Name: The Best Soft & Chewy Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Ingredients: 2 ¼ cups all-purpose flour; ½ tsp baking soda; ½ tsp salt; ¾ cup unsalted butter (melted); 1 cup brown sugar; ½ cup granulated sugar; 1 egg + 1 egg yolk; 1 tbsp vanilla extract; 1 ½ cups semisweet chocolate chips; Optional: ½ cup chopped walnuts

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If you’re craving the perfect chocolate chip cookies, this recipe will be your new go-to. These cookies bake up soft in the center, slightly crisp on the edges, and loaded with melty, gooey chocolate in every bite. They come together quickly with simple pantry staples, making them ideal for weeknight baking, family gatherings, or when a cookie craving hits hard.

Why You’ll Love This Recipe

Ready in 30 minutes from start to finish
Minimal ingredients—just pantry staples
Kid-approved (and honestly, adult-approved too!)
Perfect for meal prep—freeze the dough for easy future baking
Soft, chewy, and never dry
Reliable results every time

Ingredients

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted
- Substitution: Use coconut oil for a dairy-free version.
1 cup packed brown sugar
½ cup granulated sugar
1 large egg + 1 egg yolk, at room temperature
- Tip: Room-temp eggs help create a smoother dough.
1 tablespoon vanilla extract
1 ½ cups semisweet chocolate chips
- Substitute: Use chunks, dark chocolate, or a mix of both.
Optional: ½ cup chopped walnuts or pecans

Instructions

Preheat the oven.
Set your oven to 325°F (165°C) and line two baking sheets with parchment paper. This lower temperature helps keep the cookies soft.
Mix dry ingredients.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Combine sugars and butter.
In a large mixing bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy. This creates the chewy texture.
Add eggs and vanilla.
Whisk in the egg, then the egg yolk, followed by the vanilla. Mix until fully combined; don’t overmix.
Add dry ingredients to wet ingredients.
Gently fold the dry mixture into the wet mixture using a spatula. Stop when no flour streaks remain.
Tip: Overmixing leads to tough cookies!
Fold in chocolate chips.
Add the chocolate chips (and nuts, if using). Stir just until evenly distributed.
Scoop the dough.
Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them at least 2 inches apart.
Tip: Don’t overcrowd the pan—cookies need space to spread.
Bake.
Bake for 12–14 minutes, or until the edges are lightly golden but the centers still look soft. They will continue to cook on the baking sheet.

Cool.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Recipe Tips or FAQs

Can I use whole wheat flour instead of all-purpose?
Yes, but the cookies will be slightly denser. Start with replacing ½ of the flour first.

Can I chill the dough?
Absolutely! Chilling for even 30 minutes will make thicker, chewier cookies. Chilled dough also enhances flavor.

How do I store leftovers?
Keep cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, add a slice of bread to the container.

Can I freeze the cookie dough?
Yes! Scoop the dough into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen—just add 1–2 minutes to the bake time.

How do I keep my cookies soft?
Underbake slightly and allow them to finish cooking on the warm baking sheet.

Serving Suggestions

Serve warm with a cold glass of milk—classic and perfect.
Sandwich a scoop of vanilla ice cream between two cookies for an instant ice cream sandwich.
Crumble over yogurt or ice cream for extra texture.