The BEST, EASY soft chocolate chip cookies with gooey, melted chocolate chips that are a cookie lover’s dream. They’re perfectly sweet, soft, and irresistibly delicious.

Every time I bake chocolate chip cookies, my kids get so excited—it’s like a little party in the kitchen! The moment they smell the sweet, buttery aroma filling the house, their faces light up. They love the gooey chocolate chips and the perfect combination of a crisp edge and soft center.

This recipe is perfect for family gatherings and weekend treats, making it a go-to favorite in our home. It’s also ideal for serving at school events or as a special snack after a long day. The joy on my kids’ faces when they get to enjoy these homemade cookies makes every baking session worth it.

Why Chocolate Chip Cookies Are a Classic Favorite?

Chocolate chip cookies are a beloved treat for many reasons. Their appeal comes from the perfect mix of sweet, buttery dough and warm, gooey chocolate chips. The combination of a slightly crisp edge and a soft center makes them irresistibly delicious.

They’re also easy to make and can be customized in many ways, such as adding nuts or using different types of chocolate. This simple yet versatile recipe has a nostalgic charm, making chocolate chip cookies a favorite for any occasion.

Ingredients

• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• ¾ cup (160g) packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (340g) semisweet chocolate chips

Equipment You Will Need

• Oven: Essential for baking your cookies to perfection.
• Hand Mixer or Stand Mixer: For creaming butter and sugar smoothly.
• Mixing Bowls: Different sizes for combining and organizing ingredients.
• Baking Sheet: A non-stick sheet for even cookie baking.

Instructions

Step 1:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2:

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3:

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. This usually takes about 2 minutes using a hand mixer or stand mixer.

Step 4:

Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.

Step 5:

Gradually add the flour mixture to the wet ingredients, mixing on low speed until combined. Be careful not to overmix.

Step 6:

Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.

Step 7:

Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart.

Step 8:

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers are set but still soft. For a chewier cookie, bake on the lower end of the time range.

Step 9:

Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Use Room Temperature Butter: Allow your butter to sit out for about 30 minutes before using it. Room temperature buttercreams more easily with sugar, resulting in a light, airy texture in your cookies. Cold butter can make the dough dense and difficult to mix.

• Chill the Dough: After mixing, refrigerate the cookie dough for at least 30 minutes. Chilling firms up the dough, reducing spreading during baking. It also allows the flavors to meld together better, creating a more flavorful cookie.

• Don’t Overmix: When combining your ingredients, mix until just incorporated. Overmixing the dough can develop the gluten in the flour, making your cookies tough rather than tender. Mix until you no longer see flour streaks and then stop.

• Spoon and Level Flour: For accurate measurements, use a spoon to fluff the flour in its container, then gently spoon it into your measuring cup and level it off with a knife. This prevents packing the flour, which can lead to dense cookies.

• Add Sea Salt: Just before baking, sprinkle a small pinch of sea salt on top of each cookie dough ball. This contrast between the sweet and salty enhances the overall flavor and adds a delightful crunch.

What to pair with Chocolate Chip Cookies

You can make chocolate chip cookies even better by pairing them with different treats. Try a cold glass of milk and a warm cup of coffee for a classic combo that really complements the cookies. For more indulgence, it’s perfect with a scoop of vanilla ice cream and a drizzle of hot fudge. I

f you like something refreshing, serve your cookies with fresh fruit like strawberries or apples. If you have kids like me, try making cookie ice cream sandwiches—they’ll love the mix of warm cookies and ice cream!

How to store

To store chocolate chip cookies, first let them cool completely on a wire rack. Once cooled, place the cookies in an airtight container to keep them fresh and prevent them from drying out. If you have multiple layers of cookies, separate them with parchment paper to avoid sticking.

For longer storage, you can freeze the cookies. Put them in a freezer-safe bag or container, with parchment paper between layers. They’ll stay good for up to three months. To enjoy, thaw at room temperature or warm them in the oven for a few minutes.

Recipe Variations

• Peanut Butter Chocolate Chip Cookies: Add ½ cup of creamy or chunky peanut butter to your cookie dough for a delightful nutty twist. The peanut butter complements the chocolate chips perfectly, creating a rich, flavorful treat.
• Oatmeal Chocolate Chip Cookies: Mix 1 cup of rolled oats into your dough for a hearty, chewy texture. Oats add a bit of chewiness and a subtle nutty flavor that pairs wonderfully with the chocolate.
• Double Chocolate Chip Cookies: Enhance your cookies by adding ¼ cup of cocoa powder to the dry ingredients. For an extra chocolatey touch, you can also use chocolate chunks or double the amount of chocolate chips.
• Sea Salt Caramel Chocolate Chip Cookies: Fold in ½ cup of caramel bits or chopped caramel candies into the dough. After baking, sprinkle a little sea salt on top for a sweet and salty flavor contrast that elevates the classic cookie.

FAQ

How can I make my chocolate chip cookies chewier?

• To make chewier cookies, use more brown sugar than granulated sugar, and add a bit of extra egg yolk to the dough. Chilling the dough before baking also helps.

Why did my cookies spread too much?

• Cookies may spread too much if the dough is too warm or if there’s too much butter. Ensure your dough is chilled and use the correct amount of flour.

How can I prevent cookies from burning on the bottom?

• Use a light-colored baking sheet and avoid overbaking. Check the cookies a few minutes before the recipe’s suggested time to ensure they don’t overbake.

Can I use margarine instead of butter?

• Yes, but using margarine can affect the texture and flavor of your cookies. Butter is preferred for its rich taste and better texture.

What can I use if I don’t have chocolate chips?

• You can use chopped chocolate bars, chocolate chunks, or even substitute with white chocolate or butterscotch chips for a different twist.

Why are my cookies hard?

• Hard cookies can result from overbaking or too much flour. Make sure to measure your flour correctly and bake just until the edges are golden.

Conclusion

This chocolate chip cookie recipe is a timeless classic that’s both easy to make and delightful to eat. With its rich, buttery flavor and gooey chocolate chips, it’s perfect for satisfying your sweet tooth or sharing with loved ones. Whether you stick to the classic version or experiment with variations, you’re sure to enjoy baking and savoring these cookies. Happy baking!

Chocolate Chip Cookies

Recipe by Wasian CookeryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

36

cookies

Prep time

15

minutes

Cooking time

12

minutes

Total time

17

minutes

The BEST, EASY soft chocolate chip cookies with gooey, melted chocolate chips that are a cookie lover’s dream. They’re perfectly sweet, soft, and irresistibly delicious.

Ingredients

• 2 ¼ cups (280g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup (226g) unsalted butter, softened

• ¾ cup (150g) granulated sugar

• ¾ cup (160g) packed brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 cups (340g) semisweet chocolate chips

Directions

• Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth. This usually takes about 2 minutes using a hand mixer or stand mixer.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
• Gradually add the flour mixture to the wet ingredients, mixing on low speed until combined. Be careful not to overmix.
• Using a spatula, gently fold in the chocolate chips until evenly distributed throughout the dough.
• Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet. Space them about 2 inches apart.
• Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden brown and the centers are set but still soft. For a chewier cookie, bake on the lower end of the time range.
• Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.