An easy and fail-proof chocolate chip cookie recipe. Guaranteed delicious, crisp on the outside, soft and chewy on the inside.
★★★★★5 from 3 reviews
I finally found a chocolate chip cookie recipe that loves me back. Keep reading to learn the secrets of Alex’s Chewy Milk Chocolate Chip Cookies Recipe. I’m confident you’ll love these cookies, too!
I first met Alex at church 18 years ago. She was a 2nd-grader in the Sunday School class I was teaching.
Alex has a huge heart. Now in her 20s, she makes and delivers these cookies to people all the time. It’s just one of the so many sweet things she does for people! Thanks for the recipe and for being you, Alex. ❤️
Why this Recipe Works
Ahhh, the pursuit of the ultimate chocolate chip cookie! One of life’s most delicious journeys.
These cookies have a buttery flavor with a wonderful bakery-style texture that is lightly crisp on the outside and chewy on the inside. It’s my family’s newest favorite!
Another one of the top reasons I adore this recipe is that these cookies always turn out. At long last, a failproof formula! However, I encourage you to still measure closely. 😉
For other cookie varieties, try this yummy, cutout Sugar Cookie Recipe, and your kids will love these Harry Potter Butterbeer Cookies.
Try these Air Fryer chocolate chip cookies to bring a new edge to your cookie game. Or, if you are looking for something in bar form, try this decadent cookie dough fudge.
Ingredients
Below are the main stars of the cookie show that you’ll need.
Unsalted Softened Butter
Butter will make your cookies tender and give them a wonderful flavor. It will also influence the texture of the cookie. A cookie made with butter will be thinner and crisper than if it is made with margarine or shortening.
It’s best to use unsalted butter because it allows you to choose the amount of added salt rather than working around what’s in the butter. Depending on the brand of butter, the amount of salt can vary.
There are different types of butter to choose from. I am using regular organic butter.
If you use European-style butter, such as Kerrygold, which is higher in butterfat and lower in moisture, cookies will be slightly crisper and thinner.
Don’t let that stop you, though. They will certainly be delicious and taste very buttery!
Brown Sugar
Cookies made with brown sugar are chewier and moister than recipes made with white sugar.
Molasses in the brown sugar produces a firmer texture and also add moisture.
The proper way to measure brown sugar is by packing it into a measuring cup or spoon.
Unless the instructions state differently, you may use light brown sugar and dark brown sugar interchangeably in a recipe.
White Granulated Sugar
For the best chocolate chip cookie, use pure cane sugar.
Granulated sugar adds sweetness, aids in browning properties, and a crisp texture. It also helps the dough to soften and spread as it bakes.
All-Purpose Flour
Use unbleached, all-purpose flour to make this recipe.
Chocolate Chips
Feel free to use whatever chocolate you prefer: chocolate chips, chunks, chopped chocolate, or M&Ms.
Most importantly, this is the star of the cookie, so choose wisely.
To make your cookies even better looking, pop some extra chips, chunks, or M&Ms on top of the cookies after they are on the baking sheet before you put them in the oven.
Good Flaky Sea Salt to Finish
You can finish the cookie with a small amount of sea salt sprinkled on top. It contributes to a wonderful salty-sweet taste and looks lovely on the finished cookie.
FAQ
What is the secret to making the best cookies?
Perfecting cookies is a balance of quality ingredients and careful techniques. Use fresh, high-quality ingredients, ensuring butter is softened but not melted, and use a mix of white and brown sugars. Avoid overmixing to prevent toughness. Chill the dough before baking to prevent excessive spreading and boost flavors. Monitor baking time closely; slight underbaking yields a soft center while achieving a golden exterior provides a satisfying crunch.
What is the secret to keeping chocolate chip cookies soft?
For soft chocolate chip cookies, balance ingredients and techniques. Opt for more brown sugar for added moisture, and add a bit of cornstarch for a softer texture. Avoid overmixing and overbaking; slight underbaking retains moisture and keeps the center soft. When storing the cookies, you can include a slice of white bread. This helps the cookies stay softer as they absorb moisture from the bread.
Should you chill chocolate chip cookie dough?
Chilling chocolate chip cookie dough is beneficial for flavor and texture. Refrigerate for at least 30 minutes to an hour or overnight, allowing fats like butter to solidify. This reduces spread during baking, creating a thicker, chewier texture. Chilled dough often yields a more developed flavor.
Why do my chocolate chip cookies get hard so fast?
Hard chocolate chip cookies may result from overbaking or insufficient moisture in the recipe. To prevent this, be vigilant with baking time; remove cookies when the edges are set but the center is slightly soft. Ensure the correct amount of fats and sugars, like butter, for moisture. Experiment with slight underbaking and adjust ratios for a softer texture.
How do I prevent my chocolate chip cookies from spreading too much during baking?
To avoid flat cookies, ensure your butter is softened but not melted. Chilling the dough before baking and using a higher ratio of flour to fat can also help maintain the cookie’s structure and prevent excessive spreading.
Expert Tips
Too dry, too flat, too much flour, always something! The truth is when I was younger. I didn’t pay much attention to the finer points of baking.
Here are a few baking tips from the pros about the best way to choose and measure each ingredient.
As it turns out, there ARE simple steps that you can take to improve your cookie-making game. And it’s not that difficult. Promise!
Read how to make cookies even better!
Measure Flour Properly
Incorrectly measuring the flour is probably the number one reason a cookie recipe doesn’t turn out. (I wish I had known this when I was younger!)
Your best way to measure the flour is by weight with a scale. This ensures that each batch of your cookies comes out consistently.
If you need to use measuring cups, use a large spoon to scoop the flour into the measuring cup. Not the other way around.
Do not shake the cup, and do not pack down the flour or tap the measuring cup. This can cause the flour to sink and give you an incorrect measurement.
When you are ready, use a knife or spatula to level off the top of the measuring cup.
Use Room TemperatureEggs
This recipe calls for a large egg at room temperature. Eggs provide moisture and protein to the dough. This helps to set the cookie, make it chewy, and prevent it from spreading too much.
A room-temperature egg will whip to a higher volume and cream better with the fat.
The easiest way to get your eggs to room temperature is to simply let them sit out of the refrigerator for approximately 30 minutes.
To bring eggs to room temperaturequickly, put the eggs in a bowl of warm water for 10-15 minutes. Do not use super hot water because this can cook the eggs.
Use Room Temperature Butter
Be sure to plan ahead and take the butter out of the refrigerator 1-2 hours before you begin so it’s ready when you start baking.
ImportantDo not microwave the butter. This will prevent the butter from properly creaming with the sugar and limit the best results.
There are a few shortcuts to soften the butter to room temperature fast that work well!
Try one of these easy options to soften butter quickly.
1 Cut the butter into small cubes. This will allow it to soften faster.
2Microwave approximately 2 cups of water in a microwave-safe container for 2 minutes, so it gets very hot. Meanwhile, place your butter in a heat-safe bowl.
When the 2 minutes is up, quickly remove the water from the microwave and put the butter in.
Shut the door. Leave in the microwave for 10 minutes without turning it on. The remaining heat will soften the butter.
3Place your cold butter in the smallest bowl it will fit in. Fill another slightly bigger bowl with warm water.
Then, submerge the smaller bowl into the larger bowl for approximately 5-10 minutes. Your butter should now be soft, at room temperature, and ready to use.
More Dessert Recipes
Below are more delicious, sweet recipes to try!
Super Easy Chocolate Cake
PB Chocolate Rice Krispie Bars
Oatmeal Bars with Dark Chocolate
Karmelcorn
Halloween Rice Krispie Bars
All Dessert Recipes
If you are still reading, you’ve waited long enough! Here is Alex’s Best Chocolate Chip Cookie Recipe. Enjoy!
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Alex’s Chewy Milk Chocolate Chip Cookies
- Author: Cindy Munson
- Total Time: 23 minutes
- Yield: 3 dozen 1x
Description
Our favorite chocolate chip cookie! Guaranteed delicious, crisp on the outside, soft and chewy on the inside.
Ingredients
Scale
3/4 cup (1.5 sticks) unsalted butter, room temp
3/4 cup light brown sugar
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
2 eggs, at room temperature
2 1/4 cups all-purpose flour, spoon & level
1 teaspoon salt
1 teaspoon baking soda
1 & 1/4 cup milk chocolate chips, chunks, or M&M’s
Instructions
- Sift together the flour, salt, and baking soda in a medium-sized bowl.
- In the bowl of an electric mixer, cream the butter and two sugars until light and fluffy, about 2 minutes. Add in the vanilla and eggs, one at a time. Mix well. Scrape down the sides and bottom of the bowl as necessary.
- Gradually add in the flour mixture with the mixer on low speed. Mix just until combined.
- Fold in the chocolate chips or chunks by hand or with the mixer on low speed.
- Wrap dough in plastic wrap or cover bowl and refrigerate for at least 3 hours and up to 2 days.
- Remove cookie dough from the refrigerator and allow it to sit at room temperature until it is soft enough to scoop.
- Preheat oven to 350ºF. Line cookie sheets with non-stick baking liner or parchment paper. Using a cookie scoop, tablespoon, or your hands, roll 2-3 rounded tablespoons of dough. Place on cookie sheets evenly spaced 2 inches apart. If desired, sprinkle the tops lightly with sea salt before putting them in the oven. Bake for 8-10 minutes or until just golden brown around the edges. Rotate pans halfway through for even baking. Do not overbake. Remove from oven and let cool slightly on the pan. Transfer to a wire rack to cool completely.
Notes
Do not overbakeKeep a close eye on when baking; slightly underbaking is the secret to making these cookies so good! Remove when they still look soft and somewhat doughy.
StorageKeep the cookies in an airtight container at room temperature for up to 5 days, or store them in the freezer for up to 2 months.
Freezing Dough Roll the cookie dough into balls and freeze it on a parchment-lined baking sheet for 1 hour. Transfer the cookie balls to an airtight container or freezer bag. Freeze for up to 3 months. To freeze the baked cookies, cool completely, then put them in an airtight container or freezer bag. Freeze for up to 2 months. Defrost at room temperature for 15 minutes or reheat in a 300°F oven for 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: best chocolate chip cookies, chocolate chip cookie recipe, chocolate chip cookies, chill, easy chocolate chip cookie recipe
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I hope you enjoy Alex’s Best Chocolate Chip Cookie Recipe as much as we do!
xo,
Cindy
