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Soft Chocolate Chip Cookies Recipe

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4.1 from 15 reviews

These Soft Chocolate Chip Cookies are perfectly chewy and packed with rich semi-sweet chocolate chips. With a simple blend of classic ingredients and a quick preparation, these cookies come out with soft centers and lightly golden edges, making them the ultimate treat for any chocolate chip cookie lover.

Ingredients

Wet Ingredients

  • 1 cup unsalted butter (16 Tbsp), softened
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour, measured correctly
  • 1 tsp baking soda, sifted
  • 1 tsp salt

Sugars

  • 1/2 cup granulated sugar
  • 1 cup light brown sugar, tightly packed

Chocolate

  • 2 cups semi-sweet chocolate chips (12 oz), divided (reserving 1/4 cup for topping)

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat your oven to 350˚F. Line a baking sheet with parchment paper or a Silpat liner to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, packed light brown sugar, and granulated sugar. Beat on medium/high speed for about 5 minutes until the mixture is creamy, light, and fluffy. Scrape down the bowl as needed to incorporate all ingredients.
  3. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully combine. Scrape down the bowl again as needed. Then add the vanilla extract and mix until incorporated.
  4. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the sifted baking soda, salt, and all-purpose flour to eliminate lumps. Add the dry mixture to the creamed butter mixture in three additions, mixing gently to incorporate after each addition. Avoid overmixing to keep cookies soft.
  5. Fold in Chocolate Chips: Gently fold in 2 cups of the semi-sweet chocolate chips to evenly distribute them through the dough.
  6. Portion Dough: Use a 3 Tbsp ice cream scoop to form even-sized balls of cookie dough. Place each scoop onto the lined baking sheet about 2 inches apart. Lightly roll the dough balls with your hands to smooth them out, then gently press the reserved 1/4 cup chocolate chips on top of each dough ball for a decorative finish.
  7. Bake Cookies: Bake one sheet at a time in the preheated oven for 12 to 15 minutes, aiming for 12 minutes, until the edges just begin to turn a golden color but the tops still look slightly underbaked. This will ensure a soft and chewy interior.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This helps them finish cooking without becoming hard.

Notes

  • Measuring flour correctly is key to soft cookies – spoon and level flour rather than scooping directly from the bag.
  • Using room temperature eggs helps create a smooth batter and even baking.
  • You can refrigerate the cookie dough balls if not baking immediately; just bake within 24 hours for best results.
  • For a softer cookie, avoid overbaking; underbaked centers should stay slightly puffy.
  • Feel free to substitute semi-sweet chips with milk or dark chocolate chips based on preference.

Find it online: https://lauracooks.com/soft-chocolate-chip-cookies-recipe/