How to Bake Soft and Chewy Chocolate Chip Cookies

These are the best chocolate chip cookies. Crispy on the outside, tender and chewy on the inside!

Instructions

Difficulty: Easy

Things You’ll Need:

• 1 cup unsalted butter
• 1 cup white sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 2 tsp. vanilla extract
• 2 tsp. hot water
• 3 cups all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 cups chocolate chips

1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper. Beat butter in the bowl of an electric mixer fitted with the paddle attachment for 2 minutes to lighten it. Add the sugars, turn on medium speed, and beat for 3 minutes.
2. Add the eggs one at a time, scraping down the sides of the bowl between each egg. Add the vanilla extract and the hot water, mix on low for 1 minute.
3. Combine all the dri ingredients (not the chips). Mix into the wet ingredients slowly. When some dry particles are still visible, add the chocolate chips, mix on low speed for 20 to 30 seconds, or until just combined.
4. Using two spoons or a small ice cream scoop, form the dough into wal-nut sized mounds in the cookie sheet, spacing at least one inch apart. Place sheets in the refrigerator for 10 minutes to chill the dough balls (that's what makes them crunchy on the outside and chewy on the inside!). Bake for 15 to 19 minutes, or until golden brown and puffed. Remove from the oven when edges are set but middles look slightly glossy still. Immediately remove to wire cooling racks. Enjoy warm!

Tips & Warnings

• Add chopped pecans for extra crunch (pine nuts are good too, with milk chocolate chips).
• To save for later, scoop the dough as stated above, then place all dough balls on one sheet and place in freezer uncovered until frozen solid. Place in freezer bags for when you just want a few cookies!