• Chocolate Chip Cookies

Ultimate Soft and Chewy Chocolate Chip Cookies

His Unmeasured Grace uses affiliate links throughout this blog. View our complete disclosure statement.

CHOCOLATE CHIP COOKIES are just the thing to make when you want to offer a little grace to a friend who just had a baby, or suffered an injury, and of course your family!

I am not a food-blogger but sometimes you just have to share something like these seriously awesome cookies so you can share how thankful you are for those in your life!

Have you ever noticed that there is nothing better in the world than the smell of chocolate chip cookies baking in the oven?

My Ultimate Soft and Chewy Chocolate Chip Cookies to be exact.

There is nothing I love more than a slightly plumped chocolate chip cookie that has not spread into the surrounding cookies. Butter makes all the difference in the world.

I want my Chocolate Chip Cookies to have a delicious irresistible flavor that makes you eat another and another until, whoops, they’re gone!!

I have pinned quite a number of Chocolate Chip Cookie recipes but there are only two that bring me back repeatedly over and over again. This one is my favorites when I have a little extra time.

I am by far an expert in the kitchen and I am not a foodie-blogger but sometimes, I just have to share a recipe because I am asked for it again and again.

My Ultimate Soft and Chewy Chocolate Chip Cookies


  • 1¾ cups unbleached all-purpose flour

  • ½ teaspoon baking soda

  • 14 tablespoons (1¾ sticks) unsalted butter

  • ½ cup granulated sugar

  • ¾ cup packed dark brown sugar

  • 1 teaspoon table salt

  • 2 teaspoons vanilla extract

  • 1 large egg

  • 1 large egg yolk

  • 1¼ cups semisweet chocolate chips or chunks

  • ¾ cup chopped pecans or walnuts


  1. Whisk flour and baking soda together in medium bowl; set aside.  

  2. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.

  3. Add both sugars, salt and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand for 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined, about 1 minute. Stir in chocolate chips and nuts (if using), giving dough final stir to ensure no flour pockets remain.

  4. Divide dough into portions and arrange 2 inches apart on baking sheets.

  5. Put bowl containing batter into the fridge for about an hour. Set the timer so you don’t forget.

  6. Adjust oven rack to middle position and heat oven to 350 degrees.

  7. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft. Bake for 11 minutes at 350F and then transfer baking sheet to wire rack.

  8. Cool cookies completely before serving. What? Are you kidding me? Cookies don’t last until they are completely cooled.

Pictorial Directions

Someday I’ll have the time to perfect my photography. Just saying.

These pictures show the steps that are outlined in the instructions. I hope this gives you a good idea of how I made these ultimate soft and chewy chocolate chip cookies.












Enjoy!! They are calorie free!! Not!!

Do you love Chocolate Chip Cookies as much as I do??

Chocolate Chip Cookies

No Comments