Soft Chocolate Chip Cookies

filed under: Chocolate Cookies on March 15, 2019

These Soft Chocolate Chip Cookies are perfect for folks who want a cookie that melts in your mouth. Rich buttery dough sprinkled with semi-sweet chocolate chips create one of the best chocolate chip cookies you will ever have! If you are looking for other Cookie Recipes check these out, and be sure not to miss my favorite Easter cookie recipe, Cutout Sugar Cookies!

Best Soft Chocolate Chip Cookies

Soft Chocolate Chip Cookies

Does the world need a new Soft Chocolate Chip Cookie recipe? Probably not. Scratch that…. yes it does! You can never go wrong with chocolate chip cookies.

This dough does require chilling and I don’t recommend skipping that step. But unlike my award-winning  Chocolate Chip Cookies, you don’t have to chill for 48 hours, just an hour. (Or up to overnight if you can take it!)

Best Soft Chocolate Chip Cookies

I loved these sweet cookies right out of the oven when the chocolate was melting everywhere and the center was just barely done.

Even the next day I would pop them in the microwave for a few seconds before eating because, well. Do I need a because? Hot chocolate chip cookie with melting chocolate covering your hands and face? Yes, please.

Best Soft Chocolate Chip Cookies

How to Bake Soft Chocolate Chip Cookies

Sifting Dry Ingredients – Sift dry ingredients like flour, baking powder, and baking soda to combine and aerate them helps make for fluffier cookies. To sift, simply combine your dry ingredients and pour into in a fine-mesh strainer. Tap or shake the strainer until everything’s in your bowl. Even if sifting is not called for, you can whisk the dry ingredients for 30 seconds to fully combine.

Creaming Butter and Sugar – Unlike stirring or mixing, creaming isn’t about combining ingredients, it’s about aerating them. Creaming creates air pockets that expand in the oven, making the dough tender. When you add sugar, that process is more effective. Sugar crystals are formed and the air is efficiently added to the butter and sugar mixture. Butter beats up fluffiest at room temperature, or when slightly softened.

Eggs – Eggs should be added at room temperature. They add moisture to the air pockets and flavor to the dough. To quickly warm eggs, place them in a bowl of warm water for a few minutes. After the eggs have been added you should also add the vanilla extract or sometimes milk (also room temperature) if the recipe calls for it.

Best Soft Chocolate Chip Cookies

If you are not scared of a bit more sugar, try adding some powder sugar right out of the oven. This works especially well if the cookies are hot and if you used semi-sweet or bittersweet chocolate morsels. It is also great with cocoa, but in that case, I would use milk chocolate morsels.

This chocolate chip cookie recipe is definitely worth trying if you love a chewy and crispy cookie with amazing flavor!

3 Tips for the PERFECT Soft Chocolate Chip Cookie

  1. Make sure the room temperature butter is creamed, not melted. If the butter is too warm the cookie will end up denser (I find that butter out of the refrigerator for 30 minutes is a good temperature.)
  2. Sugar is important! This recipe is mostly brown sugar which helps the cookie to be taller and more cake-like in texture. If you were to use only white sugar the cookie would spread more. When the goal is a soft cake-like cookie, brown sugar is a must!
  3. Chilling the dough is important. I often want to skip this step but it truly is necessary. A few hours is good, but 1 day is better!

Best Soft Chocolate Chip Cookies

I did make these into a delicious buttercream filled chocolate chip cookie sandwich but had to laugh at my design here. Seems a bit like a clam or teeth? Maybe just go for the traditional blob of buttercream and then press & smush! 🙂

5 from 3 votes
Best Soft Chocolate Chip Cookies
Soft Chocolate Chip Cookies
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

So light and so chewy and just slightly crisp on the outside, the perfect soft chocolate chip cookie!

Course: Dessert
Cuisine: American
Keyword: chip cookies, soft chocolate chip cookies
Servings: 24 cookies
Calories: 267 kcal
Author: Amanda Rettke
  • 1 cup (2 sticks or 226g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • cups (300g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (8g) vanilla extract
  • 1 teaspoon (4g) baking soda
  • 2 teaspoons (8g) hot water
  • ½ teaspoon (.5g) salt
  • 3 cups (375g) all-purpose flour
  • 2 cups (350g) semisweet chocolate chips
  1. In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.

  2. Beat in the eggs one at a time, then add in the vanilla.
  3. Dissolve baking soda in hot water. Add to batter along with salt.
  4. Remove bowl from stand mixer and stir in flour and chocolate chips.

  5. Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.

  6. When ready to bake, preheat oven to 350°F. Prepare cookie sheets with silpat or parchment paper.
  7. Remove roughly 1-2 tablespoons of dough (depending on the size of cookie you prefer) and roll into a ball with your hands. Drop onto prepared pans. (I had 6 dough balls per cookie sheet)

  8. Bake for about 8-10 minutes in the preheated oven, or until edges are JUST barely browning. These cookies are best when slightly UNDER done.


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  • Liz A says:

    I already bookmarked this recipe so I can get back to it once I am able to buy my oven. 😀

  • Mariah says:

    Just made these. Really good!

  • Sonam says:

    This batter was so delicious, I was eating it raw. I’ve left it now in the refrigerator to chill overnight, but why did we have to take it off the mixer to mix in the flour and chocolate chips? I got a good workout!!!

    • Amanda says:

      Overmixing the batter makes for a tough cookie! By hand mixing the flour and chips you are going to yield a fluffier (softer) cookie! 🙂

  • Jessie says:

    I don’t have a stand mixer. Should I just use a baking spatula?

    • Charlotte Solt says:

      Interested adding walnuts, would they be added wen the chocolate chips are added? Y favorite, mo always added chopped walnuts OK root?

  • Lulu says:

    These delicious cookies vanished within an hour! Great recipe!

  • C Max says:

    How many cookies does this yield?

  • Karen Téllez Pineda says:

    Hi, love many of your recipes . I wonder if This cookies are Soft and chewy. I have tried other recipes and they end up as a Fluffy cake when cookies should not be that way.

  • Whitney says:

    I’m always looking to prefect a chocolate chip cookie. My family loves and hates me at the same time because of it 🙂
    I’ve never heard of dissolving the baking soda before. What does that do??

  • Stephanie Selb says:

    What type of cookie sheet gives the best results?

  • Brandy says:

    I made these today. I had to bake them for 14 minutes. Mine went flat, yet remained chewy. They taste more like cookie dough than cookies. They melt in your mouth, but don’t look very appealing. I refrigerated them over night. After I made the first batch, I tried putting the second batch in the freezer already formed in cookies. That helped some.

  • Dawn Maycroft says:

    Can this be made with a good quality Almond flour? They look so good but but we have a gluten issue in our family.

  • Kate says:

    Best chocolate chip cookies that I’ve ever made. Thanks so much. This is a keeper.

  • Esmeralda says:

    Is the butter salted or unsalted ? Thank you

    • Sue A Redding says:

      What if you only have salted butter. Do you omit the salt

  • Marilyn says:

    I love it

  • Geeta says:

    I want to bake Eggless chocolate chip cookies. Please help me

  • Ekaterina says:

    Thanks for the recipe! The cookies are delicious! Greetings!

  • Carol Preston says:

    You have salt listed in steps 3 & 4. Is this correct or do you divide the salt between the baking soda and flour?

    • Elizabeth Keeney says:

      Hi, Carol! I work with iambaker and am happy to help with questions. Add the salt to the batter when you add the dissolved baking soda. I hope this clears it up, and have a great day!

  • Susan Burstyn says:

    Omgosh! I can’t keep them in those. They are so good!
    Thanks for all your terrific recipes!
    I follow you all the time.

  • Susan Burstyn says:

    Sorry my comment was I can’t keep them in the house!

  • Linda Mellberg says:

    How do adjust my chocolate chip nut cookie recipe for high altitude..while keeping them soft and chewy??

  • Terri Karr says:

    love your sight!!! all your suggestions are awesome and tips….my mom was best baker at 2 county fairs in Oregon multiple years in a row.

  • Nancy Farr says:

    I don’t eat cookies. But, I am addicted to your most delicious Ooey GooeyLemon Cookies. I bake & cook for an elderly lady. She can’t wait each week for me to bring her these cookies. ThankYou for thinking outside the box!
    Do you have a chocolate cookie receipe that is a Great as the lemon ones & Chewy/ soft?
    Stay safe, take care

  • Kathy MCCLANAHAN says:

    Just got married after 28 years and now l want to cook for My Man.

  • Janet Burch says:

    Cookies are good but seem to flatten out too much. I tried them after an hour and then decided to wait overnight and they were a little better but wondered if I need to add more flour?