Classic Soft Chocolate Chip Cookies
So you’re craving warm, chocolate-studded comfort but don’t want to audition for a baking reality show? Same.
These Classic Soft Chocolate Chip Cookies are the cozy, slightly addictive answer to your snack-time crisis. They’re pillowy, slightly gooey, and make your kitchen smell like you actually know what you’re doing. (Spoiler: you do.)
Why This Recipe is Awesome
- It’s idiot-proof. Seriously—no fancy technique, no weird chill times (unless you want them chewier), and even I didn’t mess it up the first time.
- Soft center, crisp edges. That’s the cookie unicorn right there.
- Uses pantry staples you probably already own. Forgot to buy eggs? Panic later.
- Perfect for dunking, stealing straight from the tray, and impressing people who assume baking is impossible.
Ingredients You’ll Need
- 1 cup (226 g) unsalted butter, room temperature — don’t skip the room temp part.
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar — gives chewy magic.
- 2 large eggs, room temperature
- 2 tsp vanilla extract — quality vanilla = noticeable upgrade.
- 2 ¼ cups (280 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp fine sea salt
- 2 cups (340 g) semisweet chocolate chips (or chunks if you’re dramatic)
- Optional: 1 cup chopped nuts (walnuts or pecans) — skip if you’re allergic to life.
Step-by-Step Instructions
- Preheat and prep. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Pro tip: use the middle rack for best browning.
- Cream the butter and sugars. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes). Scrape the bowl down once. Don’t rush this—it helps texture.
- Add eggs and vanilla. Add eggs one at a time, beating after each addition. Stir in vanilla. Mixture should look glossy.
- Combine dry ingredients. In another bowl, whisk flour, baking soda, baking powder, and salt.
- Mix dry into wet. Add dry mix to wet in two batches, mixing until just combined. Do not overmix—overworked dough = tough cookies.
- Fold in chocolate chips. Use a spatula to fold in chips (and nuts if using). Get every last pocket of chocolate in there.
- Portion the dough. Scoop rounded tablespoons or use a 1½-tablespoon cookie scoop. Space dough 2 inches apart on the sheet. Flatten slightly if you want crisp edges.
- Bake. Bake 9–12 minutes until edges are golden and centers still look a tad underbaked. They’ll finish while cooling. Yes, underbaked is good here.
- Cool. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Resist eating all of them hot—resist. (Or don’t. I won’t judge.)
Nutritional facts
| Serving Size | Calories | Total Fat | Saturated Fat | Carbs | Sugars | Protein | Sodium |
|---|---|---|---|---|---|---|---|
| 1 cookie (approx. 30 g) | 150 kcal | 8 g | 4.5 g | 19 g | 11 g | 1.6 g | 95 mg |
These values are approximate and will vary based on cookie size and brands used.
Benefit & Commentary: Cookies aren’t exactly a health food, but small pleasures keep morale high—and IMO that matters. These cookies give you quick energy (sugars + carbs) and a literal hug from chocolate. If you make them in sensible portions, they’re a morale-boosting treat, perfect for study seshes, movie nights, or bribing roommates. FYI: swap part of the butter for applesauce in a pinch, but expect slightly less glorious edges.
Common Mistakes to Avoid
- Not preheating the oven. Rookie move. The oven should be at temp before the dough sees it.
- Overmixing the dough. That’s how you end up with hockey pucks masquerading as cookies. Mix until just combined.
- Using cold butter. Cold butter = uneven mixing and sad texture. Let it soften.
- Overbaking. If the center still looks a bit soft, it’s done. It firms while cooling.
- Crowding the pan. Cookies need breathing room. Otherwise they merge into one giant cookie blob.
Alternatives & Substitutions
- No butter? Use equal coconut oil for a slightly tropical vibe (and different texture).
- Want chewier? Chill the dough 30–60 minutes. It concentrates flavors and makes chewier cookies.
- Out of brown sugar? Mix ¾ cup white sugar + 2 tbsp molasses. Close enough.
- Dairy-free? Use vegan butter and dairy-free chocolate chips. Texture slightly different but still awesome.
- Want less sugar? Drop granulated sugar by 15–20% and add a splash more vanilla to compensate.
Personal note: I prefer using chunks instead of chips—more melty, dramatic chocolate pockets. Try it once and thank me later.
FAQ (Frequently Asked Questions)
Q: Can I use margarine instead of butter?
A: Technically yes, but why hurt your soul like that? Margarine changes texture and flavor. Use real butter when you can.
Q: Can I freeze the dough?
A: Absolutely. Scoop the dough onto a tray, freeze solid, then store in a bag. Bake from frozen—add 1–2 minutes to bake time.
Q: How do I get thicker cookies?
A: Chill the dough for 30–60 minutes and scoop larger balls. Also, don’t flatten before baking.
Q: Can I make them vegan?
A: Yes. Use plant-based butter and an egg replacer (flax egg or commercial replacer) plus dairy-free chocolate.
Q: My cookies are flat — why?
A: Likely butter too soft or oven temp too low. Chill dough and check your oven with an oven thermometer.
Q: Can I use dark chocolate?
A: Hell yes. Dark chocolate gives a richer, less sweet cookie—fancy vibes.
Q: What’s the best way to reheat leftovers?
A: 8–10 seconds in the microwave makes them warm and gooey again. Or 3–5 minutes at 300°F (150°C) in the oven.
Final Thoughts
You just made a batch of cookies that will solve immediate problems (hangry roommates, sad desk lunch, sudden need for comfort). Baking doesn’t have to be high drama—just follow the steps, don’t overthink it, and be generous with the chocolate. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!
