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Get ready to meet your new favorite no-fail chocolate chip cookie recipe! These perfectly soft and chewy chocolate chips cookies are easy to make with a KitchenAid stand mixer and just one bowl. Start to finish they only take about 20 minutes to prepare and bake, so they’re great to make as an afternoon treat or dessert with the kids.Jump to Recipe
The Best KitchenAid Chocolate Chip Cookies
Then several years ago, I gifted that mixer to my daughter when I got a new, larger stand mixer (linked). I reluctantly gave up the cookbook that it came with…but not before copying my favorite recipes, like this KitchenAid chocolate chip cookie recipe.
These cookies are soft, chewy, thick, and absolutely delicious. They are similar in size and texture to the cookies they sell at Costco and Sam’s Club bakeries, which we love. But since they are homemade (with love) they taste way better than what you’d buy at the store or bakery.
I’ve added a few tweaks and my expert tips to help you make the best easy KitchenAid chocolate chip cookies from scratch. If you’re looking for a bakery-style cookie recipe guaranteed to get you 5 star reviews, this is the one!
Ingredients Used to Make These Cookies
- Granulated cane sugar
- Brown sugar
- Baking soda
- Kosher salt
- All-purpose flour
- Semi-sweet chocolate chips
You can substitute all-purpose flour with your favorite gluten-free baking alternative for a great GF-friendly KitchenAid chocolate chip cookie recipe.
HOW TO MAKE SOFT AND CHEWY CHOCOLATE CHIP COOKIES
You are just 4 easy steps and 20 minutes away from the best, chewiest and most wonderfully soft cookies. You only need a stand mixer to combine the ingredients, then scoop and bake the chocolate chip cookies to perfection.
- First, preheat your oven and combine the sugar, butter, eggs, and vanilla.
- Add the baking soda and salt. Then, add the flour one cup at a time and stir in the chocolate chips.
- Next, scoop the dough and place on the cookie sheet. Leave about 2″ between the cookies.
- Bake until the edges are slightly dry and crisp. Promptly remove them from the oven and transfer the cookies to a cooling rack.
Tips for the best homemade cookies
- Use a cookie scoop (my favorite scoop is linked) for big, soft cookies and consistently sized dough that bakes perfectly.
- Choose butter, and unsalted butter works best. Save that margarine for something else.
- All chocolate chips aren’t created equally. Find a quality brand you like and stick with them for consistent results. My favorite semi-sweet chocolate and milk chocolate chips are from Guittard and Ghirardelli.
- Don’t over bake the cookies. KitchenAid chocolate chip cookies are best when soft and chewy, so keep an eye on them and do not bake more than the suggested 12 minute max.
- Let the freshly baked cookies rest for 5 full minutes on the cookie sheet before removing to a cooling rack.
Frequently Asked Questions
The flat mixing attachment works best for mixing batters and doughs.
You can add nearly any sweet goodies you like to these cookies! Swap semi-sweet chocolate chips with dark chocolate, milk chocolate, peanut butter, or white chocolate chips. Make stand mixer cookies with M&Ms, Spring Pastel M&Ms, peanut M&Ms, or other small candy treats.
Keep cookies in an airtight container at room temperature for up to a week. To freeze, put the cookies in a sealed bag or wrap in plastic before placing in an airtight container. They’ll keep well for up to 3 months in the freezer.
Yes, you can for up to 3 months. I recommend you form the cookie dough into balls, then flash freeze on a baking sheet for one hour. Transfer the dough balls to a sealed plastic bag and place in the freezer. Before baking, let cookies thaw at room temperature for 30 minutes before baking.
Here’s the Complete Kitchenaid mixer Cookie Recipe:
Chewy Chocolate Chip Cookies
- Baking Sheet
- Stand mixer or hand mixer
- 1 cup granulated cane sugar
- 1 cup brown sugar, packed
- 1 cup (2 sticks) unsalted butter, room temperature or softened
- 2 large eggs
- 1½ tsp vanilla
- 1 tsp baking soda
- 1 tsp Kosher salt
- 3 cups all purpose flour
- 12 ounces (2 cups) semi sweet chocolate chips
- Preheat oven to 375º F. Add sugars, butter, eggs, and vanilla into a large mixing bowl. Mix at low speed (stir) for 30 seconds, then stop and scrape down bowl. Mix at medium speed (mix/blend) for 30 seconds, stopping and scraping down bowl again.
- Using low speed (stir), add baking soda, salt, then flour to mixture one cup at a time. Continue mixing on low speed (stir) for 2 minutes. Turn to medium speed (mix/blend) and mix or 30 seconds. Add chocolate chips and mix on low (stir) for 15 seconds or stir in by hand.
- Prepare cookie sheets by greasing or lining with parchment paper or silicone sheet. Using a medium-sized scoop (3 Tablespoons), scoop dough onto cookie sheets, spacing 2" between cookie dough.
- Bake 10-12 minutes. Remove from oven soon as edges of cookies look slightly dry and they are turning very light golden on top. Let rest 5 minutes on the baking sheet, then gently remove to a cooling rack.
- Store in an air tight container at room temperature for 4 days.