American

The Best Soft Chocolate Chip Cookies

These are THE BEST soft chocolate chip cookies! No chilling required. Just ultra thick, soft, classic chocolate chip cookies!

From

pinchofyum.comand enhanced with lil' chef

Prep Time

10 mins

Cook Time

9 mins

Total Time

19 mins

Calories

200

Skill Level

beginner

Servings

Prep

10 mins

Cook

9 mins

Total

19 mins

Calories

200

Skill

beginner

Servings

12 servings

Instructions

View on Pinchofyum ↗

01
Preheat the oven to 350 degrees.
Microwave the butter for about 40 seconds to just barely melt it.
It shouldn’t be hot – but it should be almost entirely in liquid form.
02
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy.
Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
03
Add the flour, baking soda, and salt.
Mix until crumbles form.
Use your hands to press the crumbles together into a dough.
It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough).
Add the chocolate chips and incorporate with your hands.
04
Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet.
Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.
Warning, friends: DO NOT OVERBAKE.
This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft.
Take them out even if they look like they’re not done yet (see picture in the post).
They’ll be pale and puffy.
05
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool).
They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.
These should stay soft for many days if kept in an airtight container.
I also like to freeze them.

Instructions

View on Pinchofyum ↗

01
Preheat the oven to 350 degrees.
Microwave the butter for about 40 seconds to just barely melt it.
It shouldn’t be hot – but it should be almost entirely in liquid form.
02
Using a stand mixer or electric beaters, beat the butter with the sugars until creamy.
Add the vanilla and the egg; beat on low speed until just incorporated – 10-15 seconds or so (if you beat the egg for too long, the cookies will be stiff).
03
Add the flour, baking soda, and salt.
Mix until crumbles form.
Use your hands to press the crumbles together into a dough.
It should form one large ball that is easy to handle (right at the stage between “wet” dough and “dry” dough).
Add the chocolate chips and incorporate with your hands.
04
Roll the dough into 12 large balls (or 9 for HUGELY awesome cookies) and place on a cookie sheet.
Bake for 9-11 minutes until the cookies look puffy and dry and just barely golden.
Warning, friends: DO NOT OVERBAKE.
This advice is probably written on every cookie recipe everywhere, but this is essential for keeping the cookies soft.
Take them out even if they look like they’re not done yet (see picture in the post).
They’ll be pale and puffy.
05
Let them cool on the pan for a good 30 minutes or so (I mean, okay, eat four or five but then let the rest of them cool).
They will sink down and turn into these dense, buttery, soft cookies that are the best in all the land.
These should stay soft for many days if kept in an airtight container.
I also like to freeze them.

Storage & Reheating

Store the cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

Why This Recipe Works

Melting the butter before creaming it with the sugar creates a chewier texture. The ratio of white sugar to brown sugar also contributes to the soft and chewy consistency.

Common Mistakes to Avoid

Overbaking the cookies: This will result in hard, dry cookies. Remove them from the oven when they are still slightly soft in the center.
Overmixing the dough after adding the flour: This develops the gluten in the flour, leading to tough cookies. Mix until just combined.
Using cold ingredients: Make sure the butter is properly melted and the egg is at room temperature for better incorporation.

Nutritional Information

Serving Size

1 cookie

Calories

200 kcal

Protein

Fat

10g

Saturated Fat

Carbohydrates

25g

Fiber

Sugar

15g

Sodium

100g

Macronutrient Distribution

Values are estimated based on typical ingredients and serving sizes. AI can produce inaccurate values.

Dietary Information

Dietary Tags

halalkoshernut freesoy freevegetarianshellfish free

Contains Allergens

DairyEggsWheat

Additional Notes

For a dairy-free option, replace the butter with an equal amount of vegan butter substitute or 3/4 the amount of coconut oil. Ensure your chocolate chips are also dairy-free.
To make gluten-free, substitute the all-purpose flour with a 1:1 gluten-free all-purpose flour blend. Be sure the blend contains xanthan gum or add it separately (about 1/4 teaspoon per cup of flour).
For a vegan option, replace the butter as described above and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) as an egg substitute.