Why You’ll Love The Best Soft Chocolate Chip Cookies Recipe

Super soft and gooey: The melted butter and perfectly timed bake keep them tender and moist.
Easy and quick: With minimal fuss, you’ll have cookie dough ready in minutes and cookies out of the oven in about ten.
No chilling needed: Skip the overnight wait—just mix, roll, bake, and enjoy.
Better texture that lasts: According to the recipe creator, these stay soft for days if stored properly.
Crowd‑pleaser: Classic chocolate chip bliss—everyone loves them.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

8 tablespoons salted butter
½ cup white sugar (the author likes raw cane sugar with a coarser texture)
¼ cup packed light brown sugar
1 teaspoon vanilla extract
1 egg
1 ½ cups all‑purpose flour (6.75 ounces)
½ teaspoon baking soda
¼ teaspoon salt (plus a little extra if you like)
¾ cup chocolate chips (or a mix of chips and chunks)

Directions

Preheat your oven to 350 °F (about 175 °C). Melt the butter in the microwave for around 40 seconds so it’s almost entirely liquid, then let it cool slightly.
Using a stand mixer or hand‑beaters, beat the melted butter with both sugars until creamy. Add the vanilla and the egg, and beat on low speed just until incorporated (about 10‑15 seconds). Don’t over‑beat the egg.
Add the flour, baking soda, and salt. Mix until the dough forms crumbles. Then use your hands to press the crumbles together into one ball of dough—it should feel just between “wet” and “dry.”
Fold in the chocolate chips/chunks by hand.
Roll the dough into balls — the original recipe says 12 balls (or 9 for really big cookies). Place them on a cookie sheet (no greasing required). Bake for 9‑11 minutes until the cookies look puffy and just starting to turn golden. Important: avoid over‑baking—they should still look a little pale and underdone in the middle.
Let the cookies cool on the baking sheet for about 30 minutes. During this time they’ll sink and set into their final shape: soft, thick, buttery.
Once cooled, enjoy immediately or store (see below).

Servings and timing

Yield: 12 cookies (or 9 ultra‑large cookies) using the standard portion.
Prep time: ~10 minutes.
Cook time: ~10 minutes.
Total time: ~20 minutes.

Variations

Mix‑ins: Feel free to switch up the chocolate chips with chocolate chunks, triple chocolate (dark + milk + white), or add in nuts.
Spices and extras: A pinch of cinnamon or a small amount of instant coffee powder can deepen the flavor of the chocolate.
Gluten‑free: While untested in the original recipe, you can try swapping in a 1:1 gluten‑free flour blend, though texture may vary.
Smaller cookies: To bake more, make smaller dough balls and reduce baking time slightly.
Vegan adaptation: Some home bakers have used a flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water) and vegan butter with success.

Storage/Reheating

Store baked cookies in an airtight container at room temperature for about 3‑4 days, or in the fridge for up to a week to maintain softness.
To reheat: Warm a cookie for 10‑15 seconds in the microwave or for a minute in a low oven to restore that fresh‑out‑of‑the‑oven feel.
You can freeze the dough balls: roll into balls, freeze on a sheet tray, then store in a sealed bag. When ready, thaw (on a sheet tray, covered) and bake as directed.

FAQs

What if my cookies flatten too much?

If the cookies spread too thin, it often means the dough was too warm, too low on flour, or baked too long. Make sure the butter isn’t hot, use the correct flour amount, and don’t over‑bake.

Why are my cookies too puffy and not spreading?

Too much flour can prevent spreading and lead to overly puffy cookies. Also, measuring flour by scooping may pack it in—try spooning flour into the cup and leveling off, or better: weigh your flour.

Can I freeze the cookie dough?

Yes. Roll dough into balls, freeze on a sheet pan until solid, then transfer to a sealed freezer bag. When you’re ready to bake, thaw on a sheet tray covered, then bake as instructed.

Can I use unsalted butter?

Yes—just add a little extra salt (for example ~⅛ to ¼ teaspoon) when using unsalted butter, so the flavor remains balanced.

Can I make these cookies gluten‑free?

The original recipe hasn’t been tested for gluten‑free use, but swapping in a reputable 1:1 gluten‑free flour blend is worth trying. Texture might differ slightly.

Why did my dough stick to my hands and not form into balls?

If the dough is too wet and sticking, you may need a bit more flour—add a tablespoon at a time until the dough firms up enough to roll.

How do I keep cookies soft for several days?

Ensure you remove them from the oven while still a bit underdone, cool them on the baking sheet for 30 minutes, and store in an airtight container. Refrigerating after baking helps preserve softness.

Do I need to grease the baking sheet or use parchment paper?

According to the original recipe, no additional greasing or parchment is necessary. The cookies don’t stick when the dough is right.

Can I add nuts or other mix‑ins?

Absolutely! You can add chopped nuts, different types of chocolate, candies, or even oatmeal for texture variations. Just fold them in with the chips.

What if I’m baking at high altitude?

At high altitudes (3,000 ft+), consider increasing the oven temperature slightly (for example to 375 °F) and reducing the bake time by a minute or so to avoid the cookies over‑spreading or collapsing.

Conclusion

This recipe gives you exactly what you want in a chocolate chip cookie: soft, thick, ultra‑chocolatey, and buttery. With quick prep, no chilling, and reliably delicious results, it’s the go‑to cookie recipe you’ll pull out again and again. Gather your ingredients, heat the oven, and get ready for cookies that truly hit the mark.