The Ultimate Soft Chocolate Chip Cookie Recipe - Munchkin Time (2024)

Soft Chocolate Chip Cookies - There’s nothing better than soft chocolate chip cookies with a slightly crispy outer edge, a buttery texture, and loads of chocolate chips! Make a batch of these the next time you want a really good classic chocolate chip cookie to dunk in your glass of milk!

This is the soft chocolate chip cookie recipe my daughter has been testing this week. Let me say, it’s been a great week!

I’ve been blessed with the task of taste testing these batches of crispy outside soft inside chocolate chip cookies and I must say, they turn out perfect every time!

I have published a few chocolate chip cookie recipes like the best giant chocolate chip cookie, oatmeal chocolate chip cookies, and chocolate chip and walnut cookies, but sometimes we just need a simple, classic recipe that everyone loves.

These are super easy to make and perfect for when those chocolate chip cookie cravings hit!

Why You’ll Love This Recipe

• Easy to make - These award-winning soft chocolate chip cookies are made with simple baking ingredients without chilling the dough.
• Perfect texture - You’ll love the crispy edges and soft and chewy inside.
• Freezer-friendly - I always recommend making a double batch and freezing some for later.
• Great for any occasion - Enjoy them as a snack with a cold glass of milk, add them to a dessert tray, bring them to a potluck, or sell them at a bake sale.

Cooking Tips

• Bringing all your ingredients to room temperature is key for two reasons. The first is to make sure everything gets blended evenly and no lumps of anything are left behind. The other is that when everything starts at the same temperature, it bakes evenly.
• Adding extra chocolate chips on top before baking is totally optional. It makes for a really nice presentation though!
• You can swap the semi-sweet chocolate chips for your favorite kind. Dark chocolate chips, white chocolate chips, peanut butter chips, butterscotch chips, etc.
• The cookies will be very soft just out of the oven. If you try to move them, they will break. Let them cool on the baking sheet before transferring them anywhere.
• Lining the sheet with parchment paper or a silicone baking mat helps provide a nonstick surface but it also helps to prevent too much spreading.
• Use a cookie scoop or measure out the Tablespoons. Making sure all cookies are the same size is another way to ensure even baking. Plus, no one will be fighting over who gets the biggest one!

Ingredients Needed

• All-Purpose flour: Measure correctly for best results. You don’t want to end up with dry, dense cookies because you used too much flour.
• Baking soda: This is what helps to keep the cookies nice and soft, so make sure it’s still fresh and hasn’t expired.
• Sea salt: Brings out the flavors of the other ingredients, which maximizes the taste of the overall cookie.
• Unsalted butter: Bring it out to room temperature about 30 minutes before you begin. Even longer if your kitchen is cold!
• Sugars: I use a combination of cane sugar and brown sugar for added flavor and moisture.
• Large eggs: Bring these out to room temperature with the butter. It’ll ensure the ingredients blend better together and will help them to bake evenly.
• Vanilla extract: Whenever possible, use pure vanilla extract for best flavor. Artificial extract will work too, but the flavor just won’t be the same.
• Chocolate chips: Semi-sweet chocolate chips are what I use, but these can be swapped for your favorite kind.

How to Make Soft Chocolate Chip Cookies

Step 1: In a medium mixing bowl, whisk together the flour, baking soda, and salt.

Step 2: In the bowl of a stand mixer, add the butter. Use the paddle attachment to beat the butter on medium speed for about a minute. Once it is creamy, add both sugars and continue beating until light and fluffy. Pause to scrape down the sides of the bowl.

Step 3: Continue beating while adding the eggs and vanilla. Then, add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Step 4: Fold in the chocolate chips using a spatula or continue to mix them at low speed.

Step 5: Using a large cookie scoop, or about 2 Tablespoons of dough, use your hands to roll the dough into balls and place them onto a parchment-lined baking sheet. Place them down with enough space between each one to account for a bit of spreading.

Step 6: Place about 3 chocolate chips on each one, lightly pressing them into the dough. Then, bake on the middle rack in a preheated 350°F (180°C) oven for 9-10 minutes.

Step 7: Once the edges are just turning lightly golden brown and the center is still soft, remove them from the oven and let them cool on the baking sheet. They will set and deflate a bit as they cool.

Recipe FAQs

More Easy Cookie Recipes

• Hazelnut Cookies
• Chocolate Thumbprints Cookies
• Dulce de Leche Cookies
• Amazing Pecan Cookies

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