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The Best Soft Chocolate Chip Cookies Recipe

The Best Soft Chocolate Chip Cookies Recipe
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4.6 from 122 reviews

These soft chocolate chip cookies are incredibly buttery, tender, and loaded with gooey chocolate chips and chunks. They come together in just 20 minutes with a few simple pantry staples. Perfectly puffy out of the oven, they sink into dense, soft, chewy delights once cooled—making them the ultimate comfort treat for any occasion.

Ingredients

Wet Ingredients

  • 8 tablespoons salted butter
  • 1/2 cup white sugar (raw cane sugar with coarse texture preferred)
  • 1/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Dry Ingredients

  • 1 1/2 cups all-purpose flour (6.75 ounces)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt (plus an extra pinch, optional)

Mix-Ins

  • 3/4 cup chocolate chips (mix of chips and chunks recommended)

Instructions

  1. Preheat and Prepare Butter: Preheat your oven to 350°F (175°C). Microwave the butter for about 40 seconds until it’s just barely melted but not hot—most of it should be liquid with a few soft pieces.
  2. Cream Butter and Sugars: In a large bowl using a stand mixer or electric beaters, beat together the melted butter, white sugar, and brown sugar until the mixture is creamy and well-combined.
  3. Add Vanilla and Egg: Mix in the vanilla extract and egg. Beat on low speed for 10–15 seconds, just until incorporated. Avoid overbeating, as this can make the cookies stiff.
  4. Combine Dry Ingredients: Add the all-purpose flour, baking soda, and salt to the wet mixture. Mix until the dough starts forming crumbles. Use your hands to press the crumbles together so the dough forms one large, easy-to-handle ball.
  5. Add Chocolate Chips: Fold in the chocolate chips (and chunks if using), using your hands to gently work them evenly throughout the dough.
  6. Shape the Cookies: Roll the dough into 12 large balls (or 9 for extra-large cookies) and place them evenly spaced on a baking sheet.
  7. Bake: Bake for 9–11 minutes, until the cookies are puffy, dry-looking, and just starting to turn golden. Do not overbake—the cookies should look slightly underdone when removing from the oven.
  8. Cool and Enjoy: Let the cookies cool on the pan for at least 30 minutes, allowing them to sink and turn perfectly soft and dense. Enjoy warm, or store in an airtight container for several days.

Notes

  • Do not overbake—cookies may seem slightly underdone but firm up as they cool.
  • For chewier cookies, use a higher ratio of brown sugar to white sugar.
  • Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
  • Customize by adding nuts or using your favorite chocolate varieties.

Nutrition

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