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Chewy And Soft Chocolate Chip Cookies

I’m not the best baker in the world. When it comes to baking, desserts, and anything sweet, that is normally my wife’s department unless I’m feeling adventurous. So, I have been begging her to let me share her recipe for soft chocolate chip cookies for the longest time. And she finally let me!

I have tried, and tried, and tried to make chocolate cookies on my own that would hold up to hers, but every time I’d bring an offering to the cookie goddess she would reply with, “It’s good. But they’re not MY cookies” ????????????┬áHer chocolate chip cookies are amazingly soft, delicate and are almost impossible to keep in the house for longer than 24 hours.


So after months of begging, I finally got the recipe! I was shockingly surprised with how simple and “standard” the actual recipe was but with one secret, the process of mixing the ingredients. If you’re like myself (until recently) and tend to stay away from baking for the most part, it’s a science and it all comes down to how your ingredients are mixed. I’m actually starting to enjoy it because it almost turns into a mini-science project, but I’ve learned not to experiment anymore when it comes to these chocolate chip cookies.


The best part about this recipe for me is the fact that, no power equipment is needed, you just need a fork to mix it all together, and when you’re living in small quarters like we are, that makes a big difference! No need for a clunky stand mixer and trying to figure out how to make space for it on the counter tops then clumsily knocking the whole thing over. Because knowing my luck, that’s exactly how that would play out!


Prep and Cooking Tip

Keep flour on hand

As my wife says, “The first batch is always a test batch” I got lucky and didn’t need to adjust anything after my first batch with the given measurements, but that doesn’t mean you wont. Sometimes humidity, or the type of flour, or some other variable, like the happiness of the hen when she laid the egg you used in this cookie recipe, will mean you’ll need to make some changes. This usually means flour. start with the minimum amount of flour needed, then if you have too flat of a cookie add flour by a table spoon to get the consistency you want.

Don’t Over Do It!

This is really the only tip you need. When it comes to mixing, don’t over mix, you don’t want the egg getting stiff and changing the texture of the cookie. When it comes to baking, don’t overbake, as you’ll no longer have a soft cookie. Cooking times very from oven to oven, but keep it at the lower side on the bake time, and adjust after your first batch.


Staging tip

If you want “pretty” cookies always at a few extra chips on top after you’ve place the doug on the cookie sheet, it will give you those next chips on the cookie that aren’t under the dough!

Enough Talk. More Rock.

On To The Recipe

Chewy And Soft Chocolate Chip Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 24 cookies
Print Recipe


  • 8 tbsp unsalted butter softened
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 whole egg
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp vanilla extract add a little more if you like them sweeter
  • 1 1/4 cup flour keep an extra 1/2 cup handy for adjustments
  • 3/4 cup chocolate chips


  • Preheat oven to 375 F. Mix your softened butter, white sugar, and brown sugar in a mixing bowl.
  • Mix with a fork until it's evenly incorporated.
  • Add the egg, baking soda, salt, and vanilla extract; mix until the egg is evenly incorporated, while making sure you're not mixing too vigorously.
  • Don't over-mix, just enough until you no longer see any yolk.
  • Begin stirring in your flour, about 1/2 cup at a time. If it looks too "sticky" add flour at a table spoon at a time until your dough holds it's shape when you take a spoonful.
  • Add in the chocolate chips!
  • Place about 6 - rounded tablespoon sized cookie dough balls on a cookie sheet about 1-2 inches apart. Feel free to add more chocolate chips on top!
  • Cook each batch for about 8-11 minutes. 8 works for my oven, you want them barely cooked in the center and a little golden on the edges.
  • Let them rest for about 15-20 minutes, so that the center can set. You'll have a deliciously soft and chewy cookie that you'll have to fight the crowd to get one for yourself. Enjoy!


Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!