Name: Soft Chocolate Chip Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 24 cookies
Cuisine: American

From the Cook

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Warning0 allergens identified

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Preheat oven to 350℉ and line a cookie sheet with parchment paper. Set aside.

In a large mixing bowl, combine the sugars and butter until light and fluffy, 2 minutes.

Add the egg and vanilla and beat until incorporated.

Place the flour in the center of the bowl and stir in the baking soda and salt. Beat until well incorporated.

Add chocolate chips to taste.

Use a Tablespoon-sized cookie scoop to portion out the cookies on the baking sheet. Bake for 12-15 minutes, until lightly golden.

Allow to cool on the sheets for one minute before transferring to a cooling rack. Makes 24 cookies.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Brown Sugar Ratio Secret 🍪
Use a higher ratio of brown sugar to white sugar (roughly 2:1) to maximize moisture and chewiness, keeping cookies soft for days longer than traditional recipes.
Chill Your Dough 🧊
Refrigerate dough for at least 30 minutes before baking to prevent excessive spreading and ensure thicker, chewier cookies with better chocolate chip distribution.
Under-Bake Intentionally ⏱️
Remove cookies from the oven when the edges are set but the centers still look slightly underdone—they'll continue cooking on the hot baking sheet for that signature soft texture.
Butter Temperature Matters 🧈
Use room-temperature butter creamed with sugars for 2-3 minutes to incorporate air, creating a lighter crumb structure that yields softer, more tender cookies.
Toast Your Chocolate Chips 🍫
Lightly toast chocolate chips in a dry pan for 2-3 minutes before adding to dough to intensify their flavor and create deeper, more complex cocoa notes throughout each bite.