These soft chocolate chip cookies have chewy centers, lightly crisp golden edges, and plenty of melted chocolate in every bite. They are made with familiar baking ingredients and are ideal for family treats, parties, holiday cookie trays, or an afternoon snack.
Chilling the cookie dough helps control spreading and allows the flavors to develop. A combination of brown sugar and granulated sugar creates the balance between a soft middle and crisp edges.
Why You’ll Love This Recipe
- Soft, chewy centers.
- Lightly crisp and golden edges.
- Plenty of chocolate chips.
- Made with everyday baking ingredients.
- Dough can be prepared in advance.
- Suitable for parties and holiday cookie trays.
- Easy to portion and freeze.
Ingredients You’ll Need
- 2¼ cups all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon salt.
- ¾ cup unsalted butter, softened.
- ¾ cup packed light brown sugar.
- ½ cup granulated sugar.
- 1 large egg, at room temperature.
- 1 large egg yolk, at room temperature.
- 2 teaspoons vanilla extract.
- 2 cups semisweet chocolate chips.
- Flaky sea salt for topping, optional.
Ingredient Notes
All-Purpose Flour
Measure the flour accurately. Adding too much can produce dry, thick cookies.
For the best precision, weigh the flour. If using cups, spoon the flour into the measuring cup and level it without packing.
Butter
The butter should be softened but not melted. It should indent when pressed while still retaining its shape.
Butter that is too warm can cause excessive spreading.
Brown Sugar
Brown sugar adds moisture and contributes to the cookies’ chewy texture.
Granulated Sugar
Granulated sugar helps the edges spread and become lightly crisp.
Egg and Egg Yolk
The whole egg provides structure, while the additional yolk adds richness and helps create a softer center.
Chocolate Chips
Semisweet chocolate chips provide a balanced flavor. Milk chocolate, dark chocolate, or chopped chocolate can also be used.
How to Make Soft Chocolate Chip Cookies
Step 1: Combine the Dry Ingredients
Add the flour, baking soda, and salt to a medium bowl.
Whisk until evenly combined, then set the bowl aside.
Step 2: Cream the Butter and Sugars
Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.
Beat with an electric mixer for approximately 2 to 3 minutes, until the mixture looks lighter and fluffy.
Scrape down the sides of the bowl when needed.
Step 3: Add the Egg, Yolk, and Vanilla
Add the whole egg, egg yolk, and vanilla extract.
Mix until smooth and fully combined.
Avoid mixing for much longer than necessary.
Step 4: Add the Dry Ingredients
Gradually add the flour mixture to the wet ingredients.
Mix on low speed or stir by hand until only a few small streaks of flour remain.
Avoid overmixing, as this can affect the texture of the cookies.
Step 5: Fold in the Chocolate Chips
Add the chocolate chips and fold them into the dough with a spatula.
Make sure they are distributed throughout the mixture.
Step 6: Chill the Dough
Cover the mixing bowl and refrigerate the cookie dough for at least 30 minutes.
Chilling firms the butter, helps reduce excessive spreading, and can improve the flavor.
For thicker cookies, refrigerate the dough for 1 to 2 hours.
Step 7: Portion the Cookies
Preheat the oven to 350°F.
Line baking sheets with parchment paper.
Scoop approximately 2 tablespoons of dough for each cookie and roll it gently into a ball. Arrange the portions at least 2 inches apart.
Press a few extra chocolate chips into the top of each dough ball for a more attractive finished appearance.
Step 8: Bake
Bake one sheet at a time for approximately 9 to 12 minutes.
The edges should appear lightly golden, while the centers may still look slightly soft. The cookies will continue setting on the hot baking sheet.
Avoid waiting until the entire cookie appears firm, as that may lead to overbaking.
Step 9: Cool and Serve
Allow the cookies to cool on the baking sheet for approximately 5 minutes.
Transfer them carefully to a wire rack to finish cooling.
If desired, sprinkle a tiny amount of flaky sea salt over the warm cookies.
Tips for Soft and Chewy Cookies
Measure the Flour Correctly
Too much flour is one of the most common reasons cookies become dry or fail to spread.
Use Softened, Not Melted, Butter
Melted or overly warm butter can cause the cookies to spread too quickly.
Chill the Dough
Even a short chilling period can improve the cookies’ shape and texture.
Avoid Overmixing
Mix only until the flour disappears. Excessive mixing can create a tougher cookie.
Do Not Overbake
Remove the cookies when the centers still appear slightly soft. They will firm up as they cool.
Bake Similar-Sized Cookies
Consistent portions help every cookie finish baking at approximately the same time.
Use a Light-Colored Baking Sheet
Dark baking sheets may brown the bottoms more quickly.
Why Did My Cookies Spread Too Much?
Possible causes include:
- The butter was too warm.
- The dough was not chilled.
- Too little flour was added.
- The baking sheet was warm before the dough was placed on it.
- The oven temperature was lower than indicated.
- The baking sheet was heavily greased.
Chill overly soft dough before baking the next batch.
Why Didn’t My Cookies Spread?
Possible reasons include:
- Too much flour.
- Butter that was too cold.
- Cookie dough that was chilled for a long time.
- Dough portions that were packed too firmly.
- An oven temperature higher than expected.
Allow very cold dough to sit at room temperature briefly before baking.
Recipe Variations
Chocolate Chunk Cookies
Replace the chocolate chips with roughly chopped semisweet or dark chocolate.
Double Chocolate Chip Cookies
Replace a portion of the flour with unsweetened cocoa powder, but test the adjusted quantities carefully because cocoa absorbs moisture differently.
Chocolate Chip Walnut Cookies
Fold chopped toasted walnuts into the dough with the chocolate chips.
M&M Cookies
Replace some of the chocolate chips with colorful candy-coated chocolates.
Salted Chocolate Chip Cookies
Sprinkle flaky sea salt over the cookies immediately after baking.
Mini Chocolate Chip Cookies
Use smaller dough portions and begin checking them earlier because they will bake more quickly.
How to Store Chocolate Chip Cookies
Allow the cookies to cool completely.
Store them in an airtight container at room temperature for approximately 3 to 5 days.
Keep the container closed to reduce moisture loss. Ensure cookies containing perishable additions are stored according to those ingredients’ requirements.
How to Freeze Cookie Dough
Portion the cookie dough into individual balls and arrange them on a parchment-lined tray.
Freeze until firm, then transfer the portions to a freezer-safe bag or container.
Label the container with the recipe name and date.
Bake from frozen or allow the dough to thaw in the refrigerator. Frozen portions may require additional baking time.
Frequently Asked Questions
Can I Make the Dough Ahead of Time?
Yes. Cover and refrigerate the dough. Allow very firm dough to soften slightly before portioning.
Can I Use Salted Butter?
Yes. Reduce the additional salt to account for the salt in the butter.
Can I Use Milk Chocolate Chips?
Yes. Milk chocolate produces a sweeter cookie. Dark or semisweet chocolate provides a stronger cocoa flavor.
Why Are My Cookies Dry?
Too much flour, overmixing, or overbaking can make cookies dry.
Should Cookie Dough Be Chilled?
Chilling is strongly recommended for this recipe because it helps control spreading and improves the texture.
Can I Bake Two Trays at Once?
You can, but baking one tray at a time usually produces more consistent results. If using two trays, rotate their positions during baking.
More Easy Dessert Recipes
Add relevant internal links:
- No-Bake Strawberry Cheesecake.
- Fudgy Chocolate Brownies.
- No-Bake Chocolate Peanut Butter Bars.
- Easy Banana Bread.
- Strawberry Dessert Cups.
Internal-link example
For an easy dessert that does not require an oven, try our No-Bake Strawberry Cheesecake.
Soft Chocolate Chip Cookies Recipe Card
Preparation time: Approximately 15 minutes.
Chilling time: At least 30 minutes.
Baking time: Approximately 9–12 minutes per tray.
Total time: Approximately 55–60 minutes.
Yield: Approximately 20–24 cookies, depending on portion size.
Course: Dessert.
Cuisine: American.
Ingredients
- 2¼ cups all-purpose flour.
- 1 teaspoon baking soda.
- ½ teaspoon salt.
- ¾ cup unsalted butter, softened.
- ¾ cup packed light brown sugar.
- ½ cup granulated sugar.
- 1 large egg.
- 1 large egg yolk.
- 2 teaspoons vanilla extract.
- 2 cups semisweet chocolate chips.
- Flaky sea salt, optional.
Instructions
- Whisk together the flour, baking soda, and salt.
- Beat the softened butter and both sugars until fluffy.
- Add the egg, egg yolk, and vanilla.
- Gradually add the dry ingredients.
- Fold in the chocolate chips.
- Cover and chill the dough for at least 30 minutes.
- Preheat the oven to 350°F.
- Portion the dough onto lined baking sheets.
- Bake for approximately 9 to 12 minutes.
- Cool on the tray for 5 minutes.
- Transfer the cookies to a wire rack.
Test the recipe in your kitchen before publishing the final yield, times, and texture claims.