Name: The Best Soft Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-487101H1M12S
Total time: 50 min
Cuisine: American
Ingredients: 8 Tbsp salted butter; ½ cup granulated sugar (raw cane sugar recommended); ¼ cup packed light brown sugar; 1 tsp vanilla extract; 1 large egg; 1½ cups (6.75 oz) all-purpose flour; ½ tsp baking soda; ¼ tsp salt (plus a pinch more if desired); ¾ cup chocolate chips and/or chocolate chunks

Jump to Recipe·Leave a Review

Indulge in irresistibly soft, gooey chocolate chip cookies that are dense, buttery, and baked to perfection—your new go-to when craving a warm homemade treat.

Why You’ll Love This Recipe

Perfectly tender texture: Slightly underbaked and cooled slowly for melt-in-your-mouth softness
Rich, buttery flavor: Salted butter creates a deep, satisfying base
Large, bakery-style cookies: Rolls into big, bold rounds that wow with every bite
Simple and reliable: Uses common ingredients and easy steps for consistent results

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 Tbsp salted butter
½ cup granulated sugar (coarse raw cane sugar recommended)
¼ cup packed light brown sugar
1 tsp vanilla extract
1 large egg
1½ cups (6.75 oz) all-purpose flour
½ tsp baking soda
¼ tsp salt (plus a pinch more if you like slightly enhanced salt)
¾ cup chocolate chips and/or chocolate chunks

Directions

Preheat & melt butter
Preheat oven to 350 °F. Microwave the butter for about 40 seconds—just enough to liquefy without getting hot.
Mix sugars & butter
In a stand mixer (or with beaters), beat melted butter with granulated and brown sugars until creamy.
Add vanilla and egg
Mix in vanilla and egg on low speed just until combined—about 10–15 seconds. Overbeating will stiffen the dough.
Incorporate dry ingredients
Add flour, baking soda, and salt. Mix until the dough forms crumbs. Press the crumbs together by hand to form a cohesive dough ball.
Add chocolate
Fold in chocolate chips and chunks using your hands for even distribution.
Portion dough
Roll dough into 12 large balls (or 9 jumbo ones) and place on a baking sheet lined with parchment, allowing space for spreading.
Bake carefully
Bake 9–11 minutes until cookies are puffy, pale, and just turning golden at the edges. Remove early—avoid overbaking.
Cool slowly
Let cookies cool on the pan for at least 30 minutes (or eat a few favorites). They’ll settle into soft, dense rounds.

Servings and Timing

Yields: 9–12 large cookies
Prep time: 10 minutes
Bake time: 9–11 minutes per batch
Cooldown time: ~30 minutes
Total time: ~50 minutes

Variations

Jumbo cookie twist: Bake 9 cookies for extra-large servings
Extra salty touch: Sprinkle coarse sea salt on top before baking
Nutty version: Add chopped walnuts or pecans for crunch
Chocolate lovers: Swap in dark chocolate chunks or white chocolate chips
Spiced variation: Add a pinch of cinnamon or espresso powder for depth

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days—softness preserved!
Freeze cooled cookies individually or in stacks; thaw at room temperature for 10–15 minutes before serving.
Reheat microwaving for 5–7 seconds or oven-warming at 300 °F for 5 minutes does wonders for that fresh-baked feel.

FAQs

1. Why melt the butter instead of creaming?

Melting creates a dense, chewy texture rather than an airy cake-like crumb.

2. Can I substitute unsalted butter?

Yes—just add an extra pinch of salt to compensate.

3. Why underbake them?

Removing at the puffy, pale stage ensures they remain soft and gooey once cooled.

4. Can I use only granulated sugar or only brown sugar?

Yes—50/50 sugar blend is ideal, but you can adjust to taste: more brown sugar = chewier, more granulated = slightly crispier.

5. Can I prep dough ahead of time?

Yes—refrigerate or freeze dough balls. Chill for at least 1 hour before baking (add an extra minute to bake time).

6. How do I prevent cookies from spreading too much?

Chill dough balls or use parchment-lined baking sheets; starch in flour and chilling helps control spread.

7. Can I bake at a different temperature?

350 °F is optimal. A higher temp may crisp edges too fast and burn bottoms.

8. Why let them cool on the pan so long?

They continue baking as they cool—transferring too soon can break them open.

9. Are these gluten-free adaptable?

Swap in a 1:1 gluten-free flour blend to make them GF-friendly.

10. How do I get thicker cookies?

Chill dough before baking and bake fewer, larger cookies per sheet to maintain height.

Conclusion

These Soft Chocolate Chip Cookies are the ultimate crowd-pleasers—thick, gooey, buttery, and comforting. Easy to bake and perfect for any occasion, they’ll quickly become your go-to cookie when only the softest, chewiest kind will do. Enjoy the aroma, share the love, and savor every warm, tender bite!

Maggie