There’s something magical about a warm chocolate chip cookie straight out of the oven. The soft, gooey center… the melty chocolate chips… that rich, buttery flavor with just the right amount of sweetness.
It’s comfort in every bite. And let me tell you, after more than 10 years of baking everything from wedding cakes to fancy entremets, I still go back to this soft chocolate chip cookie recipe when I want something nostalgic and soul-soothing.
This recipe gives you those bakery-style cookies that are thick, soft in the center, and slightly chewy around the edges. They’re the kind that stay soft for days (if they last that long), and best of all? They’re super easy. No chilling. No fancy equipment.
No mystery steps. Just pure, honest, buttery cookie goodness. What makes them special is the combination of brown sugar and white sugar, plus using melted butter for that chewy, rich texture.
The dough comes together in minutes, and you can bake them right away. And don’t be alarmed if they come out pale from the oven — that’s the secret. They firm up as they cool, and the flavor deepens beautifully. Another pro tip? Let them sit for at least 30 minutes after baking.
I know it’s hard, but trust me — it’s worth the wait. That rest time allows the cookies to set just right, giving you a tender, thick texture with melty chocolate in every bite.
Whether you're baking for a crowd or just treating yourself to a cozy evening snack, this soft chocolate chip cookie recipe never fails. Let's dive into it!
🍪 Soft Chocolate Chip Cookies Recipe
Yield: 24 cookies
Prep Time: 15 minutes
Cook Time: 8–10 minutes
Cooling Time: 30 minutes
Total Time: 55 minutes
🧈 Ingredients
👩🍳 Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together melted butter, brown sugar, and white sugar until smooth and creamy.
- Add in the eggs and vanilla extract. Mix gently until just combined — don’t overmix!
- In another bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mix into the wet ingredients.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Use a tablespoon or cookie scoop to form dough balls. Place them 2 inches apart on the baking sheets.
- Bake for 8–10 minutes, until the edges are slightly golden. The centers will still look soft — that’s what gives them that chewy texture!
- Remove from oven and let the cookies cool on the tray for 30 minutes. They’ll continue to firm up as they cool.
- Don’t skip the rest time. The cookies finish setting during cooling — and trust me, they’re incredible once they've settled.
- Want them extra soft? Bake for only 8 minutes.
- You can use a mix of chocolate chips and chopped chunks for added texture.
- If using unsalted butter, just add an extra pinch of salt to the dough.
📦 Storage:
Keep cookies in an airtight container at room temperature for up to 5 days — though they rarely last that long! You can also freeze the cookie dough balls and bake straight from the freezer (add 1–2 minutes of extra baking time).
Final Thoughts:
This soft chocolate chip cookie recipe has become a go-to in my kitchen. It’s simple, quick, and produces **bakery-style cookies** that everyone raves about. Whether you're baking for a party, gifting to friends, or just sneaking a warm one by yourself with a glass of milk, these cookies deliver every single time.
