This thick and chewy chocolate chip cookie recipe is one that you will be coming back to over and over again! Perfectly crunchy and crispy on the outside with an ooey-gooey center, get ready to fall in dessert love…
While we admit there are hundreds of chewy chocolate chip cookies recipes out there and nearly everyone has their favorite, this recipe for soft chocolate chip cookies truly stands out. It’s one that you can bake over and over again for years to come, and as with many of our recipes…you can customize it for any occasion!
With such a versatile cookie recipe on hand, you will always be prepared for any holiday or event that comes up! Here’s how to make THE perfect chewy chocolate chip cookies…
The best part: this recipe can be customized for any holiday, event or just because! These cookies are great with sprinkles mixed in or even just with the rolled cookie dough balls dipped in the sprinkles for a crunchy topping.
With such a versatile cookie recipe on hand, you will always be prepared for any holiday or event that comes up!
Easy Chocolate Chip Cookies Recipe:
Yield: About 24 cookies
Ingredients:
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/2 cup white granulated sugar
- 1 large egg – room temperature
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 2 Tablespoon vanilla flavored pudding mix (optional)
- 1/4 teaspoon salt – omit if using salted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup sprinkles – mix and top with any of our sprinkles for a fun, festive cookie! We used our Neon Glow sprinkle mix in this recipe
Utensils & Other Items
- Two bowls: one large, one medium
- Hand/stand mixer with paddle attachment
- Plastic wrap
- Two large baking sheets
- Parchment paper or silicone baking mats
Recipe for Soft Chocolate Chip Cookies
- Soften butter to room temperature.
- In a large bowl using a hand or stand mixer with a paddle attachment, beat the butter on high for 1 minute until smooth and creamy.
- Drop the speed to medium, add the brown sugar and granulated sugar until fluffy and lighter in color.
- Add the egg and vanilla extract next.
- Scrape down the sides and bottom of the bowl and mix until combined.
- In a medium bowl, next combine the flour, cornstarch, baking soda, pudding mix and salt.
- With the speed on low, slowly mix into the wet ingredients until just combined. The dough will be thick.
- Add the chocolate chips and sprinkles and mix for a few seconds just until evenly distributed.
- Cover the dough tightly with plastic wrap or place in a container and chill for at least 1 hour or up to 3 days for ideal thickness. If limited on time, at least refrigerate while the oven preheats.
- While preheating the oven to 350 degrees F. Next, line 2 large baking sheets with silicone baking mats or parchment paper. Once done, set aside.
- Remove cookie dough from the refrigerator and roll the dough into 2 Tablespoons size balls. For looks, press a few extra chocolate chips into each cookie. Chilled dough may be crumbly, but will come together as you hand roll the dough.
- Bake on sheet with parchment paper for 11-12 minutes, until just lightly golden brown around the edges. The cookies will look under baked when removed from the oven but will continue cooking as they cool.
- Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.
- Transfer to a cooling rack to cool completely. Finally, serve and enjoy!
Chewy Chocolate Chip Cookies: Tips & Tricks
Here are a few frequently asked questions when it comes to these sprinkle chocolate chip cookies…
Does the baking time change if using a baking mat?
Baking mats are often used for ease of cleanup and even baking on the bottom of desserts. They also tends to reduce spreading which results in a thicker cookie. We use them often for this reason but do have to add a few extra minutes’ baking time for perfect consistency. You want the perfect outside crunch but still soft in the middle.
Can these be made ahead and stored?
Cookies stay fresh in an airtight bag or container at room temperature for up to 5 days. You can make the dough and let it chill in the refrigerator for up to 2-3 days.
Allow the dough to come to room temperature (about 10 minutes) before rolling into balls if chilled for more than a few hours. Likewise, you can also refrigerate rolled cookie dough balls. Unbaked cookie dough balls freeze for up to 3 months.
Can this sprinkle chip cookie recipe be frozen?
Yes! We like to use our frozen dough balls for a quick dessert or even when we have some unexpected house guests arrive! Have a sweet tooth to satisfy? Frozen dough is a great way to make that happen!
Why are some cookies smooth, while others are a rougher in texture?
Great question! We play around with textures a lot and it comes down to if you hand smooth your cookie dough ball or not while preparing. If you hand smooth them, they turn out like ours here.
If you place them on the cookie sheet directly from your scoop, then tend to have a more uneven, rougher texture. We love both so it really just boils down to personal preference!
What other recipes can be made from this one?
This cookie recipe is actually the base for most of our other ones. Add some peanut butter and chips for our peanut butter variation. Add some cocoa powder and more milk chocolate chips and you have our s’mores variation.
Or if you add some white chocolate chips, and it change the flavor for our faux macadamia nut variation. No matter the flavor, you’ll love this recipe! Cookie cakes are perfect too with more dough!
How To Freeze Cookie Dough
This one step saves so much time when another sweet tooth pops up! Right after making your cookie dough and while it’s still at room temperature, scoop 2tbsp balls onto a cookie sheet. Room temperature dough is much easier to handle during freezer preparation.
Pop these scooped balls into the freezer to firm up so they are easier to handle and keep their shape while they are being stored. This step stops them from sticking together too!
Swap this sheet out with the new one. While the new cookie sheet is freezing for a few minutes, put the already firmed dough balls in a freezer safe container for future use.
We put ours in a plastic freezer bag to save space and they are just as good as in a plastic container.
When ready to eat, just bake frozen cookie dough for an additional minute on the baking time above.
Like our Homemade Chocolate Chip Cookies Recipe? Check out some of our other cookie recipes!
- Lemon Cake Mix Cookie Recipe
- Strawberry Cake Mix Cookie Recipe
- Birthday Cake Mix Cookies
- Red Velvet Cake Mix Cookies
Chewy Chocolate Chip Cookies
This is the best recipe for soft chocolate chip cookies. Chewy chocolate chip cookies are an easy and delicious treat that everyone loves! Pack with sprinkles for a perfect pop of color!
Ingredients
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 3/4 cup packed light or dark brown sugar
- 1/2 cup white granulated sugar
- 1 large egg - room temperature
- 1 egg yolk
- 1 Tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 1/2 teaspoons cornstarch
- 1 1/2 teaspoons baking soda
- 2 Tablespoon vanilla flavored pudding mix (optional)
- 1/4 teaspoon salt - omit if using salted butter
- 1 cup semi-sweet chocolate chips
- 1/2 cup sprinkles - mix and top with any of our sprinkles for a fun, festive cookie!
- Utensils & Other Items
- Two bowls: one large, one medium
- Hand/stand mixer with paddle attachment
- Plastic wrap
- Two large baking sheets
- Parchment paper or silicone baking mats
Instructions
- Soften butter to room temperature.
- In a large bowl using a hand or stand mixer with a paddle attachment, beat the butter on high for 1 minute until smooth and creamy.
- Drop the speed to medium, add the brown sugar and granulated sugar until fluffy and lighter in color.
- Add the egg and vanilla extract next.
- Scrape down the sides and bottom of the bowl and mix until combined.
- In a medium bowl, next combine the flour, cornstarch, baking soda, pudding mix and salt.
- With the speed on low, slowly mix into the wet ingredients until just combined. The dough will be thick.
- Add the chocolate chips and sprinkles and mix for a few seconds just until evenly distributed.
- Cover the dough tightly with plastic wrap or place in a container and chill for at least 1 hour or up to 3 days for ideal thickness. If limited on time, at least refrigerate while the oven preheats.
- While preheating the oven to 350 degrees F. Next, line 2 large baking sheets with silicone baking mats or parchment paper. Once done, set aside.
- Remove cookie dough from the refrigerator and roll the dough into 2 Tablespoons size balls. For looks, press a few extra chocolate chips into each cookie. Chilled dough may be crumbly, but will come together as you hand roll the dough.
- Bake on sheet with parchment paper for 11-12 minutes, until just lightly golden brown around the edges. The cookies will look under baked when removed from the oven but will continue cooking as they cool.
- Allow to cool for 5 minutes on the cookie sheet before transferring to a cooling rack.
- Transfer to a cooling rack to cool completely. Finally, serve and enjoy!
Notes
Neon Glow sprinkles were used in this recipe.
