Soft Chocolate Chip Cookies
User Reviews
4.7
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Prep Time
20 mins
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Cook Time
8 mins
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Total Time
13 mins
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Servings
36
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Calories
121 kcal
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Course
Dessert, Baked Goods
Soft Chocolate Chip Cookies
Description
The recipe produces cookies with a soft and cakey texture, achieved by creaming butter and brown sugar, incorporating eggs and vanilla, then gently mixing flour with leavening agents. Baking at a moderate temperature for a short duration ensures the edges turn a gentle golden brown while the centers remain set but tender. The chocolate chips distribute evenly throughout, adding small pockets of melted chocolate in each bite.
These cookies are ideal for serving as a snack or dessert, pairing well with milk or coffee. Their texture keeps them pleasant for a few days at room temperature when stored airtight, and they also freeze well for extended storage.
To maintain softness, it is important to avoid overbaking; slightly underbaking yields better results, so watch for the edges to be golden and centers just set before removing from the oven.
Ingredients
- 2 ¼ cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter
- 1 cup brown sugar packed
- 3 large egg
- 1 teaspoon vanilla
- 1 cup semi sweet chocolate chips
Instructions
- Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- With a hand mixer or in a stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy.
- Add in the eggs, one at a time, beating in completely after each addition. Add in the vanilla.
- Slowly add the flour mixture, beating on low speed until just combined.
- Add in the chocolate chips, stirring in until they are spread through the dough evenly.
- Drop by well-rounded tablespoons onto the prepared baking sheets. Do not press them down if you want a lovely rounded cakey cookie.
- Bake for 8-10 minutes until golden brown around the edges and the middles are set. They will spread out slightly but still stay wonderfully puffy and cakey.
- Cool on baking sheets completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 6 months.
Notes
- Do not overbake the cookies to keep them soft and tender; slightly underbaking gives the best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 121 kcal
% Daily Value*
| Calories | 121kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 134mg | 6% |
| Potassium | 52mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 143IU | 3% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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