Big, delicate, and full of chocolate, this Soft Chocolate Chip Cookies Recipe checks all the boxes for the perfect chocolate chip cookie! With this foolproof recipe, these cookies are moist, not dry or cakey. They are the ideal cookie every time, for everyone!
I stumbled across this recipe, and our family fell instantly in love. We can’t over this yummy cookie! This soft chocolate chip cookie recipe delivers melt-in-your-mouth, buttery-smooth cookies that beg to be eaten. Sometimes, even while heavily guarded, these cookies are portion-controlled; otherwise, they’d vanish before they even had a chance to cool!
How to Make the Best Soft Chocolate Chip Cookies
This recipe stays close to tradition, making it a simple yet delicious treat. Don’t overlook the importance of softening the butter, letting the eggs reach room temperature, and precisely measuring the flour. It’s in these small steps that a baker truly refines this recipe, resulting in a superb cookie. These soft chocolate chip cookies are truly worth the effort of paying attention to every detail!
Ingredients
- 1 cup salted butter, softened
- To soften butter, it’s best to leave it on the counter for about 2 hours before baking. Room temperature means about 68-72°F. You’ll know when you have achieved this consistency if you press your finger into the middle of the stick of butter, and it leaves a firm indentation that doesn’t stick to your finger(keep in mind the middle of the stick takes longer to soften, which is why that is where we constantly check).
- Why softened butter? For this recipe, it’s crucial because it’s solid at room temperature, and it’s whippable—meaning it’s capable of holding air. This is important in baking because during the “creaming” stage, in which butter and sugar are beaten together, the sharp edges of sugar crystals cut into the soft butter to create air pockets. This action aerates the dough; in turn, it then helps lighten the cookie during baking.
- 1/2 cup sugar
- 1 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups flour, measure correctly; do not scoop
- To measure flour correctly without a scale, first, spoon the flour into your dry measuring cup and then scrape a knife across the top of the measuring cup to level it. Do not scoop flour!
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Directions
Begin by preheating the oven to 350°F and lining your baking sheet with parchment paper.
First, in a stand mixer with a paddle attachment, cream the softened butter, sugar, and light brown sugar for 3-5 minutes until light and creamy. Scrape down the sides as needed, making sure everything is incorporated.
Then, add the room-temperature eggs one at a time, beating after each addition and scraping down the sides as needed. Mix in the vanilla extract.
Whisk together the flour, salt, and baking soda in a separate medium mixing bowl. Slowly mix the flour into the creamed butter, scraping down the sides as needed. Once all the flour is incorporated, fold in the chocolate chips just until evenly distributed.
Use an ice cream scoop, about 3 tablespoons big(for large cookies), to scoop out the dough and place on your lined baking sheet about 2 inches apart. Press down the tops slightly. This will make around 24 cookies. Bake cookies right away or cover dough and store in the refrigerator until ready to bake.
Bake the cookies at 350°F for about 10 minutes or just until the edges are turning slightly brown. The middle of the cookie will look under-baked. Let the cookies rest for 5 minutes on the baking sheet until transferring them to a cooling rack.
Notes for Soft Chocolate Chip Cookies Recipe
Since I live in a house with little kids, we often make these cookies with a one-tablepoon cookie scoop. This makes a perfect kid-friendly cookie size that is great for snacking. Make sure to watch your bake time and adjust as needed. I would start baking the cookies for 8 minutes and watch for the browning of the edges.
Mini semi-sweet chocolate chips are standard in our house, but regular chocolate chips work just as well.
Store these soft chocolate chip cookies in an air-tight container on the counter for up to 5 days.
Soft Chocolate Chip Cookies Recipe
Ingredients
- 1 cup butter, softened leave on counter for 2 hours prior to baking until soft but still firm
- ½ cup sugar
- 1 cup light brown sugar tightly packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 3 cups flours measured correctly
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line your baking sheet with parchment paper.
- In a stand mixer with a paddle attachment, cream together the softened butter, sugar, and light brown sugar for 3-5 minutes until light and creamy. Scrape down the sides as needed, making sure everything is incorporated.
- Add the room-temperature eggs one at a time, beating after each addition and scraping down the sides as needed. Mix in the vanilla extract.
- Whisk together the flour, salt, and baking soda in a separate medium mixing bowl. Slowly mix the flour into the creamed butter, scraping down the sides as needed. Once all the flour is incorporated, fold in the chocolate chips until evenly distributed.
- Use an ice cream scoop, about 3 tablespoons big(for large cookies), to scoop out the dough and place on your lined baking sheet about 2 inches apart. Press down the tops slightly. This will make around 24 cookies. Bake cookies right away or cover dough and store in the refrigerator until ready to bake.
- Bake the cookies at 350°F for about 10 minutes or just until the edges are turning slightly brown. The middle of the cookie will look under-baked. Let the cookies rest for 5 minutes on the baking sheet until transferring them to a cooling rack. Enjoy!
More Delicious Desserts
These chocolate-filled desserts are perfect for family get-togethers, holiday parties, and dinner parties. This Lazy Chocolate Chip Cookie Bars recipe is a fluffy, cake-like cookie bar that’s easy to make and take to any occasion! Layers upon sweet layers of rich brownies, creamy chocolate pudding, and light refreshing Cool Whip make up this incredibly easy Brownie Trifle recipe. This classic Golden Grahams S’mores Bars recipe is a dessert that’s 90% crunchy, sweet Golden Grahams cereal mixed with a creamy and chewy chocolate sauce and puffy marshmallows. So yummy!
Need a refreshing spring dessert? Maybe the perfect Easter party dessert? Both recipes are simple to make with light ingredients that showcase sweet fruit, ideal desserts for warmer weather and snacking on the go! This Strawberry Pretzel Salad Dip recipe marries the sweet, fluffy strawberry pie filling and cream cheese perfectly to the crunch of salty pretzels for an additive dip from a classic dessert. The combination of smooth vanilla yogurt with instant vanilla pudding, light Cool Whip, and sweet but tart frozen raspberries make this Easy Raspberry Fluff recipe a winner!
Leave a Reply