Soft Chocolate Chip Cookies Recipe

Update : January 27, 2026

Delicious soft chocolate chip cookies fresh from the oven

why make this recipe

Soft Chocolate Chip Cookies are a favorite treat for many people. Their chewy texture and rich chocolate flavor make them irresistible. Whether for a special occasion or just a cozy night at home, these cookies bring joy to anyone who eats them. Plus, they are simple to make with easy-to-find ingredients. With this recipe, you can bake a batch of warm cookies in no time.

how to make Soft Chocolate Chip Cookies

Ingredients

1 cup unsalted butter (16 Tbsp), softened
1/2 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, reserving 1/4 cup for the top

Directions

Preheat your oven to 350˚F. Line a baking sheet with parchment paper or a Silpat liner.
In a stand mixer with a paddle attachment, combine 2 sticks of softened butter, 1 cup of packed brown sugar, and 1/2 cup of white sugar. Beat on medium/high speed for about 5 minutes until creamy and light. Scrape down the bowl as necessary.
Add 2 eggs, one at a time, mixing well after each addition. Don’t forget to scrape down the bowl. Then, mix in 2 tsp of vanilla extract.
In a separate bowl, mix together 3 cups of flour, 1 tsp of salt, and 1 tsp of sifted baking soda. Gradually add the flour mixture to the creamed butter in thirds, mixing well each time.
Fold in 2 cups of chocolate chips.
Use an ice cream scoop to form balls of dough, about 3 tablespoons each, and place them 2 inches apart on the lined baking sheet. You should fit 26 cookies on three sheets. Lightly roll the balls with your hands and then press in the reserved chocolate chips on top.
You can bake them right away or cover and refrigerate the dough until you’re ready to bake.
Bake one sheet at a time for 12-15 minutes at 350˚F. The edges should be golden, but the tops may still look a little under-baked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

how to serve Soft Chocolate Chip Cookies

Serve these cookies warm with a glass of cold milk for a classic pairing. You can also enjoy them on their own or with ice cream for an easy dessert. They are great to share with friends and family at gatherings or to enjoy during a cozy night in.

how to store Soft Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay soft for several days. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to three months. Thaw them at room temperature when you’re ready to enjoy.

tips to make Soft Chocolate Chip Cookies

Be sure to measure your flour correctly to avoid dry cookies. Use the spoon-and-level method rather than scooping directly from the bag.
For extra flavor, you can add a pinch of cinnamon to the flour mixture.
If you like nuts, consider adding chopped walnuts or pecans for a crunchy texture.

variation

You can make peanut butter chocolate chip cookies by replacing some of the butter with peanut butter. This gives a delightful twist to the original recipe.

FAQs

1. Can I use brown sugar instead of white sugar?
Yes, you can use more brown sugar in place of white sugar. It will make the cookies chewier and add a richer flavor.

2. What if I don’t have a stand mixer?
You can also use a hand mixer or mix the ingredients by hand with a spoon, but be prepared for a little more effort.

3. How do I know when the cookies are done?
The edges should be golden brown, and the tops should look slightly under-baked. They will continue to cook as they cool.

Soft Chocolate Chip Cookies

Print Recipe

Deliciously chewy and rich in chocolate flavor, these Soft Chocolate Chip Cookies are perfect for any occasion.

Total Time: 30 minutes
Yield: 26 cookies 1x

Ingredients

Scale

1 cup unsalted butter (16 Tbsp), softened
1/2 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, reserving 1/4 cup for the top

Instructions

Preheat your oven to 350˚F. Line a baking sheet with parchment paper or a Silpat liner.
In a stand mixer with a paddle attachment, combine the softened butter, brown sugar, and granulated sugar. Beat on medium/high speed for about 5 minutes until creamy and light.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract.
In a separate bowl, mix together the flour, salt, and baking soda. Gradually add the flour mixture to the creamed butter in thirds, mixing well each time.
Fold in the chocolate chips.
Use an ice cream scoop to form balls of dough and place them 2 inches apart on the lined baking sheet.
Press in the reserved chocolate chips on top.
Bake for 12-15 minutes until the edges are golden but the tops may still look under-baked.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.