Who doesn’t love a freshly-baked batch of Chocolate Chip Cookies? If you’re looking for a tried-and-true Soft Chocolate Chip Cookies recipe that’s 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 bursting with flavor. 🍪
The best part about this recipe is that it’s easy to follow and requires only a few simple ingredients that you probably already have in your pantry. So, roll up your sleeves, preheat your oven, and get ready to 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’re sure to find a new favorite!
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What are Soft Chocolate Chip Cookies?
Soft chocolate chip cookies are a type of cookie that many love. They are typically made with a mixture of flour, sugar, butter, eggs, vanilla extract, baking soda, and chocolate chips. The cookies are baked until golden brown and have a soft and chewy texture. The chocolate chips, when baked, become melty and gooey, creating a delicious burst of chocolate in every bite.
Soft chocolate chip cookies are a popular treat for all ages and are perfect for any occasion. They can be enjoyed as an after-school snack, a dessert after dinner, or a sweet treat during a movie night. The beauty of soft chocolate chip cookies is that they are easy to make and can be customized to suit your taste preferences. Some people like to add nuts or dried fruit to their cookies, while others prefer to keep them simple with chocolate chips.
Soft Chocolate Chip Cookies Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Unsalted Butter: The butter adds richness and flavor to the cookies. Using unsalted butter allows you to control the amount of salt in the recipe.
- Granulated Sugar: Sugar is the main sweetener in the recipe and helps to create a soft and chewy texture.
- Light or Brown Sugar: Brown sugar adds moisture to the cookies, which helps to keep them soft and chewy. It also adds a deeper flavor compared to using just granulated sugar.
- Pure vanilla extract and Clear Vanilla: Vanilla extract adds a delicious flavor to the cookies, while clear vanilla can be used to maintain the color of the cookies.
- All-purpose flour: Flour provides structure to the cookies and helps them hold their shape. It also adds a slight chewiness to the texture.
- Baking Soda: These leavening agents help the cookies rise and create a softer texture.
- Egg: The egg binds the ingredients together and adds richness to the texture of the cookies.
- Chocolate Chips: They provide a delicious burst of chocolate in every bite. Bittersweet chocolate chips are used in this recipe, but you can use any chocolate chip you prefer.
- Cornstarch (optional): It keeps cookies moist and tender by absorbing excess moisture.
Tools You’ll Need
- Parchment paper
- Baking sheets
- Stand Mixer or electric mixer
- Medium bowl
- Whisk
- 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 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.
Substitutions
- Sugar: You can substitute some or all white sugar with brown sugar or use coconut sugar as a healthier alternative.
- Butter: You can use salted butter instead of unsalted butter and omit the additional salt in the recipe. Alternatively, substitute with coconut oil or vegetable shortening for a dairy-free option.
- Vanilla extract: You can use other extracts like almond or coconut for a different flavor profile.
- Flour: You can substitute all-purpose flour with whole wheat flour, almond flour, or gluten-free flour if you have dietary restrictions.
- Chocolate chips: 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., or substitute with chopped nuts, dried fruit, or candy pieces for a fun twist.
Remember that substitutions may alter the taste and texture of the cookies, so adjust accordingly and experiment to find your favorite variation.
Variations
- Nutty chocolate chip cookies: Add chopped nuts like pecans, walnuts, or almonds for a crunchy texture and nutty flavor. Check out our Chocolate Chip Cookies with Walnuts on our website!
- Oatmeal chocolate chip cookies: Add rolled oats for a chewy texture and hearty flavor. See our Chocolate Chip Cookies with Oats recipe.
- Double chocolate chip cookies: Add cocoa powder to the dough and use semisweet and bittersweet chocolate chips for a rich, chocolatey cookie.
- Peanut butter chocolate chip cookies: Add creamy peanut butter to the dough for a delicious combination of flavors. Try our Peanut Butter Blossoms Cookies.
- M&M chocolate chip cookies: Add colorful M&M’s candies to the dough for a fun and festive twist.
- Mint chocolate chip cookies: Add peppermint extract and green food coloring to the dough, and use mint chocolate chips for a refreshing flavor.
- S’mores chocolate chip cookies: Add crushed graham crackers and mini marshmallows to the dough, and use milk chocolate chips for a gooey, campfire-inspired cookie.
- White chocolate macadamia nut cookies: Use white chocolate chips and chopped macadamia nuts for a sweet and nutty cookie.
- Trail mix chocolate chip cookies: Add a mix of dried fruits, nuts, and seeds to the dough for a healthy and satisfying snack.
How to Serve
Chocolate chip cookies are best served warm, straight out of the oven. However, if you’ve made a large batch or want to serve them later, let them cool completely on a wire rack before serving. This will prevent them from breaking or getting soggy. Store the cookies in an airtight container at room temperature for up to 3 days. This will keep them fresh and prevent them from drying out.
Serve the cookies with a cold glass of milk or a hot cup of coffee or tea. The combination of warm cookies and cold milk or hot beverage is a classic pairing that’s hard to beat.
How to Store & Reheat
To store:
- Allow the cookies to cool completely on a wire rack before storing them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- You can also freeze the cookies for up to 3 months. To freeze, place the cookies in a resealable plastic bag or airtight container and label them with the date.
- When storing the cookies, you can add a slice of bread or a damp paper towel to the container to help keep them soft and fresh.
To Reheat:
- If you have leftover cookies that have cooled down, you can reheat them in the microwave or oven to make them warm and gooey again.
- To reheat in the microwave, place the cookies on a microwave-safe plate and microwave for 10-15 seconds. Be careful not to overheat them, as they can become tough and dry.
- To reheat in the oven, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 3-5 minutes or until warm and slightly gooey. Be careful not to overbake them, as they can become tough and dry.
- Serve the reheated cookies immediately while they are still warm and gooey.
Make-Ahead
You can make the cookie dough ahead of time and refrigerate it for up to 3 days. This is a great way to save time and have fresh-baked cookies whenever possible. After making the dough, form it into balls and place them on a baking sheet lined with parchment paper. Cover the baking sheet tightly with plastic wrap and refrigerate for at least 30 minutes or up to 3 days.
When you’re ready to bake the cookies, preheat the oven and place the balls on a baking sheet lined with parchment paper. Bake according to the recipe instructions, adding a few extra minutes to the baking time if necessary.
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
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Melt the butter: Melt it until it’s barely melted and still warm, but not hot. This will create a softer, chewier texture in the cookies.
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Use brown and white sugar: Using brown and white sugar in the dough will create a softer, chewier texture and richer flavor.
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Don’t overmix: Mix the dough until combined, and avoid overmixing. Overmixing can cause the cookies to become tough and dry.
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Chill the dough: Chill the dough in the refrigerator for at least 30 minutes before baking. This will help the dough firm up and prevent the cookies from spreading too much while baking.
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Use a cookie scoop: Use a cookie scoop or measuring spoon to measure out the dough and make evenly sized-cookies. This will help them bake evenly and prevent over or under-cooking.
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Bake at a lower temperature: Bake the cookies at a lower temperature, around 325°F (160°C) instead of the usual 350°F (175°C). This will help the cookies bake more evenly and prevent them from becoming too crispy or brown on the edges.
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Don’t overbake: Take the cookies out of the oven when they are still slightly soft in the middle, and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cookies will continue to cook on the baking sheet, which will help them stay soft and chewy.
FAQ
Can I make chocolate chip cookies without eggs?
You can make chocolate chip cookies without eggs by substituting them with ingredients like applesauce, mashed banana, or yogurt. You can also use commercial egg replacers or make a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as a binding agent.
Can I make chocolate chip cookies without butter?
Yes, you can make chocolate chip cookies without butter using coconut oil, vegetable oil, or shortening. However, remember that this may change the texture and flavor of the cookies.
Can I make chocolate chip cookies gluten-free?
Yes, you can make gluten-free chocolate chip cookies using gluten-free flour blends, almond flour, coconut flour, or other alternatives. You can also use gluten-free oats instead of regular oats.
Can I use chocolate chunks instead of chocolate chips in the recipe?
Yes, you can use chocolate chunks instead of chocolate chips in the recipe. However, remember that chocolate chunks may not melt and spread as evenly as chocolate chips, so the texture of the cookies may be slightly different.
Can I use a different type of chocolate in the recipe, like white or milk chocolate?
Yes, you can use different types of chocolate in the recipe, like white, milk, or dark chocolate. You can also use chocolate bars, chunks, or chopped chocolate for a different texture and flavor.
How long do chocolate chip cookies last?
Chocolate chip cookies can last up to 3 days at room temperature in an airtight container. If you want to keep them longer, you can freeze them for up to 3 months.
How do I prevent my cookies from spreading too much while baking?
To prevent cookies from spreading too much while baking, you can chill the dough in the refrigerator for at least 30 minutes before baking, use a cookie scoop to measure out even portions of dough and ensure your baking sheet is cool before adding the dough.
What is the secret to making cookies soft?
To make cookies soft, use brown and white sugar, and melted butter, avoid overbaking, and chill the dough. These factors will help provide the right balance of moisture and fat to keep the cookies soft and tender.
How do I make my cookies soft and not crispy?
To make cookies soft and not crispy, use brown and white sugar, and melted butter, don’t overmix the dough; chill the dough, and bake at a lower temperature.
How do you make chocolate chip cookies gooey inside?
To make chocolate chip cookies gooey inside, use brown sugar, and melted butter, don’t overbake, add more chocolate chips, and chill the dough. These factors will help to create a soft and gooey texture in the cookies.
What is the most popular chocolate chip cookie?
The classic chocolate chip cookie is the most popular chocolate chip cookie recipe. It typically consists of a mixture of butter, brown sugar, white sugar, eggs, vanilla extract, flour, baking soda, salt, and chocolate chips.
Related Recipes:
- Pecan Snowball Cookies
- Oatmeal Cookies
- Chocolate Chip Cookies
- Snickerdoodle Cookies
- Molasses Cookies
- Lemon Riccota cookies
📖 Recipe
How to Make Chocolate Chip Cookies
Tools
Ingredients
- 1/2 cup white sugar spooned and leveled off
- 1 cup packed brown sugar , spooned and leveled off
- 2 stick unsalted butter , barely melted
- 1/2 tablespoon pure vanilla extract
- 1/2 tablespoon clear vanilla or pure vanilla extract
- 2 large eggs , cold
- 375 g (3 cups)all-purpose flour , spooned and leveled off
- 1 tablespoon cornstarch , optional
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1-1/2 cups Bittersweet Chocolate chips, such as Ghirardelli 60% Cacao Premium Baking Chips.
Instructions
- Put the butter in a microwave-safe bowl, cover, and microwave on medium power 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
- Allow the cookies to cool completely on a wire rack before storing them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
- You can also freeze the cookies for up to 3 months. To freeze, place the cookies in a resealable plastic bag or airtight container and label them with the date.
- When storing the cookies, you can add a slice of bread or a damp paper towel to the container to help keep them soft and fresh.
- If you have leftover cookies that have cooled down, you can reheat them in the microwave or oven to make them warm and gooey again.
- To reheat in the microwave, place the cookies on a microwave-safe plate and microwave for 10-15 seconds. Be careful not to overheat them, as they can become tough and dry.
- To reheat in the oven, preheat the oven to 350°F (175°C). Place the cookies on a baking sheet lined with parchment paper and bake for 3-5 minutes or until warm and slightly gooey. Be careful not to overbake them, as they can become tough and dry.
- Serve the reheated cookies immediately while they are still warm and gooey.
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.
