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Stack of best easy soft and chewy chocolate chip cookies on a white surface with chocolate chips and a glass of milk in the background.

Best Easy Soft and Chewy Chocolate Chip Cookies.

  • Author: Jenna
  • Total Time: 19 minutes
  • Yield: 36 cookies 1x
  • Diet: Vegetarian


Crunchy on the outside, soft and chewy on the inside; these chocolate chip cookies check all the boxes. Sweet, salty, chocolatey goodness!


Units Scale

Best Easy Soft and Chewy Chocolate Chip Cookies Dough:

  • 1/2 cup (1 stick/8 tablespoons) unsalted butter, softened
  • 3/4 cup pure cane sugar
  • 3/4 cup light brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons fine sea salt
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips (semi-sweet or dark – whichever you prefer)


  1.  SOFTEN BUTTER THEN CREAM TOGETHER BUTTER AND SUGARS + ADD VANILLA AND EGGS. Remove the stick of butter from the fridge and let it come to room temperature/soften. Place the paddle attachment on your KitchenAid and add the softened butter. Beat on low speed for 30 seconds until creamy and whipped. Add white and brown sugars and cream together on speed 4 for a few minutes, until it’s light and fluffy. Beat in the eggs one at a time. After adding in the first egg, mix on speed 2 for 10 seconds, scrape sides with a rubber spatula, then mix for another 5 seconds. Repeat with the second egg. Do the same with each teaspoon of vanilla extract.

    creamed butter and sugar mixture in a silver KitchenAid mixing bowl

  2. COMBINE AND INCORPORATE DRY INGREDIENTS. Meanwhile, in a large mixing bowl, whisk or sift together the flour, salt, baking soda and cinnamon. Slowly sprinkle in a small amount of the flour mixture at a time. Turn the stand mixer onto its lowest setting and continue to add in a small amount of flour at a time until it’s all incorporated. I always scrape the sides of the bowl with a rubber spatula 2-3 times during this process to ensure it’s evenly mixed.

    silver measuring cup filled with flour and three separate silver measuring spoons filled with cinnamon salt and baking soda on white surface

  3. ADD IN CHOCOLATE CHIPS. Turn the mixer to its lowest speed and add in the chocolate chips a little bit at a time. The dough will form together around the paddle attachment, so I stop the mixer a few times to push the dough out and back into the bowl, so the chocolate chips are evenly distributed.

    chocolate chips in a brown bowl on a white surface with chocolate chips scattered outside of bowl

  4. CHILL THE DOUGH, THEN PREHEAT OVEN THEN DROP COOKIES ONTO UNGREASED COOKIE SHEET PAN AND BAKE. Cover the bowl in which the cookie dough was mixed and place it in the refrigerator for at least one hour. Set the oven to 375°F (191°C). Measure one heaping tablespoon-sized cookie. Bake in preheated oven for 9 minutes. The cookies should be golden-brown on the bottom edges, but still look a little underdone on top. The cookies will continue to cook on the cookie sheet pan and cooling rack. Remove the chocolate chip cookies from the oven and let them cool on the cookie sheet pan for 2 minutes, then transfer them to a wire rack and let cool completely.

    baked chocolate chip cookies on black cooling rack on white surface



  • You don’t have to use a KitchenAid stand mixer. You can also mix by hand with a wooden spoon; however, the texture of the cookie may differ from mine.
  • Store your baked cookies in an airtight container; they will stay fresh for about 5 days.
  • Prep Time: 10 minutes
  • Cook Time: 9 minutes
  • Category: Snacks & Desserts
  • Method: KitchenAid Stand Mixer, Oven
  • Cuisine: American

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