Soft Chocolate Chip Cookies

The softest, chewiest chocolate chip cookies. Underbake them slightly so they come out with crispy edges and soft centers! Use chips AND chunks for magic.

I think something as timeless and nostalgic as a proper chocolate chip cookie should come together with minimal effort.

That’s why I love this chocolate chip recipe: The cookies are soft and chewy and loaded with chocolate. They also come together in one bowl and are out of the oven in 10 minutes or less.

The softest, chewiest chocolate chip cookies. Underbake them slightly so they come out with crispy edges and soft centers! Use chips AND chunks for magic.

How to make Chocolate Chip Cookies

My favorite trick in this recipe is to start with melted butter. You don’t have to remember to pull it out of the refrigerator early so it can soften; you just have to melt it.

Pour it into a bowl and mix with both sugars, an egg, and vanilla. Finally, add the dry ingredients and the chocolate chip cookies.

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To achieve epic softness, you want to underbake the chocolate chip cookies just slightly. Pull them out of the oven before the tops have set (but the edges are just starting to brown).

This way, when they continue to cook on the baking sheet a few minutes longer, they will hit optimal softness AND be safe to eat! Win win.
The softest, chewiest chocolate chip cookies. Underbake them slightly so they come out with crispy edges and soft centers! Use chips AND chunks for magic.

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The softest, chewiest chocolate chip cookies. Underbake them slightly so they come out with crispy edges and soft centers! Use chips AND chunks for magic.
5 from 1 vote
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Soft Chocolate Chip Cookies

The softest, chewiest chocolate chip cookies. Underbake them slightly so they come out with crispy edges and soft centers! Use chips AND chunks for magic.

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 125 kcal

Ingredients

  • 1 1/2 cups all-purpose flour plus more as needed
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter melted and cooled (1 stick)
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar firmly packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 heaping cup semi-sweet chocolate chips and/or chunks

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

  2. In a large bowl with a whisk or spatula, combine butter with white sugar and brown sugar until smooth. 

  3. Add egg and vanilla. Mix until just incorporated, about 10 to 15 seconds (do not overmix). 

  4. Gradually add flour mixture until crumbles form. If the dough seems too wet, add more flour 1 tablespoon at a time until the dough comes together. With a spoon, carefully mix in chocolate chips. 

  5. With a medium sized cookie scoop or damp hands, shape the dough into 12 large balls and place on prepared baking sheets 2 inches apart.

  6. Bake until the cookies are puffy but just barely golden, about 9 to 11 minutes. Do not overbake. 

  7. Cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. 


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The softest, chewiest chocolate chip cookies. Underbake them slightly so they come out with crispy edges and soft centers! Use chips AND chunks for magic.

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