Soft baked and chewy, these chocolate chip cookies are perfection. Make a batch of Soft Chocolate Chip Cookies to score major points with your friends and family!
I’m so thrilled to bring you this Soft Batch Chocolate Chip Cookie recipe today!
Soft Chocolate Chip Cookies
When I was a kid, I loved helping my mom bake chocolate chip cookies. I took great pride in helping measure and stir and couldn’t wait to sink my teeth into a warm chewy cookie fresh from the oven.
All of that was great, but my favorite part? Sneaking bites of dough straight out of the bowl. With all the cookie dough sneaking I did it’s a wonder I didn’t contract salmonella. Now I know better than to eat raw dough that has eggs in it, but I never lost my taste for cookie dough.
Soft and Chewy Chocolate Chip Cookies
Maybe that’s why some of my favorite cookies are the soft and doughy kind; the ones that taste almost under baked but still manage to be chewy. A soft baked chocolate chip cookie done right is a thing of beauty–and this recipe is by far the BEST one I’ve tried.
This soft chocolate chip cookie recipe creates big fat cookies that puff up slightly when baked. There’s also a higher ratio of chocolate chips to dough in this cookie recipe. And we all know that more chocolate means more happiness!
How to Make Soft Chocolate Chip Cookies
What makes the difference between a this softer chocolate chip cookie and a typical cookie? Brown Sugar.
Your typical chocolate chip cookie uses equal amounts brown sugar and white granulated sugar. To make softer cookies, you use more brown sugar. For crispier cookies, use more white sugar.
This soft chocolate chip cookies recipe uses both kinds of sugar, but double the amount of brown sugar compared to white. The result is a cookie that’s moist, sweet and pillow-y soft even days after baking.
(I use the same proportions in my Chewy Chocolate Chip Cookie recipe!)
If you want your cookies soft AND chewy, like I prefer, you’re also going to want to use melted butter in your dough. Regular softened butter will give the cookies a slightly puffier texture while melted butter lends a chewiness to these cookies that sets them apart.
Soft Chocolate Chip Cookie Recipe
When I first set out to make a chocolate chip cookie that would be as soft as my favorite Sugar Cookies, I first thought to just bake the homemade cookies for less time than my other cookies. As it turned out, baking these at a lower temperature for more time worked much better.
For a soft batch of chocolate chip cookies, you bake them at 325 degrees for around 15 minutes. This creates a cookie that’s soft and chewy but not gooey in the middle.
The longer cooking time is also important because of the size of these big softies! Instead of using a regular spoon to scoop the dough onto the baking sheet, I used a measuring cup to portion them into 1/4 cup disks.
These homemade Chocolate Chip Cookies are delicious straight out of the oven but also stay soft and chewy for a couple of days, as long as they’re stored covered. Hint: place a piece of regular sandwich bread in the container you store your cookies in. You’ll be amazed at what a great job it does at helping keep your cookies soft and chewy!
Soft Cookie Recipes
Looking for even more soft cookie recipes? Don’t miss my Best Chocolate Chip Cookies post. It contains all of my tried and true recipes!
Soft Chocolate Chip Cookies
- 2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 cup butter, melted and cooled
- 1 cup firmly packed brown sugar light or dark
- 1/2 cup sugar
- 1 tbsp vanilla extract
- 1 large egg room temperature
- 1 egg yolk room temperature
- 2 cups semi-sweet chocolate chips
- Preheat oven to 325 degrees F. Prepare cookie sheets with silicone mat or parchment paper.
- In a large bowl, sift together flour, salt and baking soda. Set aside.
- In a mixing bowl combine butter and sugars and beat until well combined, at least 2-3 minutes to allow ingredients to combine fully. Add in egg, egg yolk and vanilla and beat until well combined.
- Combine wet and dry ingredients until just combined, do not over mix. Fold in chocolate chips.
- Drop or scoop cookie approximately 1/4 cup of cookie dough for each cookie onto prepared baking sheets. Make sure to leave at least 3" between cookies to allow for spreading.
- Bake for approximately 14-17 minutes in preheated oven, until the edges start to brown. Remove from oven and place baking sheet onto wire cooling rack, and allow cookies to sit on baking sheet for approximately ten minutes, then with a spatula, gently transfer cookies to a wire rack to continue cooling.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.