The World's Best Chewy, Soft Chocolate Chip Cookie Recipe | Perfect Flavors
Do you have a weak spot for warm, gooey Chocolate Chip Cookies overflowing with the perfect mix of buttery texture and sweet cravings? If so, then this cookie recipe is your new best friend! I'm talking about big, delicious, melt-in-your-mouth chewy goodness that will make any purely chocolate lover's mouth water. Whether it's for yourself or guests at an upcoming event, nothing beats a classic soft and chewy Chocolate Chip Cookie to add something extra special to a gathering. Made with simple ingredients like flour, sugar, brown sugar, and flour, there’s no reason why you cannot bake up the world’s best batch in no time. From prep through clean up, read ahead for all the helpful tips on how easy it really can be!
Chocolate chip cookies have come a long way from their humble beginnings in the 1930s. A surprising variety of cultures has contributed to the evolution of this beloved dessert. In its global and timeless popularity, chocolate chip cookies remain a great reflection of humanity's capacity for innovation and adaptation. Today, everyone can find a recipe that suits their taste, whether of Hawaiian origin or an Italian-American recipe with hazelnuts. Eating chocolate chip cookies is a personal experience where, regardless of background or nationality, one can be connected through something as simple as butter, sugar, and flour. No matter what variation you make on your own journey of finding the best recipe, know that everyone else out there is also searching for their own perfect version of this timeless treat.
Here’s Why You’ll Love This Recipe
Bakery owners swoon over my recipe.
The flavors and texture of this cookie are incredible. They’re perfectly soft and chewy on the inside, everyone’s favorite chocolate chip cookie.
This batch makes the perfect amount of cookies. Enough to eat and share or to freeze for eating at a later date.
The World's Best Chewy, Soft Chocolate Chip Cookie Recipe | Perfect Flavors
Ingredients
Instructions
- Preheat the oven to 325°F.
- Cream the salted butter, eggs, brown sugar, cane sugar, vanilla bean paste, and agave syrup in the bowl of your stand mixer fitted with a paddle attachment.
- Mix the dry ingredients in a separate bowl and then add to the stand mixer.
- Mix everything until thoroughly combined, and then fold the chocolate chips.
- Take two tablespoons per cookie and roll them out into smooth, even-sized balls.
- Place them onto a parchment-lined cookie sheet and cover them with plastic wrap. Let them refrigerate for 24-48 hours before baking. Forty-eight hours is the amount of time I do on these amazing cookies.
- Bake for 17 minutes or until the edges turn a beautiful golden brown.
Notes
Cornstarch: You can safely replace cornstarch with arrowroot.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Vanilla Bean Paste: Only some have this ingredient on hand, but it can easily be substituted with vanilla extract or the seeds from inside one vanilla bean.
Nutrition Facts
Calories
290.58Carbs
35.96 gCholesterol
35.33 mgFat
15.04 gFiber
1.8 gNet carbs
34.16 gProtein
3.13 gSat. Fat
8.98 gSodium
157.54 mgSugar
18.51 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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