Soft and Chewy Chocolate Chip Cookies

Soft and Chewy Chocolate Chip Cookies are a classic treat everyone loves—crispy at the edges, perfectly soft in the center, and loaded with melty chocolate chips. They’re easy to make and always a hit, whether you’re baking for a party, a bake sale, or just because!

Why You’ll Love This Recipe

These cookies are perfectly balanced: sweet, buttery, and full of rich chocolate chips. They stay soft for days and taste amazing warm out of the oven or even after freezing. No fancy ingredients or chilling required—just simple pantry staples and delicious results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¾ cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 375°F (190°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, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in eggs, one at a time, then add vanilla extract.
5. Gradually stir in the flour mixture until just combined—don’t overmix. Fold in chocolate chips.
6. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
7. Bake for 8–10 minutes, or until the edges are lightly golden but the centers look slightly underdone. Let cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Makes about 36 cookies.
Prep time: 15 minutes
Bake time: 8–10 minutes per batch
Total time: About 30 minutes

Variations

• Use dark or milk chocolate chips, or a mix.
• Add chopped nuts like walnuts or pecans for extra crunch.
• Sprinkle with flaky sea salt before baking for a sweet-salty finish.
• Swap in white chocolate chips and dried cranberries for a fun twist.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 5 days.
To keep them extra soft, place a slice of bread in the container.
Freeze baked cookies for up to 3 months—thaw at room temperature. You can also freeze unbaked dough balls for fresh cookies on demand—bake straight from frozen, adding 1–2 extra minutes.

FAQs

1. How do I make cookies extra soft?

Don’t overbake! Take them out when the centers still look slightly underdone.

2. Can I chill the dough?

Yes—chilling helps develop flavor and thicker cookies but isn’t required.

3. What butter works best?

Unsalted butter gives you the best control over flavor.

4. Can I make them gluten-free?

Use a 1-to-1 gluten-free flour blend.

5. Why do my cookies spread too much?

Your butter may be too soft or warm—chill the dough to help.

6. Can I use different chocolate?

Absolutely—try chunks, chopped chocolate bars, or mini chips.

7. How do I store cookie dough?

Scoop dough balls and freeze on a tray, then store in a freezer bag.

8. Can I double the recipe?

Yes! This recipe doubles beautifully for big batches.

9. Why do I need both sugars?

Brown sugar keeps cookies soft and adds chewiness, while granulated sugar adds crisp edges.

10. Should I use parchment paper?

Yes—it helps prevent sticking and makes cleanup easy.

Conclusion

Soft and Chewy Chocolate Chip Cookies are a timeless classic that everyone should have in their recipe box. With their buttery flavor, melty chocolate, and tender centers, they’re the ultimate feel-good treat. Bake a batch today and watch them disappear!

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