Soft and Chewy Chocolate Chip Cookies

Soft and chewy chocolate chip cookies are a timeless treat known for their buttery texture, rich flavor, and gooey chocolate chunks. Perfectly golden at the edges with tender centers, these cookies are a household favorite and a guaranteed crowd-pleaser.

Why You’ll Love This Recipe

This recipe delivers that coveted bakery-style cookie with soft centers and just the right amount of chew. The dough comes together quickly with everyday ingredients and no chilling required. Each bite is filled with melty chocolate, making it ideal for both spontaneous baking and planned indulgence.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Semi-sweet chocolate chips or chunks

Directions

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Gradually incorporate the dry ingredients. Mix just until combined.
6. Fold in chocolate chips or chunks.
7. Scoop dough into 1.5-inch balls and place on baking sheets 2 inches apart.
8. Bake for 10–12 minutes, or until edges are lightly golden. The centers will look slightly underbaked.
9. Let cool on the pan for 5 minutes before transferring to a wire rack.

Servings and timing

Serves: About 24 cookies
Preparation time: 15 minutes
Baking time: 10–12 minutes
Total time: 30 minutes

Variations

• Nutty Addition: Stir in chopped walnuts or pecans.
• Double Chocolate: Use cocoa powder in the dough and white chocolate chips.
• Sea Salt Finish: Sprinkle flaky sea salt on top before baking.
• Gluten-Free: Use a 1:1 gluten-free flour blend.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For a warm, just-baked texture, microwave cookies for 8–10 seconds. Cookie dough can also be frozen for up to 2 months and baked directly from frozen.

FAQs

Why are my cookies too flat?

Butter that’s too soft or overmixing the dough can cause excessive spreading. Chill the dough if needed.

Can I freeze the dough?

Yes, portion it into balls and freeze on a tray, then transfer to a bag for later use.

What’s the best type of chocolate to use?

Semi-sweet chips or chopped chocolate bars offer a gooey texture and balanced sweetness.

How do I get soft centers?

Remove the cookies from the oven when the centers still look slightly underdone—they’ll firm up as they cool.

Can I make these without eggs?

Yes, use a flax egg (1 tbsp flaxseed + 3 tbsp water) or a commercial egg replacer.

Can I add oats?

Yes, replace 1/2 cup of flour with rolled oats for a chewier texture.

Should I chill the dough?

It’s not required but chilling for 30 minutes enhances flavor and helps prevent spreading.

Can I use all brown sugar?

Yes, it will create a softer, chewier cookie with deeper caramel flavor.

How do I get perfectly round cookies?

Gently shape the cookies with a spoon or round cutter right after baking while still soft.

Can I use salted butter?

Yes, but reduce added salt in the recipe by half.

Conclusion

Soft and chewy chocolate chip cookies are a must-have recipe for any baking enthusiast. With their comforting texture, nostalgic flavor, and melt-in-your-mouth chocolate, they’re perfect for everything from casual snacks to festive dessert trays. Simple, classic, and endlessly customizable, these cookies are always a hit.

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