If you’re looking for a recipe for soft chocolate chip cookies that stay soft, your search is over. These cookies ARE. THE. BEST! They’re soft, they’re chewy, and they stay soft once they’ve cooled. And bonus… they’re made with melted butter, so you can make them anytime with needing to soften the butter beforehand.
I have been searching for the perfect SOFT chocolate chip cookie recipe for years, and thanks to my friend Lori, who is known for her mad baking skills and drool-worthy recipes, my search is over. This recipe makes the best SOFT homemade chocolate chip cookies I’ve ever tasted.
You may also like our Chocolate Chip Oatmeal Rice Krispy Cookies.
They’re so soft, that even a day or two after baking them, you’d swear they were fresh out of the oven.
Softer than Mrs. Fields’!
They’re softer than Chips Ahoy soft cookies. They’re softer than Mrs. Field’s soft cookies. They are absolute perfection.
Melted butter! So convenient!
You know how frustrating it is when you start baking, and then think “Arrgghh! I don’t have any soft butter”. Yah. That’s not going to happen with these cookies because you make them with melted butter. No more waiting for your butter to soften, or trying to soften it in the microwave without melting it.
Beat for a FULL 5 minutes!
I was given strict instructions to cream the butter and sugars for a full 5 minutes. That seems like a long time, but apparently, it’s necessary. The mixture will turn pale and light and airy as air bubbles are incorporated into it. That’s exactly what’s supposed to happen, so don’t cut this step short.
I’m not sure if it’s the melted butter or the extra egg yolk or beating the butter and sugars so long that makes these cookies so soft. Maybe it’s a combination of all three.
What I DO know is that I’ve made these cookies 5 or 6 times now, and they’ve turned out perfectly every time.
You may also like our Soft and Chewy Peanut Butter Cookies.
Soft Chocolate Chip Cookies – Ingredients:
- 2 cups PLUS 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/4 salt (I use sea salt for baking)
- 3/4 melted butter (measure butter first and then melt)
- 1 cup brown sugar
- 1/2 white sugar
- 1 egg PLUS 1 egg yolk
- 2 tsp vanilla
- 1 cup chocolate chips
Instructions:
Preheat your oven to 325ºF.
Melt the butter and let cool for 5 minutes while you gather the rest of your ingredients.
With your electric beaters, beat the melted butter and sugars together for the a FULL 5 MINUTES. The mixture will become pale, light and airy (see photo above) as air is incorporated. Do not cut this step short.
Beat in the egg, the extra yolk and the vanilla until they’re well-mixed.
Now, switch the beater to low speed, and slowly add the flour, salt and baking soda until everything is well-combined. .
Lastly, stir in the chocolate chips.
Scoop the dough with a large tablespoon and roll it into balls. Place them on baking sheet or stone about an inch and a half to 2 inches apart. Do not flatten them.
Note: These cookies don’t spread very much, so I can get about 16 on my rectangular stone and 20 or so on my pizza stone.
Bake at 325º. If you’re using a metal baking sheet, bake for 10-12 minutes. If you’re baking your cookies on a stone, leave them in for about 12-14 minutes.
The cookies are done when they’re just starting to turn brown.
Soft Chocolate Chip Cookies (Best Recipe)
Ingredients
- 2 cups PLUS 2 tbsp all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt I use sea salt for baking
- 3/4 cup melted butter measure butter first and then melt
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 egg plus 1 egg yolk
- 2 tsp vanilla
- 1 cup chocolate chips
Instructions
- Preheat your oven to 325º.
- Melt butter and let cool for 5 minutes while you gather the rest of your ingredients.
- With electric beaters, beat the melted butter and sugars together for a FULL 5 minutes. The mixture will become pale, light and airy as air is incorporated. Do not cut this step short.
- Add egg, extra yolk and vanilla and continue to beat until well mixed.
- On low speed, slowly incorporate the flour, salt and baking soda until well combined.
- Stir in the chocolate chips.
- Scoop cookie dough with a large tablespoon and roll into balls. Space them 1½ to 2 inches apart on a baking sheet or stone.
- Bake at for 10-12 minutes if using a baking sheet, and 12-14 minutes if using a baking stone. Cookies are done when they're just starting to brown, and centers have puffed up.
- Remove from oven and transfer to a baking rack to cool.
Notes
Nutrition
More of our Favourite Cookie Recipes:
White Chocolate Chip and Cranberry Cookies
Soft and Chewy Peanut Butter Maple Cookies
https://happyhooligans.ca/pumpkin-chip-cookies/
Jackie is a mom, wife, home daycare provider, and the creative spirit behind Happy Hooligans. She specializes in kids’ crafts and activities, easy recipes, and parenting. She began blogging in 2011, and today, Happy Hooligans inspires more than 2 million parents, caregivers and Early Years Professionals all over the globe.
Mathew
wow great recipe and also chip cookies with milk is the best treat which is enjoyed by children.