The Best Soft Chocolate Chip Cookies – Quick, Chewy & Loaded with Chocolate

These Soft Chocolate Chip Cookies are exactly what cookie dreams are made of—slightly crisp at the edges, perfectly gooey in the center, and packed with melty chocolate chunks.

They’re quick to whip up, made with pantry staples, and stay soft for days.

You won’t stop at just one (trust me, I’ve tried).

Why You’ll Love This Recipe

Ready in 30 minutes – No chilling required!

Soft and chewy texture – Melted butter + the right baking time = perfection.

Simple ingredients – You likely already have everything you need.

Freezer-friendly – Bake now or freeze for later.

Customize easily – Add nuts, different chocolate, or even toffee bits.

Tried-and-true – Based on a reader-favorite classic.

What You’ll Need (Ingredient Highlights)

Salted Butter – Adds richness and helps create that chewy texture.

White and Brown Sugar – The combo gives just the right sweetness and depth.

Vanilla Extract – Enhances all the other flavors.

Egg – For structure and moisture.

All-Purpose Flour – The perfect base.

Baking Soda – Gives a little lift and spread.

Salt – Balances the sweetness.

Chocolate Chips or Chunks – Use a mix for the ultimate chocolate payoff.

Pro Tips Before You Start

Barely melt your butter – Not too hot, not too solid.

Use a kitchen scale – Flour weight can vary, so 6.75 oz is ideal.

Don’t overmix the egg – Beat just until combined to keep cookies soft.

Underbake slightly – They’ll continue cooking as they cool.

Let them cool on the pan – This helps them settle into dense, gooey goodness.

How to Make Soft Chocolate Chip Cookies

Step 1: Melt the Butter

Preheat your oven to 350°F (175°C).

Place 8 tablespoons salted butter in a microwave-safe bowl and microwave for about 40 seconds—it should be mostly melted, but not hot.

Step 2: Cream the Butter and Sugars

In a mixing bowl, beat the melted butter with:

½ cup white sugar

¼ cup light brown sugar

Mix until creamy and light. Add:

1 teaspoon vanilla extract

1 egg

Beat just until combined (10–15 seconds). Overmixing can lead to stiff cookies.

Step 3: Add Dry Ingredients

Add the following to the bowl:

1½ cups all-purpose flour (6.75 oz)

½ teaspoon baking soda

¼ teaspoon salt

Mix until crumbles form.

Then, use your hands to bring the dough together into a ball—it should be soft, easy to handle, and not sticky.

Step 4: Add the Chocolate

Fold in ¾ cup chocolate chips (or a mix of chips and chunks).

Press them gently into the dough using your hands.

Step 5: Shape and Bake

Roll the dough into 12 large balls (or 9 for extra-large cookies).

Place them evenly spaced on a cookie sheet.

Bake for 9–11 minutes, or until the cookies look pale, puffy, and just set.

Do NOT overbake! They should look slightly underdone—this keeps them soft.

Step 6: Let Cool

Leave the cookies on the baking tray for at least 30 minutes.

They’ll sink slightly and become dense, soft, and buttery.

What to Serve With

A glass of cold milk – Classic and always perfect.

Vanilla or coffee ice cream – Make your own cookie sandwich.

Espresso or chai – For an elevated afternoon treat.

Crushed and sprinkled on pudding or parfaits – Adds crunch and flavor.

Variations & Substitutions

Add chopped walnuts or pecans – For extra texture.

Try butterscotch or white chocolate chips – Sweet and creamy twist.

Use browned butter – For a nuttier flavor profile.

Add a sprinkle of sea salt on top – For the sweet-salty combo lovers.

Make mini cookies – Use a teaspoon scoop and bake 6–8 mins.

Storage & Leftovers

Room temp – Keep in an airtight container for up to 5 days.

Freeze baked cookies – Wrap tightly and freeze for up to 3 months.

Freeze raw dough – Shape into balls and freeze.

Bake straight from frozen, adding 1–2 minutes to bake time.

FAQs

Can I use unsalted butter?
Yes—just add an extra pinch of salt (¼ tsp more).

Do I need to chill the dough?
Nope! This recipe is ready to bake right away.

Why did my cookies come out cakey?
Most likely from overbeating the egg or using too much flour. Be gentle!

Can I double the recipe?
Absolutely—great for gifting or freezing extras.

Can I make them gluten-free?
Try a 1:1 gluten-free flour blend for similar results.

What if I don’t have brown sugar?
You can use all white sugar, but the cookies may be less chewy.

Final Thoughts

 If you’re looking for the perfect soft chocolate chip cookie, this is it.

Easy to make, beautifully textured, and packed with gooey chocolate—these cookies will be your go-to for everything from weeknight cravings to bake sale favorites.

Don’t forget to save a few in the freezer… just in case.