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Soft Easy Chocolate Chip Cookies
5 from 267 votes

Soft Easy Chocolate Chip Cookies

These Soft Easy Chocolate Chip Cookies yield large, tender cookies with a lightly crisp edge and a soft, chewy center. The dough combines melted butter, both brown and white sugars, and a generous amount of chocolate chips, which produce a balanced sweetness and rich chocolate pockets. Letting the batter rest before baking helps firm up the dough for rounded cookie shapes that bake evenly. These cookies are suitable for a nostalgic treat or casual baking projects.

Prep Time
10 mins
Cook Time
22 mins
Total Time
32 mins
Servings: 13
Calories: 325 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 3/4 cups all-purpose flour plain
  • 1 tsp salt
  • ½ tsp baking soda (bi carb soda)
  • 175g / 12 tbsp butter cut into 2 cm/ 4/5" cubes (1.5 US sticks / 6 oz, unsalted
  • 1/2 cup brown sugar , packed (light or dark) (Note 1)
  • 1/2 cup caster sugar (US: granulated sugar)
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • 1 1/4 cups chocolate chips , separated (US: semi sweet chocolate chips or chunks)

Instructions

    Cup of Yum
  1. Preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection). Place oven shelf in the middle of the oven.
  2. Line 2 trays with baking / parchment paper.
  3. Whisk the flour, salt and baking soda in a bowl.
  4. Place the butter in a large heatproof bowl. Microwave until the butter is almost fully melted (25 sec for room temp butter, 40 sec for fridge cold butter on high).
  5. Whisk to finish melting the butter. (Note 2)
  6. Add brown and white sugar, whisk energetically for 15 seconds.
  7. Add egg, yolk and vanilla, whisk well for 15 seconds.
  8. Add flour mixture and mix until flour is almost fully incorporated.
  9. Add 1 cup chocolate chips, stir to disperse and flour is fully incorporated. Batter will be quite loose.
  10. Stand for 5 minutes for batter to firm up a bit so it is scoop-able into mounds. (Note 3)
  11. LARGE COOKIES: Scoop up a level ice cream scoop / 3 tbsp / 1/4 cup (Note 4) and place on baking trays 5cm / 2" apart - 13 balls. Top with remaining choc chips (these remain on surface once baked = prettier).
  12. SMALL COOKIES (26 - 30): Scoop up 1.5 tbsp (heaped tbsp measure) OR 1/2 an ice cream scoop (this works well). Place on baking trays 4cm / 1.75" apart, top with choc chops.
  13. Bake 1 tray at a time. LARGE COOKIES: Bake for 8 minutes, then rotate the tray and bake for 3 minutes (11 minutes in total). SMALL COOKIES: Bake 6 minutes, turn then bake 3 minutes (9 min total). The cookies should be just golden on the edges and pale golden on top. They will be slightly puffed up.
  14. Cool on the tray - they finish cooking. They will lose the puffiness while resting. Dig in and get your cookie fix!

Notes

  • Using partially melted butter keeps the dough loose yet workable; avoid fully melting the butter to maintain softness.
  • Letting the dough rest for 5 minutes firms it so the cookies spread less and keep rounded shapes.
  • The recipe yields 13 large cookies; use a 3 tbsp ice cream scoop for portioning.
  • Dough and cookies freeze well; refrigerate dough for up to 3 days and bake with an extra minute if chilled.
  • For high-altitude baking, reduce sugar amounts slightly and adjust oven temperature to prevent excessive spreading or dryness.

Nutrition Information

Serving 74g Calories 325cal (16%)

Nutrition Facts

Serving: 13 Serving

Amount Per Serving

Calories 325

% Daily Value*

Serving 74g
Calories 325cal 16%

* Percent Daily Values are based on a 2,000 calorie diet.