with a good thing?!? And we all know chocolate chip cookies are a good thing. Ok, maybe not for the waistline. 🤷BUT worry not, because one bite of these cookies and you’ll forget all about the calories….for at least a few seconds anyway.
There are two camps when it comes to chocolate chip cookies. There’s team soft and chewy and there’s team crispy. I for one am on team soft and chewy. If you are too, then you will love these cookies.
Due to the perfect ratio of ingredients and short bake time, these cookies are as soft and chewy as they come. And since the bake time is only nine minutes and the prep no more than 10, you can be sitting back munching on these cookies in less than 30 minutes.
So what do you need to make these cookies?
- All-purpose flour
- Baking soda
- Kosher salt
- Butter: It will need to be melted.
- Brown sugar: The use of brown sugar results in a moister, softer cookie due to the higher content of molasses.
- White sugar
- Eggs: One full egg and one egg yolk; room temperature.
- Milk chocolate chips
How do you make soft and chewy chocolate chip cookies? (+ tips)
Preheat your oven to 325 degrees. Line a large baking sheet or two with parchment paper or a silicone mat OR lightly grease.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a second medium bowl, combine the butter, brown sugar, and white sugar. Mix until the ingredients are fully combined and there are no clumps. Whisk in the egg and egg yolk. ** To quickly bring the eggs to room temp, simply place the eggs in a bowl of warm (NOT HOT) water for 5-10 minutes.
Add the dry ingredients and stir until fully incorporated.
Fold in the chocolate chips.
Scoop the dough, one heaping tablespoon at a time, roll into a ball, and arrange on a baking sheet. On a large baking sheet you should be able to fit five rows of four.
Bake for nine minutes. At this point the cookies should appear pale, puffy, and under-baked. Allow the cookies to rest for 10 minutes on the baking sheet. During this time the cookies will continue cooking. After 10 minutes transfer to a cooling rack to finish cooling or go ahead and chow down on them.
How to store
These cookies will keep in an airtight container for up to one week.
Product Recommendations
If you make these soft & chewy chocolate chip cookies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instragram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
Soft & Chewy Chocolate Chip Cookies
These easy chocolate chip cookies made with pantry staples are everything that chocolate chip cookies should be; soft, chewy, and chocolatey!!!
Ingredients
- 2 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup salted or unsalted butter (two sticks), melted and cooled
- 1 cup brown sugar, light or dark
- 1/2 cup white sugar
- 1 large egg + 1 large egg yolk
- 1 1/4 cup milk chocolate chips
Instructions
- Preheat oven to 325 degrees. Lightly grease two baking sheets or line with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Beat the butter, brown sugar, and white sugar together in a medium bowl, until there are no clumps. Whisk in the eggs, then pour the dry ingredients in and mix until just combined. Fold in the chocolate chips.
- Scoop dough, one heaping tablespoon at a time, roll into a ball and arrange on baking sheets.
- Bake for 9 minutes. Remove from oven and allow to rest on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling. *These cookies will look pale, puffy, and underbaked, but will continue to cook on the baking sheet once removed from the oven. I urge you not to overcook them.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 183Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 118mgCarbohydrates: 33gFiber: 1gSugar: 20gProtein: 3g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc.
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