Soft Chocolate Chip Cookies Recipe

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

The BEST soft chocolate chip cookies; big, chewy and loaded! This chocolate chip cookie recipe is wildly popular with kids and adults!

My son loves to chase me around the house growling “cookie monster!” He’s so fearsome! It’s the cutest thing in the world. Surprisingly he doesn’t eat cake or cookies (nope, not even Kiev cake or cheesecake!), These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.but he ate one of these. That says something.

I’ve had several requests for this recipe. It was actually sent to me by one of my readers (you know who you are and Thank You!). After all, what is a food blog without a good chocolate chip cookie recipe? These stay soft. Mmmm Cookie!!!

Ingredients for Soft Chocolate Chip Cookies:

2 sticks (1 cup) of unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
2 tsp vanilla extract
2  1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups (12 oz) semi-sweet chocolate chips

How to Make Soft Chocolate Chip Cookies:

Preheat oven to 350 °F after step 5. Grease cookie sheets or use silpat mats.
1. In a large bowl of a stand mixer w/ paddle attachment, on high speed : cream together the 2 sticks of butter, 1/2 cup of brown sugar and 1/2 cup of white sugar until light and fluffy, scraping bowl and breaking up clumps as needed.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

2. Add 2  eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

3. Combine 2 1/4 cups of  flour, 1 1/2 tsp of baking powder and 1/2 tsp of salt and gradually stir into the creamed mixture.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

4. Finally, fold in 2 cups of  chocolate chips.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

5. Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 18 cookies.

Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Refrigerate prepared cookie dough balls for at least 1 hour before baking.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

6. Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in Tupperware.

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

These chocolate chip cookies seriously stay soft for days!

These chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

Soft Chocolate Chip Cookies Recipe

4.8 from 38 reviews
Prep time:
Cook time:
Total time:
The BEST soft chocolate chip cookies. Big, chewy, loaded chocolate chip cookies. This chocolate chip cookie recipe is wildly popular with kids and adults!
Author:
Skill Level: Easy
Cost To Make: $5-$6
Serving: 18 large cookies

Ingredients

  • 2 sticks (1 cup) of unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2¼ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 2 cups (12 oz) semi-sweet chocolate chips

Instructions

Preheat oven to 350˚ F after step 5. Grease cookie sheets.

  1. In a large bowl, w/ paddle attachment, on high speed: cream together the 2 sticks of butter, ½ cup of brown sugar and ½ cup of white sugar until light and fluffy, scraping bowl and breaking clumps as needed.
  2. Add 2 eggs, one at a time, beating well with each addition, then stir in 2 tsp of vanilla.
  3. Combine 2¼ cups of flour, 1½ tsp of baking powder and ½ tsp of salt and gradually stir into the creamed mixture.
  4. Finally, fold in 2 cups of chocolate chips.
  5. Use an ice cream scoop to get even balls of dough, scraping against the side of the bowl to get a flat base. Place scoops of dough onto baking sheet about 2 inches apart. Mine fit onto 2 cookie sheets and made 18 cookies. Tip: for prettier cookies, you can stick 2-3 chocolate chips on top of every cookie. Refrigerate prepared cookie dough balls for at least 1 hour before baking.
  6. Bake one cookie sheet at a time for 12-14 min at 350˚F, until edges are just turning light golden brown. Allow cookies to cool on the baking sheet. Once at room temp, you can store them in tupperware.

Final Final Picmonkey Hashtag bannerThese chocolate chip cookies stay soft for days. Chocolatey good and not overly sweet. The BEST soft chocolate chip cookies recipe.

Mmmmm soft chocolate chip cookies! 🙂 My son is always REALLY happy when I make these. What recipe do your children get most excited about?

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Read comments/reviewsAdd comment/review

  • Nataliya
    November 18, 2017

    The boys and I made these tonight and they were so yummy. Mark added sprinkles to his, so his was the best 😉 Reply

    • Natasha's Kitchen
      November 20, 2017

      I’m glad to hear the whole family enjoys the recipe! Thanks for sharing your great review Nataliya! Reply

  • Julie
    October 30, 2017

    I am so disappointed. I followed the recipe exactly and my cookies ran together and at 20 mins of baking they are still runny not baked. What could be the reason? 😔 Reply

    • Natasha
      natashaskitchen
      October 30, 2017

      Hi Julie, the #1 cause of that is if the cookies are not refrigerated before they are baked (step #5: “Refrigerate prepared cookie dough balls for at least 1 hour before baking”) If you bake them while the butter is softened, they will turn flat and run together. I hope that helps for next time! Most chocolate chip cookies work best when the dough balls are refrigerated prior to baking. Reply

  • Lina
    October 6, 2017

    How much is gonna be 2 1/4 cup of flour in grams? Thank you! Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Lina, 1 cup flour is about 120-130 grams. This is about 290 grams floor total.  Reply

  • September 10, 2017

    Your recipe is very similar to the one on the back of Hershey’s Chipits Milk Chocolate Baking Chips. I was a little bummed out when I saw that it required baking powder, baking soda and 2 and 2/3 cups of flour. I’m not sure what I am doing wrong, but it seems whenever I make a cookie recipe that calls for those three ingredients. The cookies taste a bit off.
    I’ve made Peanut Butter cookies with just Peanut butter and an egg and they were delicious! Reading about why baking powder and soda is used in cookies, it said Baking soda needs some acid in order to activate and create the carbon dioxide needed to lift the batter, and you want to use only enough soda to neutralize the acid (since leftover soda in the batter tastes gross). I still find that they get too puffy for my liking and that I can taste a bit of the baking powder, baking soda and flour after they are done cooling completely. Any idea why? I’d appreciate any input! Your cookies looked like they turned out fantastic! Not too puffy like mine. Reply

    • Natasha
      natashaskitchen
      September 11, 2017

      Hi Tasha, maybe it is because you are using a recipe with soda? My recipe does not have baking soda, but only baking powder. Baking powder does not require that acidic ingredient and should be tasteless. Check the ingredients on your baking powder and I would recommend getting one that does not have aluminum – some people have problems with that one and it can affect flavor if you are sensitive to it (not to mention, consuming aluminum is generally a bad idea ;)). I hope that helps!! 🙂 Reply

  • Syann Swihart
    September 4, 2017

    These are the best! This is my favorite recipe for chocolate chip cookies-I’ve made them lots of times! I usually use a little less chocolate chips than the recipe calls for(that’s just my personal preference). Thanks for sharing this recipe! Reply

    • Natasha's Kitchen
      September 5, 2017

      You’re welcome Syann! I’m glad you enjoy the recipe as much as I do! Thanks for sharing your fantastic review! 🙂 Reply

  • Natalie Rosenthal
    July 23, 2017

    I didn’t have a regular ice cream scoop so I used my 1.5 tablespoon scoop. It made 32 cookies and they are perfect, soft and cake like with a small crunch on the bottom. I also used mini chips because that is what I had on hand. Reply

    • Natasha's Kitchen
      July 24, 2017

      I’m glad you love the recipe Natalie! Thanks for sharing your great review! Reply

  • Avery
    June 20, 2017

    Hi! Sorry to bother you, but I am cooking the cookies right now, and I didn’t refrigerate the balls before I baked them, will affect the cookies majorly? Reply

    • Natasha
      natashaskitchen
      June 20, 2017

      Hi Avery, the cookies are much more likely to flatten and run together if they are not refrigerated before baking. Refrigerating helps them keep their shape and they will be softer if they don’t flatten out as much. Reply

      • Avery
        June 21, 2017

        Thank you so much! They did taste like they had wayyy too much brown sugar but I put in the same amount as the recipe said. They did run together and I will definitely start refrigerating dough before I bake it! Thank you again, Natasha! Reply

  • April 20, 2017

    These cookies are sooooo good! I loved them! Thank you, thank you, thank you for sharing all your amazing recipes! Reply

    • Natasha's Kitchen
      April 20, 2017

      You’re welcome Alena! Thank you for following and sharing your wonderful review! Reply

  • Huong
    April 2, 2017

    Omg! It is amazing!!! I love your vanilla cupcake recipe so I know that I would love this chocolate cookies recipe as well, and I’m right! Love it. I didn’t have time to put the dough into the fridge but they turn out sooooo good!!!! My kids and my nieces finished them even they were still in cooling rack -:). Thanks again Natasha. Reply

    • Natasha's Kitchen
      April 3, 2017

      You’re welcome! I’m happy to hear that everyone loves the recipe! Thanks for sharing 😀 Reply

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