Who doesn't love a freshly baked batch of Soft Chocolate Chip Cookies? If you're looking for a tried-and-true Soft Chocolate Chip Cookies recipe guaranteed to satisfy your sweet tooth, look no further. Made with just a handful of simple ingredients, including unsalted butter, rich bittersweet chocolate chips, and a combination of white and brown sugar, these cookies are soft, chewy, and flavorful. 🍪
The best part about this recipe is that it's easy to follow and requires only a few simple ingredients you probably already have in your pantry. So, roll up your sleeves, preheat your oven, and indulge in the best soft chocolate chip cookies you've ever tasted!
For even more recipes for chocolate chip cookie variations, be sure to check out our Chocolate Chip Cookie Layer Cake, Oatmeal Cookies with Chocolate Chips, Walnut Chocolate Chip Cookies, Chocolate Chip Cookies, Coconut Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, Chocolate Chip Cookie Cake and for a healthier twist, our Whole Wheat Chocolate Chips, and Giant Whole Wheat Chocolate Chip Cookie Cake that are equally delicious. And for a quick and easy option, try our Chocolate Chip Cookie in a Mug. With so many delicious options, you will surely find a new favorite!
How to Make Soft Chocolate Chip Cookies
Note: The full instructions are provided in the recipe card below.
Put the butter in a microwave-safe bowl, cover, and microwave until barely melted. (Alternatively, melt in a small saucepan.) Cool slightly. Using a hand mixer, beat the sugars, butter, salt, and vanilla in a large bowl until creamy. Beat in the eggs individually until just incorporated; don't overbeat! In another large bowl, whisk the flour, baking soda, and cornstarch (if using).
Toss in the chocolate chips. Fold the dry ingredients into the wet ingredients with a wooden spoon; don't over-mix. Cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches. Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
Place on the prepared baking sheet, about 2 to 3 inches apart. Bake until golden brown around the edges but still light in the center, about 1o minutes. Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store cookies in a tightly sealed container for up to 3 days.
Related Recipes:
- Pecan Snowball Cookies
- Oatmeal Cookies
- Chocolate Chip Cookies
- Snickerdoodle Cookies
- Molasses Cookies
- Lemon Riccota cookies
📖 Recipe
Easy Soft Chocolate Chip Cookies
Tools
Ingredients
- ½ cup white sugar , spooned and leveled off
- 1 cup packed brown sugar , spooned and leveled off
- 226 g (2 sticks) unsalted butter , barely melted
- 1 tablespoon pure vanilla extract
- 2 large eggs , cold
- 375 g (3 cups) all-purpose flour , spooned and leveled off
- 1 teaspoon cornstarch , optional
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1-½ cups Bittersweet Chocolate chips, such as Ghirardelli 60% Cacao Premium Baking Chips.
Instructions
- Put the butter in a microwave-safe bowl, cover, and microwave until barely melted. (Alternatively, melt in a small saucepan.) Cool slightly. Using a hand mixer, beat the sugars, butter, salt, and vanilla in a large bowl until creamy. Beat in the eggs one by one until just incorporated; don't overbeat!
- In another large bowl, whisk the flour, baking soda, and cornstarch (if using). Toss in the chocolate chips. Fold in the dry ingredients into the wet ingredients with a wooden spoon; take care not to over-mix. Cover it tightly, and chill in the refrigerator for at least 30 minutes. If chilling for 3+ hours, make sure you let the cookie dough sit at room temperature for at least 1o to 15 minutes before rolling into balls; the cookie dough will be very stiff after being in the fridge that long.
- Form and bake the cookies: Preheat the oven to 350 °F. Position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper; set aside. If you only have 1 baking sheet, let it cool completely between batches.
- Scoop two heaping tablespoons of the dough onto the prepared pans. Roll each mound in your hands to form a ball.
- Place on the prepared baking sheet, about 2 to 3 inches apart. Bake until golden brown around the edges but still light in the center, about 1o minutes.
- Remove from the oven and let cool slightly on the baking sheet, then transfer the cookies to a wire rack to cool completely. Repeat forming the remaining dough into balls. Store cookies in a tightly sealed container for up to 3 days.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
