Soft and Chewy Chocolate Chip Cookies – Bakery-Style Perfection at Home
There’s nothing like biting into Soft and Chewy Chocolate Chip Cookies fresh out of the oven—crispy edges, gooey centers, and rich chocolate chips in every bite. This classic cookie recipe is easy to make, no chilling required, and delivers that perfect soft-baked texture every single time. Whether for an after-school treat, a weekend bake, or a late-night craving, these cookies are always a hit.
🛒 Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups semi-sweet chocolate chips
Optional: Flaky sea salt for topping
🔄 Substitutions
Butter: Use plant-based butter for a dairy-free option
Sugar: Substitute coconut sugar for a deeper, caramel-like flavor
Flour: Swap with a 1:1 gluten-free baking blend
Chocolate chips: Use dark, milk, white chocolate, or even chopped chocolate chunks
Eggs: Replace with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) for egg-free version
👨🍳 How to Make
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes)
Add eggs and vanilla extract, and mix until fully combined
In a separate bowl, whisk together flour, baking soda, and salt
Gradually add the dry ingredients to the wet ingredients, mixing just until combined
Fold in chocolate chips
Scoop dough into 1.5–2 tablespoon balls and place on the prepared baking sheet about 2 inches apart
Bake for 9–11 minutes, or until the edges are just set and the centers look slightly underbaked
Let cool on the baking sheet for 5 minutes before transferring to a wire rack
🍫 Mix-ins & Add-ons
Chopped walnuts or pecans for crunch
Toffee bits or caramel chunks for added sweetness
Mini marshmallows for a gooey twist
Peanut butter or butterscotch chips
A sprinkle of cinnamon for warmth
✅ Recipe Tips
Don’t overmix the dough—stop as soon as the flour is incorporated
For thicker cookies, chill dough for 30 minutes (optional, but effective)
Pull cookies out of the oven when the centers still look slightly soft—they’ll continue baking as they cool
Top with extra chocolate chips before baking for picture-perfect cookies
📦 Storage
Room Temp: Store in an airtight container for up to 5 days
Freezer: Freeze baked cookies for up to 3 months, or freeze cookie dough balls and bake from frozen (add 1–2 minutes to baking time)
Reheat: Microwave for 10–15 seconds for that just-baked taste
🌀 Recipe Variations
Double Chocolate Chip: Add ¼ cup cocoa powder and use white chocolate chips
Salted Caramel: Add soft caramel bits and top with flaky sea salt
Mocha Chip: Add 1 tablespoon instant espresso powder to the dough
Oatmeal Chocolate Chip: Replace ½ cup flour with rolled oats
❓ FAQs
Why are my cookies flat?
Too-soft butter or overmixing can cause spreading—chilling the dough helps prevent this
Can I make the dough ahead of time?
Yes! Store in the fridge for up to 3 days or freeze in pre-portioned balls
What makes cookies soft and chewy instead of crispy?
Brown sugar and proper baking time—remove from the oven when centers are still soft
Can I use salted butter?
Yes, just reduce the added salt to ¼ teaspoon
These Soft and Chewy Chocolate Chip Cookies are the ultimate comfort dessert—simple, satisfying, and always delicious. Bake a batch (or two!) and watch them disappear. 🍪🍫
