These Soft Chocolate Chip Cookies are a dream come true, offering a perfect balance of chewy centers and slightly crisp edges. Each bite is a symphony of rich, melty chocolate and buttery dough, crafted to satisfy your sweetest cravings in just over 30 minutes.
With a prep time of 20 minutes and a bake time of 12, these cookies are as easy to make as they are irresistible. The soft, pillowy texture paired with the warm, gooey chocolate creates a treat that’s impossible to resist—perfect for sharing or savoring all to yourself.
Ingredients for The Soft Chocolate Chip Cookies Of Your Dreams
- 1 cup (8oz/225g) butter (unsalted, melted)
- ¾ cup (4 ½ oz/128g) dark brown sugar (packed, for a rich flavor)
- ½ cup (4oz/115g) granulated sugar
- 2 large eggs (room temperature, for better mixing)
- 1 teaspoon vanilla extract (pure, for the best flavor)
- 2 ⅓ cups (11 ½ oz/330g) all-purpose flour
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ⅓ cups (8oz/225g) bittersweet chocolate (roughly chopped, or substitute with chocolate chips)
Step-by-Step Instructions
- Preheat your oven to 350°F (180°C). Line baking sheets with parchment paper.
- Melt the butter in a large bowl. Whisk in the dark brown sugar and granulated sugar until well combined.
- Add the eggs, one at a time, whisking until fully incorporated after each addition. Stir in the vanilla extract.
- In a separate bowl, mix together the flour, salt, baking powder, and baking soda.
- Combine the wet and dry ingredients. Add the flour mixture to the butter mixture, mixing until just combined and a few streaks of flour remain.
- Fold in the chopped chocolate until evenly distributed throughout the dough.
- Scoop the dough using a 2-tablespoon measure. Briefly roll into balls and place them 3 inches apart on the prepared baking sheets.
- Bake for 11-12 minutes, or until the centers are puffed and the edges are set. The cookies will continue to firm up as they cool.
- Enjoy warm straight from the oven! Store cooled cookies in an airtight container for up to 3 days.
Storage and Reheating Tips for Perfect Cookies
Store your cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the cook time. To revive leftover cookies, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes.
Fun Variations to Mix It Up
Try swapping the bittersweet chocolate for milk chocolate, white chocolate, or a mix for a different flavor profile. Add ½ cup of chopped nuts like walnuts or pecans for extra crunch. For a festive twist, mix in ¼ cup of festive sprinkles or swap ¼ cup of flour for cocoa powder for double chocolate cookies. The possibilities are endless!
Time-Saving Tricks for Busy Bakers
Use a stand mixer to quickly combine the dough, or melt the butter in the microwave to save time. Scoop all the dough balls at once and freeze extras for a quick treat later. If you’re short on time, skip rolling the dough into perfect balls—just scoop and bake for equally delicious results.
Equipment Guidance for Cookie Success
A 2-tablespoon cookie scoop ensures evenly sized cookies that bake uniformly. Parchment paper or silicone baking mats prevent sticking and make cleanup a breeze. If you don’t have a scoop, use a measuring spoon and roll the dough gently in your hands. A sturdy whisk and mixing bowls are all you need for the perfect dough consistency.
The Soft Chocolate Chip Cookies Of Your Dreams
Ingredients
- 1 cup butter 8oz/225g
- ¾ cup dark brown sugar 4 ½ oz/128g
- ½ cup granulated sugar 4oz/115g
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 ⅓ cups all-purpose flour 11 ½/330g
- 1 teaspoon salt
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ⅓ cups bittersweet chocolate roughly chopped, 8oz/225g
Instructions
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
- In a large bowl melt the butter. Whisk in the brown and white sugar.
- Add eggs, one at a time, whisking until combined after each addition. Stir in the vanilla extract.
- In a separate bowl, mix together flour, salt, baking powder, and baking soda.
- Add flour mixture to butter mixture, and mix in until just combined and a few streaks of flour remain.
- Lastly, fold in the chopped chocolate.
- Using a 2-tablespoon scoop, scoop dough in 26 balls. Briefly roll into balls in the palm of your hand and place 3 inches apart on a prepared pan.
- Bake for roughly 11-12 minutes or until centers are puffed and edges are set.
- Enjoy warm fresh from the oven! Store cooled cookies in an airtight container for up to 3 days.
