Soft Chocolate Chip Cookies

Alright, these Soft Chocolate Chip Cookies? Total classic, total comfort. They’re warm, gooey, and full of melty chocolate chips—just the way I like ‘em.

I baked a batch the other day, and oh my gosh… the smell alone was enough to make everyone rush to the kitchen. One bite, and it’s cookie heaven.

No tricks here—just simple, cozy goodness. Mix, scoop, bake, done. Let’s make them together—you’re gonna want to save this recipe forever!

Why You’ll Love This Recipe

• Soft and Chewy Every Time
  The careful balance of butter, sugars, and flour ensures each cookie remains tender without becoming cakey or underdone. The brown sugar adds a molasses-like richness that contributes to chewiness, while the white sugar supports structure.
• Flavor Comes First
  Real vanilla extract and salted butter elevate the flavor of these cookies beyond basic. Combining chocolate chips and chopped chocolate chunks provides textural contrast and a deep cocoa presence in every bite.
• No Mixer Required
  This dough is soft enough to mix by hand with a wooden spoon or spatula, making it accessible to beginners or anyone without a stand mixer.
• Foolproof for Home Bakers
  Even if you’ve had trouble with flat or dry cookies before, this dough is forgiving. A brief chill helps prevent spreading and improves the texture, giving the flour time to hydrate fully.
• Make Ahead Friendly
  You can prepare the dough ahead of time, store it in the refrigerator, or freeze individual scoops. Bake straight from frozen for fresh cookies anytime with zero stress.

What You Need to Know Before You Start

Prep Time & Bake Time

• Prep Time: 15 minutes active, plus 30 minutes chill time
• Bake Time: 10–12 minutes
• Total Time: About 1 hour

Chilling the dough may seem like an extra step, but it makes a big difference in flavor and structure. The cookies spread more evenly and bake up thicker with better browning.

Yield

This recipe makes about 24 medium-sized cookies (roughly 1.5 tablespoons of dough each). It’s easy to double for larger gatherings or freeze half for later.

Skill Level

Beginner to intermediate.
If you can measure, mix, and use an oven timer, you can bake these cookies with success. If you’re more experienced, you’ll appreciate the balance of flavor and texture baked into every detail.

Required Kitchen Tools

Having the right tools can make your baking process more efficient. Here’s what you’ll need:

• Two Mixing Bowls — One for dry ingredients, one for wet.
• Whisk — Helps evenly distribute leavening agents and salt.
• Spatula or Wooden Spoon — Ideal for mixing soft doughs without overworking.
• Cookie Scoop (1.5 to 2 tbsp size) — Optional, but useful for consistent size and even baking.
• Parchment Paper or Silicone Baking Mats — Prevent sticking and promote even browning.
• Baking Sheets — Light-colored aluminum sheets work best to prevent over-browning.
• Wire Cooling Rack — Allows steam to escape and helps cookies finish setting without becoming soggy.

Ingredients for Soft Chocolate Chip Cookies

Each ingredient in this recipe plays a critical role in texture, flavor, and overall success. Here’s an in-depth look:

• 1/2 cup (113g) salted butter, softened
  Salted butter balances sweetness and enhances the overall flavor. Let it soften at room temperature for even mixing. If using unsalted butter, add 1/4 teaspoon extra salt.
• 1/2 cup (100g) granulated white sugar
  White sugar supports cookie spread and contributes to crisp, lightly golden edges.
• 1/4 cup (50g) packed light brown sugar
  Brown sugar introduces moisture and chewiness thanks to its molasses content. You can use dark brown sugar for a deeper, richer flavor.
• 1 large egg, room temperature
  Provides structure and richness. Room-temperature eggs blend more smoothly into the batter.
• 1 teaspoon vanilla extract
  Adds depth and warmth—use pure extract for the best flavor.
• 1 1/2 cups (180g) all-purpose flour, spooned and leveled
  All-purpose flour is perfect for cookies. Spoon and level to avoid packing extra flour, which can lead to dry or crumbly cookies.
• 1/2 teaspoon baking soda
  Gives the cookies a gentle lift and contributes to spread. Make sure it’s fresh—expired baking soda won’t rise properly.
• 1/4 teaspoon kosher salt
  Salt balances the sweetness and enhances the flavor of both dough and chocolate.
• 3/4 cup (130g) semi-sweet chocolate chips and chunks
  Combining both chips and roughly chopped chocolate bars ensures varied texture—chips hold their shape, while chunks melt into gooey pockets. Use a mix of brands or even include some dark chocolate if you prefer.

Variations for Soft Chocolate Chip Cookies

While the classic version is always a favorite, you can easily customize this dough to suit your preferences. Here are a few thoughtful variations:

• Brown Butter Base
  Brown the butter before mixing for a nuttier, deeper flavor. Let it cool completely before adding sugar and eggs to avoid scrambling.
• Add Nuts
  Stir in ½ cup of chopped walnuts, pecans, or macadamia nuts for crunch. Toast them first for an extra boost of flavor.
• Different Chocolates
  Use a mix of milk, dark, and white chocolate chips. Or try chopped chocolate-covered espresso beans for a coffee kick.
• Salted Finish
  Sprinkle a pinch of flaky sea salt (like Maldon) over the cookies just before baking to enhance the chocolate and cut sweetness.
• Gluten-Free Option
  Substitute a gluten-free 1:1 baking flour (like King Arthur or Bob’s Red Mill). Results may vary slightly, but chilling is especially important here to keep the structure intact.

How to Make Soft Chocolate Chip Cookies: Step-by-Step Instructions

Follow these detailed steps to ensure perfect cookies with the right balance of softness, spread, and flavor.

1. Measure and Prep Ingredients

Accurate measurements are essential for consistent results. Use a kitchen scale if possible. Allow butter and egg to come to room temperature—this helps them mix evenly with the sugars.

2. Cream the Butter and Sugars

In a large bowl, add softened salted butter, white sugar, and light brown sugar.
Using a spatula or handheld mixer, cream them together until the mixture is light in color and slightly fluffy—about 2–3 minutes. This step adds air and contributes to the soft texture.

✅ Chef Tip: Don’t overbeat. Over-creaming can cause the cookies to rise and collapse, making them dense.

3. Add Egg and Vanilla

Crack in one large egg and pour in 1 teaspoon vanilla extract. Mix until fully incorporated. Scrape down the sides of the bowl to make sure everything is blended.

✅ Chef Tip: Room temperature eggs combine more easily, reducing the need to overmix.

4. Whisk Dry Ingredients Separately

In a medium bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of leavening and salt before it hits the wet ingredients.

5. Combine Wet and Dry

Slowly add the dry ingredients to the wet mixture in 2–3 additions. Mix gently until no streaks of flour remain. The dough will be soft but not sticky.

✅ Chef Tip: Avoid overmixing—this can overdevelop the gluten and make your cookies tough.

6. Fold in Chocolate

Add ¾ cup of chocolate chips and chunks. Use a spatula to fold the chocolate evenly into the dough, being careful not to mash it.

7. Chill the Dough

Cover the bowl with plastic wrap or transfer the dough to an airtight container. Chill for at least 30 minutes, or up to 24 hours.

✅ Why Chill? It allows the flour to hydrate and the fats to firm up, which helps prevent excessive spreading and boosts the flavor.

8. Preheat and Prepare Baking Sheets

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or a silicone baking mat.

9. Scoop and Shape

Use a cookie scoop or spoon to portion dough into balls—about 1.5 tablespoons each. Roll gently and place on the prepared sheets 2 inches apart.

10. Bake

Bake for 10–12 minutes, until the edges are just starting to turn golden. The centers should look slightly underbaked—this is key to a soft center.

✅ Chef Tip: Don’t wait for the entire surface to brown—cookies continue to cook on the hot baking sheet after removal.

11. Cool

Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. This rest period helps them set and hold their shape.

Serving and Presentation Ideas

These cookies are at their best when still slightly warm—soft in the center with melted chocolate pockets throughout. But they’re also delicious at room temperature and can be styled beautifully for any occasion.

• Serve with Milk or Coffee
  The classic pairing never fails. Warm cookies with a cold glass of milk, or alongside a cup of coffee, creates a balanced flavor experience.
• Make Cookie Sandwiches
  Once cooled, spread a layer of vanilla or chocolate buttercream, Nutella, or softened ice cream between two cookies for a delightful homemade sandwich.
• Gift Idea
  Stack 3–4 cookies, wrap with parchment paper, and tie with kitchen twine. Add a handwritten tag for a thoughtful homemade gift.
• Dessert Platter
  Mix these cookies with brownies, blondies, and lemon bars on a large serving tray for a varied dessert offering at parties.

Storing Soft Chocolate Chip Cookies

Proper storage will help your cookies retain their soft texture and fresh flavor for days.

Room Temperature:

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• To retain moisture, place a small slice of white bread or a sugar bear inside the container. The cookies absorb the moisture from the bread without getting soggy.

Freezing Dough:

• Scoop dough balls onto a tray and freeze until solid (1–2 hours).
• Transfer to a zip-top freezer bag or container. Label with baking instructions.
• Bake straight from frozen, adding 1–2 minutes to the baking time.

Freezing Baked Cookies:

• Cool completely before freezing. Wrap each cookie tightly in plastic wrap and store in an airtight container.
• Thaw at room temperature or reheat in the microwave for 10–15 seconds to restore softness.

Tips and Tricks for Success

• Soften, Don’t Melt the Butter
  Butter should be pliable but not liquid. Melting it causes the cookies to spread too much.
• Weigh Your Ingredients
  If possible, use a kitchen scale for accuracy—especially for flour. Too much flour leads to dry cookies.
• Underbake Slightly
  Removing the cookies when the centers look slightly soft ensures they stay moist and chewy once cooled.
• Use a Mix of Chocolate
  Combining chips and chopped chocolate creates varied textures and richer chocolate flavor. Chocolate chunks melt more and create “pools” inside the cookie.
• Cool Completely Before Storing
  Storing warm cookies traps steam and causes them to become overly soft or soggy.
• Rotate the Pan
  If your oven bakes unevenly, rotate the pan halfway through baking for even browning.

Nutrition

Nutrient	Per Cookie (1 of 24)
Calories	145 kcal
Total Fat	7 g
Saturated Fat	4.5 g
Cholesterol	20 mg
Sodium	80 mg
Total Carbohydrate	19 g
Dietary Fiber	0.5 g
Sugars	12 g
Protein	1.5 g

Nutrition values are approximate and may vary depending on brand and ingredient substitutions.

FAQs

Can I skip chilling the dough?
You can, but the cookies may spread too much and lose their soft center. Chilling helps with texture and flavor.

Why are my cookies flat?
You may have used melted butter or skipped the chill time. Also, double-check your baking soda’s freshness.

Can I freeze baked cookies?
Yes. Once cooled, freeze in an airtight container. Reheat gently in the microwave to restore softness.

How do I make bigger bakery-style cookies?
Scoop 3–4 tablespoon portions, slightly flatten, and bake for 13–15 minutes. Reduce oven temp slightly to 325°F to prevent over-browning.

Conclusion

These soft chocolate chip cookies are a reliable, go-to recipe for home bakers of all levels. The combination of pantry staples, thoughtful technique, and flexible options makes this cookie dough something you’ll return to again and again.

Whether enjoyed fresh out of the oven or pulled from the freezer on a busy weeknight, these cookies deliver on softness, flavor, and ease—every time.