The Secret to Perfectly Soft Chocolate Chip Cookies Every Time
The ultimate soft chocolate chip cookie recipe that guarantees pillowy-soft centers with chewy edges — bakery-quality cookies you can easily make at home.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes
- Total Time: 30 minutes
- Yield: 24 cookies (2 dozen)
- Category: Dessert
- Cuisine: American
Ingredients
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup chopped nuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
3. In a large bowl, cream butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy.
4. Beat in vanilla extract, then add eggs one at a time, mixing well after each. Scrape down bowl as needed.
5. Gradually mix in dry ingredients on low speed until just combined. Fold in chocolate chips and nuts (if using).
6. Scoop dough into balls with a cookie scoop or tablespoon, spacing 2 inches apart on baking sheets.
7. Bake 9–11 minutes until edges are lightly golden and centers appear slightly underbaked.
8. Cool cookies on the sheet for 5 minutes, then transfer to wire rack to cool completely.
9. Store in an airtight container at room temperature for up to 5 days.
Notes
For best results, chill dough at least 30 minutes before baking to reduce spreading.
For extra thick cookies, chill dough up to 24 hours.
Swap in milk chocolate, dark chocolate, or a mix of chips.
For gluten-free, use a 1-to-1 gluten-free flour blend.
Dough balls can be frozen up to 3 months. Bake from frozen, adding 1–2 minutes to bake time.