When it comes to chocolate chip cookies, I’m all about soft, melt-in-your-mouth goodness. I know some people like crispier ones, but for me—the softer, the better! That’s why I wanted to create a recipe that would give me pillowy and perfectly soft chocolate chip cookies with just the right balance—sweet but not too sweet, with a hint of salt to bring out all the flavors.
After some trial and error (and plenty of taste tests!), I finally got it. These chocolate chip cookies are everything I love—soft, gooey, perfectly balanced in flavor, and ridiculously easy to make. No waiting around for dough to chill, no complicated steps—just mix, bake, and enjoy. Whether you’re a cookie pro or a total beginner, this recipe is practically foolproof and sure to become a favorite of yours too.
WHY YOU’LL LOVE THESE SOFT CHOCOLATE CHIP COOKIES
No Chill Time – No waiting around! Just mix, bake, and enjoy warm, soft cookies in about thirty minutes.
Customizable – Have some extra M&M’s? Sprinkles? Nuts? Easily adjust this recipe to make it your own.
Kid & Family Approved – A guaranteed hit with everyone—these cookies never last long in our house.
Ultra Soft & Chewy – If you love super soft cookies, this recipe is for you! These cookies stay perfectly chewy with a soft, melt-in-your-mouth texture.
INGREDIENTS
Nothing fancy here! Just some common household ingredients you probably already have on hand:
- All-purpose flour
- Baking soda
- Salt
- Butter
- White sugar
- Brown sugar
- Vanilla extract – You can also use pure maple syrup as a substitute, if you don’t have vanilla. I’ve made these with both and didn’t notice a difference.
- Eggs
- Chocolate chips – I like to use a mix of milk chocolate and dark chocolate.
STEP-BY-STEP INSTRUCTIONS
Start by preheating your oven to 350℉.
In a medium-sized bowl, add the flour, baking soda and salt. Whisk to combine and set aside.
In a large bowl, add the butter. Place it in the microwave for 35-40 seconds. (You want the butter to be soft and starting to melt, but not fully melted.) Add the white and brown sugar to the bowl. Using a mixer, beat on low for about 2 minutes, or until it’s creamy.
Next, add the vanilla and eggs to the bowl and beat until just combined – about ten seconds or so. (Don’t overbeat.)
Add the bowl of dry ingredients to the large bowl of wet ingredients. Beat until everything is well combined and it looks slightly crumbly. Use a spatula or your hands to mold it together to form a ball.
Add the chocolate chips and gently fold them into the dough with the spatula.
Scoop a large spoonful into your hands and roll it together to form a ball. Place on a cookie sheet and repeat until all the dough is gone. (This usually makes me 24 cookies and I use two baking sheets.)
Bake at 350℉ for 10-12 minutes. Be very careful not to overbake! The edges of the cookies should be light golden brown and the centers will look pale and slightly underbaked. Trust the process. 🙂
Let the cookies cool on the baking sheet for 10 minutes and then move to the counter or a cooling rack and let them completely cool (about 30 more minutes). This will help the cookies settle into the PERFECT texture. You can go ahead and try a fresh, warm one but you’ll notice that they’re extra gooey and soft. Nothing wrong with that! They’re still fully cooked and safe to eat, but they’ll firm up to a more solid texture once they’re fully cooled.
Store cookies in an airtight container at room temperature for up to 4 days.
For another easy, delicious cookie favorite that’s loved by our readers, check out my Easy Churro Cookies!
TIPS & NOTES
Don’t overbake – The cookies should look slightly underbaked in the center when you take them out. They will firm up as they cool.
Measure your flour correctly – Too much flour can make cookies dense. Spoon and level it instead of scooping.
Don’t overmix – Mixing too much can make cookies tough instead of soft and tender.
Let them rest on the baking sheet – Allow cookies to sit for 10 minutes on the baking sheet before moving to the cooling rack. Then, let them rest another 20-30 minutes or so. This helps them set into the PERFECT texture. You can go ahead and try a fresh, warm one but you’ll notice that they’re extra gooey and soft. Nothing wrong with that! They’re still fully cooked and safe to eat, but they’ll firm up to a more solid texture once they’re fully cooled.
STORAGE & FREEZING TIPS
Store at room temperature – Keep cookies in an airtight container at room temp for 4-5 days.
Soften leftover cookies – If they start to firm up, microwave for 5-10 seconds to make them soft again.
Freeze cookie dough – Scoop dough into balls, freeze on a baking sheet, then store in a freezer bag for up to 3 months.
Bake from frozen – No need to thaw! Just bake the frozen cookie dough for an extra 1-2 minutes.
The Easiest Soft Chocolate Chip Cookies
Ingredients
- 2 ¼ all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup butter
- ¾ cup white sugar
- ¼ cup brown sugar packed
- 2 tsp vanilla extract or pure maple syrup
- 2 eggs
- 1 cup chocolate chips
Instructions
- Preheat oven to 350℉.
- In a medium-sized bowl, add the flour, baking soda and salt. Whisk to combine and set aside.
- In a large bowl, add the butter. Place it in the microwave for 45-50 seconds. (You want the butter to be really soft and starting to melt, but not fully melted.) Add the white and brown sugar to the bowl. Using a mixer, beat on low until the mixture is creamy (about 1-2 minutes).
- Next, add the vanilla and eggs to the bowl and beat until just combined – about ten seconds or so. (Don't overbeat.)
- Add the bowl of dry ingredients to the large bowl of wet ingredients. Beat until everything is well combined and it looks slightly crumbly. Use a spatula or your hands to mold it together to form a ball. Add the chocolate chips and gently fold them into the dough with the spatula.
- Scoop a large spoonful into your hands and roll it together to form a ball. Place on a cookie sheet and repeat until all the dough is gone. (This usually makes me 24 cookies and I use two baking sheets.)
- Bake at 350℉ for 10-12 minutes. Be very careful not to overbake! The edges of the cookies should be light golden brown and the centers will look pale and slightly underbaked. They will continue to cook and firm up as they cool.
- Let the cookies rest on the baking sheet for 10 minutes and then move to the counter or a cooling rack and let them completely cool (about 20-30 more minutes). This will help the cookies settle into the PERFECT texture.
- Store cookies in an airtight container at room temperature for up to 4 days.
- If you make this cookie recipe and have a quick second to scroll down to the stars and give it a rating, it would help my little website so much! Thank you! I hope you love these as much as we do. 🙂
