These soft chocolate chip cookies are the timeless basic chocolate chip cookie of your childhood. They’re easy and chewy and taste just as good as they did then.
As much as I like crisp, rich, adult cookies packed with chopped dark chocolate and sprinkled with sea salt, I’m convinced there’s still a need for a basic soft chocolate chip cookie that doesn’t require much work or pretention. At least, that’s what my kids tell me on a weekly basis. After trying countless chocolate chip cookie recipes, they’ve declared this simple one to be their very favorite. And each time I make them, I have to agree.–Sarah Kieffer
Preheat the oven to 350°F (180°C). Adjust an oven rack to the middle of the oven and line 3 rimmed baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and continue to beat on medium speed until light and fluffy, 2 to 3 minutes.
Scrape down the sides of the bowl, add the eggs and vanilla, and beat until smooth. Reduce the speed to low, add the flour mixture, and beat until just combined. Add the chocolate and mix to combine.
Portion the dough into 1 1/2 ounce (45 g) balls (about 2 tablespoons of dough) and arrange on rimmed baking sheets. You should be able to fit up to 8 balls on each rimmed baking sheet.
One baking sheet at a time, bake until the cookies are slightly puffed in the center, about 8 minutes. Give the baking sheet a slight tap in the oven, dropping it from about 1 inch (3 cm) above the rack to deflate the cookies. Rotate the baking sheet 180 degrees.
We’re still researching the precise science behind the dropping of the cookies, but our strongest theory is that the drama of knocking out of the air ensures a denser, softer, chewier texture. Sorta like dropping a pan of brownie batter on the counter before sliding it into the oven does the same thing. Stay tuned…
Continue to bake until the edges of the cookies are just turning golden brown but the center is still soft, 4 to 6 minutes more or 12 to 14 minutes total.
Give the baking sheet one final tap in the oven and then transfer the sheet to a wire rack. Let the cookies cool completely before removing from the baking sheet.
When pulled from the oven, the cookies will look puffed and light in color but they’ll slowly deflate as they cool.
Devour as desired. (You can stash the cookies in an airtight container at room temperature for up to 5 days—if you can somehow make them last that long.)