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!
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.
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 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. 🍪
1-½cupsBittersweet 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
How to Store & ReheatTo 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.Make-AheadYou 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 FreezeSoft 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.
Nutrition
Nutrition Facts
Easy Soft Chocolate Chip Cookies
Amount per Serving
Calories
91
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
1
g
Cholesterol
7
mg
2
%
Sodium
40
mg
2
%
Potassium
50
mg
1
%
Carbohydrates
16
g
5
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin A
14
IU
0
%
Calcium
10
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
