An easy soft chocolate chip cookie recipe with no special equipment and no creaming required, making it a quick and easy option for any occasion. Instead, the recipe calls for melted butter mixed with light brown sugar, granulated sugar, and egg before being folded with flour and chocolate chips, creating a soft and chewy cookie.
- Soft Chocolate Chip Cookies Ingredients
- Tools You’ll Need
- How to Make Soft Chocolate Chip Cookies
- How to Store
- How to Freeze
- Tips for Making Soft Chocolate Chip Cookies
- Why Are My Soft Chocolate Chip Cookies Flat?
- More Favorite Holiday Cookies Recipes:
- 📖 Recipe
What are Soft Chocolate Chip Cookies?
Soft Chocolate chip cookies are a type of cookie that is made from flour, sugar, butter, eggs, baking powder, vanilla extract, and chocolate chips. The dough for chocolate chip cookies is typically made by creaming together the butter and sugar, then adding the eggs one at a time, followed by the dry ingredients. Chocolate chips are then added to the dough. The dough is then chilled and rolled into balls, which are then placed on a baking sheet and baked until golden brown.
Soft Chocolate Chip Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: Has more than 15% water, so it contributes to softer cookies by adding water and fat, which adds flavor and tenderness. Melting the butter used can make the cookie softer.
- Granulated Sugar: It functions as a sweetener and provides flavor. It also helps to create a tender and crispy texture.
- Light or brown sugar: Its chemical composition causes it to absorb water under the right circumstances: rapid baking at a high oven temperature. Slightly underbaking cookies with brown sugar in them makes them softer as well. Just make sure to store brown sugar in an airtight environment so it doesn’t dry out.
- Pure vanilla extract and Clear Vanilla: It enhances the flavor.
- All-purpose flour: The lower the protein, the softer your cookies will be. All-purpose flour is a medium-protein flour, making for mediumly-soft cookies. Cake flour is low in protein, and you can substitute it into cookie recipes for all-purpose flour 1:1. The results will be very tender cookies. Just make sure you don’t use self-rising flour.
- Baking soda & Baking Powder: It helps the cookies rise.
- Egg: The yolks (not the whites) bring fat to the mixing bowl, which will help prevent the development of gluten in the flour. They’ll also help maintain an even emulsion when mixing dough.
- Chocolate Chips: They add a bit of sweetness and richness that can’t be beaten. I use Bittersweet chocolate chips, but you can use any chocolate chips you prefer.
Tools You’ll Need
- Parchment paper
- Baking sheets
- Stand Mixer or electric mixer
- Medium bowl
- Plastic wrap
- Small bowl
- Cooking rack
- Airtight container
- 1.5 Cookie Scoop
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 on medium power until melted. (Alternatively, melt in a small saucepan.) Cool slightly. Whisk the sugars, egg, butter, salt, and vanilla in a large bowl until smooth.
Whisk the flour, and baking soda, in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over-mix. Finally, stir in the bittersweet chocolate chips or chunks; 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.
- Chocolate Chips: They add a bit of sweetness and richness that can’t be beaten. I use Bittersweet chocolate chips, but you can use any variety of chip flavors such as Milk Chocolate Chips, Semi-Sweet Chocolate Chips, white chocolate chips, etc.
- Sugar: You can swap the light brown sugar for dark brown for a richer flavor. For crispier Chocolate Chip Cookies, use just granulated sugar and bake them a little longer.
How to Store
Soft Chocolate Chip Cookies can be stored at room temperature in an airtight container (not a cookie jar with a loose lid) for up to 3 days.
Soft Chocolate Chip Cookies dough can be made a day ahead and stored in an airtight container in the refrigerator for up to 3 days.
How to Freeze
Soft Chocolate Chip Cookies dough can be frozen for up to 3 months: Drop the cookie dough in heaping tablespoons onto a sheet pan, let them set in the freezer until solid, then place them in a freezer bag and press out as much air as possible. Bake directly from frozen, as directed in the recipe, but add 1 to 2 extra minutes to the baking time.
Tips for Making Soft Chocolate Chip Cookies
- Light or Brown sugar and a shorter baking time are the main keys to achieving Soft Chocolate Chip Cookies with crispy edges and chewy centers. Light brown sugar adds additional moisture in this case, guaranteeing a chewy texture instead of a cakey one. For crispy chocolate chip cookies, increase the white sugar and decrease the brown sugar or leave it out entirely.
- Remove the Soft Chocolate Chip Cookies from the oven when they begin to dry out and brown around the edges, usually about ten minutes; the cookies will continue to bake on the sheet pan.
- Use white sugar for crispier, Soft Chocolate Chip Cookies and bake them a little longer.
- Experiment with mix-ins. Soft Chocolate Chip Cookies are just the beginning: consider adding chopped walnuts, macadamias, almonds, a swirl of peanut butter, dried cranberries, dried cherries, dates, or a dash of cinnamon to your cookie dough.
- Choose from chocolate chip styles; This recipe for Soft Chocolate Chip Cookies features bittersweet chocolate chips. Feel free to try semisweet chocolate, white chocolate chips, dark chocolate chips, milk chocolate chips, butterscotch chips, or a combination. For gooey chocolate centers, use a three-quarter cup (or even a full cup) of chocolate.
- Store in a cool, dry place; For best results, store cookies in an airtight container and enjoy them within a week. For longer storage, rest the unbaked cookie dough balls on a sheet of parchment paper, seal them in a freezer bag labeled with the date, and lay them flat for storage.
- Baking at 350 degrees F as opposed to a lower temperature will help cookies stay soft: they’ll bake faster, which means they aren’t in the hot, drying air of the oven too long.
- Pull the cookie sheet out of the oven when the cookies are just set: underbaking is better than overbaking.
- Baking cookies quickly in a hot oven at 350 degrees F instead of a lower temperature – will produce soft results. They’ll bake fast instead of sitting and drying out in the oven’s hot air.
Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says. About 1 minute should do the trick.
- Remove cookies from the baking sheet as soon as they are set. Most recipes tell you to leave them on for three to five minutes after taking them out of the oven. That time on the cookie sheet is still baking time because the sheet is hot. Transfer cookies to cooling racks as soon as they’re cool enough to move without falling apart.
How do you keep cookies fresh after baking?
Store cool cookies in an airtight container (not a cookie jar with a loose lid) at room temperature. Putting cookies in the refrigerator will dry them out. It’s just the physics of how refrigeration works: the fridge removes moisture from the air as it cools, so it will suck moisture out of your cookies.
Three days is the maximum time you should keep cookies unless you’re freezing them, which is the best way to store most cookies long-term (up to six weeks). Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out. We recommend white bread so that no flavor is transferred to the cookies. Keep an eye on the bread to be sure the moisture level isn’t high enough to cause the bread to mold.
Can you freeze baked Soft Chocolate Chip Cookies?
Soft Chocolate Chip Cookies freeze well for up to 3 months. Allow the cookies to cool completely after baking. Line a cookie sheet with wax paper, fill it with a single layer of cookies, and freeze. Stack the cookies with small square pieces of wax paper to separate them, then transfer them to a freezer-safe zip-top bag and squeeze as much air out of the bag as possible.
Label the bag with the cookie name and the baking date. To thaw: Take a cookie or three out of the bag and thaw at room temperature or microwave for 10 seconds. (Don’t microwave decorated cookies.)
How long should Soft Chocolate Chip Cookies bake?
Small Soft Chocolate Chip Cookies bake for around 10-11minutes.
Large Soft Chocolate Chip Cookies for around 12-13 minutes.
Why Are My Soft Chocolate Chip Cookies Flat?
Here are the 3 most common reasons why cookies spread so much.
- You’re Baking on Hot Baking Sheets: After the first batch of Soft Chocolate Chip Cookies has been baked, a new batch of dough is transferred to the baking sheet. While the first batch was perfect, the second batch spread a lot, possibly to the point where the cookies fused together. Hot baking sheets cause the butter to melt really quickly, bringing the dough with it. A quick fix is to Cool the Baking Sheets Under Running Water for a few minutes, so they’re warm, not screaming hot. Then rinse them off under room temperature water until they’re no longer hot to the touch. Then, dry them off and place your Soft Chocolate Chip Cookies on the cool sheets.
- Your Oven Is Too Hot: If your Soft Chocolate Chip Cookies consistently come out flat, no matter what recipe you use, your oven is probably too hot. Here’s what’s going on. In an overheated oven, the butter melts quickly before the other ingredients have firmed up into a cookie structure. As a result, as the butter spreads, the entire liquid cookie spreads. A quick fix is to reduce the temperature of your oven and increase the baking time. In the long run, consider purchasing an oven thermometer and keeping it in your oven so you know the exact temperature of your oven. Then you can adjust the heat as needed, or better yet, consult the oven’s manual to learn how to calibrate it.
- Incorrectly Measured Ingredients: If your flour, butter, and sugar ratios are off, the cookie might spread too quickly. This can occur if you aren’t precise with your measurements. If your recipe calls for 1 cup of sugar, for example, and you add a slightly heaping cup instead of leveling off the cup precisely, you’ll end up with too much. This is because sugar sucks up liquid, and when those cookies bake, it’ll release the liquid and cause the cookies to spread out. Likewise, if you use too much butter, the Soft Chocolate Chip Cookies will end up flat and greasy. And if you use too little flour, the amount of butter and sugar will be proportionally too high, meaning the cookies will spread for the reasons mentioned above. A quick fix is to bulk it up a Little. If you used too little flour, stir a couple more tablespoons into the batter. Otherwise, shape your Soft Chocolate Chip Cookies and freeze them on the baking sheet until they’re solid. Although the cookies might still spread some, the frozen butter will counteract the action. If all else fails, consider repurposing your flattened cookies: crumble them up like ice cream toppings or mix-ins, or stir them into cake batter for a decadent treat.
How to Soften Hard Cookies
There are two options to soften hard cookies: the microwave or a terracotta disk. Warm cookies are soft cookies, and the microwave can help revive a cookie. Wrap one or two crackers in a slightly damp paper towel and microwave them at 50% power for 10 seconds. Repeat if necessary, making sure the paper towel is not too wet.
A terracotta disk is a piece of unglazed clay that can absorb water and then release it. They are sold as brown sugar savers and can also gently release water into your cookie tin. Soak it for 15 minutes and ensure it doesn’t drip water when you put it in the cookie bowl. In an hour or two, you will have softer cookies.
More Favorite Holiday Cookies Recipes:
- Gingerbread Cookies
- Molasses Cookies
- Thumbprint Cookies
- Pecan Snowball Cookies
- Oatmeal Cookies
- Chocolate Chip Cookies
- Snickerdoodle Cookies
- Molasses Cookies
- Lemon Riccota cookies
Did you make this recipe?
Soft Chocolate Chip Cookies
- Stand Mixer or electric mixer
- cooking rack
- 2 inches Cookie Scoop
- ¼ cup white sugar spooned and leveled off
- ½ cup packed light brown sugar , spooned and leveled off
- 1 stick unsalted butter , melted
- 1/2 Tablespoon pure vanilla extract
- 1/2 tablespoon clear vanilla or pure vanilla extract
- 1 large egg , cold
- 1 1/2 cups all-purpose flour , spooned and leveled off
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 3/4 cup Bittersweet Chocolate chips, such as Ghirardelli 60% Cacao Premium Baking Chips.
- Put the butter in a microwave-safe bowl, cover, and microwave on medium power until melted. (Alternatively, melt in a small saucepan.) Cool slightly. Whisk the sugars, egg, butter, salt, and vanilla in a large bowl until smooth.
- Whisk the flour, and baking soda, in another bowl. Stir the dry ingredients into the wet ingredients with a wooden spoon; take care not to over-mix. Finally, stir in the bittersweet chocolate chips or chunks; 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 10 to 11 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 5 days.
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.