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Soft chocolate chip cookies on a rustic wooden bread board in a cozy farmhouse kitchen, fresh from the oven and ready to enjoy.
Jana Rae

Soft Chocolate Chip Cookies

The best soft chocolate chip cookies — buttery, chewy, and packed with melty chocolate. Easy to make, perfectly underbaked, and full of cozy farmhouse flavor!
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 42 minutes
Servings: 26 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter 16 Tbsp, softened
  • ½ cup granulated sugar
  • 1 cup light brown sugar tightly packed
  • 2 large eggs room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour measured correctly*
  • 1 tsp baking soda sifted
  • 1 tsp salt
  • 2 cups semi-sweet chocolate chips 12 oz, divided (reserve ¼ cup for topping)

Method
 

  1. Preheat the oven: 350°F (177°C). Line baking sheets with parchment paper or a Silpat liner.
  2. 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.
  3. Add eggs and vanilla: Beat in eggs, one at a time, followed by vanilla. Scrape the bowl to ensure everything is well combined.
  4. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Combine wet and dry: Add dry ingredients to the creamed mixture in thirds, mixing gently to combine.
  6. Add chocolate chips: Fold in 2 cups of chocolate chips, reserving ¼ cup for topping.
  7. 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.
  8. 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.
  9. 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.
  10. 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.