If you’ve ever dreamed of that perfect bakery-style cookie — soft, chewy, golden on the edges and loaded with melty chocolate chips — this recipe is it. These Soft Chocolate Chip Cookies stay tender for days, thanks to the perfect balance of butter, brown sugar, and vanilla. Whether you bake them for family, friends, or a quiet night in, this classic recipe delivers comfort in every bite.
Make Ahead
You can chill the dough up to 48 hours before baking — this deepens the flavor and creates even softer cookies. Simply cover the bowl tightly and refrigerate. When ready to bake, let the dough sit at room temperature for 15 minutes and proceed as directed.
Substitutions
- Butter: Substitute with equal parts margarine or plant-based butter for dairy-free.
- Flour: Use 1:1 gluten-free baking flour for a gluten-free version.
- Chocolate Chips: Try a mix of milk and dark chocolate, or even chopped baking chocolate for extra richness.
FAQs
How do I keep my cookies soft?
Store them in an airtight container with a slice of bread — it keeps them moist and chewy for up to 5 days.
Can I freeze the dough?
Yes! Scoop dough balls, freeze on a baking sheet until firm, then store in a freezer bag. Bake from frozen, adding 1–2 minutes to the bake time.
Why do my cookies turn out flat?
Be sure your butter isn’t melted and measure flour correctly — too little flour or over-creamed butter can cause spreading.
Soft Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven: 350°F (177°C). Line baking sheets with parchment paper or a Silpat liner.
- Cream butter and sugars: In the bowl of a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and white sugar for about 5 minutes on medium-high speed until creamy and light. Scrape down the bowl as needed.
- Add eggs and vanilla: Beat in eggs, one at a time, followed by vanilla. Scrape the bowl to ensure everything is well combined.
- Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Combine wet and dry: Add dry ingredients to the creamed mixture in thirds, mixing gently to combine.
- Add chocolate chips: Fold in 2 cups of chocolate chips, reserving ¼ cup for topping.
- Scoop and shape: Scoop 1–2 tablespoons of dough for each cookie onto the prepared baking sheets, spacing them about 2 inches apart. Keep the dough in rounded balls — do not flatten them. Press a few of the reserved chocolate chips on top for that bakery look.
- Bake: Bake 12 minutes or until edges are just beginning to turn golden. The centers should still look slightly underbaked — this is key to keeping them soft.
- Cool: Remove from the oven and let the cookies rest on the baking sheet for 10–15 minutes. They’ll continue baking gently as they cool.
- Finish: Transfer to a wire rack to cool completely.
Notes
- Don’t skip the resting time after baking — it lets the cookies set up perfectly soft inside.
- Under-baking slightly gives you that signature chewy center.
- Always spoon and level your flour to prevent dense cookies.
