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 the 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

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
  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
5 from 8 votes

Soft Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
So light and so chewy and just slightly crisp on the outside, the perfect soft chocolate chip cookie!


  • 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


  • In a stand mixer with paddle attachment, cream together the butter, sugar, and brown sugar until smooth.
  • Beat in the eggs one at a time, then add in the vanilla.
  • Dissolve baking soda in hot water. Add to batter along with salt.
  • Remove bowl from stand mixer and stir in flour and chocolate chips.
  • Wrap dough in plastic wrap and chill for at least 1 hour, or up to overnight.
  • When ready to bake, preheat oven to 350°F. Prepare cookie sheets with silpat or parchment paper.
  • 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)
  • 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.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

Share with your friends!

Categorized in:

Related Recipes

Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

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

    1. 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!

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

  3. 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.

  4. 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

  5. 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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.