Soft Chocolate Chip Cookies are a major upgrade from the recipe on the bag, but don't take any more effort. The results are buttery, soft, tender cookies. The recipe even uses melted butter so no need to wait for the butter to soften.
Ingredients for Soft Chocolate Chip Cookies:
- Salted Butter - You can also use unsalted and add an extra pinch of salt. The recipe uses melted butter so you don't need to remember to take out the butter in advance to soften.
- White and Brown Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Kosher Salt
- Semi-Sweet Chocolate Chips - You can also use chocolate chunks.
IMPORTANT! Don't Over Bake the Cookies
This is the most important tip for this soft chocolate chip cookie recipe. Baking for the correct amount of time is important for any cookies, but ESPECIALLY important if you want them to stay soft and chewy. Use the pictures below as a guide.
It's important to remove the cookies from the oven when they are only just starting to get golden on the edges - they should look puffed up like in the 1st picture. After the cookies cool for a few minutes on the baking sheet, they will settle slightly and finish cooking - like the 2nd picture.
How long do these cookies last?
They will stay fresh in an airtight container at room temperature for up to 5 days.
Can I prep the dough in advance?
Absolutely. I recommend making the dough, rolling into balls, and chilling the dough balls in the fridge for up to 3 days before baking.
I don’t recommend chilling the dough before rolling - it may become crumbly and difficult to work with.
Tip! Stick Extra Chocolate Chips on Top
After rolling the cookie dough into balls, I like to stick a few extra chocolate chips to the top of the dough balls. This results in 'prettier' cookies that have some melty chips on top.
Can I freeze the cookies or dough?
Baked cookies can be frozen for up to 3 months.
Unbaked cookie dough balls can also be frozen for up to 3 months. I like to flash freeze them on a baking sheet until frozen then transfer to a freezer bag or container to store. Bake the frozen dough balls, without thawing, for an extra minute or two.
More Cookie Recipes:
- Thick Chocolate Chip Cookies - Giant cookies that are super thick. If you’ve had a Levain Bakery Cookie in NYC, these are a close copycat!
- Thick Triple Chocolate Cookies - Chocolate cookie dough with both white and semi sweet chocolate chip!
- Brown Butter Sugar Cookies - Soft, chewy, and a major upgrade from regular sugar cookies. They’re drop-style so easy to make.
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PrintRecipe
Soft Chocolate Chip Cookies
Soft Chocolate Chip Cookies are a major upgrade from the recipe on the bag, but don't take any more effort. The results are buttery, soft, tender cookies. The recipe even uses melted butter so no need to wait for the butter to soften.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup salted butter, melted
- 1 cup white granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 1 tablespoon pure vanilla extract
- 3 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups semi sweet chocolate chips
Instructions
- Prep - Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Cream Wet Ingredients - In a stand mixer or large bowl with an electric mixer, beat the melted butter and sugars until creamy and combined. Add the vanilla and eggs, beat on low speed until just combined. Be careful not to overtax.
- Add Dry Ingredients - Add the flour, baking soda, and salt and slowly mix in until combined. Fold in the chocolate chips with a wooden spoon or rubber spatula.
- Roll into Balls - Roll the cookie dough into about 24 balls. Place on prepared cookie sheets with space in between for the cookies to spread.
- Bake - Bake the cookies for 10-12 minutes - the cookies are ready to be removed from the oven when the edges are only barely getting golden brown and they are puffy looking (see the picture above in the blog post). Make sure you do not overtake. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack. As they cool, they will sink slightly and finish baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 249
- Sugar: 20.5 g
- Sodium: 140.7 mg
- Fat: 11.8 g
- Carbohydrates: 34.4 g
- Fiber: 1.5 g
- Protein: 2.8 g
- Cholesterol: 20.3 mg
Katie says
So good! Definitely will make again!