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Chocolate Chip Cookies – {Soft & Chewy}

Stack of chocolate chip cookies with white chocolate and dark chocolate on a white plate

I have a thing for chocolate chip cookies, but not just any chocolate chip cookies. They have to be loaded with chocolate with a deliciously chewy center. I am glad Kelly of Just a Taste posted these because these are just that! They take minutes to whip up and are so convenient to have in your freezer. I always make 2 batches and freeze what we don’t bake right away.

Chocolate chip cookies on a cooling rack on a table.

My kids love it when coming from school I treat them to freshly baked, still warm and chewy cookies with cold glass of milk. Why even mention kids? I love it when I do that!
Do you eat your cookies with warm or cold milk? What about cereal? cold? warm?

Close up picture of a chocolate chip cookie on a cooling rack.Close up picture of a chocolate chip cookie on a cooling rack.

Chocolate Chip Cookies – {Soft & Chewy}

Soft and chewy chocolate chip cookies recipe made with a simple cookie dough and white chocolate chip morsels.

Author: Just a Taste
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies
Calories: 68 kcal
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 36 cookies

Ingredients

Sift together

Cream Together

  • 3/4 cup 1 1/2 stick unsalted butter at room temp
  • 1/4 cup cream cheese at room temp
  • 1/2 cup sugar
  • 1 cup packed light brown sugar
  • 1 1/4 teaspoons vanilla extract

Instructions

  1. Sift or whisk together flour, baking soda and salt.
  2. In a bowl of a mixer, cream together (with paddle attachmenbutter, cream cheese, white and brown sugars and vanilla extract until lighter in color and fluffy, about two minutes. Don’t forget to scrape down the bowl as needed.
  3. Add eggs one at a time and beat well before adding the second one.
  4. Add flour mixture and mix for another minute or two to combine. Stir in chocolate chips.
  5. Using a small ice cream scoop, scoop out the batter onto parchment paper lined baking sheet and refrigerate for 2 hours (or up to 3 days).
  6. When ready to bake, preheat oven to 375°F
  7. Place cookie balls 2 inches apart on the baking sheet and send the rest of the ‘cookie’ balls in the freezer.
  8. Bake for 8-10 minutes, until just slightly golden on the sides. Allow to cool on baking sheet for 2-3 minutes (they will be too soft to transfer), then transfer to cooling rack to cool completely.
Nutrition Facts
Chocolate Chip Cookies – {Soft & Chewy}
Amount Per Serving
Calories 68 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 102mg4%
Potassium 19mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 9g10%
Protein 1g2%
Vitamin A 20IU0%
Calcium 8mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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Comments

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  • Tanya

    You have 2 eggs listed in the ingredients list but I don’t see where you add them in any of the steps.

    · Reply
    • Thanks! Just fixed it!

      · Reply
      • Zletush

        How many cookies does this recipe make?

        · Reply
  • Inessa at GrabandfoRecipes.com

    I am so making them today. Mouthwatering!!! Thanks for sharing Marina 😉

    · Reply
    • Let me know how you like them! Thank you Inessa!

      · Reply
  • Marina

    Funny, I just made these last night for my daughter’s class:) I add corn starch and leave out the cream cheese. These are definitely my family’s favorite cookies!

    · Reply
    • You mean this same exact recipe or chocolate chip cookies? How different do they taste with the corn starch? Let me know, may be I’m missing out 🙂

      · Reply
      • Marina

        My recipe is pretty much the same with a few tweaks here and there. I doubt it tastes different with an addition of cornstarch but it does make the cookies softer and thicker. If you like thick cookies, be sure to make them taller rather than wide. I like your idea of using white chocolate as well as dark, will have to add that next time:)

        · Reply
        • Yeah, it’s hard to mess up a chocolate cookie. But I like mine flatter, I even flatter them as they bake because I don’t want them thick))

          · Reply
  • Just look at that melted chocolate! Christmas just became a bit more difficult to exercise self-control with these cookies around! 😉

    · Reply
    • Oh and it’s not only the cookies that are making it difficult)) Christmas and self control can not be in the same sentence lol

      · Reply

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