The Best Soft Chocolate Chip Cookies

The Best Soft Chocolate Chip Cookies

What Makes These Chocolate Chip Cookies the Best
So, where were we? I think we were about to count the number of cookies I’ve devoured while perfecting this recipe, which is approximately $&@^!# (censored).

I’ve always been a fan of that classic Perfect Chocolate Chip Cookie recipe, but I’ve also been slightly annoyed by it. Why does it require melting only half the butter? Would it really not work to melt all of it? And what’s the deal with that extra spoonful of brown sugar? Is it even necessary? Honestly, how frustrating was the person who came up with that recipe? Oops.

Now for the good news!
I managed to recreate the ULTRA THICK, ULTRA SOFT texture (because bold flavors are a must, right?) and possibly even elevated the flavor with this version. It’s similar but much simpler and more straightforward than the original.

And by straightforward, I mean lazy-friendly, okay? Not that kind of practical. If you’re looking for a blog where cookies are “sensible,” you might need to keep searching.

There’s nothing practical about this delightful sugar-and-butter masterpiece.

How To Make the Best Soft Chocolate Chip Cookies
What I love about this recipe is how easy it is to whip up. It’s the perfect “go-to chocolate chip cookie recipe” for those spur-of-the-moment cravings. It’s quick, effortless, and guaranteed to make everyone around you smile.

Here’s a quick rundown of the steps:

Melt Your Butter: No stressing over the right butter consistency (room temp? cold? softened?). Just melt it entirely in the microwave and let it cool for a few minutes.
Beat Butter and Sugars: Mix until it’s fluffy and creamy.
Add Egg and Vanilla: Blend it just until incorporated (don’t overdo it with the egg!).
Mix in Dry Ingredients: Flour, baking soda, salt – you know the drill.
Add Chocolate Chips: Because, obviously!
Bake the Cookies: Roll them into balls and bake – but whatever you do, don’t overbake! Take them out when they’re just barely done for maximum softness and melt-in-your-mouth goodness.

Chocolate Chip Cookies: Frequently Asked Questions

Why did my cookies flatten?
The three key factors to avoid flat cookies are: 1) Melt the butter properly, 2) Add enough flour, and 3) Don’t overbake them. If the dough feels overly sticky and clings to your hands, you probably need more flour. Add a tablespoon or two at a time until the consistency looks right. Check the video in this post for visual reference and the cookie chart below!

Why are my cookies so puffy?
Too much flour in the dough can prevent the cookies from spreading properly. Always measure flour accurately (spoon it into the measuring cup rather than scooping it directly from the bag). Start with less, as you can always add more. Refer to the video in this post for guidance on the ideal dough texture.

Can I freeze chocolate chip cookie dough?
Absolutely! Roll the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer-safe bag. When ready to bake, let them thaw on a baking sheet (covered) before popping them in the oven.

Can I make these gluten-free?
We haven’t tested this recipe with gluten-free flour, but it’s worth trying! A 1:1 gluten-free flour blend would likely work best. Let us know how it turns out if you give it a shot.

How should I store the cookies after baking?
Store the cookies in an airtight container at room temperature for 3-4 days, or keep them in the fridge for up to a week. Personally, we love the fridge method for maintaining freshness! These glass storage containers* are our favorite.

Does this recipe work for high-altitude baking?
Yes! When baking at high altitudes (3,000+ ft), baked goods often rise and flatten faster. Increase your oven temperature to 375°F and reduce the bake time by a few minutes. For more tips on high-altitude baking, check out this great resource.

Chocolate Chip Cookie Recipe Troubleshooting
From our recipe tester: If your cookies aren’t turning out as expected, refer to the tips above to diagnose the issue. One of the most important factors for perfect cookies is using the correct amount of flour.

Ideally, weigh the flour. A simple digital kitchen scale* works perfectly. In testing, we found 6.75 ounces of flour to be the sweet spot. Without a scale, be sure not to pack the flour into your measuring cup. Always level it off.

We’re all trying to eat a little better these days… right? Maybe?
But there’s one thing I’ll never give up: a really good, thick, soft chocolate chip cookie paired with a glass of milk.

So today, tonight, or whenever you decide to indulge, make it count.

Make it soft, ridiculously soft, buttery, and packed with chocolatey goodness – the kind of cookie that takes your day from good to great.

Ingredients: