This is my favorite recipe for classic Old Fashioned Chocolate Chip Cookies, known for their perfect balance of softness and chewiness.
Using unsalted butter allows for better control of saltiness, while a blend of rich brown sugar adds moisture and flavor, complemented by granulated sugar for a crisp edge. With the right amount of semi-sweet chocolate chips, these cookies are a timeless favorite that satisfies any sweet tooth.
Table of Contents
- Why I love this recipe
- Expert tips
- Recipe FAQs
- Process shots for the Best Chocolate Chip Cookies
- You may also enjoy
Why I love this recipe
This is my all-time favorite cookie recipe and makes the BEST chocolate chip cookie! This super easy recipe makes just 1 dozen large chewy and soft cookies with just 9 ingredients and 30 minutes to make!
Expert tips
You can substitute the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, chocolate chunks, white chocolate chips, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
Store these cookies in an airtight container at room temperature in a cool, dry place for up to a few weeks, or freeze them for up to several months.
Recipe FAQs
The secret to making these awesome cookies soft is using brown sugar in the recipe and under-baking the cookies.
Process shots for the Best Chocolate Chip Cookies
You may also enjoy
- 1 Banana Banana Bread
- No Bake Peanut Butter Fudge
- Toffee Doodle Cookies
- 4 Ingredient Fudge
- 3 Ingredient Pumpkin Muffins
- Blueberry Brownies
- Chewy Peanut Butter Cookies
- Cinnamon Toast Crunch Cookies
As an Amazon Associate, I may earn a small commission, at no additional cost, if you purchase through the product affiliate links in this post.
Soft Batch Chocolate Chip Cookies Recipe
Ingredients
- 8 Tablespoons unsalted butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar (or dark brown sugar)
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cups all-purpose flour (or bread flour)
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips (or see notes)
Instructions
- Preheat the oven to 350 degrees F.
- Line a cookie sheet with parchment paper.
- Melt the butter a little bit, for about 30 – 40 seconds in the microwave. It won’t be completely melted but will have some liquid.
- In the bowl of a stand mixer with the paddle attachment, cream butter with granulated sugar, and brown sugar.
- Add in the vanilla and the egg. Continue mixing on low speed until just combined. Don’t over-mix.
- Then add the flour, baking soda, and salt. Mix until the dough forms.
- Gently fold in the chocolate chips.
- Divide the dough into 12 equal portions and roll into balls with your hands. Place the dough balls on the baking sheet about 2 inches apart. Bake in two batches if necessary.
- Bake for 9 – 11 minutes until the cookies are just barely golden. Don’t overbake or they won’t be soft.
- Let them cool on the pan for 2 minutes then transfer to a wire rack to finish cooling completely.
Notes
- You can substitute the semi-sweet chocolate chips with dark chocolate chips, milk chocolate chips, chocolate chunks, white chocolate chips, M&M’s, Reese’s pieces chips, pecans, walnuts, or your favorite cookie ingredient.
- Store these cookies in an airtight container at room temperature in a cool, dry place for up to a few weeks, or freeze them for up to several months.
Nutrition
Hi, and welcome. I’m Zona, and I love creating recipes for easy dinners or desserts.
This recipe is adapted from my other site Zona Cooks.