Why I Love This Recipe

I love how simple this recipe is, yet the result tastes like something from a bakery. The texture is spot-on—crispy edges with a soft, gooey center. There’s no need for any fancy techniques or extended chilling, which means I can go from craving cookies to eating them in under half an hour. I also like that I can tweak the chocolate chip-to-chunk ratio depending on what I’m in the mood for. These cookies also store and freeze beautifully, so I can always have some on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 tablespoons of salted butter
1/2 cup white sugar (I like to use raw cane sugar with a coarser texture)
1/4 cup packed light brown sugar
1 teaspoon vanilla
1 egg
1 1/2 cups all-purpose flour (6.75 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt (but I always add a little extra)
3/4 cup chocolate chips (I use a combination of chocolate chips and chocolate chunks)

Directions

I preheat the oven to 350°F.
I microwave the butter for about 40 seconds—just enough to melt it without getting it hot. It should be mostly liquid.
Using a stand mixer or electric beaters, I beat the melted butter with the sugars until the mixture is creamy.
I add the vanilla and egg and beat on low for about 10–15 seconds. I’m careful not to overbeat here to keep the cookies soft.
I add the flour, baking soda, and salt and mix until crumbles form. Then, I press the mixture together by hand to form a soft, cohesive dough.
I fold in the chocolate chips and chunks with my hands, distributing them evenly.
I roll the dough into 12 large balls (or 9 for extra-large cookies) and place them on a baking sheet.
I bake for 9–11 minutes, just until the cookies look puffy and slightly golden. I never overbake—it’s key to keeping them soft.
I let the cookies cool on the pan for at least 30 minutes so they can set and develop that perfect dense, chewy texture.

Servings and Timing

Yield: 12 cookies (or 9 large ones)
Prep time: 10 minutes
Bake time: 9–11 minutes
Cool time: 30 minutes
Total time: 20 minutes active, 50 minutes including cooling

Variations

I like to mix in a bit of chopped nuts for crunch—pecans and walnuts are my go-to.
Swapping half of the chocolate chips for white chocolate or peanut butter chips gives these cookies a fun twist.
A sprinkle of flaky sea salt on top before baking adds a delicious sweet-salty finish.
For a festive touch, I sometimes stir in seasonal candies like crushed peppermint or mini M&Ms.

Storage/Reheating

I keep these cookies soft by storing them in an airtight container at room temperature for up to 5 days. To enjoy them warm again, I microwave one for about 10 seconds. They also freeze beautifully—either the baked cookies or the unbaked dough balls. I like to keep a stash in the freezer for quick baking or snacking.

FAQs

How do I keep the cookies from getting hard after baking?

I make sure not to overbake them and let them cool on the pan, which helps them set while staying soft. Storing them in an airtight container also helps maintain their texture.

Can I use unsalted butter instead?

Yes, I’ve used unsalted butter before. I just add an extra pinch of salt to balance the flavor.

Can I double the recipe?

Absolutely. I double all ingredients exactly and just bake in batches. The results are just as soft and delicious.

Do I need to chill the dough?

Nope! That’s one of the reasons I love this recipe. I can go straight from mixing to baking without waiting.

Can I make these gluten-free?

Yes, I’ve had good results using a 1:1 gluten-free all-purpose flour blend. The cookies still come out soft and chewy.

Conclusion

These soft chocolate chip cookies have become my go-to recipe whenever I need a foolproof, crowd-pleasing treat. They’re quick to make, incredibly satisfying, and easy to customize. Whether I bake a batch for a party or just to keep on hand for snacking, they always disappear fast—and for good reason.