Easy Soft Chocolate Chip Cookies
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. 🍪
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
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.
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.
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.
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.
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