Soft Chocolate Chip Cookies
Chewy, buttery cookies loaded with chocolate chips and a touch of brown sugar richness. Slightly underbaked for maximum softness—they finish cooking as they cool on the pan.
- Total time
- 35 min
- Servings
- 24
- Calories
- 185
- Protein
- 2g
Ingredients
- ¾ cup butter, softened
- ½ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 whole egg
- 1 tsp vanilla extract
- 2.25 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips
Instructions
- 1
Preheat oven to 350°F. Line two baking sheets with parchment paper.
- 2
Beat softened butter with both sugars until light and fluffy, ~2 minutes.
- 3
Add egg and vanilla extract. Beat until fully combined, ~1 minute.
- 4
In a separate bowl, whisk together flour, baking soda, and salt.
- 5
Add dry mixture to wet ingredients. Mix until just combined—do not overmix.
- 6
Fold in chocolate chips with a spatula until evenly distributed.
- 7
Scoop dough into 1.5-inch balls. Space 2 inches apart on prepared sheets.
- 8
Bake until golden brown at edges but centers still look slightly underbaked, 10–12 minutes.
- 9
Remove from oven. Let cookies rest on baking sheet for 5 minutes—they will firm up as they cool.
- 10
Transfer cookies to a wire rack. Cool completely before serving.
Tools you’ll need
- two baking sheets
- parchment paper
- electric mixer or mixing bowl and whisk
- two medium bowls
- spatula
- cookie scoop or spoon
- wire cooling rack
- oven
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